Here's another recipe that's great for the the Noche Buena feast shared by The Maya Kitchen and Chef George Lizares of the LJC Group of Restaurants . I had my first taste of baklava at the Salcedo Market years ago. Its a filo pasty filled with minced nuts. Its really quite good albeit expensive since you need pistachio and walnuts. I think you can tweak the recipe a bit. ;)
(Good for 4-5 persons)
Freshly made baklava was one of Larry’s favorite desserts and he enjoyed it with vanilla ice cream. It’s a simple but elegant dish fit for a king.
Ingredients for the filling and wrapping
120 grams Shelled pistachio nuts
120 grams Shelled walnuts nuts
50 grams Powdered sugar
220 grams Unsalted Butter, melted
Filo pastry sheets
- Check all the nuts carefully that they have no stones, shells, or any hard object that may damage teeth.
- After checking, place them in a food processor and grind them to the consistency shown.
- Sprinkle with the powdered sugar and set aside.
- Open the box of Filo Pastry and using a scissor, cut open the plastic bag. Slide the rolled sheets out carefully and get one sheet. Keep the remaining sheets under a lightly moistened cloth.
- Brush the filo sheets with melted butter and place another sheet over it and brush again with butter. Do the same with the third sheet.
- Like rolling a big cigarette, place the pulverized nuts at the end of one sheet and roll it out.
- Bake it over medium heat until the color becomes golden brown.
- Remove from the oven and immediately spoon the syrup over them as shown.
- Transfer to a serving plate and you may serve it with vanilla ice cream
Ingredients for the syrup
2 pcs. Orange for zest or peeling
5 pcs. Cinnamon stick (depending on size)
3 cups White Sugar
4 cups Water
- Place all the ingredients in a heavy saucepan and simmer for about 1 hour or until the syrup is thick and has the aroma of oranges.
- Strain it and set aside.