Baklava With Puff Pastry recipe By Food Fusion

iturn0image0turn0image1turn0image2turn0image3Food Fusion's Baklava with Puff Pastry offers a simplified approach to the traditional Middle Eastern dessert, utilizing puff pastry to achieve a flaky texture without the intricacies of homemade phyllo dough. Here's a concise version of the recipe:

**Ingredients:**

*For the Puff Pastry:*
- 400g ghee
- 200ml water
- 1 egg (optional)
- 4 tablespoons oil
- 1 teaspoon salt
- 2 tablespoons powdered sugar
- 500g all-purpose flour
- Additional water, if needed

*For the Sugar Syrup:*
- 2 cups sugar
- 1 cup water
- 3-4 cloves
- 1 teaspoon rose water
- 1 teaspoon lemon juice

*For the Nut Filling:*
- ½ cup crushed pistachios
- ½ cup crushed almonds
- ½ cup crushed walnuts
- ¼ teaspoon cinnamon powder
- 1 tablespoon brown sugar
- ¼ teaspoon nutmeg powder

*Additional:*
- Prepared puff pastry sheets
- 1 egg (for egg wash)

**Instructions:**

1. **Prepare the Puff Pastry:**
- Melt the ghee and let it cool to room temperature.
- In a bowl, combine chilled water with ice cubes and add the melted ghee. Allow the ghee to solidify, then refrigerate for approximately 6 hours.
- In a jug, whisk together water, egg (if using), oil, salt, and powdered sugar.
- In a large bowl, place the all-purpose flour and create a well in the center. Gradually pour in the egg mixture, kneading until a smooth and soft dough forms. Add additional water if necessary. Cover and let the dough rest for 20 minutes.
- Remove the solidified ghee from the water and squeeze out any excess moisture. Place it in a square pan lined with butter paper, cover with another sheet of butter paper, and flatten it using a kitchen hammer. Freeze the ghee block for 20 minutes.
- Roll out the rested dough into a round shape on a floured surface. Place the ghee block in the center, fold the dough edges over to encase the ghee, and roll out into a rectangular shape. Fold one-third of the dough into the middle, then fold the remaining third over the top, overlapping the edges. Cover and freeze for another 20 minutes.
- Repeat the rolling and folding process two more times, freezing for 20 minutes between each fold.
- After the final fold, roll out the dough into a rectangular shape. Your puff pastry is now ready for use.

2. **Prepare the Sugar Syrup:**
- In a pot, combine sugar, water, and cloves. Cook until the syrup thickens.
- Remove from heat, then add rose water and lemon juice. Mix well and set aside.

3. **Prepare the Nut Filling:**
- In a bowl, mix together crushed pistachios, almonds, walnuts, cinnamon powder, brown sugar, and nutmeg powder.

4. **Assemble the Baklava:**
- Roll out the prepared puff pastry and brush with an egg wash.
- Evenly spread the nut filling over the pastry.
- Fold the pastry to encase the filling and press gently to seal. Cut into desired shapes using a cutter.
- Place the baklava pieces on a baking tray, make slight cuts on the surface with a cutter, and brush with egg wash.

5. **Bake:**
- Preheat the oven to 180°C (356°F).
- Bake the baklava for 30 minutes or until golden brown.

6. **Finish:**
- Immediately after removing the baklava from the oven, pour the prepared sugar syrup over the hot pastries.
- Allow the baklava to absorb the syrup before serving.

For a detailed visual guide, you can watch the full recipe video by Food Fusion:

videoBaklava With Puff Pastry Recipe By Food Fusionturn0search0