{"id":32275,"date":"2016-03-10T00:00:00","date_gmt":"2016-03-10T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/rilka-warbanoff-baklava-2\/"},"modified":"2016-03-10T00:00:00","modified_gmt":"2016-03-10T00:00:00","slug":"rilka-warbanoff-baklava-2","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/rilka-warbanoff-baklava-2\/","title":{"rendered":"Baklava"},"content":{"rendered":"

Serves 8-10<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

500 grams walnuts 

\n\t250 grams unsalted butter

\n\t375 packet of frozen filo pastry

\n\t2 tablespoons cinnamon powder

\n\tRind of 2 lemons

\n\t600 grams of caster sugar

\n\t3 cups water<\/p>\n

Instructions<\/strong><\/p>\n

Defrost pastry and spread sheets flat.<\/p>\n

In a food processor, process walnuts until they become crumbs, transfer to a mixing bowl add cinnamon powder and the rind of the lemons and mix well<\/p>\n

Melt butter and preheat oven to 180C.<\/p>\n

Grease deep baking tray with a little butter then add a layer of filo pastry. After each layer of pasty brush with a little butter until you have 6 layers of pastry on the bottom of the baking tray. Add half of the walnut mixture and then add a layer of pastry and brush with butter repeat for a further 6 layers then pour the remaining walnut mixture over the pastry.  Using the remaining pastry layer brushing each layer with butter and then brush the final layer with butter<\/p>\n

It is important that before baking you cut the pastry all the way through in a diagonal shape and then bake for 45 minutes or until golden brown.<\/p>\n

Take from the oven and cool. <\/p>\n

After the Baklava is completely cooled take the sugar and water and place in a saucepan and over a medium heat , warm  until the sugar has dissolved than let it simmer for 2 minutes. Take off the stove and pour over the pastry.<\/p>\n

You do not need to serve with anything as Baklava is eaten served with coffee<\/p>\n

SEE ALSO: TUNA MARINATED WITH CAPERS<\/a><\/strong><\/p>\n

SEE ALSO: RILKA’S COBB SALAD<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

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