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Recipes with Fresh Filo Pastry
Baklava
INGREDIENTS:
1 package KANAKI Filo Pastry 250g
100g pistachios
100g walnuts
125g butter
½ tsp cinnamon
½ tsp nutmeg
For the Syrup:
¼ lt water
200g sugar
Zest from ½ lemon
PREPARATION
For the Syrup: In a saucepan, add 150g sugar and ¼ lt water and bring to a boil; add lemon zest.
For the Stuffing: Chop the pistachios and walnuts, add ½ tsp cinnamon, and ¼ tsp nutmeg. Open the package of Filo Pastry. Always open the package when you are ready to use it. Keep Filo Pastry covered with a damp dishtowel while you prepare your recipe to avoid losing its moisture.
1. In a small saucepan, melt 125g butter and butter the bottom and sides of the baking tin. Place half the Filo pastry sheets inside the pan radially, brushing each one of them with the melted butter. Use a knife to cut off the overhanging part of the pastry sheets from the rim of the pan, allowing 5cm to hang out
2. Pour in the filling, fold the overhanging pieces of pastry inwards to seal the filling, and cover with the remaining Filo sheets, after brushing each one with butter.
3. Using a sharp knife cut the surface of the pie in diamond shape portions.
Bake in a preheated oven at 160°C using the oven elements, for 50-60 min. Finally, pour the syrup on top. Wait for 10-15 minutes for the syrup to be absorbed by the dessert. Serve it at room temperature. Accompany it with a scoop of vanilla ice cream.
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