Baklava - a Mediterranean delight

Baklava is a rich sweet pastry made of layers of phyllo dough, filled with chopped nuts and sweetened with a honey based syrup. A very high calorie food that is truly a delight for any occasion. The baklava is a recipe that cannot go wrong. A very easy recipe but a time consuming one. I followed Alton brown's recipe for baklava. I made few changes to the original recipe. It is definitely a must try sweet if you are a sweet lover. Here's the recipe.

Ingredients:

1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground

15 to 20 whole allspice berries

8 ounces blanched almonds

8 ounces raw or roasted walnuts

8 ounces raw or roasted pistachio

2 cups sugar

1/4 cup water

1 teaspoon rose water

2 pound phyllo dough, thawed overnight (used 2 safeway brand phyllo dough pakets - each packet had 18 sheets)

16 oz unsalted butter, melted - (used challenge unsalted butter)

For the syrup:

Quarter cup honey

1 1/4 cups water

2cups sugar

1 cinnamon stick

2 teaspoons orange zest

4 pods cardamom

Method:

Heat the oven to 350 degrees F.

Grind the cinnamon stick and whole allspice.

Pulse grind each nut separately in the food processor. Use a strainer and separate the powder from the chopped nuts.

Mix in the 'powdered all spice and cinnamon' and sugar to the finely chopped nuts and set aside.

Combine the water and rose water in a small spritz bottle and set aside.

Use a large non stick tray  (13 X 9 X 2 metal tray). Brush with melted butter on the bottom and sides.

Open the phyllo sheet packet and cover it with a moist towel so that the sheets do not dry.

Please pay attention while following this recipe as there are repeated lines which might be confusing.

Take one phyllo sheet and place it in the tray.

Brush melted butter using a brush.

Place another phyllo sheet and brush it with butter. Repeat this for 8 more sheets, total of 10 sheets.

Stir in the nuts and spread one third of the nuts evenly on top of the 10th sheet and cover it with a sheet. Brush the sheet gently with melted butter and place another sheet. Brush with melted butter.

Repeat for another 4 sheets for a totol of 6 sheets above the nuts.

Again spread half of the remaning nuts evenly and place a sheet and brush with melted butter.

Repeat for another 5 sheets for a total of 6 sheets above the nuts.

Again spread the remaining nuts evenly and place a sheet and brush with melted butter.

Repeat for another 10 sheets. 

Brush butter generously on the top layer and place it in the oven for 15 minutes.

Remove from oven and cut into 1 inch squares and place it in the oven again for approximately 40 minutes.

Remove from the oven. 

Remove the top most crusty layer and allow it to cool down completely - approximately 1 to 2 hrs.

Meanwhile, 

Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. 

Stir occasionally until the sugar has dissolved. 

Once boiling, boil for 4 to 5 minutes, stirring occasionally. 

Remove from the heat and strain the syrup to discard the orange peel and cinnamon stick and cardamom pods.

After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. 

Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. 

Allow the pan to sit, uncovered until completely cool. For best results, cover and store at room temperature for at least 8 hours and up to overnight before serving. 

Store, covered, at room temperature for up to 5 days.

Sweet puff - Coconut filling

This is a wonderful recipe for sweetened coconut filled puffs. My first try and a big hit I should say.

I made use of two frozen items availabe in the US. One is the readymade puff pastry sheets and the other is the shredded coconut. I have made this recipe as simple as possible so it is easy to try this and relish the very nostalgic taste. If any of my hometown people read this post, I am sure it will bring back memories about the sweet coconut buns that are availabe in a road side shop in Agraharam, Salem. We used to buy those coconut buns when I was a small girl. It's actually a coconut filled round pie. The taste and texture are more or less the same as this sweet puff. Every weekend, we used to buy this freshly baked sweet buns. I don't know if they still sell them. Coming to the recipe, here is one easy and sweet snack that everybody can enjoy.

Ingredients:

Grated fresh coconut - 2 cups ( I used the shredded coconut in the freezer section in Indian stores)

Sugar - 1 cup

Jaggery or brown sugar - half cup

Cardamom powder - 1 teaspoon

Puff pastry sheets - 1 packet - I used pepperidge farm brand

Method:

Thaw the puff pastry sheets and the shredded coconut if you are using frozen.

Prepare the filling:

Cobine coconut, sugar and jaggery/brown sugar and a tablespoon of water and heat in a heavy bottomed kadai.

Keep in low to medium heat.

Keep stirring. You will notice that the consistency will loosen. But, after around 15 minutes, it will start thickening.

Mix in the cardamom powder.

Take off from heat when the consistency is thick at the same time a little moist too.

(Don't wait until all the moisture is absorbed).

Keep it aside and wait until it comes to room temperature.

Making the sweet puffs:

Cut the pastry sheet into three parts. Make use of the folding. Then cut each part into two. There will be totally 6 small rectangles.

(Keep the unused portion of the pastry sheet in the fridge not in the freezer)

Preheat oven to 375 degrees.

Take a tablespoon of the filling and place it in one side of the rectangle so that you can close the filling.

Close the filling and seal the sides. A drop of water can be used to seal.

Use a fork to make a design.

Repeat this for all the puffs.

Poke once on the top of each puff to vent.

Line the six puffs in a non stick baking tray.

Bake for approximately 25 minutes or until the surface is golden brown.

Take it out and cool completely before you taste. The filling will be really hot.

If the puffs are not sealed proplerly, there will be a leak. Discard the leaked filling on the tray.

Enjoy the sweet and delicious puffs. You can as well shout 'Bam' like Emeril and sprinkle powdered sugar on the puffs before serving.

Repeat these steps for the remaining pastry sheets and the coconut filling too. Thaw the pastry sheets before proceeding.

This is my entry to AFAM - Coconut hosted by Suganya of Tasty palletes. Thanks suganya for hosting this event.

Nankatai - Indian Biscuit

Nankatais are Indian biscuits prepared with Maida and vegetable shortening. The base recipe is TC's Nankatai, but I did not add almonds and saffron in my recipe. Here is the simple recipe for Nankatai (Indian cookie).

Ingredients:

Sugar

USA - one and half cups

India - one cup

Vegetable shortening - a little less than one cup (I used dalda brand from Indian store)

Maida flour - approximately two cups

Cardamom powder - half teaspoon

Method:

Grind the sugar and transfer it to a large mixing bowl.

Add the vegetable shortening and cream the mixture using an electric hand mixer.

When the content becomes creamy and light add the cardamom powder and flour and mix well, using your hand.

The consistency should be soft and at the same time you should be able to make balls out of it.

Preheat the oven to 375 degrees.

Make small balls out of the dough and arrange neatly in a non stick cookie tray. Press a little on top of each ball. You can use a fork to dent lines on the top.

Place in the preheated oven and bake for approximately six to seven minutes and take the tray out. Allow it to cool completely in the same tray.

Note: More flour will make the nankatais more crunchy and they crack when baked. More shortening will make the nankatais more fragile and will break when touched. Perfect nankatais are not too crunchy and do not break when touched and has a light golden color in the bottom.

Eggless Tutti Fruity Cookies

A big thanks to Sailu for sharing her wonderful eggless recipe of the tuity fruity cookies. I tried the cookies . Though mine were not as white as her's, it sure did come out very well. The slight yellow color might be because I used a yellow colored custard powder-vanilla flavor. She had used vanilla extract, but I used cardamom extract. I had to use drops of cold water in the end because the dough was little dry and I could not make balls. The recipe below is based on Sailu's Eggless Tutti-Frutti Cookies.

Ingredients:

2 cups Maida
1 cup Canola oil (refined oil)
1 cup powdered sugar
1/2 cup custard powder (I used vanilla flavor)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons Cardamom Extract

Tutti fruity for garnish

Method:

Mix together maida, baking powder, baking soda and custard powder and in a bowl and dry whisk them really well.

Blend the sugar and oil till smooth. Add the flour to the sugar-oil mixture. Add Cardamom extract and mix well to form a dough. If the dough doesn’t become stiff enough to roll out into balls, add a few tbsps of cold milk or water and chill for a few minutes.

Make small balls out the dough. Garnish with tutti fruity, by slightly pressing into the dough. Place on a greased tray and bake in a preheated oven at 350 degrees for about 10 -12 mts or till done. Once baked, the cookie will feel soft on touch but once cool it will harden. If you over bake beyond the mentioned time limit, you will have a very crunchy cookie.

Cool on a wire rack and store in airtight container.

Click Here for the original recipe.

Thanks Sailu, for sharing this wonderful cookie recipe.

Eggless Butter Cookies

Its holiday season and lots of baking going on around the world. Getting into the mode of preparing cookies, I googled for eggless versions. Looking at the many versions, I noticed that one thing was common. Beating butter with sugar and mixing some flour, the standard way of preparing simple cookies. With this in mind, I came up with a simple recipe, with very few ingredients and named it 'eggless butter cookies'. This can be tried by anyone. There is nothing in the procedure that can go wrong. This is my entry to the 'Eat Chrismas Cookies', a food blogga's event for christmas cookies roundup.

Ingredients:

1 cup Butter (at room temperature)

1 cup Powdered sugar

1 teaspoon Cardamom Extract (just add your favorite extract)

2 cups of All purpose flour (I used maida)

1 teaspoon Baking powder

1/2 teaspoon Baking soda

Tutty fruity for decorating the cookies (optional)

Method:

Take the softened butter in a large mixing bowl. Add the sugar and whisk using an electirc hand mixer. Cream until light and fluffy. Add the Extract and whisk again.

Take the Flour in another bowl. Add the Baking powder and Baking soda and (dry) whisk well. Incorporate the Flour slowly in the cream while mixing at the same time, until well blended. The cookie dough is ready.

Preheat the oven to 300 degrees. Now, make small balls and place it in an ungreased cookie sheet (use parchment paper) providing atleast 3/4th to 1 inch distance between the balls.

Decorating the cookie is up to you. I pressed each ball with the fork to dent lines. The second time, I tried pressing and placing Tutty fruity in the middle. Bake at 300 degrees for atleast approximately 20 minutes. The cookie is done when it turns lightly brown. Cool them and store in airtight containter. If the cookies are small, the yield is atleast a little more than a couple of dozens.

Eggless Banana Nut Muffins

One of my most favorite Muffins, which I think is the King of all Muffins, is the ‘Banana Nut Muffin’. I just can’t believe that I made the Eggless version of these Muffins right in my Kitchen. They came of really well. Very soft and Fluffy. These Muffins filled the Room with the Banana Flavor. The Ingredients part of the Recipe I followed Saffron Hut’s recipe for Banana Nut Muffins. I am really thankful to her for sharing the wonderful Recipe. Here is how I made the Muffins.

Ingredients:

For 12 Muffins:

Ripe Bananas - 4

Sugar – ¾ Cup

Melted Unsalted Butter – 1/3 Cup

Baking Powder – 1 teaspoon

Baking Soda – 1 teaspoon

All Purpose Flour – 1 ½ Cups

Half Cup Walnuts – Finely Chopped

Method:

Preheat Oven to 375 degrees F.

Line the Muffin Pan with the Muffin Liner Paper Cups.

Mash the Bananas in a medium size bowl.

Add the Melted Butter and Mix well using a Rubber Spatula.

Add in the Sugar and Stir well. Keep this Bowl aside.

Take another Bowl, preferably Large. Add the Flour. Mix in the Baking Powder and Baking Soda using a Whisk.

Make a well in the Center of the Flour and Pour in the Prepared Banana Mix in the Middle and Stir using the same Rubber Spatula. Do not over mix. The Flour must get moistened. Mix well only for a minute or two. Do not use any kind of Electric Hand Mixers.

Keep aside 1 tablespoon of Finely Chopped Walnuts and stir in the remaining nuts in the batter.

Fill ¾ of the Muffin Cups. Use a Spoon to fill the Cups.

Sprinkle the remaining nuts on top.

Bake it in the Oven for about 35 minutes approximately, until the Muffins are golden brown.

Cool off the Muffins completely before serving.

Saffron Walnut Eggless Cake

This is one of my most Favorite Food. Being Vegetarian, I miss out a lot of Baking, But trying out various recipes that do not call for Eggs. (I do not prefer Egg substitutes). This is a Wonderful, Very Simple and Tasty Recipe for an Eggless Cake. Since I love Saffron and Walnuts, I have added it to the Cake and that's 'Saffron Walnut Eggless Cake'. Hmm…. simply delicious. A bite of the Brown Crest combined with the Soft Inner Texture…. Tastes really good when served with hot Coffee in the morning. Hey, this Cake is not just for the morning hours. I munch this delight any time of the day. Here is the recipe.

Ingredients:

2 cups Maida Flour

1/3 cup Butter

1/2 cup Powdered Sugar

1/2 can of Sweetened Condensed milk

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp vanilla essence

a pinch of yellow/lemon color powder

Water as needed

1 Cup Chopped Walnuts

3-Tablespoon Tutty Fruity

Saffron, 1 teaspoon

Milk – 1 tablespoon

Add Saffron to Milk and stir. Keep it aside.

Method:

To the Maida Flour, add the baking powder, baking soda, and vanilla essence. Mix well using a dry Whisk. Keep it aside.

Put melted Butter in a bowl and add Powdered Sugar and using a Whisk or an Electric (Hand) Mixer, mix thoroughly.

Add Condensed milk and mix really well.

Add Maida in one thirds and mix gently (I mean, without using any motorized mixer) and beat unto a cake-like batter. While mixing the Flour, if the Consistency is tight, add little water and mix manually (Not using an Electric Mixer). When all the flour is well incorporated, Using an Electric Mixer, Mix for 3 to 4 minutes. You can still mix using a Whisk if you don't have an Electric (Hand) mixer.

Add the Tutty Fruity, Nuts and Saffron Milk Mixture, Color Powder and Mix gently.

Pour the mixture into a greased cake pan and bake it in preheated oven at 360 F for Approximately 35 to 40 minutes.

Use a Skewer to see if the Cake is done. When inserted into the Cake, and if nothing is clinging to the skewer and the Cake has a golden color crest on the top, it means the Cake is done.

Take it out from the Oven and let it cool down for 10 minutes and toss the cake upside down and let cool completely. Slice and Serve. Do frosting and Icing if you prefer.

NOTE:

Do not grease too much as it will form a thick brown crest even before the cake is fully done.

If using a Motorized Mixer, Mix the batter only in one direction. If it is a double blade mixer, remove one blade. This will incorporate more air in the batter.

Do not level the cake, If the consistency is right this will not be needed.