Cashewnut Rose Baklava. Fine layers of light & crispy dough, shaped as roses filled with Cashew Nut & sweetened with syrup. Key Ingredients: Filo Pastry, Butter, Pistachio, Cashew nuts, Sugar, Orange Blossom Water/ Rose Water. Let us know if you tried it - Baklava with Pistachio and Cashew Nut.
You can cook Cashewnut Rose Baklava using 13 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Cashewnut Rose Baklava
- Prepare 1 1/2 cups of Almond flakes chopped.
- Prepare 1 cup of Walnuts chopped.
- It’s 1/3 cup of fine Sugar.
- It’s 1 tablespoon of chopped pistachios.
- It’s 1/2 cup +2 tablespoons of Cashew nuts chopped.
- It’s 1/2 cup + 3 tablespoons of castor Sugar.
- You need 2 cups of Water.
- You need 200 grams of unsalted Butter.
- It’s 1/2 tablespoon of ghee.
- It’s 2 teaspoons of cinnamon powder.
- It’s 1 pinch of Clove powder.
- Prepare 2 Teaspoons of lemon juice.
- You need 20 of puff pastry sheets.
You'll be licking the plate clean! Fine layers of light & crispy dough, shaped as roses filled with white chocolate and adornment with almond, & sweetened with syrup.. Fine rolled layers of light & crispy dough filled with crushed cashew nut, cut in the shape of roll & sweetened with syrup. Baked until golden The intricacy that goes into preparing baklava deserves tea that is just as carefully selected, to go with it.
Cashewnut Rose Baklava instructions
Mix the almonds, walnuts, cashew nuts, cinnamon, clove powder in a small bowl. Our filling is ready. Keep it aside..
Heat a saucepan. Add water and add 2 cups sugar and bring to boil. Simmer for 10-15 mins until the syrup is a little thick. Keep it aside..
In a baking dish, evenly brush the butter. Butter 10 sheets of pastry and lay them one after the other in the baking dish..
Spread the filling on the sheets evenly. Cover the filling by another 10 buttered pastry sheets. Brush the top of pastry with butter after layering with last sheet..
Cut the pastry sheets in square shapes and slightly turn corners inwards to make rose shape..
When it's baked, take it out of the oven and slowly pour the sugar syrup evenly on top. Let the pastry soak the syrup for 5-6 hours in refrigerator..
Pre heat the oven to 160 degrees Celsius and bake it for an hour, until the top of pastry turns brown..
In the mean time Caramelised 3 tablespoon sugar and 1/2 tablespoon ghee. Now add 2 tablespoon chopped cashews and 1 tablespoon pistachios. Quickly pour on silicone tray and let it cool. Soft Caramelised cashews are ready..
Once baklava is ready, serve it on plates. Garnish with Caramelised pistachio and cashews. If desired add more syrup..
Yummy and unique dish is ready to relish..
We recommend these combinations: Pistachio: Rose tea LEBANESE BAKLAWA: Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup. TASTING NOTES: Lebanese baklava differs from Turkish baclava and Greek baklawa. Lebanese baklava has just enough syrup for sweetness and in our opinion the perfect balance of filo crunch and nuttiness. Baklava that is not sweet is abusing, not sweet leting. Bring the world to your kitchen with SBS Food.
