Baklava Wafer With Yoghurt And Lemon Honey Syrup Recipes

Steps:

• Syrup: In a small saucepan, stir together sugar, honey, 3/4 cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to medium-high, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230 degrees on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1 1/2 cups.) Syrup can be made up to 1 day ahead and stored at room temperature.
• Filling: Preheat oven to 375 degrees. In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine. Transfer to a bowl.
• Brush a 9-by-13-inch baking dish with butter. Trim phyllo sheets to just fit inside baking dish(each about 8 1/2 by 12 1/2 inches). Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush generously with melted butter. Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup fillingover top, followed by 5 morebuttered phyllo sheets. Spreadremaining filling over phyllo; finishwith 7 buttered phyllo sheets.
• Using a long, sharp knife, cut lengthwise all the way through layers at 2-inch intervals. Makediagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.
• Using your fingers, lightly sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours beforeserving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.

Steps:

• Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.

Steps:

• Preheat the grill.
• Take one sheet of pastry and brush with butter (keeping the remaining sheets covered with a damp tea towel). Place another pastry sheet over the first, brush with butter. Repeat this process with the remaining sheets. Brush the final layer with butter then sprinkle the walnuts, sugar and cinnamon on top.
• Cut the stack into nine pieces (they will measure about 14cm x 9cm each). Cut each rectangle in half diagonally to form triangles.
• Put the triangles on a baking tray lined with baking paper and place 15cm below the grill. Grill for three to four minutes until the sugar starts to caramelise and the tops are dark golden. Watch closely, because the pastry and nuts burn quickly. Cool the wafers on a wire rack.
• Lemon Honey Syrup : Combine all the ingredients in a small saucepan and bring to the boil.
• To assemble, place a baklava wafer in the centre of six plates. Top each with a tablespoon of yoghurt, another wafer, more yoghurt and a final wafer. Pour lemon honey syrup liberally over each.
• Kim Hill RNZ 18/6/05.