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Al-Ahram Weekly On-line 30 Nov. - 6 Dec. 2000 Issue No.510 | ||
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Al-Ahram Weekly On-line 30 Nov. - 6 Dec. 2000 Issue No.510 | ||
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Egypt Region International Economy Opinion Culture Special Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Baklava
By Moushira Abdel-MalekIngredients:
1/2 kg. filo pastry sheets
2 cups sugar
2 cups water + juice of one lemon
1 packet vanilla powder
1/2 cup dried raisins (soaked and drained)
1 cup crushed shelled hazelnuts
1 tbsp. ground cinnamon
2 tbsp. corn oilMethod:
In a saucepan, add the sugar, water and lemon juice. Bring to the boil stirring to dissolve the sugar. Lower the heat and allow to slightly thicken. Remove from heat. Add the vanilla and leave aside to cool. Refrigerate for an hour or prepare the night before. Lightly coat the bottom of a baking tray, extras on borders. Divide filo pastry into two equal quantities. Gently arrange one sheet at a time in the tray. When one half of pastry sheets is finished, add the filling by mixing the raisins, hazelnuts and cinnamon. Sprinkle evenly on top of arranged sheets. Repeat with the remaining half of sheets. With a sharp knife, gently cut into small diagonals, all through the pastry from top to bottom. Be careful the filling stays intact. Heat the oil in a saucepan. Sprinkle evenly on top of the cut pastry with a metal spoon. Bake in a preheated moderate oven of 200°C, for 20-30 minutes or until top is golden. Remove from oven and immediately add cold syrup evenly on top. Serve warm or cold with dairy cream (optional).
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