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Why is it working
- Pour the honey mixture over the fried baklava, while the dough is still hot, ensures that the sweet syrup is absorbed into all layers.
- Between the carrot and the mother's filling, several fillets of butter butter and stacks ensure that the baklava is crisp during every bite.
When spring is full of flowering, I like to incorporate the seasonal carrots into any dish, including the dessert. Carrot cake One of my favorites, but in so many other ways can be integrated into sweets, including this carrot cake-inspired Baklava, developed by Birmingham, Alabama-based Test Kitchen, Marrianne Williams. All the best flavors of the carrot cake -sweet, earthy carrots, warm oven with spices, including cinnamon, soil ginger and cardamom -are folded into a crispy mother and layered between the crispy sheets of the crispy dough.
While layering of Fillo dough's multi -album may seem intimidating and labor intimidation, this dessert is actually quite simple assembly and baking. The result is a fluffy, buttery enjoyment, which is a wonderful supplement to all Easter or spring dinner menu.
Crunchy and nuts Baklava Popular in the whole area of Levant and Persian diaspora, as well as in many other countries, including Greece, Cyprus and Türkyye. It is available in many varieties in local pasta stores. While the two very popular baklava varieties that are filled by walnut and pistachio, which are found in these countries, are a truly customizable dessert that uses itself well for variation and the shapes, dimensions and charges used often depend on the country.
For this iteration, the chopped carrot is added to the seasonal touch for the fashionable baklava filling. To prepare the filling, you first gently grind the pistachio and pecan in a food processor before mixing the carrots, spices and sugar. The vibrant orange vegetables gives delicate, earthy sweets that are well coupled with cinnamon, ground ginger and cardamom. While we love a combination of pistachio and pecan here, you can replace a combination of the nuts you want.
Many reasons for Baklava's popularity are that you can do it prematurely – and you should! During the rest period, the Baklava absorbs the honey and sugar petals and the flavors shouted better. Clean diamonds or square carrot cake-backed baklava is a fun spring screw for classic and excellent hand-made dessert (though sticky) for every meeting.
This recipe was developed by Marriane Williams; The header was written by Leah Colins.
The carrot cake meets Baklava in this pleasant spring dessert
Cooking method
(Keep on the screen awake)
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1 1/4 cup crystal sugar (8.75 ounce; 248 g), shared
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3/4 cup (180 ml) water
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1/2 cup (120 ml) honey
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1/2 cup plus 2 tablespoon wrapped light brown sugarshared
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1 1/2 cup fried, salted pistachio (5.5 ounce; 212 g)
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1 1/2 cup toasted pecan (5.5 ounce; 212 g)
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1 1/2 cup shredded carrot(approx. 12 ounce; 340 g)
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1/2 cup Chopped sweetened coconut (3 ounce; 85 g)
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2 teaspoon ground cinnamon
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1/2 teaspoon Diamond crystal kosher salt; For table salt use half with so much volume
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1/2 teaspoon ground ginger
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1/4 teaspoon Earth cardamom
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2 pound frozen Phyllo Sheets, melted (such as the Fillo Factory brand)
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9 ounce ghee or butter, melted (see notes)
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In a small pan, mix 1 cup of sugar, water, honey and 1/2 cup of brown sugar. Boil over medium heat. After source, reduce heat to low and cook, stirring occasionally until the sugar is dissolved for 2-3 minutes. Set aside to cool down while preparing Baklava.
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A food processor pulsating pistachio and pecan until finely chopped, approx. 12 pulses. Place the nuts in a large bowl and add carrots, coconut, cinnamon, salt, ginger, cardamom, remaining 1/4 cups of sugar and the remaining 2 tablespoons of brown sugar and mix.
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Set the baking rack to the lower-medium position and heat the oven to 350 ° F (175 ° C). The dough brush, the brush, the lower and 9-x 13-inch baking dish melted with ghee or butter.
Serious Eating / Robby Lozano
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It works with half of the Phyllo at a time and discard the Phyllo on a clean work surface and use a sharp knife to cut into the 9- x 13-inch rectangle to fit the prepared baking sheet. Discard or hold the Fillo decorations for another use.) Repeat with the remaining Fyllo and put together Phyllo and cover with a damp paper towel. Place 1 Phyllo disk in the baking dish and brush top with ghee or butter. Top another Phyllo disk and brush ghee or butter. Continue the layers with additional 8 fillo plates, each layer with GHEE or butter (a total of 10 sheets on the bottom layer).
Serious Eating / Robby Lozano
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Sprinkle 1 cup of carrot mixture evenly on the top of the Fillo. Place another Fillo disc on the carrot mixture and brush ghee. Continue layering with additional 7 fillo plates, each layer with GHEE or butter (total 8 Fillo disks).
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Sprinkle 2 cups the remaining carrot mixture evenly on the top page of the Phyllo. Place another Fillo disc on the carrot mixture and brush ghee. Continue laying the 7 Fillo disk with butter (total 8 Phyllo disks). Sprinkle the remaining carrot mixture on the top Fillo sheet. Place another Fillo disc on the carrot mixture and brush ghee or butter. Continue the remaining Fillo discs until all Fillo disables are used with the GHEE final brush.
Serious Eating / Robby Lozano
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Cut the baklava with a sharp knife into a 2 -inch wide stripes, making sure it cuts it down the bottom of the dough. Cut the baklava diagonally into 2 -inch wide strips to make diamond -shaped pieces.
Serious Eating / Robby Lozano
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Bake the baklava until the deep golden brown and crisp, the half -rotating pan of the baking, approx. 1 hour. Remove from the oven and immediately pour the cooled honey syrup evenly over the hot baklava, making sure you reach the edges of the pan. Set the pan to a wire holder and cool at room temperature at least 2 hours or 24 hours before serving or storage (see notes).
Serious Eating / Robby Lozano
Special equipment
Small pan, 9- x 13-inch baking dish, dough
Note
To avoid the wet baklava, make sure that the baklava cools down completely before cover.
Make-Head and Storage
Simple syrup can be cooled for up to 2 months in airtight container.
Baklava has the best taste after resting for 4-6 hours (or ideally overnight) when the dough got a chance to absorb the syrup and the flavors shouted better.
The cooled baklava can be kept in room temperature for up to 5 days at room temperature. It can then be cooled for up to 2 weeks.