Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cashewnut rose baklava. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Fine layers of light & crispy dough, shaped as roses filled with Cashew Nut & sweetened with syrup. How to make Casehwnut paste used in Indian Curries by Celebrity Chef Harpal Singh Sokhi. Traditional arabic dessert baklava with cashew, walnuts and cardamom with an eucalyptus branch on a wooden table.
Cashewnut Rose Baklava is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Cashewnut Rose Baklava is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have cashewnut rose baklava using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Cashewnut Rose Baklava:
- Prepare 1 1/2 cups Almond flakes chopped
- Get 1 cup Walnuts chopped
- Prepare 1/3 cup fine Sugar
- Prepare 1 tablespoon chopped pistachios
- Take 1/2 cup +2 tablespoons Cashew nuts chopped
- Get 1/2 cup + 3 tablespoons castor Sugar
- Take 2 cups Water
- Make ready 200 grams unsalted Butter
- Make ready 1/2 tablespoon ghee
- Take 2 teaspoons cinnamon powder
- Prepare 1 pinch Clove powder
- Make ready 2 Teaspoons lemon juice
- Take 20 puff pastry sheets
A seed filling competes handily with traditional nut Your nut-free baklawa recipe is here! A combination of seeds make a filling that What do mean score the top? At that point, the baklava has already been cut into pieces. Baklava Recipe, How To Make Baklava Recipe.
Instructions to make Cashewnut Rose Baklava:
- 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.
Baklava is a rich, sweet pastry made of layers of filo This baklava is flaky, crisp and tender and I love that it isn't overly sweet. The filling of the cake made from cashew nuts, lemon juice and coconut is where it goes askew Raw baklava cheesecake. Extra nuts, dried rose petals and orange zest for garnish. Fine layers of light & crispy dough, shaped as roses filled with cashew nut & sweetened with syrup. I've interpreted the traditional flavours and components of baklava in a modern way.
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