Posted in baklava, desserts

Raisins baklava

For making this baklava no need to special technique. Super easy and quick will be ready.

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Ingredients

  • Filo pastry
  • Butter
  • 4 tbsp chopped pistachio
  • 4 tbsp raisins
    Ingredients for syrup
  • 1 cup sugar
  • 1 cup water
  • 1 tsp Orange blossom or rose water
  • ½ lemon or lime juice

 

Preparation
Preheat the oven to 180C.
Brush the small size muffin tin with melted butter and set aside.
Brush 5 layers of filo dough with melted butter.

Using a cutter, and cut it into circle shape. Place them in the tin. Fill them halfway with chopped pistachio and raisins. Bake them for 15 minutes.


Meanwhile, prepare sugar syrup: In a pot with 1 cup water and 1 cup sugar, add lemon juice and orange blossom and bring it to a boil, then  Simmer for 10 minutes.
Once baklava is ready, pure 1tbsp of syrup on hot baklava. Let it set and serve it .

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باقلوای کشمشی
برای تهیه ی این باقلوا نیازی به تکنیک خاصی نیست و فوق العاده سریع و آسان تهیه میشه.

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مواد لازم

خمیر یوفکا

کره

چهار ق غ پسته خرد شده

چهار ق غ کشمش

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مواد لازم برای شربت

یک پیمانه آب

یک پیمانه شکر

یک ق غ گلاب یا بهار نارنج

یک ق غ لیمو ترش
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طرز تهیه
فر را با 180 درجه ی سانتیگراد گرم کنید.
داخل قالب کیک پزی ( سایز کوچک) را با کره ی آب شده چرب کنید.
روی 5 لایه خمیر یوفکاکره ی آب شده بزنید و به شکل دایره خمیر را برش دهید. خمیر ها را داخل قالب بگذارید. داخل خمیر ها را با کشمش و پسته ی خرد شده تا نیمه پر کنید و بگذارید برای 15 دقیقه در فربپزند.
در این بین – مواد لازم شربت را با هم مخلوط کرده و وقتی شربت بجوش آمد  برای 10 دقیقه روی حرارت متوسط قرار دهید.

تا قوام آید.

زمانیکه باقلوا آماده شد. 1 ق غ از شربت را روی هر یک از باقلواهای داغ بریزید و اجازه دهید چند دقیقه بماند تا شربت به خورد خمیر برود و سرو کنید.

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Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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