Baklava
Baklava
Ingredients/Components
- sugar - 1 c
- milk - 2 c
- water - 3 c
- juice of 1 lemon
- rose water - 2 Tbsp
- ground pecans
- orange water - 2 Tbsp
- baklava or strudel dough - 1 pkg
- melted butter no substitutes - 1 lb
- Syrup:6 c
- masa - 4 oz
- piloncillo sugar, chopped - 2/3 oz
How to make baklava:
Filling:10 c. ground pecans1 c. sugar2 Tbsp. orange water2 Tbsp. rose water Combine ingredients of filling and set aside.Syrup:6 c. sugar3 c. water juice of 1 lemon1 Tbsp. rose water4 oz. masa1 1/4 c. water2 c. milk2/3 oz. piloncillo sugar, chopped Mix the masa with the water in a blender; empty the blender into a saucepan and add the milk and coarsely chopped piloncillo (if you cannot get piloncillo, use three tablespoons of dark brown sugar and 1/2 tablespoon of molasses or treacle). Heat, whisking frequently, until the piloncillo is completely dissolved.Variations: For chocolate atole, add one tablet of Mexican sweet chocolate, roughly chopped along with the piloncillo. A lot of variations are possible; you can vary the portions of milk and water, you can increase or decrease the quantity of liquid for a thicker or thinner atole. You can add a little crushed anise seed, you can use finely brown nuts instead of chocolate, added cinnamon or nutmeg before serving.
Janie and Robert Gonzales have 2 sons, Robert and Peter. The family were originally from San Antonio, Texas. Their recipes are a blend of Mexico and Texas cuisine.
Recipe categories: < 60 mins, For large groups, Oven.
Rating:
Related ingredients:
sugar, eggs, vanilla, milk, salt, flour, hot water
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