Cherry Baklava for the summer with Pistachio and Pecan скачать в хорошем качестве

Cherry Baklava for the summer with Pistachio and Pecan

This cherry baklava is a vibrant twist on the classic, layering crisp filo/phyllo pastry with pistachios, pecans, walnuts, and dried cherries. Topped with a rich cherry syrup that's sweet, tart, tangy, crispy, and crunchy. It'd make the Turks, Greeks, Persians, and the Pakistanis and everyone that loves baklava proud. Putting a little red cherries in the red, white and blue this fourth of July. Happy Holidays. Ingredients 450g filo pastry, thawed (1 lb) 250g walnuts, chopped (2 cups) 200g pecans, chopped (2 cups) 200g pistachios, chopped (1 3/4 cups) (If you aren't using dried cherries, feel free to increase the amount of nuts to 250g each) 75g dried cherries, chopped (1/2 cup) 40g–80g powdered sugar (1/3 cup) 1–3 tsp ground cinnamon 1–3 tsp ground cardamom (optional) 90ml oil (6 tbsp) - neutral or olive oil 650–700ml cherry juice (~3 cups cups) 250g honey (3/4 cup) Instructions Take the cherry juice and add it to a pot with a cinnamon stick, cardamom and cloves. Reduce it for 20–40 minutes on medium/medium-high heat. Watch it so it doesn't burn. Preheat oven to 350°F (175°C) Chop nuts into a fine crumb and combine nuts into a bowl. Add powdered sugar and mix. Add powdered cinnamon (and cardamom if you got it.) Brush a 9x13-inch pan with olive oil. Layer 4–5 sheets oiling each one. Add 1/3 of the nut mixture, add dried cherries, don't over do the cherries. Add 3–4 sheets, oil each sheet, more nuts and cherries, then 3–4 sheeets, nuts, cherries, 4–8 sheets and oil each one. Cut into diamonds. Start by cutting top down 5 or 6 times then then make one big diagonal cut from top left to bottom right. Then do your best to make more diagonal cuts. Bake for 50–60 minutes (I did 50 minutes) until golden brown. When the reduction is ready, add the honey, let it come to a boil and let it cool down. Pour syrup over hot baklava. Cool completely for about 3 hours before serving. This recipe is inspired by Genvieve Ko's Better Baking who used pomegranate syrup. Don't forget to like, comment, and subscribe, it really means a lot to me! Have a great week ahead!