WALNUT, CINNAMON AND HALLOUMI BAKLAVA
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi. Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care. Serve the baklava warm if you can - so that the cheese remains soft - straight out of the oven with some ice cream and a drizzle of the syrup. It also works at room temperature, with a coffee, but once it has cooled don't be tempted to reheat it in the oven.
Provided by Yotam Ottolenghi
Categories pastries, dessert
Time 45m
Yield 9 large or 16 small pieces
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. Mix together all the ingredients for the filling and set aside.
- Place one sheet of pastry in an 8-by-8-inch/20-by-20-centimeter baking pan, preferably one with low edges, arranging the pastry so the sides of the sheet rise up the sides of the pan. Brush with a little butter and continue in the same way with 7 more sheets of pastry, brushing each with butter, until you have layered 8 sheets of pastry.
- Scatter the grated halloumi on top of the pastry and then sprinkle all of the walnut mixture over evenly. Place another layer of pastry on top, pressing down securely. Brush with more butter and continue with the remaining 7 layers of pastry in the same way. Brush the final layer with butter and use your fingers to gently tuck the pastry edges underneath the baklava so you get a neat edge (a bit like making a bed).
- Using a small sharp knife, cut the baklava into 9 or 16 pieces, allowing the knife almost to reach the bottom, but not quite. Transfer to oven and bake for 18 minutes, turning the pan around halfway through baking until baklava is dark golden-brown and crisp on top.
- While the baklava is baking, make the rose water syrup: Heat sugar and 1/3 cup/90 milliliters water in a small saucepan on a medium-high heat for 2 to 3 minutes, swirling every once in a while until the sugar has dissolved and started to boil. Reduce the heat to medium-low. Add lemon juice and rose water and let simmer gently for 6 to 7 minutes, until you have about 3/4 cup/180 milliliters of slightly thickened syrup left. Remove from the heat and set aside.
- As soon as the baklava has been removed from the oven, pour two-thirds of the syrup over it and sprinkle with rose petals, crushing them slightly as you go. Set aside for 5 minutes to cool slightly, and then serve each slice warm, with an extra 1 or 2 teaspoons of syrup drizzled on top.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 309 milligrams, Sugar 22 grams, TransFat 0 grams
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John Baba
[email protected]This baklava is so addictive! I can't stop eating it.
Mujahid Ullah
[email protected]I'm not a fan of walnuts, so I substituted pecans instead. The baklava still turned out great.
Md N…ôzim
[email protected]This baklava is a bit expensive to make, but it's definitely worth the splurge. It's a special dessert that's perfect for special occasions.
Juan Pablo Nunez
[email protected]I'm not sure what I did wrong, but my baklava didn't turn out crispy. It was still tasty, but it wasn't as good as I hoped it would be.
William Vetter
[email protected]This baklava takes a bit of time to make, but it's definitely worth it. The end result is a beautiful and delicious dessert.
Jackie Leonard
[email protected]I had a hard time finding halloumi cheese, but it was worth the effort. This baklava is so unique and delicious.
Muko Abdallah
[email protected]The filling in this baklava was a bit dry. I think I'll try adding some more butter or oil next time.
Ngoni Mudengezerwa
[email protected]This baklava was a bit too sweet for my taste, but it was still good. I think I'll try reducing the amount of sugar next time.
Mirza Uzair
[email protected]I'm not a huge fan of baklava, but I thought I'd give this recipe a try. I'm so glad I did! This baklava is amazing. The filling is so gooey and flavorful, and the phyllo pastry is perfectly crispy. I'll definitely be making this again.
Abdallah Balabel
[email protected]This baklava is so easy to make, and it's so delicious. I'm definitely adding it to my regular dessert rotation.
Shafi Noori
[email protected]I was a bit skeptical about the halloumi in this recipe, but I was pleasantly surprised. It added a nice salty flavor to the baklava that balanced out the sweetness perfectly.
Samzad Hossain
[email protected]This is the best baklava I've ever had. The filling is so rich and flavorful, and the phyllo pastry is perfectly crispy. I highly recommend this recipe.
GGZ_BOI_BOIKA313
[email protected]I've made this baklava several times now and it's always a hit. My friends and family love it. It's the perfect dessert for any occasion.
talal asghar
[email protected]This baklava is out of this world! The combination of walnuts, cinnamon, and halloumi is divine. The crispy phyllo pastry and the gooey filling are a perfect match. I will definitely be making this again and again.