Topic started by dennis pace (@ nat207.233.mpoweredpc.net) on Mon Jul 24 15:27:05 .
All times in EST +10:30 for IST.

could someone please send me a baclava recipe!
any help would be great
thanks

Responses:

• From: rohan (@ 194.170.163.105) on: Wed Sep 13 07:53:37 EDT 2000
  
  1 roll filo pastry
  250 gms chopped pista
  250 gms chopped almonds
  250 gms chopped pinenuts
  400 mls thick sugar syrup two string consistency
  or alternatively use the syrup for a commercialy packed gulabjammun tin
  400 ml melted butter
  250 ml melted ghee
  method:
  spread open five to seven sheets of filo pastry and liberely sprinkel the nuts,repeat the process till the last filo pastry sheet is done .
  Heat oven to 150C.pour half the butter and ghee over the filo pastry place in the oven and babe till golden brown,remove and sprinkle the remainder of the ghee and butter bake for 3min.
  the excess fat can be drained out with a spoon.
  pour warm sugar syrup to marinate the pastry not drown.
  cut up in small daimond shapes and serve hot or room tempreture and after eating see the wieghing scale smash to smitheriens .
  and advance another 5 months closer to a massive heart attack.
  ENJOY.
  
  
• From: rohan (@ 194.170.163.105) on: Wed Sep 13 07:55:18 EDT 2000
  
  The spelling is Bakhalava
  
  
• From: rags (@ proxy2.tibco.com) on: Wed Sep 13 19:23:02 EDT 2000
  
  rohan ,don't they use coconut in this.When I tasted bakhalava something tasted very similar to coconut.
  
  
  
• From: mark (@ techanglegw27.verioco.com) on: Mon Mar 5 15:52:24
  
  no
  
  
• From: Priya (@ spider-to071.proxy.aol.com) on: Mon Mar 5 17:06:50
  
  Mark is right, I don't think they use coconut in Bakhalava
  
  
  
  
  
• From: RG (@ cache01-fa0.ss.atlantech.net) on: Thu Aug 1 13:16:49
  
  Here's a low-fat version, more indianised taste too! and it's spelled Baklava..as far as i know!
  
  ½ pound Shelled pistachio nuts
  3 tablespoons Sugar
  ¾ teaspoon Ground cinnamon
  1 ½ tablespoons Rose water
  ½ pound Filo dough
  ½ cup Low-calorie margarine ? ground
  Rose Water Syrup
  Whole cloves -- optional
  
  This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone.
  
  Combine pistachio nuts, sugar, cinnamon and rose water in small bowl. Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet. Brush with some of margarine. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet.
  
  Cut baklava at 1-1/2" intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400'F 25 minutes or until golden. Place on wire rack to cool.
  Drizzle Rose Water Syrup evenly over top and let it soak for several hours. Stud each diamond-shape with whole clove.
  
  
• From: RG (@ cache01-fa0.ss.atlantech.net) on: Thu Aug 1 13:18:21
  
  Here's a low-fat version, also more Indianised taste. I think it's spelled Baklava...as far as I know!
  
  ½ pound Shelled pistachio nuts
  3 tablespoons Sugar
  ¾ teaspoon Ground cinnamon
  1 ½ tablespoons Rose water
  ½ pound Filo dough
  ½ cup Low-calorie margarine ? ground
  Rose Water Syrup
  Whole cloves -- optional
  
  This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone.
  
  Combine pistachio nuts, sugar, cinnamon and rose water in small bowl. Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet. Brush with some of margarine. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet.
  
  Cut baklava at 1-1/2" intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400'F 25 minutes or until golden. Place on wire rack to cool.
  Drizzle Rose Water Syrup evenly over top and let it soak for several hours. Stud each diamond-shape with whole clove.
  
  
• From: Pearl Subramanian (@ 195.94.0.40) on: Sat Aug 10 09:25:21
  
  Salt Fish Bulchao
  Ingredients:
  Use Seer, Promfret, Kodava or any good fleshy Fish. Soak the Salted Fish in water for a while, drain & apply Turmeric Powder & fry the Salt Fish - keep aside to cool - remove the bones & mash the flesh - keep aside. Oil ¼ cup. Ingredients Required: Onions-minced, Green Chillies minced; Green Corriander chopped finely; Curry Leaves. Ginger, Garlic paste; Chillie Powder, Jeera Powder; Salt to taste.
  Method:
  Fry the minced Ingredients in Oil, till the Onions are brown, add Ginger/ Garlic Paste, & continue to fry on Medium Heat till the raw smell of Garlic disappears-say for about 2-3 mins. Add Chillie Powder & Jeera Powder & fry well till the oil comes to the surface now add thick Tamarind Juice,& mix well add the mashed fish & allow to thicken but do not allow to burn, allow to cook till required thickness is achieved, (thick like a chutney consistency). Remove from fire - let it cool bottle & keep.
  
  **For a Variation - Tomatoes could be used if the Bulcha is being used up in 2 - 3 days. Ginger/Garlic/Jeera/Dry Chillie - could be used, all this could be ground with the vinegar & made instead of Tamarind Juice - (instead of Chillie Powder).
  
  
• From: LalithaKammula (@ pool-138-88-49-169.res.east.verizon.net) on: Tue Sep 3 15:03:43
  
  Hi,
  You can make Baklava at home.
  Take Fillo dough sheets from the local grocery store. Thaw it 20 mins from the freezer. Now keep the ingredients ready.
  Take about 2cups of mixed nuts,1/2 cup of sugar, cloves powder about 1/8tsp, cinnamom powder 1/8th tsp.... or just 2cups almonds,1/2 cup of dry coconut powder, 1/2 cup sugar now in a food processor blend them together coarsely. keep it aside. Make sugar syrup : take about 3cups of sugar, 1/2cup of honey, 2cups of water, cinnamon powder 1/8th tsp, lemon juice-1/2 slice( squeeze the juice and add it to the syrup). Now make a thick consistency syrup. When you feel it it should be thick. No string consistency. If you feel it difficult then best is to use MAPLE SYRUP. Now allow it to cool. Now take the sheets one by one at a time. Now take a baking sheet and brush it with the melted butter. Take about 3sticks of butter. Now after you brush the tray place one sheet and brush the sheet with meted butter. Now repeat this until 15 sheets. Then add the filling with the about nuts which were ground coarsely. Fill it up and then again repeat the sheets as you did before. Now once all are done. Cut them into diamond shape or square shape pieces. Now bake it at 375 oven for about 30 mins or until done. Now when you open the oven door to check if it is done or not.... All you have to do is make sure it turns into golden brown and you can see the squares also seperating. Hope you got it. Now as soon as you remove it from the oven you add the cold sugar syrup or Maple syrup. Leave it for a while until it is soaks and becomes dry. Cool it and serve. Make sure you don't cover it fully. It has to be slightly open other wise it is going to become soft. Enjoy:-)
  
  Best wishes,
  Lalitha Kammula.
  
  
• From: GG (@ cosiapat1.net.americas.agilent.com) on: Wed Oct 16 14:30:59
  
  What is bakalva
  
  
• From: jennifer (@ adsl-64-218-87-68.dsl.stlsmo.swbell.net) on: Thu Oct 30 14:35:16
  
  i've had a baklava with coconut as the main filler ingredient. very good! personally looking for the recipe of it also. very sweet old greek grandmother made it for me once. loved it
  
  
• From: Shelley Kulle (@ c-67-170-240-236.client.comcast.net) on: Tue Nov 2 17:09:14
  
  Hi,
  
  I had a coconut filled baklava in Mykonos, Greece this past Summer and have not been able to find the recipe anywhere on the internet. Was wondering if I could just substitute the nuts for dessicated cocnut and keep the rest of the recipe the same? Any helpful response will be greatly appreciated.
  
  
• From: Shelley Kulle (@ c-67-170-240-236.client.comcast.net) on: Tue Nov 2 17:09:41
  
  Hi,
  
  I had a coconut filled baklava in Mykonos, Greece this past Summer and have not been able to find the recipe anywhere on the internet. Was wondering if I could just substitute the nuts for dessicated coconut & keep the rest of the recipe the same? Any helpful response will be greatly appreciated.
  
  
• From: thattai (@ ppp-219.65.58.209.mum2.vsnl.net.in) on: Fri Nov 5 01:49:57 EST 2004
  
  Hi! Is there any substitute for Filo dough? Something that is available in India? Thanks!
  
  

Want to post a response?