Rolls with poppy seed paste

May 31st, 2013 § Comments Off on Rolls with poppy seed paste § permalink

A delicious sweet in 30 minutes with ready made pastry specially for baklava.

  • 3 sheets filo pastry for baklava
  • 80 gr butter
  • Melt butter in a low heat.

    For the filling:

  • 1 cup almonds (coarsely cut or chopped)
  • 1 T. cinnamon
  • 6 T. brown sugar
  • 1 cup poppy seed paste
  • Mix the filling ingredients.

    Brush each sheet of filo pastry with melted butter, layer by layer.

    Once 2 sheets of filo are pressed together, sprinkle the filling mixture over the sheet.

    Roll tight lengthwise until the end. Brush the cylinder with melted butter.

    Cut the long cylinder into approximately 10 cm pieces.

    Place into an oven tray.

    Bake in 200° C pre heated oven for 25-30 minutes until golden brown.

    For the syrup:

  • 1  cup sugar
  • 1 cup water
  • 1 T lemon juice
  • Put the water and sugar in a pot. Bring to a boil for 10 minutes, first stirring constantly. Simmer for 20 minutes and add lemon juice.

    Dip your first finger into the syrup, if it sticks to your thumb finger it means that the syrup is ready!

    Remove the baklava rolls from the tray and dip in the hot syrup.

    Crispy pastry with clotted cream and pistachio ~ Katmer from Gaziantep

    January 27th, 2013 § Comments Off on Crispy pastry with clotted cream and pistachio ~ Katmer from Gaziantep § permalink

    A regional specialty of Gaziantep city, which is so full and so thin… 

  • 1/2 sheet thin filo pastry
  • 60 gr clotted cream (in Gaziantep a special kind of fresh clotted cream with semolina is used)
  • 3 T ground pistachios
  • 2 T sugar
  • 1 T unsalted butter (melted)
  • Brush the filo pastry with melted butter.

    Sprinkle with pinches of clotted cream. Scatter the sugar over the filo. Add ground pistachios.

    Fold the filo pastry like an envelope.

    Brush the envelope with extra melted butter and bake in a pre-heated oven 190°C until golden brown for about 15-20 minutes.

    Decorate with ground pistachios and serve immediately.

    Pumpkin dessert

    January 13th, 2013 § Comments Off on Pumpkin dessert § permalink

    Pumpkin fruit is one of the widely grown vegetables that is rich in vital antioxidants and vitamins. Cooked pumpkin is full of vitamin C, vitamin E, vitamin A, potassium, carotene, zinc and lutein.

    Pumpkins owe their bright orange colour to the high amount of carotenoids in them. Carotenoids help in preventing cardiovascular diseases and other infections. It is no wonder that pumpkin, with many health benefits, is an important part of the list of super foods.

    It is easy to add pumpkin to your favorite baked dishes during the colder months with a traditional Turkish pumpkin dessert.

  • 500 gr. winter pumpkin
  • 1/2 cup sugar
  • 3 cloves
  • 1/2 cup walnut (roughly chopped)
  • Peel the pumpkin and divide into slices.

    Put the pumpkin in a heavy pan with sugar and leave to steep for 5-6 hours until the sugar has dissolved.

    Add cloves and simmer the pumpkin until tender.

    It is cooked when the pumpkin is tender and has a deep orange colour.

    Serve with cinnamon powder and crushed walnuts.

    Cream stuffed strawberries

    August 29th, 2012 § Comments Off on Cream stuffed strawberries § permalink

    A summer party with strawberries…

    for the frosting:

  • 1 cup milk
  • 1/4 cup brown sugar
  • 2 egg yolks
  • 2 T butter
  • 1/2 t vanilla extract
  • Evaporate milk and add sugar,egg yolk and vanilla extract.

    Add butter and cook the mixture by stirring time to time.

    When the mixture begins to thicken, remove from heat.

    Let it cool.

  • 12 strawberries
  • 20- 25 chocolate granules
  • Trim the green stems of the strawberries, so that the strawberries will stand upright to the serving plate. 

    Starting at top of them, make x to each of the strawberry with a knife. Don’t cut the bottom of them. The strawberry seems as if it has petals.

    Spoon the frosting into the strawberries. If you have a piping instrument, pipe the cream into the strawberries.

    Place them in refrigerator, until you serve.

    Before serving decorate with chocolate granules.

    Turkish Baklava

    August 18th, 2012 § Comments Off on Turkish Baklava § permalink

    Baklava is the most savory dessert among those offered at Eid in Turkey.

    Home made baklava has especially been produced in our country as part of holiday tradition and served to holiday visitors during Eid Holiday.

    A traditional home made baklava is generally filled with walnuts.

  • 30 sheets filo pastry for baklava
  • 190 gr unsalted butter
  • Melt butter in a low heat.

    For the filling:

  • 1 cup walnut (coarsely cut or chopped)
  • 1 T. cinnamon
  • 8 T.  sugar
  • Mix the filling ingredients in a bowl.

    For the syrup:

  • 1 3/4 cup sugar
  • 2 cup water
  • 1 T lemon juice
  • Put the water and sugar in a pot. Bring to a boil for 10 minutes, first stirring constantly.

    Simmer for 20 minutes and add lemon juice.

    Dip your first finger into the syrup, if it sticks to your thumb finger it means that the syrup is ready!

    Set aside to cool.

    Brush each sheet of filo pastry with melted butter, layer by layer and place in pan. Working with 10 filo sheet, scatter over the walnut mixture. Repeat buttering and layering with another 10 filo sheets. Repeat with 8 filo sheets. Evenly scatter over the rest of the nut mixture. Place the last 2 filo sheets on top. Using your hands press filo gently.

    Using a sharp knife score the baklava in diamond shapes. Before cutting the baklava, I recommend you to draw a draft in a piece of paper, in order not to make a mistake.

    First make a cross to the filo and then cut diagonally across the strips to form diamond shapes. Finally you have star shaped diamond cut baklava.

    Brush top well with butter.

    Bake in 190° C preheated oven for 35 – 45 minutes until golden brown.

    Remove baklava from the oven and spoon the cooled syrup over the baklava evenly, especially along the cut lines.

    Leave it for 2-3 hours to absorb the syrup.

    For a related recipe, please click here.

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