Queen's Pastry (Baklava) Recipe
My love for Queen's Pastry developed during high school days. I am sure this super delicious Asian Queen's Pastry is gonna bowl you over with its addictive flavor! I prepare this yum Queen's Pastry as a Dessert every month or even more often. My friends tried this Queen's Pastry the other day and they simply adored it. Do I need to say more?
Ingredients
Syrup:
1 cup sugar
3/4 cup water
1/2 teaspoon lemon juice
1/2 pound filo dough
3/4 cup clarified butter
Filling:
1/4 pound coarsely ground walnuts
1/4 pound ground pistachio nuts
Directions
Prepare the syrup by boiling the sugar with the water.
Add the lemon juice.
Remove from heat and cool for about five minutes.
Place the filo dough on a flat surface and cut into four inch squares.
Brush each square with melted butter.
Fill each square with one teaspoon of walnuts.
Bring the corners of each square together, envelope fashion, and press down a little.
Brush the dough with melted butter.
Arrange the pastries on a lightly greased baking sheet.
Bake at 350 degrees about twenty-five to thirty minutes until golden brown.
Dip each square into the cooled syrup.
Arrange them on a serving dish.
Sprinkle two teaspoons of pistachio nuts over each square.
Then very carefully drizzle one teaspoon of cold syrup over the nuts to avoid having the nuts fall off the square.
Serve as a very elegant dessert.
Add the lemon juice.
Remove from heat and cool for about five minutes.
Place the filo dough on a flat surface and cut into four inch squares.
Brush each square with melted butter.
Fill each square with one teaspoon of walnuts.
Bring the corners of each square together, envelope fashion, and press down a little.
Brush the dough with melted butter.
Arrange the pastries on a lightly greased baking sheet.
Bake at 350 degrees about twenty-five to thirty minutes until golden brown.
Dip each square into the cooled syrup.
Arrange them on a serving dish.
Sprinkle two teaspoons of pistachio nuts over each square.
Then very carefully drizzle one teaspoon of cold syrup over the nuts to avoid having the nuts fall off the square.
Serve as a very elegant dessert.
