Ring Shaped Baklava باقلوا حلقوی

Baklava باقلوا is a rich delicious dessert and popular in many countries. For the syrup you might add rose water or orange blossom with cinnamon and cardamom, or just simply make the syrup with sugar and water.

Most famous Iranian baklava originally comes from Tabriz, Yazd and Qazvin. ّّIn Gilan province استان گیلان, that is located in North of Iran near the Caspian sea, they make a kind of baklava with almond paste and jasmine flower flavour.

1

Ingredients

Filo pastry

Ingredients for filling

½ cup raisins

½ cup pistachio, crushed

½ cup almond, crushed

1/3 tsp cardamom powder

200 g unsalted butter, melted

Ingredients for syrup

1 1/3 cups granulated sugar

1 ½ cups water

1tbsp lemon juice

1/3 tsp cinnamon

2tbsp orange blossom water

Preparation

Preheat the oven to 180C degrees.

Cut one slice of filo pastry into half. Brush with the melted butter. Then, roll the filo pastry and form into a ring shape (as you see in the photos).

Grease the baking tray and place the shaped filo pastry on the tray. Brush top of filos with melted butter and bake for about 25 minutes or until golden.

Meanwhile prepare the syrup: add water, lemon juice, sugar, cinnamon and orange blossom into a pot and bring it to a boil. Let it simmer for 10 minutes and set aside.

In a bowl, mix nuts with raisins and ground cardamom. Once dough comes out of the oven, spread the the nuts and raisin mixture over the baked pastry and pour cold syrup over the top. Leave it to soak in and serve it when it’s completely cold.

باقلوا حلقوی

باقلوا یکی از دسرهای خیلی پرطرفدارخوشمزه در بین بسیاری از ملل هست. شیرینی معروف ترکهای ترکیه و ترکمن های نیز می باشد. باقلواهای معروف ایران به شهرهای تبریزیزد و قزوین منسوب هستند. به غیر از گلاب و بهار نارنج که در تهیه ی شربت باقلوا استفاده میشوددر استان گیلان نوعی باقلوای فوق‌العاده لذید تهیه میشه که با خمیر بادام و عِطر گل یاسمن هست.

برای تهیه ی شربت میشه از گلاب یا بهار نارنج همراه با دارچین و هل استفاده کرد و یا اگر با گلاب یا عطرهای دیگه میونه ی خوبی ندارید می تونید فقط شکر و آب رو با هم مخلوط کنید و یک شربت خیلی ساده تهیه کنید بدون عِطر و بو.

مواد لازم

خمیر یوفکا یا همان فیلو پیستری

نصف پیمانه کشمش

نصف پیمانه پسته ی خرد شده

نصف پیمانه بادام خرد شده

یک سوم ق چ پودر هل

دویست گرم کره ی بدون نمک آب شده

مواد لازم برای شربت

یک و یک سوم پیمانه شکرسفید

یک و یک دوم پیمانه آب

یک ق غ آب لیمو ترش

یک سوم ق چ پودر دارچین

دو ق غ آب بهار نارنج

طرز تهیه

فر را روی حرارت 180 درجه ی سانتیگراد گرم کنید.

ورقه های خمیر یوفکا را از وسط نصف کنید. روی هر یک از نصف خمیر ها را کره ی آب شده بزنید. بعد هر ورقه رو لوله کنید و به شکل دایره در بیارید: مطابق تصویر.

کف سینی فر رو روغنی کنید و خمیرهای شکل داده شده رو داخل سینی بزارید و روشون کره ی آب شده بزنید و بعد داخل فر قرار بدید تا برای 25 دقیقه و تا زمانی که روشون طلایی بشه بپزن.

برای تهیه شربت هم : آب رو با آب لیموشکرپودر دارچین و بهارنارنج مخلوط کنید وبگذارید بجوش بیاد وقتی شروع به جوش اومدن کرد شعله رو کم کنید تا برای ده دقیقه روی حرارت باشه. بعد از ده دقیقه از روی حرارت بر میداریم..

داخل یک پیاله هم پستهبادومکشمش و پودر هل را با هم مخلوط کنید.وقتی خمیر ها پخته شدند از فر خارج کنید و روشون مخلوط آجیل و کشمش رو می‌ریزیم و شربت سرد را روی باقلوا ی گرم می ریزیم.

باقلواهای خوشمزه رو برای دو ساعت بگذارید بمونه تا شربت به خوردش بره و بعد با یک فنجون چای یا قهوه ی گرم میل کنید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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