Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, newspaper shape baklava. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Like other shapes of baklavas, newspaper shape baklava sheets must be very very thin, as thin as parchment paper which makes it a challenging dessert to make from scratch. Several phyllo dough sheets are put to gether and rolled out together.

Newspaper shape baklava is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Newspaper shape baklava is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have newspaper shape baklava using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Newspaper shape baklava:

1. Take Filo pastry
2. Get 300 g unsalted butter, melted
3. Prepare 400 g walnuts, finely chopped
4. Get 400 g almonds, finely chopped
5. Take 1 tbsp cinnamon powder
6. Get 1/2 tsp cardamom powder
7. Take 1/2 tsp nutmeg powder
8. Prepare 1/2 tsp clove powder
9. Take 1/4 cup sugar
10. Take Recipe for the syrup
11. Make ready 1 cup sugar
12. Take 1/2 cup honey
13. Make ready 3/4 cup water
14. Prepare 1 tsp cinnamon powder
15. Prepare 2 tbsp lemon juice
16. Make ready 2 tbsp rose water or orange blossom

Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Add the lemon juice, stir and set aside to cool. Melt the butter in a saucepan over low heat. In a food processor or using a mortar and pestle, grind the walnuts, almonds, cinnamon and cloves together.

Instructions to make Newspaper shape baklava:

1. Preheat the oven to 150C. - For sugar syrup,add water, honey, lemon juice, sugar and cinnamon powder in a pot. Boil it for about 15-20 minutes until thicker the sugar.. Once its ready, let it cool.
2. Add cinnamon, cardamom, nutmeg, clove and sugar to the chopped nuts and mix together, and set aside. - Lay one sheet of filo pastry on working table and brush with melted butter. Then, pinch the filo pastry lengthwise) as you see in the images). Spread chopped nuts on the filo pastry and fold it (as you see in the image).
4. Grease the baking tray and Place rolled pastry in the baking tray. Cut it into small square shapes. Brush with melted butter. Put the tray in the preheated oven and allow to bake for about 40- 45 minutes.
6. Once baklava is ready, Pour chilled sugar syrup over warm baklava and some nuts for topping. Let baklava set in sugar syrup for 5-6 hours and serve it.

Melt the butter in a saucepan over low heat. In a food processor or using a mortar and pestle, grind the walnuts, almonds, cinnamon and cloves together. It is, of course, baklava - a simple combination of filo pastry, nuts and sugar that comes in an incredible array of shapes and sizes. The origins of this dessert are hazy, to say the least - a good handful of nations lay claim to the baklava we know today as far out as central Asia. Modern baklava is always made with paper-thin filo - except when it's made by me, influenced by a throwaway comment made by Der Haroutunian: "If you wish to be more authentic, use homemade baklava.

So that is going to wrap it up for this special food newspaper shape baklava recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!