* 500 grams puff pastry (freezer)
* Aluminium foil
* 125 grams butter
* 250 grams hazelnuts
* 75 grams pistachio nuts
* 75 grams almonds
* 250 grams honey
* 3 tablespoons orange juice
* Juice of half a lemon
Preparation time: 1 ½ hour.
Baking time: 45 minutes.
Preheat the oven to 180 degrees Celsius.
Follow the instructions on the packing to allow the puff pastry to thaw. Cover an oven dish with aluminium foil. Grease the foil well. Melt the butter. Roll out every pastry sheet until it is twice the size of the dish.
Divide every pastry sheet in half. Chop the hazelnuts pistachio nuts and almonds into small pieces. Mix them well. Put a sheet of pastry in the oven dish spread it with melted butter and sprinkle some of the nut mix over it. Repeat this sequence until every pastry sheet and all of the nut mix are used.
Close it off with a final sheet of pastry. Put the oven dish into the oven; bake for 15 minutes on the bottom of the oven and for 30 minutes in the middle of the oven.
Heat the honey in a pan and mix the lemon and orange juice through the warm honey.
Remove the oven dish from the oven and cut the Baklava into square pieces.
Pour the honey syrup over the Baklava and leave it to absorb for an hour. Serve the Baklava with tea.
454 gr (1 lb) Phyllo Pastry (~20-22 sheets)
1 cup + 3 tbsp unsalted butter, melted
~1/2 cup pistachios, ground, the measurement is after grinding
1 1/4 cup water
1 3/4 cup sugar
1 tbsp lemon juice
Oklava (Turkish thin rolling pin) or knitting needle 10.0 mm US 15
To prepare the syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.
Take one sheet of Phyllo Pastry, lay it down on the counter with the long side in front of you.
Brush with the butter. Place the oklava or knitting needle onto the phyllo pastry at the edge closest to you and roll it onto the rolling pin (picture). Gently push the pastry from both ends toward the center to wrinkle up (picture). Then slowly pull out the pin. Form into a little ring shape.
Take one end, press and insert to the other end or under to close (picture). Finish all the pastry and place them on the oiled oven tray.
Preheat the oven to 375 F (190 C). Place the tray on the middle rack. Bake for about 25 minutes or until light golden colour. Drain off the excess butter if there is any.
With a tablespoon pour the lukewarm syrup evenly all over the pastries.
Place some pistachio in the middle of the each pastry. Then, pour a little bit syrup over the pistachios, too:)
20-22 Nightingale's Nest.
• 270 gr x 2 packs of filo pastry sheets (12 filo sheets in total; each sheet 480 mm x 255 mm each)
• 200 gr/4 oz. /a little less than 1 cup unsalted butter, melted
• 340 gr/ 12 oz. chopped/crushed hazelnuts
• For the syrup:
• 16 fl. oz. / 2 cups water
• 12 fl oz. / 1 ½ cup whole milk
• 270 gr/ 1⅓ cup sugar
1. Preheat oven to 180 C/ 350 F
2. Take out the fresh filo pastry sheets from the fridge and bring to room temperature 20 minutes prior using. To thaw frozen filo sheets, it is best to place them in the fridge the night before or bring it to room temperature 2 hours before using.
3. Grease the baking dish with the melted butter.
4. Place two filo pastry sheets to the baking dish (trim the sheets at the edges if necessary to fit into your baking dish) and brush with the melted butter.
5. Place 2 more filo pastry sheets and brush with the melted butter. Place another two sheets over them and brush with melted butter.
6. Crush the hazelnuts in a food processor, carefully pulsing a just few times or chop by hand (take care for the hazelnuts not go too small pieces or fine).
7. Spread the chopped hazelnuts evenly on the 6th sheet of buttered filo pastry.
8. Lay two more sheets of filo pastry and brush with melted butter. Repeat this 2 more times, buttering every two sheets, until you reach 12th sheet.
9. Brush the 12th sheet of filo pastry with butter and ease the sheets into the corners and trim the edges if necessary.
10. Then using a sharp knife, cut right through all the layers to form small square pieces. It should make about 30 pieces in total.
11. Bake the pastry in the preheated oven (180 C/ 350 F) for 25 minutes, until golden at top.
12. While the pastry is baking, prepare your syrup.
13. Put the sugar into a heavy pan, pour in water and bring to the boil, stirring all the time. Once the sugar is dissolved, lower the heat and simmer for 10 minutes.
14. Pour in the milk to the pan, give a good stir to the syrup and turn the heat off. Leave the pan aside to cool down; the syrup needs to be luke warm to pour over cooked filo pastry.
15. Once the filo pastry is cooked and golden at top, take out of the oven and leave it aside to cool down for 15 minutes.
16. Slowly pour in the luke warm milky syrup over cooled cooked filo pastry and let the pastry to soak the milky syrup for 35- 40 minutes.
17. Once milky syrup is absorbed by the pastry, take out the Sutlu Nuriye squares and serve at room temperature.
18. You can prepare Sutlu Nuriye a day ahead of time and keep in a cool place, covered.