WALNUT, CINNAMON AND HALLOUMI BAKLAVA
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi. Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care. Serve the baklava warm if you can - so that the cheese remains soft - straight out of the oven with some ice cream and a drizzle of the syrup. It also works at room temperature, with a coffee, but once it has cooled don't be tempted to reheat it in the oven.
Provided by Yotam Ottolenghi
Categories pastries, dessert
Time 45m
Yield 9 large or 16 small pieces
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. Mix together all the ingredients for the filling and set aside.
- Place one sheet of pastry in an 8-by-8-inch/20-by-20-centimeter baking pan, preferably one with low edges, arranging the pastry so the sides of the sheet rise up the sides of the pan. Brush with a little butter and continue in the same way with 7 more sheets of pastry, brushing each with butter, until you have layered 8 sheets of pastry.
- Scatter the grated halloumi on top of the pastry and then sprinkle all of the walnut mixture over evenly. Place another layer of pastry on top, pressing down securely. Brush with more butter and continue with the remaining 7 layers of pastry in the same way. Brush the final layer with butter and use your fingers to gently tuck the pastry edges underneath the baklava so you get a neat edge (a bit like making a bed).
- Using a small sharp knife, cut the baklava into 9 or 16 pieces, allowing the knife almost to reach the bottom, but not quite. Transfer to oven and bake for 18 minutes, turning the pan around halfway through baking until baklava is dark golden-brown and crisp on top.
- While the baklava is baking, make the rose water syrup: Heat sugar and 1/3 cup/90 milliliters water in a small saucepan on a medium-high heat for 2 to 3 minutes, swirling every once in a while until the sugar has dissolved and started to boil. Reduce the heat to medium-low. Add lemon juice and rose water and let simmer gently for 6 to 7 minutes, until you have about 3/4 cup/180 milliliters of slightly thickened syrup left. Remove from the heat and set aside.
- As soon as the baklava has been removed from the oven, pour two-thirds of the syrup over it and sprinkle with rose petals, crushing them slightly as you go. Set aside for 5 minutes to cool slightly, and then serve each slice warm, with an extra 1 or 2 teaspoons of syrup drizzled on top.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 309 milligrams, Sugar 22 grams, TransFat 0 grams
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Lovely Andrew
[email protected]I had some trouble finding halloumi cheese, but it was worth the effort. It added a nice salty flavor to the baklava.
Gaji Ibrahim imam
[email protected]The filo pastry was a bit too thick for my liking, but the filling was delicious.
Ryan McGrath
[email protected]This baklava is a bit too sweet for my taste, but I still enjoyed it.
Janie Yelverton
[email protected]I'm not a big fan of baklava, but this recipe changed my mind. It's delicious!
Jimmys Stylianou
[email protected]This is the best baklava I've ever had!
Deanna Henson
[email protected]I made this baklava for a potluck and it was a huge hit. Everyone loved it!
Kimberly Vides
[email protected]This baklava is a bit time-consuming to make, but it's definitely worth the effort. It's a special dessert that's perfect for a special occasion.
Jessica Swanepoel
[email protected]I used a different type of nuts in this baklava and it turned out great. I think you could experiment with different nuts and still get a delicious result.
Ricka Wright
[email protected]I had some trouble finding halloumi cheese, but it was worth the effort. It added a nice salty flavor to the baklava.
Dorj Gotov
[email protected]The filo pastry was a bit too thick for my liking, but the filling was delicious.
Teddy Crystal
[email protected]This baklava is a bit too sweet for my taste, but it's still good.
Aillia Lia
[email protected]I made this baklava for my family and they loved it. It's a great dessert to serve at a special occasion.
Preshy Gold
[email protected]This baklava is so addictive! I can't stop eating it.
yeon
[email protected]I love the combination of walnuts and cinnamon in this baklava. It's a perfect balance of sweet and savory.
Brandon Jessamin
[email protected]This was my first time making baklava and it turned out great! The instructions were easy to follow and the baklava was delicious.
Wesley Stewart
[email protected]I've made this baklava a few times now and it's always a crowd-pleaser. It's a bit time-consuming to make, but it's definitely worth the effort.
Adams Abdulhameed
[email protected]This baklava was a hit at my dinner party! The combination of walnuts, cinnamon, and halloumi was unique and delicious. The filo pastry was crispy and flaky, and the syrup was perfectly sweet and sticky.