Homemade baklava!
I had leftover phyllo after having made the me-friendly
Can't Get Knafeh of It chocolate bar, so after slicing an additional 70g off for the purposes of making a second bar if I so choose, I was left with 340g or about 75% of a full recipe's worth of phyllo for
Fifteen Spatulas' homemade Baklava recipe. I'd made it in the past — substituting in a mix of pumpkin and sunflower seeds for the nuts — and was very pleased with the results. Kara, however, is not a fan of sweetened citrus, so she asked that that component be omitted in the future. Here are the ingredient amounts and substitutions I used for this reduced-sized batch (which was baked in two loaf pans, rather than one large pan):
Filling (of which 150g went unused, so everything here can be reduced to 70%)
- 500g raw, hulled, unsalted sunflower seeds
- 1 ½ tsp ground cinnamon
- ¼ tsp fresh-ground cardamom (husks removed)
- ¼ tsp fresh-ground cloves
- ¼ tsp salt
Pastry component
Syrup
- ¾ cup water
- ¾ cup sugar
- ½ cup honey
- 1 cinnamon stick
I think I'd like to try halving the amount of sugar in the sugar/honey syrup next time, since the dessert's a bit sweeter than I typically prefer, but I admit that the overall flavour profile has mellowed since we had our first slices last night after dinner. It seems less sweet today.
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