Oriental sweets: baklava fingers
I am familiar with the East not by hearsay: at one time I was carried away by the magic of calligraphy, the Arabic script and the subtlety of oriental poetry - unhurried and at the same time aimed at cognition. From oriental philosophy you quickly move on to the desire to enjoy tea, and there is nothing better than oriental sweets for this drink. And why not make them yourself? The first illusion that anyone who wants to make oriental sweets faces is the fact that special ingredients are needed. Most often, they are expensive, which you cannot get in the nearest store - you have to go to the market or write them out from abroad. But, as practice shows, the only thing you will encounter in this recipe is the ability to roll out the dough and a little patience.
Ingredients
Servings 8- flour 1 kg
- salt 1 tsp.
- water 1 l
- melted butter 50 g
- cashew nuts 1 kg 500 g
- sugar 500 g
- corn syrup 1 kg
- citric acid 1 tsp
- rose or citrus water 0.5 cup(s)
- starch 200 g
Cooking
Step 1
So, the dough will require quite a bit of flour, salt, water and ghee - the basis for the German strudel will serve as a guide. There, the dough is kneaded approximately according to the same scheme and with the same components. You will need a kilogram of flour, salt, 500 g of water and 50 g of ghee. Now, carefully follow our photos - even a child can handle our oriental sweets (if you help him grind nuts in a blender), and you can easily repeat the recipe in your kitchen.
Step 2
Step one: roll out the dough into the thinnest film (see how it shines through in the hands of our confectioner?).
Step 3
Roll out the dough layer by layer, dusting generously with starch and using a second rolling pin so that you can easily sort your future cookies into layers.
Step 4
And now the most interesting part: the answer to the question of how exactly to achieve uniformity and exceptional subtlety of your oriental sweetness.
Step 5
Stretch the rolled dough and sprinkle it with filling layer by layer: it can be either powdered sugar or crushed nuts (in our case, cashews). Do not save on nuts - the more there are, the tastier! It is a pity that nuts are now expensive - not everyone can afford to buy one and a half kilograms, as required by the recipe.
Step 6
Gently scattering nuts over the dough, wrap it in a long knitting needle (you can borrow it from your grandmother for a while).
Step 7
As a result, you will get such a slender row of long sausages: all that remains is to transfer them to a baking sheet and bake.
Step 8
In order not to destroy fragile products, take something flat - look at the photo - and transfer your creation.
Step 9
And the most juicy - at the end. This boiling cauldron contains sugar syrup: once the cookies are ready, they will need to be poured with sugar syrup to make them shiny - just like in our last photo. The syrup recipe is not as simple as it seems - take half a liter of water, a pound of sugar, a kilogram of corn syrup, citric acid and add rose water. You can replace the latter with floral if it is in your arsenal of spices, but this is not necessary.
Step 10
That's all. There is no honey here, no matter how deceptive the photograph is and would not like to say the opposite.
Step 11
You can't imagine it easier - you have a real oriental sweet on your table for tea drinking of guests, friends or family! And if you put it in a box, it can be an original gift!