Baklava Tarts With Berries Recipe

Posted on

 

 Get the best of both worlds with the sweet combination of sweet tarts and baklava Baklava tarts with berries recipe

Get the best of both worlds with the sweet combination of sweet tarts and baklava.

To Prep 0:50
To Cook 0:15
INGREDIENTS 13
DIFFICULTY ADVANCED
MAKES 6

delicious. – December 2008 , Page 90
Recipe by Valli Little
Photography by Brett Stevens

Ingredients

80g walnuts, toasted
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 loosely packed cup (80g) brown sugar
12 sheets frozen filo pastry, thawed
100g unsalted butter, melted
1 cup (280g) thick Greek-style yoghurt
1 cup (240g) sour cream
2 x 125g punnets raspberries
Icing sugar, to dust
Honey, to drizzle

Method

Step 1
Preheat the panggangan to 180°C. Grease six 12cm loose-bottomed tart pans.

Step 2
Pulse nuts, spices and brown sugar in a food processor to finely chop.

Step 3
Lay 1 filo sheet on the bench (keep the remaining filo covered with a damp tea towel as you work). Brush with a little butter and sprinkle with 2 teaspoons nut mixture. Lay another filo sheet on top, repeat with butter and nut mixture. Fold in half to form a 24cm square, trimming edges if needed. Brush top with butter. Push pastry into a tart pan, then fold edges, crimping and folding to form a 1.5cm-wide rim. Brush with more butter, then cover with a damp tea towel while you repeat with remaining filo, butter and nuts to make 6 tarts. Place on a baking tray and bake for 15 minutes or until crisp and golden. Cool in pans.

Step 4
Turn out tart cases and place on plates. Combine yoghurt and cream, then spoon into the tarts. Top with berries, dust with icing sugar, drizzle with honey and serve.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *