Baklava With Walnuts, Almonds And Hazelnuts Recipe

Posted on
 teaspoon cinnamon and a little of cloves Baklava with walnuts, almonds and hazelnuts recipe
Baklava with walnuts, almonds and hazelnuts


Phyllo dough sheets
Butter to grease phyllo dough

1 cup roasted almonds, coarsely ground
1 cup toasted walnuts, coarsely ground
1 Cup roasted hazelnuts, coarsely ground
1/4 cup sugar
1 teaspoon cinnamon and a little of cloves
Blossom water or rose water
Almonds for garnish
Honey mixed with blossom water

How to prepare the filling
Mix almonds, walnuts, hazelnuts with cinnamon, cloves. Add blossom water or rose water and mix. Set aside.


Brush baking dish with butter.

Layer 8 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).

Place the filling mixture over the dough.

Layer the rest of phyllo on top, brushing each with butter before adding the next. Brush the top piece with extra butter.

Use a sharp knife to cut the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Garnish each slice with almonds.

Bake for 30 minutes in a preheated panggangan at 450 degrees F for the first 5 minutes, then the rest at 350 degrees F.

Remove from oven.

Pour the honey mixed with blossom water over the warm baklava; let soak, uncovered. Serve

Photograph by fatafeat

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 *