Baklava With Puff Pastry

Ingredients:

Puff Pastry with Ghee:

• Ghee 400 gms
• Pani (Water) 200 ml
• Anda (Egg) 1 (Optional)
• Oil 4 tbs
• Namak (Salt) 1 tsp
• Cheeni (Sugar) Powdered 2 tbs
• Maida (All-purpose flour) 500 gms
• Pani (Water) if required

Baklava

• Sheera (Sugar syryp):
• Cheeni (Sugar) 2 Cups
• Pani (Water) 1 Cup
• Laung (Cloves) 3-4
• Rose water 1 tsp
• Lemon juice 1 tsp
• Pista (Pistachio) Crushed ½ Cup
• Badam (Almonds) Crushed ½ Cup
• Akhrot (Walnuts) Crushed ½ Cup
• Darchini powder (Cinnamon powder) ¼ tsp
• Brown sugar 1 tbs
• Jaifil powder (Nutmeg powder) ¼ tsp
• Puff pastry as required
• Anda (Egg)

Directions:

Puff Pastry with Ghee:

In wok,add ghee,let it melt and bring it to room temperature.

In bowl,add chilled water with ice cubes,melted ghee,leave it until ghee becomes solid and refrigerate for approx.6 hours.

In jug,add water,egg,oil,salt,sugar and whisk well.

In bowl,add all-purpose flour and make a well,gradually add egg water mixture and knead until smooth & soft dough is formed.Use water if required,cover and let it rest for 20 minutes.

Take out solid ghee from water and squeeze out excess water completely.

Take square pan,place butter paper and set a block in a square pan.

Place butter paper on top and with the help of kitchen hammer flatten ghee and freeze ghee block for 20 minutes.

Take prepared dough,sprinkle generous amount of flour and roll out dough in round shape with the help of rolling pin.

In the center of the dough,place solid ghee block,wrap four sides,dust dry flour and roll out in rectangular shape with the help of rolling pin,fold one third into the middle and then the other third on top,fold and overlap the remaining sides,cover and freeze it for 20 minutes.

Take out from freezer,dust dry flour and roll out in rectangular shape with rolling pin.

Repeat the same over lapping folding process,cover and freeze it for another 20 minutes.

Again take out from freezer,dust dry flour and roll out in rectangular shape with rolling pin.

Puff pastry is ready and use as required.

Tips:

If you are using butter,follow the same puff pastry method.

If you are using ghee,freeze it for 15-20 minutes and if you are using unipuff,put it in fridge for 15-20 minutes.

Sprinkle generous amount of all-purpose flour while you are rolling or overlapping puff pastry.

In puff pastry recipes,egg is optional.

Put the ghee (with chilled ice cold water) in refrigerator until ghee becomes solid.

Baklava

For sugar syrup,in pot,add sugar,water and cloves,cook until syrup thickens.

Turn off the flame,add rose water and lemon juice,mix well and set aside.

In bowl,add pistachio,almonds,walnuts,cinnamon powder,brown sugar and nutmeg powder,mix well and set aside.

Roll out puff pastry,egg wash,add dry fruits mixture,fold and press,cut with cutter.

Take baking tray,place baklava,slighty cut with cutter,egg wash and bake in pre-heated at 180 C for 30 minutes or until baklava turns golden brown.

After baking, immediately pour sugar syrup and serve.