Baklava

RECIPE

Mini Baklava
Fatima Asif Latif

Syrup
2 cups sugar
2 cups water
1 spoon rose water
Bring to boil
Boil on low for 20 minutes
Add ½ cup golden syrup
Pinch of tartaric acid must be added jus before pouring syrup over hot baklava

5 sheets phyllo
125g butter
Cut phyllo into small blocks
Brush each block with melted hot butter
Layer in mini pan

1 cup pista (pistachio nuts) finely chopped
1 cup pecans finely chopped
1 ½ cups almonds finely chopped
1 cup castor sugar
1 teaspoon Elachi (cardomom)
Mix above and spoon over phyllo

Cut phyllo in ribbons
Mix a little hot butter into phyllo ribbons. Put ribbons over nut mixture.

Bake in oven on 180° till golden.
Pour hot syrup over hot baklava.
Leave baklava to cool.
Sprinkle edible glitter.
Enjoy.

Culinary Skills By: Fatima Asif Latif

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