Izmir Levanten Baklavasi/Levantine Baklava of Izmir By Roberto From Stock Control

Baklava is being developed in the imperial kitchens of the Topkapi Palace.

My version has less layers and less sugar and the addition of cinnamon.

This recipe makes 1.5 kg of baklava for less than £5.

Preparation: 1hr to 1hr and 30min

Cooking: 40 min

Ingredients:

SPI211  Tate & Lyle Fairtrade Granulated Sugar (Single Pack) – 1x1kg

PAS061  Au Ble d’or Fillo Pastry (Baklavalik Yufka) 1x470g

SAN013 Kerrymaid Spread-1x2kg

Ingredients Tate & Lyle Fairtrade Granulated Sugar, Au Ble d’or Fillo Pastry and Kerrymaid Spread

SPI211 Tate & Lyle Fairtrade Granulated Sugar (Single Pack) – 1x1kg
PAS061 Au Ble d’or Fillo Pastry (Baklavalik Yufka) 1x470g
SAN013 Kerrymaid Spread-1x2kg

Additional Ingredients:

½  Lemon

Walnuts

Water

Cinnamon

Lemon, Walnuts, Water and CinnamonStep 1:

Add 500g or 2.5 cups of sugar in a saucepan.

Step 2:

Add 400ml or 2 cups of water.

Step 3:

Bring to boil, squeeze ½ lemon into the syrup and put aside to cool.

 Step 4:

Melt 200g of Kerrymaid in a saucepan or microwave.

Step 5:

Take an oven tray and lay the fillo pastry on a table.

Step 6:

Cut the fillo pastry in half to fit in the oven tray.

Step 7:

Always cover the fillo pastry with a damp cloth. If the fillo pastry dries you can’t use it!

Step 8:

Brush the oven tray with kerrymaid.

Step 9:

Lay the first sheet of fillo pastry in the baking tray and brush with kerrymaid.

Step 10:

Continue to lay sheets of fillo pastry and brush each with kerrymaid.

Step 11:

Crush 125g of walnuts and mix with ¼  spoon of cinnamon and two spoons of sugar. After finishing 2/3 of the sheets sprinkle with the walnut mix.

Step 12:

Continue to lay the rest of the sheets brushing with kerrymaid.

Step 13:

Now cut the baklava horizontally and vertically.

Step 14:

Bake the baklava in a preheated oven 160C (325F) for 40 min or until golden brown.

Step 15:

Once is baked remove from the oven and pour the syrup over. Let it sit for at least 1 hour for it to absorb the syrup.

Step 16:

Enjoy!

Comments
10 Responses to “Izmir Levanten Baklavasi/Levantine Baklava of Izmir By Roberto From Stock Control”
  1. HASAN AYNACI says:

    i have tested and it was very nice. very well done Roberto

  2. I am not a fan of sweet but Roberto’s Baklava exceeded my expectaion. I dout we could find similar quality Baklava in Manchester.

    To make it short, it was uterlly delicious and finger licking 🙂

    Well done Roberto

  3. Selim ozem says:

    all jj manchester with you Roberto it was very nice.

  4. Marlena says:

    I’m impressed what more can I say was simply D-E-L-I-C-I-O-U-S
    Well done Roberto ;D

  5. Ewelina says:

    It was really tasty…Roberto congrats and hope you will bring it again:):)

  6. Aslihan says:

    I have taken a print-out of this recipe and will definitely try this weekend.Looks yummy 🙂

  7. damla atak says:

    i tasted it and it was really delicious.i ll try it a.s.a.p 🙂 well done Roberto…here it is!my colleague 🙂 hope you ll win good luck!

  8. David says:

    Excellent Roberto, almost as good as the full Italian meal we enjoyed together last week, prepared by yourself. Best of luck to you (and to your namesake Roberto Mancini)!

  9. agnieszka says:

    Congartulation ! i am so jealous 🙂 … if JJ will be out of stock with baklava we know who to call 🙂

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  1. […] Roberto from Stock Control has won Foodie Recipe of The Month for April 2012 for his Izmir Levanten Baklavasi/Levantine Baklava of Izmir. […]



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