Text 30222, 111 rader
Skriven 2012-10-07 21:46:00 av JIM WELLER (1:123/140)
Ärende: cinnamon 7
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     Title: Armenian Baklava 2 (Paklava / Tertanush)
Categories: Armenian, Pastry, Desserts
  Servings: 55

           DOUGH:
    1/2 c  heavy cream
    1/2 c  veg. oil
      2    eggs
      2 ts B.P.
      1 c  water
    1/2 ts salt
      1 tb sugar
      5 c  flour
           NUT MIXTURE:
      1 lb chopped walnuts
      1 ts cinnamon
      2 TB sugar
           Cornstarch for
           rolling dough

Mix together above dough ingredients. Roll into walnut size balls.
Should make 55 balls. Place on floured wax-papered trays. Cover
trays with dish towel so they won't dry out. Let rest one hour.

Roll out 5 balls, one at a time. Sprinkle with cornstarch. Top each
rolled out ball with cornstarch, stacking on top of one another.

Spread shortening on round 16"x16" pan.

Roll out stacked dough into one big round circle 16"x16". Place on
bottom of pan. Sprinkle a layer of nut mixture on dough.

Continue rolling out balls, stacking 10 until all rounds have been
used up. Do not place nuts on top and final layer of 10 rounds. Cut
into diamond shaped pieces.

Melt 1 1/2 lbs. shortening and 1 cup vegetable oil. Heat until very hot
but not smoking. Cut a circle of brown paper (a bag) and place on
top of unbaked paklava. Put into preheated oven just long enough to
heat pan. Pour heated shortening and oil mixture between the cut
sections of paklava. Place brown paper on top again and bake at 400F
for about one hour or until golden brown. Take out of oven and
remove brown paper and place a cheese cloth on top and drain the fat
out. The idea of the cheese cloth is so the paklava won't fall out
of pan. After draining, place tray on an angle to drain additional
fat out. Leave cheese cloth on top. soak up fat with paper towels.
Let baked paklava cool. After cooling, pour syrup mixture on top.

By: Sima Piligian

Original source: St. Gregory's Armenian Apostolic Church of Indian
Orchard, Mass. 1973

From: Adventures in Armenian Cooking - Armeniapedia.org

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     Title: Armenian Rolled Filo With Nut Filling (Burma)
Categories: Armenian
  Servings: 16

      1 lb Filo dough
      1 c  butter or
    1/2 c  butter and
    1/2 c  shortening
    Filling:
      2 c  walnuts, chopped
      3 ts sugar
    1/2 ts cinnamon

Mix filling ingredients together and set aside

Unfold Filo and cover with slightly damp towel. Take sheets of dough
one by one placing narrow end nearest to you. Brush with melted
butter, then sprinkle nut mixture over lower half of dough. If dough
is very thin, you may use  1/2 or 1/3 of another sheet over top half
and re-butter. Fold up about 1" of Filo at lower end so dowel will
not stick to butter. Using a dowel stick ( 1/2" thick and 18" long),
place stick at bottom and loosely roll up entire sheet. With fingers
at both ends, crimp toward center like an accordion then gently
slide off stick. Place side by side on baking sheet and keep covered
with damp cloth to prevent drying. Rewarm butter occasionally for
easier brushing. When pan is full, brush tops with hot butter and
bake in preheated 350F oven until lightly golden, about 15-20
minutes.

Before serving, cut bourma rolls in half and dip in cool syrup.

By: Vart Hachigian

Original source: St. Gregory's Armenian Apostolic Church of Indian
Orchard, Mass. 1973

From: Adventures in Armenian Cooking - Armeniapedia.org

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Cheers

YK Jim


... Fear not, young gluttons: this bread is actually a cake.

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