Receta Recipe For Halva Baklava

by Tandy Sinclair

Baklava is traditionally made by layering phyllo pastry and nuts. The nuts are usually sweetened with sugar. To change things up I made halva baklava using the natural sweetness of the halva to take away the need for sugar. I used halva with nuts in it to add some extra crunch to the dessert. Halva Baklava Head straight on to the Recipe For Halva Baklava ♥ My aim is to run my blog like a magazine. I want to put an article ‘to bed’ a month in advance. In order to make that possible I had to start by getting enough recipes made in advance. I was under some pressure to get that done but now I can say I have achieved that vital step. The next difficult part was finding the words to write. I really try to stick to the maxim write when inspired. But I was not feeling very inspired. This was due to a confluence of reasons, one being the constant put down from one person in my circle. As soon as I eliminated that person, I felt I could start with just one blog post. I left days in-between my writing for other things and did not try to push it. Today I am writing exactly one month in advance.  Today’s inspiration ♥ Recipe For Halva Baklava ♥ can be found on Lavender and Lime Click To Tweet Much like a magazine except I am not working on December recipes in July. My ingredients should still be seasonal and my stories fresh enough in my memory. It has been a long uphill battle to get here. It won’t be long-lived however, as Dave and I are headed overseas soon. When we return home I will only have one week of recipes and blog posts ready to go. But by then I should feel like writing every single day. And the trip will hopefully inspire me. Since I first worked with Mediterranean Delicacies I have wanted to make baklava with halva. I have tried twice to make my own without success. But I received three containers in my hamper so I could use those instead. The halva baklava was amazing and very rich. It will keep well so please try to make it. Click on the links for conversions and notes. Halva Baklava   Save Print This is a sweeter variation of the traditional baklava All Rights Reserved: an original recipe from Lavender and Lime Ingredients for the baklava 300g halva, roughly chopped 5mls ground cinnamon Couple of rasps of freshly ground nutmeg 7 sheets store bought phyllo pastry 80g butter, melted for the syrup 200g fructose 125mls water 15mls lemon juice Method for the baklava Preheat the oven to 180° Celsius Place the halva, cinnamon and nutmeg into a bowl and stir to combine Cut your pastry in half width wise and cover with a damp cloth Layer a sheet of the pastry into a brownie tin and brush on a generous amount of the butter Do this with 4 sheets in total and do not worry about tears and the overlap Spread half of the halva over the pastry Layer a sheet of the pastry carefully over the halva and brush on a generous amount of the butter Do this with 4 sheets in total Spread the rest of the halva over the pastry Top with the remaining sheets of pastry Trim the edges and score the top, edge to edge, into squares or rectangles Bake for 30 minutes make the syrup while the baklava is baking Place the fructose and water into a sauce pan over a medium temperature Stir until the fructose dissolves and then bring to a boil Boil for 5 minutes then add the lemon juice Stir to combine and then set aside to cool to finish Remove the baklava from the oven and pour the syrup over Leave to soak in before cutting through the pastry and serving 3.5.3226   Inspiration published on Lavender and Lime September 4: 2016 – Liar Liar 2015 – Out And About: Friday 4 September 2015 2014 – Braised Pork Cheeks 2013 – Le Creuset Butter Keeper | Crock 2011 – Oryx Desert Salt Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related