Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Grind dried fruits in a food processor without grinding them to powder, but only into small pieces. 2. Add the powdered sugar, the orange blossom water and 100 g melted butter 3. Melt the remaining 50 g of butter. Preheat the oven to 200°C. 4. Cut 5 sheets of filo dough to the dimensions of the dish (keep the others in a damp cloth so that they do not dry out while you work). Butter the leaves one by one with a brush, and stack them at the bottom of the mould. Pour in half the dried fruit mixture. 5. Put on top of 5 other leaves, also buttered, then the rest of the stuffing. 6. Cut and butter the remaining 5 sheets and stack them on top of the second layer of stuffing. Sprinkle with cinnamon. With a sharp knife, cut squares or diamonds along the entire depth of the baklava to the size you want after cooking. 7. Bake for about twenty minutes when the filo dough browns. 8. Heat the honey and 2 tablespoons of orange blossom in a small saucepan. Pour the hot honey over the baklava. Let cool and dry for at least a whole day before tasting 9. Baklava can be cut in advance and presented in small paper boxes, which are often more convenient for serving.

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