WHAT'S COOKING? Having Fun with Empanada and BaklavaWednesday, April 20, 2016
There's something about cooking and trying new recipes that I find fascinating.
I haven't baked in a while and I miss it.
While going through the archives, I found this old blog post from 2011.
Here's the baklava recipe. (Thanks to Susanna A.)
- Separate the yolks and whites (1 yolk for the top of the cake, 2 yolks in the dough, and whites for the filling.)
- Poor 3 egg whites into the bowl and beat until white
- Add sugar to the egg whites mixture and beat well until blended
- Grind the walnuts in a food processor until very fine.
- Add walnuts to the egg and sugar mixture
- Mix until fully incorporated
- Divide into 2 parts
- Sift the flour and combine with the cold butter, shredding or cutting them together to make really small crumbs (You can use the salad shooter and process the mixture twice.)
- Pour 2 yolks into the sour cream, add baking soda, salt and blend them together
- Make a volcano of you flour/butter flour with a big crater on a cutting board, and pour sour cream mixture inside the crater.
- Cut the mixture until the dough forms and stops sticking to the knife
- Divide the dough to make 2 large and 1 smaller balls and put the balls in the fridge
- Preheat the oven to 350 degrees F (175 degrees C).
- Put the parchment on the pan (or just butter the pan well
- Roll one large dough ball to the size of the pan, put on the pan
- Spread half of the filling over the first dough layer
- Roll the small dough ball for the second layer, and place it on the top of the filling
- Spread second half of the filling
- Roll the last big dough ball and place it on the top of the cake, combine the edges on the perimeter of the cake
- Spread the yolk over the top of the cake
- Cut the cake forming the rhombs, wetting the knife to prevent it from sticking.
- Put the cake to the oven for 40-45 min – check readiness with the toothpick
- Take out of the stove, let cake cool in the pan, cut over the rhomb lines, enjoy!
PS: Originally published on 10/20/11