The Sokolatina Cake recipe: • Pasta Sokolatina: Mois...
print this recipe here: www.dimitrasdishes.com/baklav...
Ingredients
1 pound (#4) phyllo pastry, at room temperature
4 oz (115g) unsalted butter, melted
The Syrup:
1 and 1/2 cups granulated sugar
1 and 1/2 cups water
1 cinnamon stick
1 teaspoon pure vanilla extract
Baklava Mix:
1/2 cup ground walnuts
1/2 cup ground almonds
1 heaping teaspoon ground cinnamon
1/4 teaspoon ground cloves
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the syrup: Combine all of the syrup ingredients (except the vanilla) in a small saucepan and bring to a boil. Mix together and once the sugar dissolves remove the pan from the heat and add the vanilla. Stir together and set aside to cool.
Combine all of the baklava filling ingredients together in a bowl. Mix and set aside.
Assemble the dessert: Layer 2 sheets of phyllo together and drizzle some melted butter between them and on top. Spread a tablespoon of the baklava filling accross the bottom and roll it 2 times to secure the filling. Then, gather the phyllo together like an accordion (see video) and place in a 9 by 13-inch baking pan. Repeat this step until all of the filling abd phyllo has been used.
Brush the remaining butter over the crinkle cake.
Bake on the center rack of the preheated oven for about 45 minutes or until golden.
Pour the cooled syrup over the crinkle cake as soon as it comes out of the oven. Set aside to absorb and come to room temperature.
Divide the crinkle cake into 12 equal portions and serve as is or topped with ice cream.
Kali Orexi!
Notes
For a crispier baklava crinkle, bake at 325 °F, 160 °C for an hour or until golden.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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