Paklava II

Paklava II Recipe from Uruguay - Delicious Walnut Pastry

Region / culture: Uruguay | Preparation time: 1 hour | Servings: 12

Introduction

Paklava II is a delicious and traditional dessert that is popular in many Middle Eastern and Mediterranean countries. This sweet treat is made with layers of thin dough filled with a mixture of chopped walnuts and sugar, then baked to golden perfection. The layers are then soaked in a sweet sugar syrup, creating a decadent and indulgent dessert that is perfect for special occasions or as a sweet treat any time.

History

Paklava II has a long history that dates back centuries. This dessert is believed to have originated in the Ottoman Empire and has since spread to many countries in the Middle East and Mediterranean region. The recipe has been passed down through generations, with each family adding their own unique twist to the traditional dish. Today, Paklava II is a beloved dessert that is enjoyed by people all over the world.

Ingredients

Dough

3 cups of flour
1 tsp of baking powder
0.5 cup of milk
0.5 cup of water
1 large egg
A pinch of salt

Filling

1.5 cups of melted shortening (set aside)
1 cup of chopped walnuts
2 tbsp of sugar
0.5 to 1 cup of cornstarch

How to prepare

Dough:
Grease hands with a little shortening and knead. Make 10 small balls and let them stand in a bowl for one hour, covered with a damp cloth.
Take five balls and roll each ball to a diameter of 5 inches. Lightly cover the top of each one with cornstarch and place them on top of each other. Take the stack of 5 and roll it out until it is paper thin, with a diameter of at least 36 inches. While rolling, occasionally sprinkle cornstarch between the layers to prevent sticking.
Carefully fold each layer and set it aside, covering it with a dry cloth to prevent drying. Repeat the procedure with the remaining 5 balls. Five pieces of 36" rolled out dough will be the bottom half, and the remaining five pieces will be the top half. The walnut stuffing will be placed in the center.
Pan:
8"x12" Take 2 pieces of rolled out dough from the first set of five and evenly place them over the pan, cutting them to the exact size of the pan. Set them aside. These will be used for the final layers before placing the walnut mixture. Repeat the procedure with the second set of five and set aside tray-sized pieces for the top finishing layers.
Grease the bottom of the pan with some of the melted shortening.
Carefully tear the remaining pieces of the first set into approximately 4"x6" pieces and arrange them in the tray. There will be a little overlapping, but try to arrange them evenly. For every 2 layers, sprinkle melted shortening. When all pieces are used from the first set, arrange the 2 previously cut tray-sized pieces. Cover with the walnut mixture.
Repeat the same procedure with the second set of rolled out dough for the top half, ending with the 2 tray-sized pieces. Finish the remaining melted shortening by generously sprinkling the top layer with shortening.
Cut into diamond pieces or squares. Bake in a 425°F (218°C) oven until golden pink. Drain the shortening. Cut through the layers again to separate the squares. Gently add sugar syrup while warm.

Variations

Add a sprinkle of cinnamon or cardamom to the walnut filling for a warm and spicy flavor.
Substitute the walnuts with pistachios or almonds for a different twist on the traditional recipe.
Drizzle melted chocolate over the top of the Paklava II for an extra indulgent treat.

Cooking Tips & Tricks

When rolling out the dough, be sure to sprinkle cornstarch between the layers to prevent sticking.

- Make sure to generously sprinkle melted shortening between the layers to ensure a moist and flaky texture.

- Cut the Paklava II into diamond shapes or squares before baking to make it easier to serve and enjoy.

- Be sure to add the sugar syrup while the Paklava II is still warm to allow it to soak into the layers and create a sweet and sticky texture.

Serving Suggestions

Paklava II is best served warm with a cup of hot tea or coffee. It can also be enjoyed with a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Be sure to roll out the dough thinly to create light and flaky layers.

- Use a sharp knife to cut the Paklava II into even pieces before baking.

- Allow the Paklava II to cool slightly before serving to allow the flavors to meld together.

Ingredient Substitutions

You can substitute the shortening with butter or margarine for a different flavor.

- If you are allergic to nuts, you can use a mixture of dried fruits or seeds in place of the walnuts.

Make Ahead Tips

Paklava II can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve the Paklava II on a decorative platter with a dusting of powdered sugar and a sprig of fresh mint for a beautiful presentation.

Pairing Recommendations

Paklava II pairs well with a cup of strong black coffee or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store any leftover Paklava II in an airtight container at room temperature for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Paklava II contains approximately 250 calories.

Carbohydrates

Each serving of Paklava II contains approximately 30 grams of carbohydrates.

Fats

Each serving of Paklava II contains approximately 15 grams of fats.

Proteins

Each serving of Paklava II contains approximately 5 grams of proteins.

Vitamins and minerals

Paklava II is not a significant source of vitamins and minerals.

Alergens

Paklava II contains nuts (walnuts) and dairy (milk and egg).

Summary

Paklava II is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Paklava II is a delicious and indulgent dessert that is perfect for special occasions or as a sweet treat any time. With layers of flaky dough filled with a sweet walnut mixture and soaked in a sugary syrup, this dessert is sure to be a hit with family and friends. Enjoy this traditional recipe and savor the rich flavors of Paklava II.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Paklava II. It was during my summer vacation in Greece, visiting my Aunt Maria. She was known throughout the village for her delicious baklava, and I had always been in awe of her culinary skills. As soon as I walked into her kitchen, I could smell the fragrant aroma of honey and nuts wafting through the air.

Aunt Maria greeted me with a warm hug and a mischievous smile. "I have a special recipe to teach you today, my dear," she said. "It's my secret Paklava II recipe, passed down from generations in our family."

I eagerly gathered around her as she began to show me the ingredients and the steps to make the delectable dessert. Aunt Maria explained the importance of using high-quality phyllo dough, fresh nuts, and pure honey to ensure the perfect flavor and texture. She showed me how to layer the phyllo sheets with a generous amount of butter and nuts, creating a rich and decadent dessert.

As we worked together in the kitchen, I listened intently to Aunt Maria's stories about her own childhood and how she learned the recipe from her mother. She shared fond memories of baking baklava with her siblings, laughing and joking as they worked side by side in the kitchen.

After hours of preparation and baking, the Paklava II was finally ready to be enjoyed. Aunt Maria cut the dessert into perfectly symmetrical diamond-shaped pieces and drizzled them with a sweet honey syrup. The golden-brown layers of phyllo dough glistened in the sunlight, and the aroma of cinnamon and nuts filled the room.

We sat down at the table, savoring each bite of the delicious Paklava II. The crispy layers of phyllo dough melted in my mouth, while the sweet honey and nut filling left a lingering taste on my palate. Aunt Maria smiled at me, her eyes twinkling with pride.

"Remember, my dear, cooking is not just about following a recipe," she said. "It's about creating memories and sharing love with those around you. This Paklava II recipe has been passed down through generations in our family, and now it's your turn to carry on the tradition."

I returned home from Greece with a newfound appreciation for the art of cooking and a desire to recreate the delicious Paklava II recipe for my own family. I carefully followed Aunt Maria's instructions, layering the phyllo sheets with precision and drizzling the honey syrup over the baked dessert.

As the Paklava II emerged from the oven, golden and glistening, I felt a sense of accomplishment and pride. I had successfully mastered the recipe that had been passed down through generations in my family, and I couldn't wait to share it with my loved ones.

Over the years, I continued to perfect the Paklava II recipe, adding my own twist with different nuts and spices. Each time I made the dessert, I was transported back to that summer in Greece, standing in Aunt Maria's kitchen and learning the art of baking from a master.

Now, as I stand in my own kitchen, surrounded by the familiar aromas of honey and nuts, I can't help but smile as I remember the lessons I learned from Aunt Maria. Cooking is not just about following a recipe; it's about creating memories, sharing love, and carrying on traditions. And with each batch of Paklava II that I bake, I am reminded of the rich culinary heritage that has been passed down through generations in my family.