Paklava (Tertanoush) -Sima Piligian

Paklava (Tertanoush) - Sima Piligian Recipe from Uruguay

Region / culture: Uruguay | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 10

Introduction

Paklava, also known as Tertanoush, is a delicious and traditional Armenian dessert that is made with layers of dough and a sweet nut mixture. This recipe has been passed down through generations and is a favorite at special occasions and holidays.

History

The origins of Paklava can be traced back to Armenia, where it is a popular dessert enjoyed by many. The recipe has been handed down through families for centuries, with each generation adding their own twist to the dish. Paklava is often served at weddings, birthdays, and other celebrations as a symbol of good luck and prosperity.

Ingredients

Dough

0.5 cup heavy cream
0.5 cup vegetable oil
2 eggs
2 tsp baking powder
1 cup water
0.5 tsp salt
1 level tablespoon sugar
5 cups flour

Nut Mixture

1 lb (454 g) chopped walnuts
1 tsp cinnamon
2 tbsp sugar

How to prepare

Mix together the above dough ingredients.
Roll the dough into walnut-sized balls.
You should make 55 balls.
Place the balls on floured wax-papered trays. Cover the trays with a dish towel to prevent them from drying out. Let them rest for one hour.
Roll out 5 balls, one at a time. Sprinkle each rolled out ball with cornstarch. Stack the rolled out balls on top of each other.
Spread shortening on a round 16"x16" pan.
Roll out the stacked dough into one large round circle measuring 16"x16".
Place the dough circle on the bottom of the pan. Sprinkle a layer of nut mixture on top of the dough.
Continue rolling out balls and stacking them in groups of 10 until all the dough rounds have been used up.
Do not place nuts on the top and final layer of 10 rounds. Cut the dough into diamond-shaped pieces.
Melt 1.5 lb (680 g) of shortening and 1 cup of vegetable oil.
Heat the mixture until it is very hot but not smoking.
Cut a circle of brown paper (a bag) and place it on top of the unbaked paklava.
Put the pan into a preheated oven just long enough to heat the pan. Pour the heated shortening and oil mixture between the cut sections of the paklava.
Place the brown paper on top again and bake at 400°F (204°C) for about one hour or until golden brown.
Take the pan out of the oven and remove the brown paper. Place a cheesecloth on top and drain the fat out.
The purpose of the cheesecloth is to prevent the paklava from falling out of the pan.
After draining, place the tray on an angle to drain any additional fat.
Leave the cheesecloth on top and soak up any remaining fat with paper towels.
Let the baked paklava cool. After cooling, pour the syrup mixture on top.

Variations

You can add a sprinkle of chopped pistachios on top of the nut mixture for added flavor.
Instead of walnuts, you can use almonds or a combination of different nuts for the filling.
For a twist, you can add a layer of shredded coconut between the dough rounds.

Cooking Tips & Tricks

Make sure to let the dough rest for one hour before rolling it out. This will help the dough become more pliable and easier to work with.

- Sprinkling cornstarch on the rolled out dough balls will prevent them from sticking together.

- Be sure to stack the rolled out dough balls on top of each other to create layers in the paklava.

- Draining the fat from the baked paklava is important to ensure that it is not greasy.

- Pouring the syrup mixture over the cooled paklava will add sweetness and moisture to the dish.

Serving Suggestions

Paklava can be served as a dessert on its own or with a scoop of vanilla ice cream. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

Rolling out the dough balls and stacking them on top of each other is a key technique in making Paklava.

- Draining the fat from the baked paklava is important to prevent it from becoming greasy.

- Pouring the syrup mixture over the cooled paklava will help to sweeten and moisten the dish.

Ingredient Substitutions

You can use melted butter instead of vegetable oil in the dough.

- Instead of walnuts, you can use pecans or hazelnuts for the nut mixture.

- If you are allergic to nuts, you can omit them from the recipe and add a sprinkle of cinnamon sugar instead.

Make Ahead Tips

Paklava can be made ahead of time and stored in an airtight container at room temperature for up to one week. It can also be frozen for up to three months.

Presentation Ideas

Paklava can be presented on a decorative platter and garnished with a sprinkle of powdered sugar or chopped nuts. You can also serve it in individual dessert cups for a more elegant presentation.

Pairing Recommendations

Paklava pairs well with a cup of Turkish coffee or Armenian tea. It can also be served with a glass of sweet dessert wine or a shot of brandy.

Storage and Reheating Instructions

Paklava should be stored in an airtight container at room temperature. To reheat, place the desired portion in the microwave for 10-15 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Paklava contains approximately 300 calories.

Carbohydrates

Each serving of Paklava contains approximately 30 grams of carbohydrates.

Fats

Each serving of Paklava contains approximately 20 grams of fat.

Proteins

Each serving of Paklava contains approximately 5 grams of protein.

Vitamins and minerals

Paklava is a good source of vitamin E, magnesium, and copper.

Alergens

Paklava contains nuts and eggs.

Summary

Paklava is a delicious dessert that is high in carbohydrates and fats. It is also a good source of protein and various vitamins and minerals. However, it should be consumed in moderation due to its high calorie content.

Summary

Paklava is a delicious and traditional Armenian dessert that is made with layers of dough and a sweet nut mixture. This recipe has been passed down through generations and is a favorite at special occasions and holidays. With its rich flavors and textures, Paklava is sure to be a hit at your next gathering.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Paklava, also known as Tertanoush in our family. It was a warm summer day, and I was visiting my aunt Lucy, who was known for her delicious Armenian pastries. As soon as I walked into her kitchen, I was greeted with the intoxicating aroma of butter, sugar, and nuts baking in the oven.

Aunt Lucy was busy rolling out the thin layers of phyllo dough, brushing each one with melted butter before sprinkling a generous amount of crushed walnuts on top. She then poured a warm syrup made of sugar, water, and a hint of lemon juice over the layers, allowing it to seep into every nook and cranny.

I watched in awe as she expertly folded the layers into a neat little package before cutting them into diamond-shaped pieces. The finished product was a golden brown, flaky pastry that was both sweet and savory at the same time. I couldn't wait to taste it.

As soon as Aunt Lucy took the first bite, her eyes lit up with delight. "This is the best batch of Paklava I've ever made," she declared with a proud smile. I eagerly took a piece and savored the crispy layers of phyllo dough, the rich buttery flavor, and the crunch of the walnuts.

I begged Aunt Lucy to teach me how to make Paklava, and she agreed to share her recipe with me. She explained that the key to a perfect Paklava lies in the quality of the ingredients and the patience required to layer the phyllo dough just right.

I took notes as she walked me through each step, from preparing the phyllo dough and nut mixture to making the syrup and assembling the layers. It was a labor of love, but the end result was well worth the effort.

Over the years, I have made Paklava countless times, each batch better than the last. I have tweaked the recipe to suit my own taste, adding a touch of cinnamon to the nut mixture or a splash of rose water to the syrup.

I have shared my Paklava with friends and family, who always rave about how delicious it is. I even entered it into a baking competition once and won first place. The judges couldn't get enough of the flaky layers and the sweet, sticky syrup.

But no matter how many times I make Paklava, it will always remind me of that summer day in Aunt Lucy's kitchen, where I first learned the art of baking this traditional Armenian pastry. It is a recipe that has been passed down through generations, each cook adding their own special touch to make it their own.

As I sit down to enjoy a piece of freshly baked Paklava, I can't help but feel grateful for the memories and traditions that have shaped me into the cook I am today. And I know that one day, I will pass this recipe down to my own grandchildren, so they too can experience the joy of creating something delicious from scratch.