Inviting Asian Flavours
Create no-fuss, sumptuous food with an Asian flair! Inviting Asian Flavours, new from the Practical Gourmet series, makes it easy to entertain with exciting ingredients, gorgeous presentations and fabulous results. Explore these elegant yet approachable recipes, capturing the flavours of China, India, Japan, Korea, Lebanon, Malaysia, Thailand and Vietnam.
- $29.99 CAN
- $29.99 US/INTL
Pistachio Baklava Cigars
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| Crispy nutty Baklava topped with a fruity flavoured syrup is an intricate dessert to end a perfect meal. | ||||||||||||||||||||||||||||||||||||||
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Heat and stir sugar and water in a saucepan on medium-high until sugar is dissolved. Bring to a boil. Stir in orange blossom water and lemon juice. Set aside to cool. Process pistachios in a blender or food processor until finely chopped. Reserve 3 tbsp. (50 mL) for garnish. Add next 3 ingredients and process until mixture resembles a thick paste. Layer 2 pastry sheets together with long side toward you, brushing each layer with melted butter. Keep remaining sheets covered with a damp tea towel. Cut into 3 rectangles (see How To, page 214). Spoon 1 1/2 tsp. (7 mL) filling along short edge of each rectangle. Fold long edges over filling and lay a drinking straw alongside filling. Roll up to enclose and push both ends toward centre to create a crinkled effect. Remove drinking straw. Repeat steps. Arrange rolls on a parchment paper-lined baking sheet. Bake in a 350°F (175°C) oven for 25 minutes until browned. Transfer baklava to a serving dish and drizzle with syrup. Sprinkle with reserved pistachios. Makes about 30 baklava. |
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1 baklava: 135 Calories; 7.8 g Total Fat (2.9 g Mono, 1.0 g Poly, 3.4 g Sat); 12 mg Cholesterol; 15 g Carbohydrate; 1 g Fibre; 2 g Protein; 94 mg Sodium |
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| Reprinted from Inviting Asian Flavours © Company's Coming Publishing Limited | ||||||||||||||||||||||||||||||||||||||
