Try this Brandied Apricot (Filo) Baklava with Powdered Crystallise recipe, or contribute your own.
Suggest a better descriptionMMMMM------------------CRYSTALLISED ORANGE PEEL----------------------- 3 Organic or unwaxed oranges; -(Sevilles are good) 90 g Caster sugar; (twice) 220 ml Water; (twice) You will need to start 3 or 4 days in advance. Peel just the skin of the washed, dried orange with a potato peeler (skin, no white pith). Boil this in a syrup made from the sugar and water for 5 minutes and then dry off on a wire rack for 4 hours then boil again in a fresh syrup and dry again on the wire rack until brittle (about 48 hours). To serve, grind in a clean coffee grinder and store in a sealed container. (We tried using a fan oven set on the lowest setting (100C) with the door slightly ajar to allow free passage of air and it dried the peel in under 8 hours). Cut the fresh apricots into two halves discarding the stone. Soak the fruit halves in the brandy overnight and prepare the filo by cutting into long strips about 3 inches wide by about 10 inches long (approximately). It is easier to roll the triangles up across the entire width of the packet-made length of the filo and then cut away the extra inch or so. The idea is to have 3-5 layers of filo to hold the fruit. More, and the inner layers tend not to bake properly and end up with a papery texture. Too little and the parcel gets soggy and falls apart. Paint each strip of filo with melted butter and placing a half-apricot at one end roll up each fold into little triangular parcels, rather like a samosa shape until the 4 or 5 layers have been folded up. Cut away any excess paint a final dollop of melted butter in top and bake them on a floured baking tray for 12-15 minutes at 200C/400F/gas6) until the top is a light golden brown colour. Using a palette knife or slice, lift the filos carefully onto a wire rack to let them cool slightly and dust liberally with the powdered orange peel. Best eaten while still warm. These will keep, but after some hours tend to get moist from the filo and soggy. Perfect with after dinner coffee. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 20 servings | ||
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Calories: 66 | ||
Calories from Fat: 62 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 18.3mg | 6 % | |
Sodium 1.2mg | 0 % | |
Potassium 4.8mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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