Disney Classic # 35 - Hercules
I decided fairly early on that I wanted to make baklava for Hercules, mostly because I love the stuff and can't get enough of it!! However, a few days before we were due to watch Hercules, disaster struck. Regular readers of this blogs will know that I've been quite ill over the last year, and true to form when I was due to be baking baklava for Hercules, I ended up really quite sick. But, this time round I didn't have to cancel Disney Night or postpone the blog, because Angel came to the rescue and offered to bake and blog for me this time round!! Yay!
Although I wasn't well enough to eat the baklava, it got good reviews from everyone else and looked amazing! (I will definitely be trying this recipe out for myself!) So now I'm going to hand over to Angel, who used his Mum's baklava cake recipe:
3/4 mug of self-rising flour
125g of butter(melted)
1 1/4 mugs of sugar
500g filo pastry (2 packets)
1 tea spoon of cinnamon
1 tea spoon of Vanilla extract or if you have it, powdered vanilla
2 mugs of chopped walnuts
For the syrup:
1 table spoon lemon juice
First, preheat your oven to 160degrees C.
To start you need to put the eggs, flour, sugar, cinnamon, vanilla and walnuts in a bowl and mix them. Next, you need to melt the butter and get your baking tray out, after it's been melted, use a glazing brush (or whatever it's called) and cover the bottom and the sides of the tray. Then you take half of your filo pastry sheets and one by one you layer them on the bottom of the baking tray. Each time you place one sheet, you have to glaze it with the butter, until you have half of the filo pastry as the base. Next you add the filling over the base sheets. Finally you repeat what you did with the first half of the filo sheets and layer them on top of each other, one by one, making sure you "glaze" with butter before you add the next, do the same for the last sheet and then put the whole thing in the oven and bake for about 30-45mins or until the filo pastry on the top turns golden.
To make the syrup add the water, sugar and lemon juice together and simmer until it becomes a syrup-like consistency. You need to then use half of the syrup when the baklava leaves the oven. Let it stand for 2 hours and then pour the rest on to it. For best results wait until the baklava has cooled and then refrigerate. It will be at it's tastiest after a couple of days in the fridge.
Next time I'm back on board and will be making fortune cookies for Mulan!