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Meethi Eid Ki Meethi Khushiyan | Lal Majid - Ramsha Khan | 𝐄𝐢𝐝 𝐒𝐩𝐞𝐜𝐢𝐚𝐥 - Day 1 | Masala Tv
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Baklava Tart
Ingredients For Sweet crust Pastry:
Flour 195 gm
Icing sugar 43 gm
Salt 3 gm
Butter 113 gm
Eggs 2
For The Nut Filling:
Pistachios 85 gm
Almonds 85 gm
Cinnamon powder 5 gm
Sugar 50 gm
For Orange Syrup:
Apple Blossom Honey 170 gm
Sugar 100 gm
Orange juice 2
Water 60 ml
Orange zest 1
For The Frangipane Filling:
Sugar 100 gm
Butter 113 gm
Eggs 2
Vanilla essence 3 ml
Flour 10 gm
Almonds 90 gm
Method:
1. Add the flour, sugar and salt to the bowl of a food processor and pulse to mix well.
2. Add the cold butter and blitz for about 20 seconds until it starts to look like breadcrumbs.
3. Add the egg yolks and blitz for another 10 seconds or so until well distributed (notes if you have no food processor).
4. Shape the dough into a ball, wrap in a piece of baking paper and sit in the fridge for ½ hour to chill.
5. Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a 22.5cm (9 inch) fluted tart tin with baking paper.
6. Once chilled, roll out the pastry between 2 sheets of baking paper to about 3-4mm thick.
7. Remove the top sheet of paper and use the bottom sheet to help you flip the pastry over into the prepared tin.
8. Gently press the dough into all the corners and make sure the top edges are even. Prick the base all over with a fork.
9. Line the tart case with the same piece of baking paper and fill with baking beads (or rice). Bake for 15 minutes.
For The Nut Filling:
1. Place the pistachios and Almond into the bowl of a food processor and blitz until finely chopped.
2. Alternatively, if you don't have a food processor, you can chop them by hand.
3. Add the cinnamon and sugar and mix well. Set aside.
For The Orange Honey Syrup:
1. Heat all ingredients in a small sauce pan over medium heat, stirring until the sugar has dissolved.
2. Bring to a boil and boil for about 8 minutes stirring every so often until thickened, and reduced by half.
3. Mix ½ cup of the syrup through the nut mixture, then spread the nut mixture over the pastry case base.
For The Frangipane Filling:
1. Beat together the sugar and butter until light and fluffy. Add the eggs and vanilla and beat well.
2. Finally, mix in the flour and almonds.
3. Carefully spread the mixture over the top of the nut filling.
4. Bake for 40-45 minutes, turning the tray half way through, until golden and springy on top.
5. Can be served warm, room temperature or cold. Serve with the leftover syrup on the side.
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Churro Bundt Cake
Ingredients:
Butter 170 gm
White sugar 250 gm
Brown sugar 250 gm
Eggs 4
Flour 300 gm
Corn flour 44 gm
Baking powder 10 gm
Baking soda 3 gm
Salt 3 gm
Yogurt 290 gm
Milk 80 ml
Vanilla essence 10 gm
For The Layer:
Brown sugar 110 gm
Cinnamon 3 gm
For The Topping:
Butter 28 gm
Cinnamon 5 gm
White sugar 50 gm
Brown sugar 28 gm
Method:
1. Preheat oven to 350 F (180c).
2. In a bowl of a stand mixer fitted with the paddle attachment, beat softened butter 250-gram, granulated sugar 55 grams.
3. Add sugar at medium speed until fluffy,3,4 minutes stopping to scrape side of bowl.
4. Add eggs, one at a time, beating well after each addition.
5. In a medium bowl, whisk together flour, baking powder, salt and baking soda.
6. In a small bowl, whisk together yogurt, milk and vanilla with mixer on low speed.
7. In a small bowl, stir together 110 gram, and brown sugar 3 grams cinnamon.
8. Prepare bundt cake pan with butter and dust flour using a pastry brush.
9. Add one-fourth of batter in to prepared pan.
10. Tap pan on counter several times to spread batter into grooves and release any air bubbles, repeat once with another one-fourth.
11. Spoon remaining batter over brown sugar-cinnamon mixture.
12. Using a small offset spatula, smooth top, pushing batter into sides of pan baked it for 50 min.
13. Invert cake pan onto a wire rack let stand in pan for 10 minutes.
14. Remove cake form pan, and let cool completely.
15. In a small bowl, stir together remaining 50 grams granulated sugar 28 grams brown sugar, 2 grams cinnamon.
16. Lastly brush cake with melted butter and cover with sugar mixture, pressing gently.
