Gozleme and Baclava – YUM

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SPINACH, FETA & MUSHROM GOZLEME

Pastry
1 cup wholemeal flour
2 cups self raising flour
1 tsp of sugar and salt
3 tablespoons olive oil

Mix together and add 300 mls warm water to make dough. Knead for a couple of minutes, divide into 4 portions and set aside.

Filling

100g spinach
150g feta, crumbled
2 cups sliced mushrooms

Roll out pastry portions until about 5mm thick. Place your choice of fillings on half and double over pinching edges to seal.

Cook in oiled fry pan or on BBQ till crisp and browned.

Serve with lemon wedges.

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BAKLAVA

1 packet filo pastry
melted butter for brushing pastry
600g chopped nuts – walnuts, almonds, pistachio, pecan
1/3 cup raw caster sugar
1 teaspoon cinnamon

Mix all ingredients together.

SYRUP
1/3 cup honey
1 ½ cups water
juice of 1 lemon
strips of rind from lemon
2 star anise

To make syrup place all ingredients in saucepan and bring to boil, reduce heat and simmer for 3 minutes.

Brush six sheets of filo with butter and place in buttered baking tray. Sprinkle with ½ nut mixture . Repeat then finish with another 6 sheets. Score across pastry and bake for 30 minutes then pour syrup over hot baklava.
Allow to cool in pan.

 

 

 

 

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