Binnur's Turkish Cookbook

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Monday, September 06, 2010

Ricotta Baklava

(Lorlu Baklava)

Ricotta Baklava
4 sheets Phyllo Pastry
4 tbsp extra virgin olive oil
300 gr fresh Ricotta Cheese, unsalted

Syrup:
1 cup water
1 1/2 cup sugar or 1 1/4 cup sugar
1 tbsp lemon juice

To prepare the syrup place the water and sugar in a medium-size pot. First melt the sugar, bring to a boil. Add the lemon juice, stir. Turn the heat off. Let it cool down.

Take one sheet of Phyllo Pastry, lay it down on the counter with the long side in front of you. Brush with the olive oil. Place the 2nd layer on top. Spread the 1/2 Ricotta cheese along on the long side of the sheet. Fold the top and bottom ends over the filling. Continue to fold until it's finished. Finish all the sheets. Now you have 2 logs filled with Ricotta cheese.

Brush with the olive oil all over the tops. Then cut the logs in 3 cm wide pieces. Place on oiled oven tray or oven proof dish (I used 3L (13x9x2") Pyrex casserole dish)

Preheat the oven to 400 F (200 C). Bake for about 25 minutes until the tops turn to a golden colour. Immediately pour the lukewarm syrup all over evenly. Let it cool down.

Sprinkle some ground pistachios over the tops. Then serve this traditional Ricotta Baklava dessert at room temperature.

24 Ricotta Baklava.

Bairam Menu:
-Zucchini Soup , Vegetable Borek and Kofte Kebab Wrapped in Eggplant .

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6 Comments:

At 12:38 PM, Anonymous Anonymous said...

Hi Binnur

Can you please confirm the amount of sugar needed for the syrup. The recipe says;

1 1/2 cup sugar or 1/4 cup sugar

What's the difference?

 
At 10:37 PM, Blogger Binnur said...

Hi,
There is not that much difference. If you want less amount of sugar please use 1 1/4 cup sugar:)

 
At 10:20 AM, Anonymous Sütüme Sarelleme Karışma!!! said...

like it so much! must be irresistable:)

 
At 10:40 PM, Anonymous Anonymous said...

This recipe is so simple and delicious. Thank you Binnur.

 
At 3:53 AM, Blogger krotka said...

Binnur, I just got to this recipe from your fb fan page, but I think in the English version the information when to use the syroup is missing. I found it in the Turkish recipe - cover the pastry right after taking it out of the oven. :) I'll b trying to do it soon. I just wonder if any lor peynir I can buy in Turkey is fine? Do they have both the sweet and salty variations?

 
At 11:04 AM, Blogger Binnur said...

Hi krotka,
Sorry for the mistake, I corrected it immediately. Thank you for letting me
know:) I am not familiar with the ricotta cheese sold in Turkey:(

 

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