Bossche bollen
Baklava
- 250 GRAM PHYLLO DOUGH
- 200 GRAM WALNUTS, chopped
- 100 GRAM SLICED ALMONDS
- 150 GRAM SUGAR
- 75 GRAM BUTTER
- RIND FROM 1 ORANGE
- 1/4 TSP CINNAMON
Bring half a cup of water to the boil and add the butter. Turn the heat low and add the flour, keep stirring until it becomes a ball. Turn off the heat and stir in the eggs one by one. Make 8 heaps on a greased baking tray and bake the puffs 20 minutes at 200 degrees Celsius. Allow the to cool down and cut them open. Fill them with cream. For the icing, stir the egg white, icing sugar and cacao well together. The idea is that you cover the whole puff, but I only did the top side for fear of an enormous mess.
This is a recipe from Den Bosch or 's Hertogenbosch, the capital of Noord-Brabant, a province in the south of the Netherlands.
Mix the walnuts and almonds with 2 tablespoons sugar. Melt the butter. Put a half of the phyllo sheets on the bottom of a greased oven dish and brush each sheet with butter. Distribute the nut mixture over the dough and cover with the remaining phyllo sheets; brush each with melted butter. Cut the baklava in squares and bake 20 minutes at 200 degrees Celsius. In the meantime, bring 1 cup of water to the boil and add the remaining sugar, the cinnamon and the orange peel. Cook on high heat until it becomes syrup. Take the baklava out of the oven, brush with the last butter and pour the orange syrup on top. Wait a few hours before serving.
This is a recipe from the Marmara region, the area around Istanbul, famous for its culinary performance.
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