First of all I have to tell You: I know it’s a bit strange. But why couldn’t we use beetroot not only in savory dish but in desserts as well?
Beetroot is in season right now, and in early spring. Going to the market usually I’m looking for the small or middle size ones, these are the most delicious I’m sure. The classic pair of beetroot in dessert is chocolate, but now I tried to bake something totally different. A few months ago I tried baklava with carrots-orange
, that was perfect. So I tried to make a similar tasty baklava with fresh beetroots. Here You can see the result. Would You taste it?
Ingredients: (for 4 big size, or 8 small size baklava):
( cc 25 X 14 cm baking tin)
4-5 small beetroot ( pickled is not good!)
1 orange zest
2 tbsp golden syrup
2 big tbsp roughly chopped walnut
1 tbsp roughly chopped pistachio
half teaspoon ground cinnamon
half teaspoon ground cardamom
100 gr butter
1 pack filo pastry (270 gramm= 6 sheets)
for the syrup:
100 ml water
150 gr sugar
1 orange juice
half lemon juice
few drops orange blossom water (optionally)
If You use frozen filo dough, please remove package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.
When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
Peel beetroots, wash them, then drain off with paper towel. Grate finely and set aside.
Preheat oven to 150-160 C. Thoroughly butter a rectangular baking pan. Make sure the sheets of filo will generally fit the pan (if they’re a little bigger, that’s okay.) If they’re much bigger, just trim them with a sharp knife. Melt the butter in mikro on low temperature.
Butter the top sheet of filo with melted butter, then lay on an other sheet. Spread the butter with brush again and cover with a new sheet. Repeat this twice more, so that you have six sheets of filo in the pan.
Discard the liquid of beetroot and mix well with orange zest, walnut, pistachio, syrup, cinnamon, cardamom.
Sprinkle the beetroot mixture over the pastry and cover with a new sheet. Butter again with brush, cover with an other sheet. Repeat it until 6 sheets lay above the beetroot mixture. Cut a diagonal diamond pattern in the baklava using a very sharp knife. Do not spread butter on the upper sheet!
Bake for 30-40 minutes, or until the baklava is golden brown.
While the baklava is baking, combine all the ingredients of syrup in a saucepan. Bring to a boil, then reduce the heat to low.
When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it’s thoroughly moistened.
Allow the baklava to cool, uncovered. Once cool and sticky, carefully remove them from the pan.