Baklava Cheesecake, the Best of Two Worlds

It's been a while since I posted a recipe, that's why I wanted to come back with a dessert recipe that kind of justifies my absence. The decision was prompted after Foodies+ community on Google+ announced its theme of the month: food fusion. 

I had a recipe idea in mind but I never made it and I just kept postponing it. The Foodies+ theme was the perfect occasion I have been waiting for.  

The baklava cheesecake is a winning fusion recipe in my book and it does justice to both recipes it is based on. It has all creaminess you would expect from any self-respecting cheesecake and all the nutty crunchiness of baklava. The sugar syrup with its fragrant orange and rose water notes helps of the dessert elements to come together happily!

Balava fillings are nut based. The most common ones are pine nuts, walnuts, almonds, cashews and pistachios. I could have used any of these for the recipe as they are all delicious, but I used pistachios because I like its subtle flavor and its lovely green color contrasts the cheesecake's pale yellow hues. If you don't like pistachios, you can use the nuts of your choice.  

There are few steps to make this baklava cheesecake; nothing too complicated but it needs a bit more of your time.

 For the base (18cm springform pan) you need: 

• 4 to 8 filo pastry sheets (depending on the size of the sheets)
• 50 g melted butter

First, brush each filo sheet with butter and lay in the greased springform. 

You can simply stack the sheets on top of each other. Alternatively, you can fold each one into thirds, put the first layer in the middle, then put the other folded sheet on top to form a cross and cover the rest of the pan with more folded sheets. 

You need to put enough pastry to cover the pan and have a strong base to hold the cheesecake filling. You can add more sheets if you like but keep it moderate.  Don´t forget to brush each sheet generously with butter, then trim the excess edges but leave some hanging on the sides of the pan.

Bake in a preheated  oven (180C) for about 15 min or until golden brown.

For the syrup:

• 150 g sugar
• 100 g water
• 1/2 cinnamon stick
• few drops of lemon juice
• 1 tsp orange blossom water
• 2 to 3 dried rose buds (optional) 
• 1 tsp rose water

Combine sugar, water, cinnamon and rose buds, and simmer over a gentle heat. Once the sugar is melted and the mix bubbles, add the lemon juice and simmer for a couple of minutes. Turn off the heat and add the rose and orange blossom waters.

For the pistachio filling:

• 100 g chopped pistachios
• 30 g sugar
• 1/2 tsp cinnamon (adjust to your taste)
• 15 g syrup 

Mix everything together until you get a wet mixture and spread it over the baked and cooled filo pastry base and set aside.

For the cheesecake filling:

• 600 g cream cheese at room temperature
• 3 large eggs at room temperature 
• 100 g sour cream or thick yogurt
• 120 g sugar
• 1 tbsp corn flour 
• 1 tsp rose water
• 1 tsp orange blossom water
• dash of salt
• 1/2 tsp cinnamon (or to your liking)
• 15 g of syrup

In your mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar, the sour cream, cinnamon, salt, syrup, corn flour, rose and orange blossom water and mix again until well blended and no lumps are visible. Add the eggs one by one and keep mixing on a low speed and scrap the sides of the bowl from time to time. 
When everything is combined, pour the batter over the filo and pistachio layer and bake in a preheated oven (150 to 160 C). 

Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time that is usually for a pan of this size one hour to one hour and a half (oven-dependent).  This bain-marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.

What I do is different though. I put in the middle layer of the oven a pan and fill it with warm water then place the cheesecake pan over a cookie sheet and put both over the pan. This creates  a steamy environment in my oven and allows the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.

After one hour, turn off your oven, shake the tray, make sure the middle is still a bit wiggly and leave the oven door cracked open for another half an hour to an hour. 

Let the cake cool completely before you put it in the fridge overnight. 

Decorate to your liking. Slice the cheesecake, drizzle some syrup on top and enjoy! 

Semolina, Pistachio and Rose Water Cake

I grew up in a house where a jar or two of semolina were always laying around in the cupboard waiting to be used in some of our favorite recipes as kids.

My mother would always buy 2 kinds of semolina: fine and coarse. Each had a different use. Mom would use the fine one to make a vegan semolina and saffron or turmeric cake, while the coarse one was reserved to a sweet and syrupy semolina cake dotted with almonds. I will share both recipes with you the soonest.

Semolina is the star ingredient of the famous Easter cookies we make every year during the holiday. I'll be making a big batch soon and let me tell you that I can't wait to make these delicious crumbly cookies.

Taking inspiration in all of these recipes and some more, I made a cake that screams the Eastern Mediterranean to me with its delicate fresh and floral flavors. The cake is moist, packed with flavors and what's really neat is that it only takes a bowl and a hand whisk to make!

For the cake you need:

• 3 eggs at room temperature
• 80 g soft butter
• 50 g yogurt (plain, no added sugar or fruits)
• 100 g sugar
• 50 g pistachio paste
• 50 g ground pistachio
• 175 g semolina
• 1 tsp baking powder and 1/2 tsp baking soda
• dash of salt
• 2 tbsp rose water
• 1 tsp orange blossom water
• 250 ml of simple syrup (recipe follows)

In a bowl, cream the butter and sugar, add the yogurt and mix well. Add the eggs one by one and mix until well combined. Incorporate the pistachio paste, ground pistachio, salt, semolina, baking powder and baking soda and whisk again.  Finally add the rose and orange water.

Pour the batter into a greased pan covered with parchment paper. I used a 16 cm round pan, and baked the cake in a preheated oven (175 C / 345 to 350 F) for about 40 to 45 min. Check after 35 min with a skewer, it should come out clean. If you use a bigger pan, reduce the baking time.

While you bake the cake prepare the syrup:

• 130 g sugar
• 130 g water
• few drops of lemon juice
• 1 tsp rose water and 1 tsp of orange blossom water

Combine sugar and water and simmer on a gentle heat. Once the sugar has dissolved and you start seeing bubbles on the surface, add the lemon, leave it for a couple of minutes then turn off the heat.
Add the rose and orange water and mix.

Once the cake is baked, leave it to cool for 5 minutes, remove it from the pan and then pour the syrup all over.

To serve, decorate the cake as you see fit. I have a big box of hairy floss so I decided to add some on the top to decorate my cake; it's also quite the delicious addition.

The cake pairs well with vanilla or mastiha ice cream, Greek yogurt, and honey. However, the cake is quite delicious on its own and does not necessarily need any additions.

Romantic and Sweet, a Valentine's Special: Chocolate and Raspberry Swiss Roll

Valentine's day is a special occasion to remind us of how important love is in our lives. While there's no one way to celebrate this day and express your love, for me the simpler the better. A nice romantic dinner with a sweet finish is all it takes. Let your gift for your significant other be a dinner prepared with love and finished with my idea of a perfectly romantic dessert: a chocolate, raspberry, rose and mascaprone Swiss roll.

You cannot go wrong in the romantic department when you combine chocolate, raspberries and roses; it's not even possible. This cake is not only delicious but it is also easy to make and you won't have to spend hours upon hours to make it perfect and ready for the occasion.

Let´s start rolling:
For the sponge cake you need:

• 3 eggs at room temperature
• 80 g brown sugar
• 80 g flour
• 20 g cocoa powder
• dash of salt
• 1 tbsp of rose water 
• 1/2 tsp vanilla extract

In a bowl combine the eggs, sugar, vanilla and rose water and mix for about 8 to 10 minutes until it triples in volume and becomes pale yellow and rather thick.

Meanwhile, combine the flour, cocoa powder and salt and mix them well together. Sift the dry ingredients over a baking paper. 

Gently fold the flour  mix with the beaten eggs using a rubber spatula.  Make sure there are no lumps in the mix. It is better to add the flour mix in batches to avoid lump formation.

Spread the batter evenly on a 30 x 25 cm baking sheet covered with baking paper, greased and sprinkled with cocoa powder,

Bake in a preheated oven (200C) for 10 min. To make sure the sponge is baked nicely, gently press it in the middle and if it springs back then it´s done.

Let the cake cool for 3 minutes, then flip it over a baking paper covered with cocoa powder.  Gently peel off the baking paper that you used to bake the cake and cover it with a new one or a clean kitchen towel. Flip it again, trim the edges and roll it. Make sure to cover the edges well and let it cool completely. 

For the filling you need:

• 250 g mascarpone cheese at room temperature
• 30 ml rose water
• 40 g powdered sugar (you can add more if you want it to be sweeter)
• 100 g fresh raspberries

In a bowl, mix the cheese, sugar and rose water until you have a smooth and fluffy mixture. I used a hand whisk and it took just few minutes.

Assembly:

Unroll the cake, remove the top layer of baking paper, spread the mascarpone mix evenly over it and scatter the raspberries. With the help of the baking paper or towel you used on the bottom of the cake roll the sponge slowly and tightly. Remove the baking paper or towel and transfer the roll to a serving platter.

You can serve the cake as it is with a sprinkle of powdered sugar but  I decided to add chocolate rose water ganache. 

For the ganache you need:

• 75 g of 70% dark chocolate, chopped finely
• 100 ml cream (35%)
• 1 tsp rose water

Heat the cream until it simmers, remove from the heat, add the chocolate and whisk until all the chocolate melts. Add the rose water and mix again.

Pour the ganache over the swiss roll to cover it completely. Let it cool for 15 minutes, and you´re ready to serve. If you decide to use the ganache to frost the roll, do this before you transfer it to the serving plate.

Enjoy a chocolaty, creamy and  aromatic cake with your loved one or ones! 

Happy Valentine! 

Aich al Saraya: A Feast for the Serail, Available for You Too!

On May the 22nd Christians celebrate Saint Rita´s Day, a very beloved and venerated Saint among the Christians and specially the catholics of the middle east.

My mom named me after her, and so many others moms in that region!! During my school days I recall having at least 3 or 4 Ritas in class. The teacher had to call the attention for one and the class would be quiet in a snap!

Before moving to Spain, my family always celebrated this day. Nowadays, they do it in my absence, although they make sure to call me and wish me a "Happy Saint Rita's day".

My aunt whose name is Marguerite, though we call her Margot, celebrates the feast and her birthday on that day. During that day, she would always make her specialty, the dessert that I will share with you in a while. As she would chill the dessert, it was always a welcome since during May hot weather makes its appearance on the eastern shores of the Mediterranean quite clearly. My aunt is not only a great person with the sweetest heart ever but also is a great cook. Ever since I moved here I stopped enjoying this childhood dessert, so this year I decided to ask for her recipe and make some for me!

This dessert has been around for centuries. The name in Arabic is "Aish el Saraya" (عيش السرايا); roughly translated it means"the Serail's Bread". Though it was made with few key, nowadays widely available, ingredients, the dessert must have been back in time mostly out of the reach of the masses.

Like many desserts, it calls for the use of stale bread. The bread is then flavored with caramelized sugar, enriched with a layer of fresh clotted cream and finally adorned with the widest assortment of nuts possible. The result must have surely enchanted the governors and the elite that inhabited the serails of the Eastern Mediterranean back then. Luckily for us, the dessert is no longer exclusive and is widely available at shops but can be easily made at home.
Just note that there are so many ways to make this dessert, and this is just one of them!

For  20x25 cm pan or 26 cm round pan you need (I used 2 round pans: 15 and 12 cm and 1 small cup)

For the bread layer:

• 120  toasted bread
• 1 cup of sugar (about 225 g)
• 1 cup of water
• few drops of lemon juice

In a sauce pan, pour the sugar and on a low heat let it caramelize, it will take about 10 min. Once it´s golden brown, pour the water, be careful as it will splatter. then add the lemon juice and let the caramel dissolve completly in the water.  Leave it to cool.

Meanwhile you need to crumb the bread (you can use your food processor or just put the toasts in a plastic bag and bash it with a rolling pin) once you have tiny little crumbs pour over the cooled caramel, mix well until you get a soft and spreadable mixture. If it´s too liquid add more crumbs and if too thick a bit of water!

Cover the bottom of the pan with the bread mixture and set aside.

For the cream layer you need:

• 4 cups of milk
• 4 tbsp sugar (add a bit more if you desire a sweeter cream)
• 75 g corn flower
• 1 1/2  tbsp orange blossom water
• 1 1/2 tbsp rose water

In a saucepan, combine sugar and milk, and let it simmer for few minutes, Meanwhile dissolve the corn flower in 3 tbsp of water and slowly add it to the milk while you´re stirring.
Keep stirring, until the mixture thickens and covers the back of a spoon. This will take few minutes, don´t stop stirring to prevent any lumbs from forming.
Add the orange and rose water mix and turn off the heat. Pour the mixture over the bread, leave it to cool then place it in the fridge for at least 4 hours!
You will end up with 1 cm layer of bread and about 3 to 4 cm cream layer!

To achieve this presentation, I covered the  bottom of a spring form pan with parchment paper, and the borders with acetate paper which makes removing the cold cake a lot easier.
Decorate as you wish, traditionally it is covered with grated pistachios but feel free to  use any other nut or edible rose leaves. I decorated it with pistachios  and added a rose on the biggest cake, as it is the symbol of Saint Rita!

Once it´s cold you just need to cut and serve, you can also prepare it in individual cups.
Hope you give the dessert a try and Happy Saint Rita to all the Ritas out there!

Kunafeh, the Middle East's Favorite Cheese Delight!

It's about time to share with you one of my favorite recipes ever. It´s not only delicious but also has a special place in my heart.

Sometimes we feel strongly towards a dish or a dessert not just because it tastes great but because it brings back memories we cherish. Kunafeh/knafeh/knefeh, whichever way you want to pronounce it, has a special place in my heart because of all the wonderful memories I associate with it.

During Easter Sunday (Resurrection Sunday), I would always wake up in anticipation knowing that my parents would bring home the most delicious, sweet and creamy knefeh enough for the whole family with much to spare for the following day. I also remember the many Saturdays I spent with my brother making all the necessary knefeh preparations and how anxious we would be the following Sunday to savor the labor of our efforts. But it's not just family memories that knefeh brings back, I recall the many times I had this treat drenched in thick syrup while strolling the streets with my friends. Kneffeh was our go-to sweet treat, breakfast or brunch. Such sweet and wonderful memories!
Knefeh is not just a dessert for me, it's part of my identity and cultural background.

After this short trip down memory lane, let me tell you that this dish is one of the most popular ones in the Middle East, if not the most popular. It is most commonly eaten as breakfast but it's just as good as a treat any time of the day. It's not uncommon for people to bring a whole platter of knefeh to friends and families during festive times as the rich dessert that stand up to an even richer lunch.

There are many variants to kneffeh and every city and even every maker seems to have his own rendition of the basic recipe. I do think that all variations are good and they make this dish even more special. All variations of kneffe share the same basics: a layer of buttery dough covering or topping a creamy melted cheese layer and sweetened with simple syrup. Knefeh is best served warm as it loses much in flavor and texture when it's cold.

I should mention that knefeh is made with a special kind of cheese that is very difficult to find in Madrid. I used the cheeses that are easier to find and can give you the closest taste and texture to the real thing.

The one I´m sharing today is called knefeh khechne (or coarse knefeh) as the kataifi dough is cut into small pieces and not ground. The soft knefeh demands some extra work but I hope I will share this version with you too!

To make enough coarse knefeh for four persons you need:

• 250 g kataifi dough
• 150 g mozzarella
• 150 ricotta cheese
• 80 g clarified butter (melted and milk solids removed)
• soft butter to brush the tray (about 20 g)
• orange powdered food coloring (optional)

For the syrup you need:

• 200 g sugar
• 100 g water
• small cinnamon stick (optional)
• 1 bruised cardamom pod (optional)
• squeeze of lemon juice
• 1 tsp rose water
• 1 tsp orange blossom water.

Start by making the syrup. Combine sugar, water, cardamom and cinnamon in a saucepan, and let the sugar melt completely on a low heat. When the mixture starts bubbling add the lemon juice and let it simmer for an extra minute. Turn off the heat and add the rose and orange blossom water. Never add the orange and rose water while the mix is still bubbling as you will lose their delicate flavor.

Now let's tackle the dough. In a food processor shred the kataifi into tiny little pieces. Place the dough in a big bowl and add the clarified butter. With your hands, mix well until the butter has covered all the small shreds.

Now, butter an 18 cm pan, really generously, add a pinch of the food coloring if using, and with a brush spread with the butter making sure to cover the sides of the pan. Add  about 2/3 of the dough and cover the tray, press well to have 1/2 cm thick dough on all sides, (making sure the sides are about 1 cm higher).

Mix the cheeses in a bowl and mash them together. Place the bowl in a fridge if you don't want to bake the knefeh immediately.  Do take the cheese mix out of the fridge for a while when you are ready to bake.

All of the previous steps can be made the night ahead in case you want things to be easier for you the day you want to serve the knefeh.

When you´re ready to bake, preheat the oven to 200 C. Place the pan in the oven for about 5 to 7 minutes until you see that the sides have changed color. Add the cheese mix and put back in the oven  for 5 to 7 minutes. When the cheese starts to melt take the pan out of the oven and cover the cheese with the remaining kataifi dough.

At this point, it is usual to flip the kenefeh on a bigger pan, put the pan into the oven and bake it till it has a nice golden color. However, I find it easier to put the pan in the middle rack and turn the broiler on for 5 minutes or until the dough is of a beautiful golden color.

To serve, you need to take out the knefeh from the pan. The process is very similar to how you would remove a tarte tatin from its baking pan. Place the serving platter on top of the pan making sure that the platter is larger than the pan. With a quick motion flip the pan and platter. Tap gently on the pan and the knefeh should fall easily on the platter.

Decorate with grated pistachios, dried rose petal and serve with the warm syrup!

I hope you give this recipe a try, it´s absolutely delicious. A crunchy dough holding  a gooey rich cheese mix all tied together and sweetened with an aromatic syrup, perfection!