Dessert

Gollash with Nuts

Name: Gollash with Nuts
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 portioner
Cuisine: egyptian, middle_eastern
Ingredients: 450 g phyllo dough thawed; 150 g unsalted butter melted; 250 g granulated sugar; 240 ml water; 5 ml lemon juice; 5 ml orange blossom water (valgfrit); 150 g mixed nuts finely chopped, e.g., walnuts, almonds, pistachios; 30 g granulated sugar; 2 g cinnamon ground

This Egyptian dessert features flaky phyllo dough brushed with butter and filled with a sweet nut mixture. It's baked until golden and then soaked in a light, fragrant syrup, offering a delightful crunch and sweetness.

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 6
Sværhedsgrad: Mellem

Vegetarisk

Allergenoplysninger: kan indeholde gluten, mælk og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

450 gphyllo dough, thawed
150 gunsalted butter, melted

syrup

250 ggranulated sugar
240 mlwater
5 mllemon juice
5 mlorange blossom water(valgfrit)

filling

150 gmixed nuts, finely chopped, e.g., walnuts, almonds, pistachios
30 ggranulated sugar
2 gcinnamon, ground

Udstyr

saucepan · pastry brush · mixing bowl · baking dish

Fremgangsmåde

Trin for trin

1
Prepare the syrup by combining the granulated sugar, water, and lemon juice in a small saucepan.
Ca. 2 min.
2
Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes until slightly thickened.
Ca. 10 min.
Kokkens note: Do not stir the syrup while it's boiling to prevent crystallization.
3
Remove the syrup from the heat and stir in the orange blossom water, if using. Set aside to cool completely.
Kokkens note: Cool syrup is essential for a crispy gollash.
4
Preheat your oven to 180°C (350°F).
Ca. 10 min.
5
In a medium bowl, combine the chopped mixed nuts, granulated sugar for the filling, and cinnamon.
Ca. 2 min.
6
Lay one sheet of phyllo dough on a clean surface, keeping the remaining sheets covered with a damp cloth to prevent them from drying out.
Ca. 1 min.
Kokkens note: Phyllo dries out very quickly, so work efficiently.
7
Brush the phyllo sheet lightly with melted butter.
8
Spread a thin line of the nut mixture along one long edge of the phyllo sheet.
9
Tightly roll the phyllo sheet from the long edge, enclosing the nut filling, until you have a long cigar shape.
Ca. 1 min.
10
Repeat steps 6-9 with the remaining phyllo sheets and nut mixture.
Ca. 10 min.
11
Arrange the phyllo rolls in a lightly buttered baking dish, ensuring they fit snugly.
Ca. 2 min.
Kokkens note: You can cut the rolls to fit your dish if needed.
12
Brush the tops of the phyllo rolls generously with any remaining melted butter.
Ca. 1 min.
Kokkens note: This helps with browning and crispiness.
13
Bake for 25-30 minutes, or until the gollash is golden brown and crispy.
Ca. 30 min.
Kokkens note: Keep an eye on it to prevent burning.
14
Immediately upon removing from the oven, pour the cooled syrup evenly over the hot gollash.
Ca. 1 min.
Kokkens note: The temperature difference helps the gollash absorb the syrup better.
15
Let the gollash rest and absorb the syrup for at least 15 minutes before serving.
Ca. 15 min.
Kokkens note: Allowing it to rest enhances the flavor and texture.

Bevar den gode smag

Opbevaring

Store leftover gollash in an airtight container at room temperature.

Genopvarmning

Gollash is best enjoyed at room temperature or slightly warm. Reheat briefly in a low oven if desired.