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Cherry Lime Rickey Round Baklava, made with one full sheet of phyllo per pastry. Sweet dried cherries, tart lime, and a dusting of crystalized lime baked right into the dough. Not too sweet, definitely not neat, and worth every bit of the mess.
#Baklava #CherryLimeRickey #TheGoodPlate #PhylloDough
Full recipe: https://the-good-plate.com/cherry-lime-rickey-round-baklava/
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0:06
Good afternoon and welcome to the Good Plate's Kitchen.
0:10
Today we are making Cherry Lime Rickey baklava. Yes, that's right.
0:17
We're going to make baklava.
0:19
That is cherry lime rickey flavored.
0:22
It's actually one of my favorite flavors.
0:25
It's a flavor of sweet cherries and tart limes and we're going to make it today.
0:31
And here we have... butter.
0:36
Lots of butter.
0:37
When we make baklava, it always has butter, okay?
0:40
And then we have lime because it's a cherry lime rickey.
0:47
And we have True lime which we're going to be mixing
0:52
with the butter to give it more cohesive flavor.
0:57
And of course we have cherries.
1:00
These are dried cherries and we're going to cut them up.
1:05
And put them as filling in our baklava.
1:09
And then we have something else interesting.
1:11
We have candied lemon peel cubes.
1:15
And we're going to use these because nobody makes candied lime peel cubes.
1:22
I don't know why.
1:23
You can find citron and all kinds of other things.
1:27
But they don't have that.
1:29
So we're also going to be using... lime.
1:36
So we'll see how that goes.
1:38
And, of course, we have filo dough.
1:44
One of the things first things we need to do before we get
1:47
started is we need to make sure that the butter is melted.
1:50
I'm going to melt this butter.
1:53
Stick a butter. Okay.
1:55
Another thing we have to do is we have to prepare the cherries.
1:59
And I have a small food chopper here, the electric... from the Braun people.
2:08
And we want to put these cherries.
2:11
I'm going to take these cherries and put them in here.
2:30
It should be enough to seal it up.
2:51
Second.
2:53
That's perfect.
2:56
Okay.
2:57
Now I'm going to show you how to make one of these baklavas.
3:02
And this I have brush.
3:09
And here's my butter.
3:12
I'm going to take some of that butter.
3:14
And I'm going to brush it on liberally.
3:34
And now... I'm going to take a little of this.
3:38
This is lime. And I'm going
3:44
to sprinkle it lightly. Okay.
3:50
Now that I did that, I'm going to
4:05
fold this in half. Like this. Okay.
4:22
Put more butter on the side as well.
4:37
I'm going to turn it like this.
4:39
this.
4:41
And I have a chopstick.
4:45
A chopstick.
4:49
And start from here.
4:51
And roll this around the chopstick.
4:58
It's tightly as possible.
5:02
And we'll hold the whole thing up like that.
5:16
Okay.
5:18
Now we're going to take it off.
5:22
But watch how we take it off.
5:24
Because we're going to squeeze it.
5:36
That.
5:41
And then take this off.
5:59
And then put it together like this.
6:05
And put it on my sheet.
6:12
And guess what?
6:14
It's going to get even...
6:16
more butter on it.
6:23
I'll do a second one.
6:32
Yes, I couldn't find the brush.
6:35
It was covered over.
6:38
Like this is your cool. Okay.
6:40
Butter.
6:50
Generous at the butter.
7:10
If they break, it's not a big deal.
7:13
So you'll probably break some of these.
7:17
You can see mine already has holes in it.
7:23
And holes.
7:24
It's okay.
7:40
Mine.
8:05
Yum.
8:34
When you have people helping. It goes even faster.
8:38
Okay.
8:41
Squeeze.
8:48
Well, here we are.
8:50
Our lovely cherry lime, rickey.
8:54
Bacleva.
8:55
Now, I want you to know... I'm going to have this one.
9:00
These are open drop. Crunch.
9:04
Ooh, look at that.
9:07
Look at that. Look at that.
9:09
These are not something... These are kind of like Porto's.
9:18
Cheese rolls.
9:19
And when you eat them, you know you're going to get a little bit of them on you.
9:24
Now, I'm going to try this one right now.
9:28
Mmm.
9:34
Wow.
9:37
These are not very sweet.
9:43
If you want yours to be sweeter, you can sprinkle them with powdered sugar.
9:51
But I like them just the way they are.
9:55
And I hope they make them soon.
9:59
And I want to thank you for watching.
10:01
We'll see you next time on The Good Plate.
10:05
And remember, forever forward, forever flavorful.
10:10
Yum, yum!
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