This recipe is a runner up in FoodeMag dxb Readers’ Competition in collaboration with Bicolored Apples From Europe
This amazing competition was courtesy of Bicolored Apples from Europe, and our participants had to submit recipes that have been tried and tested by them along with a photo of the recipe. They also shared with us a bit about the recipe as we love to hear what inspired the dish. While we are publishing only the 6 winning recipes here, what we loved about all the recipes submitted was that, they not only seemed tempting but were also easy and practical to make at home.
Roya Tarzaban with her gorgeous recipe of Apple, Nut & Cardamon Baklava Roses with Honey Saffron Syrup, is our First Prize winner. She wins a one night stay for two persons in a Luxury City View Room in Taj Dubai, inclusive of breakfast, a private cooking class followed by dinner inclusive of soft drinks at their signature restaurant Bombay Brasserie (the prize doesn’t include lunches); Roya Tarzaban (again) with her Seared Ahi Tuna with Apple & Mango Salsa recipe wins the Second Prize with a space saver power blender with the functionality of a regular blender but easier to store; and Khushbu Gandhi with her Green Apple & Kiwi Sauce, wins the Third Prize with a dessert maker that makes delicious, healthy, frozen desserts in minutes!
The three runners up are Jnalyn Manabat with her Apple Rose Pie; Lama Gharaibeh with her Apple Walnut Baklava and Khushbu Gandhi (again) with her Quinoa Apple Rice Pudding. You will find all these delicious recipes in our website – all of the recipes had been judged according to the criterions: Use of Apples, Appearance of the Dish, Story behind the recipe, Complexity to make and whether it is Tempting to make.
Apple Walnut Baklava
- phyllo pastry thawed
- 3 apples chopped into small pieces
- ½ cup roasted walnuts
- 1 tbsp flour
- 1 tbsp maple syrup
- 2 tbsp brown sugar
- 1 melted stick of butter
- 2 sticks of cinnamon
- ¼ cup pistachios
- 1 tbsp rose water
- Combine the apples, flour, maple syrup, brown sugar, cinnamon in a saucepan and cook until the apples are tender and coated with thick sauce.
- Let the apples to cool down and add the roasted walnuts.
- Start layering half the sheets of the phyllo dough brushing butter after each layer, spread the apple walnut filling and layer the remaining dough the same way.
- Cut the Baklava in the desired shape.
- Bake in a preheated oven (180ºC) for 30 minutes until golden and crispy.
- Soak with the Rose Water Cinnamon Syrup and let it cool down and then serve with some pistachios on top. (The syrup is made by boiling 2 cups of sugar with 1 cup of water, a squeeze of lemon and 2 sticks of cinnamon. Once the syrup thickens, add 1 tbsp of rose water).
Serve the Baklava pieces at room temperature sprinkled with Pistachios. Enjoy!
[All recipes and images for FoodeMag dxb Readers’ Competition in collaboration with Bicolored Apples from Europe are exclusive to us and submitted by the participants. We have also tried Bicolored Apples from Europe at our FoodeMag dxb kitchen]
Bicolored Apples from Europe – What makes them so special?
- Unique taste and Aroma: European apples are grown far away from big cities, breathing clean air and basking in warm sunshine. They have earned global recognition for their unique taste and aroma.
- Grown in an ideal Climate: Grown in Europe, Bicolored apples are subject to distinct wet and dry seasons with hot and dry conditions. The warm sunny days and cool night temperatures tend to make the apples sweeter. Bicolored Apples have a sweet and sour taste due to the climate and conditions at cultivation.
- From Field to Table: Bicolored Apples are manually harvested and only harvested when the conditions are right and they are at the right stage of ‘ripeness’. The apples come from verified, registered and identifiable orchards meaning that we can trace the route back to each Orchard. From the Orchard through to the supermarket, we have implemented rigorous procedures to ensure the quality of our Apples.
- Heritage: Bicolored Apples owe their strength to the European soil which has been nurtured over the generations, and ends in a well-managed production process.
- Quality Control: Bicolored apples are produced under strict European Food Safety systems
- People with Passion: It’s not just about processes and standards, it’s important to remember that the success of the apples are also down to the people who manage the Orchards from where they are grown – people with real passion.
TASTE THE DIFFERENCE!
Different types of apples have unique taste profiles, how do you know which to buy? For instance, if you’re planning on baking an apple pie you will need a firm apple with some tartness and lots of flavour. If you prefer to eat your apple raw then there are different choices too. Here’s a bit more about the different taste profiles of the apples which might help you make the best choice and to help you identify them when you are shopping.
- Gala: Creamy, firm and juicy flesh with a sweet flavour and very pleasant aroma
- Red Jona Prince: Creamy, hard and very firm flesh, with a sweet-sour taste, very aromatic
- Gold Delicious: Creamy yellow, juicy flesh and aromatic with very good taste
- Idared: Creamy, firm flesh and juicy taste
- Champion: Greenish-white flesh with creamy tinge, juicy, aromatic and very tasty
- Ligol: Creamy flesh, Crunchy, Juicy, Sweet and sour, aromatic, tasteful
- Jonagored: Yellowish, hard, juicy flesh, aromatic, sweet-and-acidulous, tasteful
- Najdared: White, hard, tight and juicy flesh, tasteful
- Gloster: White and green flesh, juicy, aromatic, refreshing, tasteful