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Baklava

Baklava


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The sheets are left to thaw.

Roast the walnuts a little, peel them and leave them to cool.

Cold grind, finely or larger, and mix with cinnamon and nutmeg. I ground it finely because of the oil.

I had 12 sheets in the package and I said to make 5 layers dividing the sheets like this: 3, 2, 2, 2, 3 and dividing the walnut into 4.

Melt the butter and leave to cool.

Take a tray the size of a sheet and grease it with melted butter with a brush.

Take the first sheet and put it in the tray.

Grease with butter and put the second sheet and then the third sheet greased with butter.

Sprinkle a layer of walnuts and level.

Put a sheet over the walnut, grease it with butter, put the second sheet and grease it with butter.

Sprinkle a layer of walnuts and level.

Continue with two sheets greased with butter and a layer of walnuts.

Put three sheets of butter on top.

With a sharp knife, cut squares, portioning the entire tray.

Grease well with butter and place the tray in the preheated oven at 180 degrees for 35-40 minutes.

Put water on the fire, add sugar and boil until it becomes a syrup.

Leave to cool for 15-20 minutes and add honey and lemon juice.

When it is nicely browned, remove the tray from the oven and pour all the syrup into the tray evenly over the entire surface.

Leave to cool and the syrup to be pulled out of the cake.

Cut cold and can be garnished with pistachios or walnuts.

Good appetite!




How to make Turkish baclava at home

Basically, baklava seems to have originated in Mesopotamia, where people created the cake by inventing a dough that they baked and put honey on to give it a better taste.

Currently, the Greeks and Turks are fighting a fierce battle over the invention of this dessert, but the Arabs are no exception.

It is sure that baclava has become a dessert accessible to anyone, the recipe varies depending on where it is prepared.
The dessert can be eaten either hot or cold, but it is good to be accompanied by lemonade or various wines. The Armenian people made baclava even more delicious by introducing cinnamon, and the Arabs put rose and orange water in the recipe.

Baclava is also well received in Romania, being one of the most popular cake recipes. It is preferred over other recipes because its realization time is short and the budget for its realization is one that everyone can afford.

But let's see how the baclava is prepared in the traditional Turkish way.

For a baclava tray, you need the following ingredients:

  • 500 grams of thin pie sheets
  • 450 grams of sugar
  • 200 grams of ground walnuts (can be replaced with hazelnuts, cashews, pistachios or almonds)
  • 125 grams of butter
  • A tablespoon of lemon juice
  • 50 ml of oil

Method of preparation:

For syrup: Put 130 ml of water in a pot, add the sugar and stir until all the sugar has dissolved. Bring to a boil, then add the lemon juice and simmer for another 5 minutes.

Separately, in a pan, melt the butter and oil, with which you will grease the pie sheets. In a pan, put 3-4 tablespoons of oil and spread on the entire surface of the pan. Cut the pie sheets to the shape of the tray. Then place 3 sheets of pie in the tray, being careful not to break. Place two tablespoons of fat (melted butter with oil) on top and spread well over the entire surface of the sheets. Repeat every 3 sheets added to the tray. When you reach the middle of the pie pack, add the ground walnuts and place over the remaining sheets (don't forget to grease every three sheets, and the fat should be hot).

With a sharp knife, cut the length and width of the sheets into a square shape. Then add the remaining fat over the cake and spread well. Put in the preheated oven and leave for 25-30 minutes at 180 degrees Celsius until golden brown.

Remove from the oven and allow to cool slightly, then add, using a polish, sugar syrup, water and lemon juice. Sprinkle ground walnuts on top.

Here is a variant of baclava in the shape of a roll:


Baklava

Of all the sweets, baclava is one of the sweetest. And it's the sweet I can eat anytime, despite the fact that it's so sweet. I can't eat as much, usually the second piece puts a lid on me and I don't want to eat anything else for a few hours, but I like the taste and where I catch a baclava that is worth it, I don't hesitate. Unfortunately, not all baccalaureates are worth it. The ones we find in our trade are made with margarine, too little filling and far too much sugar, at the price of real baklava. That's all they understood from the baklava, that it's very sweet. Of course it is, but besides that, it is also syrupy and the syrup tastes good (traditionally it is made with rose water), of course it is an energy bomb but the energy comes mostly from nuts, which are plentiful. I'll show you my version of baclava, which, between us, anyone can make. Well, almost anyone.

The filling is important for baclava. It has to be a lot and good. I used 400 grams of hazelnuts, walnuts, cashews, basically a mixture of dried seeds.

I also used 50 grams of pistachios, because I like it.

I ground the walnuts / hazelnuts (pistachio separately).

We melted a packet of butter (traditionally, in Turkey a butter obtained from sheep's milk is used, we don't have it).

I mixed the nuts (so to speak, generically) with a cup of brown sugar and a tablespoon of cinnamon.

I greased the sheets with butter (I used plain pie sheets, without margarine), one at a time (you have to move quickly with the sheets, it dries quickly).

Of course I greased the sheets as I needed them. I did this: after every two sheets placed in the tray, I sprinkled a little filling. After placing ten sheets, I put the central filling in a thick layer.

I then covered with another eight or ten sheets, greased individually, between which I sprinkled a little filling.

I cut the baclava with a knife and put it in the oven at 180 degrees Celsius. I left her there for 35-40 minutes.

I made a syrup from a liter of water, a cup of brown sugar, a vanilla pod, lime juice (a cup), which I let boil over low heat while the baklava was in the oven. I poured the syrup over the baclava while they were both hot.

I sprinkled the ground pistachio over the baclava, cooled the tray and had (hard) patience until the next day. In my mind, I put too much syrup. The 11 people who ate the baclava, decided that I didn't put too much, because there is no baclava too syrupy. Stay healthy.

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55 Comments

Oaaa… baclava… Adi, you know, since I've been starting to make another tray, yes, I don't have the courage, because I'm breaking the scales again and after that I'll have to enter your program "back to '90 ", I can barely refrain from going over 94.

I will also do St. Dumitru's, I can't eat more than two and only once a year. I always thought it was very difficult to make, but according to your recipe it seems quite easy

good your baclavaua… .but, when a cataif? I like it more, but I didn't have the courage to start, so if you have to do it, with details, pls, let's catch it too… .a good day!

I had the "honor" and joy -of course) - to be among the 11 "tasters":)… The taste was at least in line with the images… But to be sure I think it would be necessary to return to "fix the lesson"… tasting, of course… :)))

It looks great and the recipe seems handy! Being from Dobrogea, I grew up between Turks and Tatars, and when I was a child my family had a family friend, a Turk, and she always came and made us baklava (traditional, with handmade sheets, with yogurt!) And suberek of beef… we eat like broken! I still remember how 2 trays of baclavale were cold, in lemon syrup, and how they disappeared in just a few days. Since then, I eat baclavale with pleasure (as well as only those that are worth it) anytime, in any quantity. Thank you and I hope to make time sometime in the near future to try the recipe too, the only things I am missing now are a heat-resistant ceramic pot and some time…

Hi!
How many sheets did you use? How many pieces?
Tonight I'm trying too, it really seems easy to do!
Good luck in the future

you're right when you say "almost anyone" :))

I think it tastes great, but without upset, how can a 1: 4 syrup be "very sweet"? The Turks also make 2: 1. Or is it diet baclava :)?

I saw a documentary on Arte about how to make "brick" sheets at their mother's house in Turkey. There are craftsmen who have apprentices, and they become masters only after good years. The master has a very privileged status and he earns some money from this job, that's why it is a sought-after job. But not light, the sheet must be very thin, semi-transparent, it's a real art.

For me, there is no New Year's Eve without baclava. I inherited this tradition from my mother (even today it is 6 years since she is no longer with me) who made the sheets herself. stretching them was fffffffffffff difficult. I'm sorry I didn't learn all the technology (he kept the shell unstretched under a hot pan, something like that) and then he stretched out a thin ffffff sheet that he simply took in his fists and spun. in the air. Anyway, the baclavals were a dream. And I do, once or twice a year, they come out extraordinary, but in my mind I have all the taste of the baclavas from my childhood.
By the way, recipe and approx. with yours, only I put honey in the syrup.

linda, without upset, what is too sweet for you, may be too sweet for me. not?
mona, let's repeat :)
sanda, I think there are solutions.)))
aurelia, it's good to keep our memories alive, even with baclava. In my opinion:).
ana, fortunately we have alternative solutions. of course I appreciate the art of the masters and their skill, but it is not possible for us all to be like them: :)
hip, I wrote in the post, ten sheets up, ten sheets down. + -2.
mihai, in dobrogea I ate baclavale even more to my taste than in turkey or greece :)
viviana, when it was her turn.
Maria, you have to do it, because I'm not wet at all.
gabriel, if you stop for a piece or two and combine with movement, you're not in danger.

Alas, my fiancé, darling, always craves your recipes. He keeps sending me links to make him some of these goodies. arata apetisant baclavaua. I will try the recipe too. I'm thinking of using coconut butter and agave syrup. if I eat a small piece, after training, there will be no fire.

Peanuts, walnuts, cashews and pistachios… ..
Well, how can the good baclava not come out?
I think it was… crazy….
What a taste!

Hello,
Sheep butter is also found in our country - in the markets where peasants come with cheese, you order it and they can't help but bring it to you (yes, it's more expensive). I only take dairy products from peasants (butter, sour cream, milk - I don't take anything from the supermarket anymore).
In Bucharest I also found sheep butter at a store with Arabic products - it was 70 RON a pretty big jar (I don't know how much was in the jar but clearly it was more than 1 kg).

I made baclavale several times and when I put cold syrup over the baclava just taken out of the oven it came out of the dream: the syrup was absorbed perfectly and it didn't even look so sweet (compared to the same proportion, but hot syrup over hot baclavale ). I highly recommend this method. And a secret from a Greek grandmother: adding breadcrumbs to the walnut (1/4 more than the walnut), the baclava "holds" better.

The problem with baclavalele is that you can't do little, so you need help from friends to prove it!

Ramona, răzvan, thanks for the info :). In Cluj we don't get along very well with the Arab shops or with the sheep's dairy products.

When I'm hungry I call a friend: Karakoy Gulluoglu!

Thanks for the recipe, the mixture of walnuts, hazelnuts, pistachios, cashews, I think it gives it a special flavor.

I ate baclava made by a Turk in Constanta. It was very, very syrupy in a syrup containing lemon slices. It was served with syrup and the corresponding lemon. Dreamlike!

Another tip for baklava: I know that it is cut with a knife into squares (before putting it in the oven) only until the filling in the middle. In this way the top sheets are folded and give it the specific appearance of baclava and the bottom remains as a more attached support for the filling. After removing from the oven, cut down to the bottom and pour the syrup.

I wasn't saying critically, I use commercial pie sheets, I was saying to share information with you, something I found interesting. I think it is remarkable that an old profession has been preserved in modern times and still brings money and social status to those who practice it. Many others have disappeared and left us at the mercy of palm oil and hydrogenated fats.

On a scale of 1-10 I like sweets like this… by a 3. But the baclava is much too buuuna. Just a piece… then another: P

It looks exceptional! Here only the Turks cook baklava. Where I live, there are no pie sheets without margarine or butter, and I don't know how to prepare them. Can you please give me some clues? but without yeast? How thick should the sheets be?

Maria, I can't give you the puff pastry recipe in a comment. it is a complex process that requires a lot of work. those with butter are ok, those with margarine are not. anyway you have to grease them with something before baking the cake.

You're big, dude, I've been following you for a long time. I'm an actor too, and I have a special penchant for cooking and recipes, but I'm not as creative as you. I cook especially at festive meals. But I have a collection of over 2000 recipes, collected from all kinds of sources (each recipe has specified, below, the origin, as it seems honest to me). If you want, I will send you this possible cookbook without any conditions.

paul, thanks for the intention but it would be a shame to give up such a collection in my favor :).

You convinced me, I would commit "sin." Especially since it's not too hard to commit, because I have them on my computer, on separate files, so an e-mail would solve the problem. In addition, it is an almost structured book, by chapters, and the RECIPE BOOK is only one (it is true, the most important and consistent - 2,300 recipes). You will receive them as a gift for… SF PASTI 2012. postponement motivated by certain corrections. Even if you are an expert, you will find things there that will be useful to you and you will certainly use them smarter than I would. Good luck and, if we don't talk anymore, I wish you that in 2012 all the joys of the world will stop in your house and your soul.

[…] Happens in 13? BIZ SMS Cluj debuts with an evening of networking, at a dinner cooked by Adi Hadean at the restaurant […]

[…] My baclava recipe, adapted from a Greek recipe collected from Corfu. I put all the nuts I found in the area in it and made it less sweet. […]

Baclava… .since I want to do it too, but so far I've been afraid it won't work out. Maybe I'll have the courage to make New Year's Eve.

Excellence! I took it out of the oven for about an hour and since then everything from it little by little, little by little…
I hope it stays until tomorrow - as you said, it must be eaten the next day! It does not compare with any other baclava I have eaten so far. It is sweet but with a sour and full of flavors. Favorite with it!

I just discovered your site and I already made baclavale. Wonderful recipe. Infinitely better than anything found in stores.

You should know that I also made the baclava, but it flew over it, so I turned the syrup on it. Can you tell me why?

super baclavaua only if it came out for me too. to me all the sheets came off after I poured the syrup and …… .. I started to pap it as if everything was eaten anyway. why did the sheets come off even if I greased them.

At baklava when we put the syrup the composition must not be hot. A cold one must be hot. That is if we want to put the syrup warm the composition must be cold. the baclava comes out a little crispier.

Very good recipe… I still didn't have the courage to try to make a baklava, but I will definitely try this recipe from you!

[…] Curious, I made a baclava - the best, sweetest and fullest of baclava nuts, according to a recipe from Adi's blog […]

Here is my recipe http://foodquicklygood.blogspot.fr/2012/03/baklava.html
I discovered that you don't have to put the filling between the sheets at all, only in the middle. That's how I managed to get a little closer to the authentic Turkish one, but let's be serious, no matter how hard we try, a baklava in Turkey has a different taste, for sure :)

10 things to know about… Baclava
Baclava is a dessert recognized as specifically Turkish, but few know its history. It is known that if you want to buy something like this, it is advisable to go to a Turkish shop or confectionery, but choose mail to prepare for something very sweet. Here are ten things about baclava and its history.
It is a very sweet, honey-based dessert, popular in areas under the rule of the Ottoman Empire, in Asia, and in nearby areas, being recognized as a specific Turkish dessert.
Baclava is found in Arabia, Iran, the Caucasus, Afghanistan and Central Asia.
Although the beginnings of this dessert are uncertain, it was most likely created for the first time in the imperial kitchen of Topkapi Palace.
Other theories claim that the baclava came from Assyria, being conceived in Mesopotamia, and is mentioned in a cookbook.
An old baclava recipe is also found in a cookbook written in 1330 under the Yuan dynasty.
In Turkey, the city of Gaziantep is famous for its baclava, although it seems that this recipe came here from Damascus only in 1871.
In 2008, the Turks patented the name "Antep Baklava".
In Bosnia and Herzegovina, the recipe has a lot of nuts and honey. Bosniaks consume baclava only on special occasions often during Ramadan.
In Iran there is a drier version of baclava, which is cut into smaller diamonds and flavored with rose water.
In Afghanistan, baclava is cut into small triangles and covered with ground pistachios.


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, I left them in the hot oven for a few minutes to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I unwrapped the first packet of sheets, I greased a deep tray with butter and then I started to place the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), followed by the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I melted the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked, then I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, left them for a few minutes in the hot oven to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I opened the first packet of sheets, I greased a deep tray with butter and then I started to put the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), followed by the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I melted the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked, then I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


Baklava cake with pistachios and honey

ingredients:

500g sheets of pie from the trade
150g melted butter
250g nuts given by car
250 crushed pistachios
50g pesmet fin
250g old cough
a tip of crushed cloves

Syrup:
250g sugar
3 tablespoons honey
grated peel and orange juice
vanilla seeds
2 glasses of water

Method of preparation:

To start, grease a tray with butter and place the pie sheets in it, sprinkling each one with butter. After you have put half of the sheets, spread a generous layer of nuts, pistachios, breadcrumbs, sugar and cloves in the tray. Cover the mix with the rest of the sheets and make sure to pamper them with butter, one by one. With a knife soaked in melted butter, cut the cake into diamonds, pouring butter sauce between the baclavale.

Put the tray in the oven, over low heat, and when it starts to brown, take it out a little and pour over the syrup made of sugar, honey, juice and grated orange peel and water. put baclava cake return to the oven and leave it until all the syrup is absorbed.

Recipe of baklava It's simpler than you thought, isn't it?


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, left them for a few minutes in the hot oven to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I unwrapped the first packet of sheets, I greased a deep tray with butter and then I started to place the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), followed by the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I poured the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked. I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, left them for a few minutes in the hot oven to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I opened the first packet of sheets, I greased a deep tray with butter and then I started to put the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), followed by the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I poured the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked. I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, I left them in the hot oven for a few minutes to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I unwrapped the first packet of sheets, I greased a deep tray with butter and then I started to place the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), followed by the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I poured the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked. I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, I left them in the hot oven for a few minutes to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I opened the first packet of sheets, I greased a deep tray with butter and then I started to put the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), followed by the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I poured the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked. I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


Ingredients

  1. Preheat the oven to 180º. Grind the walnuts and mix it with the sugar, orange peel, melted butter, lemon peel, cinnamon and salt powder.
  2. Choose a tray that matches the size of one half of the pie sheet, then cut the pie sheets in half lengthwise.
  3. Place 6 sheets of pie in the tray, one on top of the other, greasing each one in abundance with melted butter before overlapping a second one.
  4. Intinde 1/4 din compozitie peste foi, apoi asaza 4 foi de placinta peste umplutura, ungandu-le la fel pe fiecare in parte cu untul topit. Continua asamblarea desertului cu 1/4 nuca, alte 4 foi unse individual, 1/4 nuca, 4 foi, alt strat de nuca, iar dupa ce ai terminat umplutura, ar trebui sa mai ai 6 foi ramase, pe care trebuie sa le asezi in acelasi mod.
  5. Practic, dupa ce ai terminat de asamblat prajitura, straturile desertului ar trebui sa fie urmatoarele: 6 foi, nuca, 4 foi, nuca, 4 foi, nuca, 4 foi, nuca si in final, 6 foi de placinta. Cu alte cuvinte, 2 straturi de cate 6 foi de placinta, 3 straturi de cate 4 foi si 4 straturi de nuca intre ele.
  6. Unge baclavaua cu unt deasupra, tai-o pe lungime, apoi taie randurile sectionate pe diagonala, incat sa obtii romburi. Da prajitura la cuptor pentru

35-40 de minute, sau pana cand devine aurie.

  • In rastimp, prepara siropul, amestecand toate ingredientele intr-o cratita mica, la foc mic. Cand zaharul s-a topit, iar siropul e omogen, da-l imediat de pe foc. Cand baclavaua iese de la cuptor, “stinge-o” cu sirop si las-o sa se odihneasca pentru minim 5 ore inainte de a o servi.


  • Comments:

    1. Kigul

      I believe this is your mistake.

    2. Dierck

      I apologize, but in my opinion you are wrong. I can defend my position. Write to me in PM, we will handle it.

    3. Skipper

      It agree, rather useful piece

    4. Itzcali

      what?



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