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Baklava

How to Cook Recipes Baklava using 11 ingredients and 4 steps

Baklava - Put the cooled sauce on as soon as you pull the baklava out of the oven. It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece. Cut a diagonal diamond pattern in the baklava using a very sharp knife. It is characteristic of the cuisines of the Egypt, Levant and the broader Middle East, along with. Melt the butter over low heat. - When you've got a passion for cooking and you spend numerous time in your kitchen, then almost certainly you could have a substantial amount of recipes available. Some cooks have an orderly group system and some do not. If you find yourself typically shuffling by means of mounds of recipes and never finding what you are on the lookout for, then you want to do some organizing.

Baklava

Its supposed origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own.

Many Greek and Lebanese restaurants serve it, and it is now a featured dessert of several former Ottoman countries.

You can cook Baklava using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients make Baklava

  1. It's 1 kg phyllo pastry, preferrably the finest you can get..
  2. It's 1/2 kg walnuts, coarsely chopped.
  3. You need 1/2 kg raw almonds, coarsely chopped.
  4. Prepare 3 tbsp finely ground cinnamon.
  5. Prepare 1 tbsp finely ground cloves.
  6. Prepare 600 g, approximately, fresh butter, melted.
  7. You need For the syrup.
  8. Prepare 6 cups sugar.
  9. Prepare 500 ml glucose, or, 500 ml honey.
  10. You need 1 l water.
  11. It's the rind of two lemons, and two cinnamon sticks.

Baklava instructions

  1. In a bowl, combine the ingredients for the filling, that is, the nuts and the spices.  Select an ovenproof dish according to the dimensions of your phyllo sheets, and grease bottom and sides well with melted butter.  Layer the first 5 phyllo sheets to form the base.  Each sheet must be brushed well, but lightly, with melted butter, before layering the next phyllo sheet on top of it.  With a spoon, sprinkle over the whole surface of the phyllo some of the filling mixture.  Continue layering each sheet of phyllo, brushing it with butter and sprinkling with nuts, until you have 4-5 sheets left..
  2. Finish off the baklava by layering the last 4-5 sheets. With a sharp knife, score through the top layers of the baklava, either in a diamond grid, or square portions..
  3. Pour more melted butter over the surface of the baklava, and sprinkle it well with cold water.  Bake in a preheated oven, at 180 degrees, for approximately 50 minutes, until golden..
  4. Let the ingredients for the syrup come to boil, and cook for 5 minutes.  As soon as the baklava is done and taken out of the oven, pour the hot syrup over, spoon by spoon, making sure the whole baklava is well saturated.  Let stand to allow the syrup to be absorbed, but do not cover, to ensure the baklava remains crispy..

Baklava - My family enjoys baklava—a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Place the cinnamon stick and whole allspice into a spice grinder and grind. Thank you and good luck