Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, baklava. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Baklava is a sweet dessert made of layers of phyllo filled with chopped walnuts and pistachios, soaked with honey syrup. This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth.
Baklava is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Baklava is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have baklava using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Baklava:
- Prepare 1 kg phyllo pastry, preferrably the finest you can get.
- Make ready 1/2 kg walnuts, coarsely chopped
- Get 1/2 kg raw almonds, coarsely chopped
- Make ready 3 tbsp finely ground cinnamon
- Prepare 1 tbsp finely ground cloves
- Prepare 600 g, approximately, fresh butter, melted
- Make ready For the syrup
- Get 6 cups sugar
- Prepare 500 ml glucose, or, 500 ml honey
- Get 1 l water
- Prepare the rind of two lemons, and two cinnamon sticks
Baklava is a delicious phyllo pastry popular in Middle Eastern countries. In baklava, layers of crisp phyllo dough alternate with a sugary spiced nut mixture, and the whole thing is then soaked in fragrant. The iconic Baklava is astonishingly straight forward to make! The iconic Baklava is my all time favourite pastry that I can't get enough of.
Instructions to make Baklava:
- 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.
- 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.
- 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.
- 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.
You'll love how homemade Baklava is not overly sweet and. This heavenly Baklava combines honey-soaked layers of flaky phyllo pastry with spiced walnuts. It's a great make-ahead dessert perfect for the holidays or special occasions. · These bite-sized baklava rolls are made from scrunched layers of phyllo, a three-nut mixture · This is a recipe for the traditional Iranian baklava (baghlava) which I have reinvented and perfected over. Baklava is a layered pastry with nuts and honey syrup popular in Greece, Turkey and Baklava is a dessert as old as time, to use the phrase loosely. The remarkable baklava is a luscious dessert created with layers of thin phyllo dough intertwined with chopped nuts The popularity of baklava has long surpassed borders, regions, and ethnic groups to.
So that is going to wrap this up for this special food baklava recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
