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The baklava or baclava is a typical Turkish dessert, it consists of thin sheets of phyllo dough buttered and covered with dried fruit, pistachios, walnuts or hazelnuts and honey. Once out of the oven, the baklava is then sprinkled with a sugar and spice solution with rose water. In addition to recipe of Turkish cuisine, there are different versions, the Albanian, Greek and Arabic for example. Baklava has a sweetness that can be excessive for us, but it is one of the peculiarities of the dessert.
Reading the history of this dessert a little, it seems we have to respect a number of precise sheets to use, from 7 per layer or 33 final as for the years of Christ, I tried to make my first version of baklava going a little nose and inspired by the Greek dessert eaten this summer.
How to make Baklava
Chop the dried fruit with a knife and put it in a bowl, then add the honey, sugar and cinnamon.
Spread the sheet of phyllo dough on a surface and brush it with the melted butter. Cut the phyllo dough into rectangular strips, so that it is the size of the pan
Spread the first sheet on the pan. Add another 2 or 3 sheets to create a base of several layers of phyllo.
Add half of the dried fruit filling. Overlap 3/4 sheets of buttered phyllo dough and then put a layer of dried fruit again. Finish the last layer with 3 sheets of pasta. Score the cake with the tip of a knife to form squares then bake at 170 ° in a preheated oven and cook for 15-20 minutes.
Meanwhile, prepare the syrup by heating over low heat, adding the water with the sugar, lemon juice and cinnamon. Cook until you have an amber syrup. Remove the baklava from the oven and sprinkle it with syrup.
Then let it cool to room temperature and serve.