Baklava 2. It took me about an hour total to prepare and assemble. CUT the baklava after assembly and before cooking, and top with butter to make everything smooth and. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X".
You can cook Baklava 2 using 11 ingredients and 10 steps. Here is how you cook that.
Ingredients of Baklava 2
- You need 1 packet of filo pastry gourmet (with butter and eggs).
- You need 200 g of unsalted butter (melted).
- It’s 200 g of walnuts.
- It’s 1 tsp of cinnamon.
- It’s 1 of little clove.
- Prepare 2 tbsp of demerara sugar.
- It’s of Syrup.
- Prepare 650 g of sugar.
- Prepare 400 g of water.
- It’s 1 of little lemon juice.
- You need 2 of cinnamon sticks.
Lightly sprinkle pan of baklava with cold water. Remove from oven and let stand for two minutes. Sprinkle one-third of nut mixture over top. Add butter; pulse until mixture resembles coarse sand.
Baklava 2 step by step
Preheat the oven to 180°C and roast the walnuts for 8-10 minutes in a baking tray lined with greaseproof paper..
As soon as they cool, place them in a blender with the demerara sugar, the cinnamon and the cloves and blend..
Cut a piece of greaseproof paper to fit the size of the baking tray that you are going to use (30x40 cm).
And use it to cut the filo pastry sheets to that size (whatever is left out you can use it so that one packet is enough to make 30 layers)..
Place the filo pastry sheets one by one into the baking tray and brush with butter forming 10 layers..
Pour in half of the filling and distribute it evenly all around..
Carry on with 10 more of the filo sheets, spread the rest of the filling and finish off with the last 10 filo sheets..
Cut the baklava into diagonal pieces and bake at 150°C (using the fan) for 1 1/2 hour..
A little before you take the baking tray out of the oven, prepare the syrup which you let boil vigorously for 7-8 minutes..
Pour the hot syrup over the baklava as soon as you remove it from the oven..
Baklava Sweet flaky layers of phyllo dough filled with chopped walnuts and held together with syrup. Our retail pack has two pieces of Walnut Baklava, making it the perfect serving size on the go. Traditional baklava uses white granulated sugar. You may use this but I prefer the slight extra depth of flavor the molasses in brown sugar adds. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan.
