Baklava. Combine the nuts, cinnamon and ground crackers in a bowl. USE PISTACHIOs is the key to a more original baklava (according to my Turkish hubby). Walnuts are cheaper but pistachios definately make the baklava tastes better.
You can cook Baklava using 7 ingredients and 8 steps. Here is how you cook that.
Ingredients of Baklava
- You need 2 packs of filo dough.
- You need 300 gr of walnut (fine chopped).
- You need 250 gr of butter.
- You need 400 gr of sugar.
- You need 300 ml of water.
- Prepare 1 of cinnamon stick.
- Prepare of Whipped cream (200 gr) (optional).
Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry. Bring to a boil, then reduce the heat to low. When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Baklava Many ethnic festivals are held in my city throughout the year.
Baklava step by step
First add sugar and stick cinnamon into water and boiled for 15 minutes. Leave to cool..
Cut filo sheets as your tray's size (it is hard to cut after finished) and cover them with a clean tea towel. (Because they are getting dry quickly).
Melt your butter but not burn.
Spread butter on tray and put one sheet of filo spread butter on sheet. You will do same thing every sheet when you finished half of sheets..
Add walnut crumbs on the sheet and spread whipped cream on walnuts (if you want to have more crunchy you shouldn't add cream).
Put a sheet of filo and spread melted butter on sheet. Continue to do put sheet and spread butter till finished your sheets. Spread butter top of pastry and cut before cooked. (if you prefer you can spread walnuts every 5 sheets).
Put 180°c before heated oven and cook for minimum 40 mins. (if you bake too quick it could be soft inside we don't want to do this).
Add your cold syrup on warm baklava with a large spoon. Sprinkle the walnut crunchs top of your baklava. Enjoy!.
One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. 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. Baklava is the quintessential Greek dessert.
