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 10 ingredients and 11 steps. Here is how you cook it.
Ingredients of Baklava
- You need 150 Grams of Walnuts.
- You need 100 Grams of Almonds , peeled.
- Prepare 75 Grams of Pistachio.
- You need 200 Grams of Sugar.
- Prepare 0.5 Teaspoon of Cinnamon Ground.
- Prepare 250 Grams of Butter.
- Prepare 500 Grams of Fillo Sheets.
- Prepare 125 Millilitres of Honey.
- You need 150 Millilitres of Water.
- It’s 1 of Lemon.
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 instructions
Coarsely grind or chop the walnuts, almonds and pistachio nuts..
Mix the walnuts, almonds, 50g of the pistachio nuts, the cinnamon and 4 tbsp. of sugar..
Melt the butter in a pan..
Cut the fillo leaves to the size of your baking pan by stacking them on top of each other, putting the pan on top of them and cutting around it with a sharp knife..
Butter the baking pan, add 1/4th of the fillo leaves one by one, basting each one generously with the melted butter. Add 1/3rd of the nut mixture on top of it..
Continue making layers with another 1/4th of the fillo leaves, followed by 1/3rd of the nut mixture and so on. The top layer will thus be fillo leaves..
Cut the finished "layer cake" into rhomboid shapes using a sharp knife..
Bake at 200C for approximately 25 minutes or until gold brown..
While the baklava is in the oven, gently heat the honey, the water and the remaining sugar until you obtain a thick syrup. Add a dash of lemon juice and some lemon zests..
Let the syrup cool down a little. Take the baklava out of the oven and let it stand for 5 to 10 minutes..
Slowly pour the syrup over the baklava. Decorate with the remaining pistachio nuts and let stand to cool down completely..
One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. Baklava is the quintessential Greek dessert. Who can resist the layers of delicate, buttered phyllo dough filled with cinnamon and walnuts? Its richness is further enhanced and sweetened with the drizzle of honey, cinnamon, and citrus-flavored syrup.
