My first home made baklava. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste. Make your syrup several hours or the day before you make the baklava. Syrup should be at room temperature when you put it on hot baklava.
You can have My first home made baklava using 4 ingredients and 1 steps. Here is how you cook it.
Ingredients of My first home made baklava
- It’s of strudel pastry.
- You need of melted butter.
- It’s of honey.
- Prepare of roasted nuts mix grinded.
This allows the syrup to soak into and soften the layers. I keep my baklava in an airtight container at room temperature. See the FAQ section below for my take on freezing baklava. Brush the interior of the baking pan with some of the melted butter.
My first home made baklava instructions
- Put many layers of strudel pastry on top of each other,making sure to put melted butter, honey and grinded nuts between the layers. Bake it in the oven till crispy. Add more honey at the end..
To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. Baklava was made with unlevelled flatbread, a variety of chopped nuts, and honey. In the present day, many different Meditteranean countries have adopted this recipe and made it their own. This can easily become a family favorite that you can pass down through generations and alter to suit you and your tastebuds. My great-grandfather, Constantinos, left his family and immigrated to the United States when he was very young, and while my family hasn't maintained many Greek traditions (sadly) I've always felt that I should know how to make a killer batch of baklava.
