Baklava. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. 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.
You can cook Baklava using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Baklava
- It’s of Filo dough.
- It’s of Nuts: pistachios, almonds, walnuts, or cocoa.
- Prepare of butter.
- Prepare of rose water.
- You need of sugar.
Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry. Baklava Many ethnic festivals are held in my city throughout the year.
Baklava step by step
We get two sheets of phyllo paper And we put them on top of each other ، Then we grease the second With butter ، Then we put the nuts in the middle And we close the two cards.
We complete the rest of the paper in the same way ، When we have finished brush the top with butter and put it in the oven.
When ripe, make honey And put it on top of it.
One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. Baklava is a delicious phyllo pastry popular in Middle Eastern countries. 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.
