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 that.
Ingredients of My first home made baklava
- Prepare of strudel pastry.
- You need of melted butter.
- It’s of honey.
- You need 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. Here are the shortcuts to save time.
My first home made baklava step by step
- 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..
I do let the phyllo dough thaw, but do not cut the dough and do not cover it while layering. Brush the interior of the baking pan with some of the melted butter. 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. The best part is beginners and advanced cooks alike can master homemade baklava. A little background on this dessert before we fully dive in: it originated from Turkey but was made very popular by the Greeks around the same time frame.
