Baklava. CUT the baklava after assembly and before cooking, and top with butter to make everything smooth and "pretty". Put the cooled sauce on as soon as you pull the baklava out of the oven. It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece.
You can cook Baklava using 15 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Baklava
- Prepare 60 gm of almonds finally chopped.
- Prepare 50 gm of pistachios finally chopped.
- You need 1/2 cup of unsalted butter.
- It’s of For syrup.
- It’s 1 cup of sugar.
- It’s 1 cup of water.
- You need 1 tbsp of lemon juice.
- It’s 1 tsp of Cinnaman power.
- You need of For dough.
- It’s 2 cup of maida(all purpose flour).
- Prepare 1 tbsp of baking powder.
- It’s 1/4 cup of oil.
- Prepare 1/4 cup of milk.
- It’s 100 gm of melted butter.
- You need 1 cup of corn starch.
In many parts of Turkey, baklava is often topped with kaymak or ice cream. In the Black Sea Region hazelnuts are commonly used as a filling for baklava. Cut a diagonal diamond pattern in the baklava using a very sharp knife. Bring to a boil, then reduce the heat to low.
Baklava step by step
Brush a baking tray with butter. To make sugar syrup, combine 1 cup sugar and 1 cup water by adding cinnamon and lemon. Let it boil and simmer for 10 minutes.Keep it aside..
Place flour in a mixing bowl, make a well in the center. Drizzle in oil and add salt; add water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface..
When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment.
Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours..
Divide dough in equal portions roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out..
Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together..
Brush a good amount of butter in sheet before and after shaping baklava.butter will give a nice colour of baklava.for perfect baklava you give put of lot of dry fruits.add shown in figure..
Bake in preheated oven 140degree c for 45 minute..after bake, pour sugar syrup in baklava at least 4 hours. Then serve it.
Baklava Many ethnic festivals are held in my city throughout the year. 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?
