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 have Baklava using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Baklava
- Prepare 1 kg of phyllo pastry, preferrably the finest you can get..
- It’s 1/2 kg of walnuts, coarsely chopped.
- Prepare 1/2 kg of raw almonds, coarsely chopped.
- It’s 3 tbsp of finely ground cinnamon.
- You need 1 tbsp of finely ground cloves.
- It’s 600 of g, approximately, fresh butter, melted.
- It’s of For the syrup.
- You need 6 cups of sugar.
- Prepare 500 ml of glucose, or, 500 ml honey.
- You need 1 l of water.
- It’s of the rind of two lemons, and two cinnamon sticks.
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
In a bowl, combine the ingredients for the filling, that is, the nuts and the spices. Select an ovenproof dish according to the dimensions of your phyllo sheets, and grease bottom and sides well with melted butter. Layer the first 5 phyllo sheets to form the base. Each sheet must be brushed well, but lightly, with melted butter, before layering the next phyllo sheet on top of it. With a spoon, sprinkle over the whole surface of the phyllo some of the filling mixture. Continue layering each sheet of phyllo, brushing it with butter and sprinkling with nuts, until you have 4-5 sheets left..
Finish off the baklava by layering the last 4-5 sheets. With a sharp knife, score through the top layers of the baklava, either in a diamond grid, or square portions..
Pour more melted butter over the surface of the baklava, and sprinkle it well with cold water. Bake in a preheated oven, at 180 degrees, for approximately 50 minutes, until golden..
Let the ingredients for the syrup come to boil, and cook for 5 minutes. As soon as the baklava is done and taken out of the oven, pour the hot syrup over, spoon by spoon, making sure the whole baklava is well saturated. Let stand to allow the syrup to be absorbed, but do not cover, to ensure the baklava remains crispy..
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.
