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Baklava

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The best baklava you can find in Turkey originates from the southeast region, particularly the
town of Gaziantep, surrounded by pistachio groves and
famous for its master bakers. It is traditionally
It is made from yufka, which is a great dough, much like filo.
Baked into a round pie dish known as the tepsi inside the wood-fired oven. There
There are a variety of baklava shapes, including made of rolled, layered, twisted, and coiled. It is possible to make using different nuts, hazelnuts, walnuts, pistachios, and hazelnuts being the most commonly used .For added flavor, use honey instead of all sugar.

Creates: one 30cm circular tray, one 27cm rectangular tray, or one 20cmx35cm rectangular tray.

Filo 450g or Yufka pastry sheets
350g walnuts (or hazelnuts, pistachios, or mix)
200g of unsalted butter
450g sugar (or use half sugar, half honey)
250ml of water
2 tbsps lemon juice, orange blossom water, rose water, or 1 tbsp vanilla essence

  1. The oven should be heated to 160 degrees. The butter should be melted in a tiny pot. Make the pastry and put it under a
    very lightly wet towel for tea to avoid it from drying out.
  2. Make sure to brush your tray (see the above for the sizes which work) with butter that has been melted. Then cover the tray with an enveloping sheet of filo
    Brush lightly and lightly and lightly brush with butter. Repeat the layering and buttering process until you’ve used up half of the dough.
  3. Blitz nuts using a food processor until approximately half are finely chopped while the other half are chopped coarsely. Spread
    Over the dough on the baking tray.
  4. Insulate the nuts with further layers of filo sprayed with butter, just like before, and continue to cover the nuts until the package is used up. Butter
    The top layer is also good. You can then use the sharp edge of a knife to trim the pastry edges and chop the cake into squares.
    Triangular diamonds.
  5. Bake for a time in the middle of the oven or till the surface is golden and the pastry is cooked to perfection.
    All the way. If the top becomes too dark before the baklava is finished, cover it with baking paper.
  6. While making the syrup, Put the sugar into the saucepan and then pour in the water. Cover the saucepan and heat.
    Gently until the sugar is dissolved without making sure it is not boiling. Then, uncover, mix in lemon juice, orange/rose
    vanilla, or water, and bring it to a simmer and then reduce to a simmer in 15 minutes, or until it’s been slightly thickened.
  7. After the baklava is cooked, remove it from the baking pan and spread the hot syrup. Let sit a few minutes, then cut the shapes again to make sure they can move effortlessly. Allow cooling. Serve with coffee or tea.
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