John Myers
Baking: Baklava
The perfect baking: baklava recipe with a picture and simple step-by-step instructions.
* for the syrup
- 12 Baklava pastry sheets
- Alternatively yufka or filo dough
- 300 g Ground nuts
- Or / and almonds
- 25 g Ground pistachios
- 450 ml Water
- 350 g Sugar
- 1 tsp Lemon juice
- Put the butter in a small saucepan and let it melt over low heat until it foams slightly.
- Now spread a little butter thinly with a brush on a baking sheet.
- Place 1 sheet of baklava dough on top. Brush this thinly with butter. Then another sheet of pastry, then butter and another sheet of pastry and more butter (3 sheets in total).
- Mix the nuts of different types beforehand, then spread a quarter of them on the dough and distribute evenly.
- Place 2 sheets of pastry on top, each of which is brushed with butter.
- Repeat the whole thing 3 times, adding 3 sheets of pastry on top. (Layers: 3x dough, nuts, 2x dough, nuts, 2x dough, nuts, 2x dough, nuts, 3x dough)
- Now carefully cut into pieces. (This is important because the dough contracts a little and is easier to separate.)
- Spread the rest of the butter on top.
- Bake in an oven preheated to 180 ° C for 15-20 minutes until golden yellow to light brown (dough must not get too dark). Then take it out of the oven and let it cool down slightly.
- Meanwhile prepare the syrup. To do this, put water, sugar and lemon juice in a saucepan, bring to the boil while stirring and let simmer for about 5 minutes.
- Now pour the hot syrup evenly onto the slightly cooled dough. Sprinkle the pistachios on top. (It’s better to use ground ones, unfortunately I didn’t have any in the house and therefore took chopped ones.)
- Serve after cooling.
- Variations: You can change the nut mix at any time by mixing hazelnuts, walnuts, almonds, pistachios etc. in different amounts or by using one variety individually. It is also possible to use some of the chopped nuts. We prefer to eat a mixture of 200g mixed hazelnuts and 100g mixed almonds.
Facebook Comments