Ads Baklava for adults

Ingredients for 1 servings:

• 1 pack of yufka pastry sheets
• 100 g almonds, chopped
• 50 g walnuts, chopped
• 50 g cashew nuts, chopped
• 150 g clarified butter or ghee
• 6 cardamom pods
• 1 tsp cinnamon
• 1 tsp spice mix (coffee spice)
• 1 pack of orange peel flavoring
• 1 lemon(s)
• 375 g sugar
• 250 ml water
• 150 ml orange liqueur

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 45 minutes

not so sweet and with orange liqueur

The coffee spice is a mixture of rock candy, dark chocolate, coffee beans, allspice, nutmeg, vanilla, and cloves. Chop the seeds and grind the spices in a mortar and pestle. Lightly roast the chopped seeds without fat, tossing the spices in the pan once. Preheat the oven to 200°C (top/bottom heat). Grease a baking dish. Squeeze the lemon. Slowly melt the clarified butter in a saucepan. Open the package of yufka dough and cut the dough sheets to fit the dish. Place two dough sheets in the dish and brush with a little clarified butter. Repeat until 1/3 of the sheets are used. Spread half of the seed mixture onto the dough sheets and layer the second third of the sheets again. Distribute the remaining seeds on top and place the last third of the dough sheets in the dish, brushing them with fat in layers and pressing the edges firmly inwards with a spoon handle. Cut the baklava into rectangles or diamonds with a sharp knife. Bake in the oven on the lower rack at 200°C for about 30 minutes. For the syrup, combine the sugar, water, and lemon juice in a saucepan and bring to a boil. Stir well, adding the orange liqueur as you go. Immediately after baking, baste the baklava with the syrup and finish with a tablespoon of orange liqueur. Let cool and enjoy.