Quick Homemade Baklava

14/06/2017
Topatofrom Topato
"A sweet baklava you can`t resist. Come on over and let`s see if you can help me finish the entire tray."
Preparation45 min.
Cooking40 min.
Тotal85 min.
Servings15
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Ingredients

  • phyllo pastry - 30 sheets, thin
  • walnuts - 1 1/5 cups (300 g), ground
  • sugar - 3 cups
  • water - 3 cups
  • lemon juice - of 1/2 lemon
  • butter - 1 1/5 cups (300 g), melted
  • pistachios - for sprinkling, crumbled

Preparation

Melt the butter on the stove while stirring carefully. Once it starts to boil, stop stirring and lower the heat. Boil until the whey evaporates.

Pour 1 tbsp of the melted butter in the oven dish in which you intend to bake the baklava.

Arrange 3 phyllo sheets in it and distribute 2 tbsp of the melted butter on them.

Continue in this order until you've placed half the sheets.

On top, pour in all of the walnuts, blended in a blender, then press lightly.

Continue arranging the rest of the sheets, while pouring on 2 tbsp of the melted butter every 3 sheets.

After you've arranged them, pour on the remaining melted butter over the entire baklava.

Cut the baklava into strips, cut those across to form small rectangles, 1 1/4″ (3 cm) by 1 1/2″ (4 cm).

Bake in a preheated 392°F (200 °C) oven for about 30-40 min. until reddened.

Take the baked baklava out of the oven and leave it to cool for 10 min.

Pour the water in a separate container and add the sugar to it, stirring until it melts.

Once the syrup comes to a boil, add the juice of 1/2 lemon to it and leave to boil another 5 min.

Pour the prepared syrup over the baklava, spoon by spoon.

Cover the syruped baklava with a large container and leave it to sit for a few hours, best if overnight.

Serve it sprinkled with chopped pistachios on each piece.find similar recipes here

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