Biscuit Baklava

Milena AleksandrovaMilena Aleksandrova
Innovator
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Topato
Translated by
Topato
Biscuit Baklava
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04/10/2017
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Preparation
30 min.
Cooking
40 min.
Тotal
70 min.
Servings
5
"If you`re on a diet, don`t look because the temptation is irresistible."

Ingredients

  • phyllo pastry - 1 packet, sheets
  • biscuits - 1 packet, tea
  • almonds - 2/5 cup (100 g), roasted
  • eggs - 2
  • cinnamon - 1 tsp
  • yoghurt - 3 tbsp
  • butter - 2/5 cup (100 g)
  • syrup
  • sugar - 2 cups
  • water - 2 cups
measures

How to make

Beat the eggs with the yoghurt. Melt the butter and add it to the mixture. Blend the almonds in a blender, once fully blended add the biscuits.

Turn the blender on again until the biscuits are blended too. Pour them into the mixture, add the cinnamon, stir well.

Take 1 phyllo pastry sheet and smear it with the mixture. Place a 2nd sheet on top, smear it, then a 3rd and smear again.

Roll it up carefully into a tight roll and put it in a buttered rectangular tray. Repeat this process for the rest of the sheets.

Bake in a preheated oven until golden. After baking, leave the baklavas to cool.

Pour the water and sugar into a pot and boil until you get a thick syrup.

Pour the syrup over the cooled baklava generously, make sure to get it all over the entire surface. Leave the baklava covered in foil overnight in the fridge.

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