Quick Homemade Baklava

TopatoTopato
Darth Vader
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14/06/2017
"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
measures

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.

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