Baklava in the form of rolls “Lady’s fingers” with a nut mix – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 45 minutes Difficulty: medium Servings: 30 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr mix of pecans, cashews and pistachios without shell
- 1 tsp ground cinnamon
- 3/4 tsp ground allspice
- 1/4 tsp fine salt
- 1 and 3/4 Art. butter (400 gr.)
- 18 sheets (approx. 450 g.) Filo dough (unfreeze)
Syrup:
- 1.5 tbsp. honey
- 1 tbsp. water
- 1/2 tbsp. Sahara
- 1 cinnamon stick
- 2 lemons
Recipes with similar ingredients: filo dough, pecans, nuts cashew nuts, pistachios, lemon juice, allspice, cinnamon, syrup, honey
Recipe preparation:
- For syrup preparation: In a medium-sized saucepan mix honey, water, sugar and a stick of cinnamon. Peeler peel off lemons zest in large pieces and put in a mixture for syrup. Squeeze the juice from the lemons, discard the seeds and add the juice to syrup. Bring the syrup to a boil, reduce heat and simmer until it slightly thicken, about 35 minutes Remove from heat and let lightly cool off. Remove and discard cinnamon and lemon zest. For preparation of the filling: In a food processor, mix the nuts, cinnamon, allspice and salt. Grind in pulse mode (not too much!). Transfer the nut mixture to a bowl. In the pan medium size over medium heat completely melt the creamy butter. Let stand for 5 minutes, then remove the white from the surface. foam and throw it away. Pour the clear oil into a small bowl, leaving watery liquid from the bottom in the pan. Pour watery oil from the bottom of the pan. Add 1/2 tbsp. syrup to nuts. The rest leave the syrup.
- To assemble the baklava: Preheat the oven to 180 ° C. Lay a piece parchment paper in a baking dish measuring 25×35 cm. (Edges parchment should reach the middle of the sides of the form.) Expand filo dough on a work surface and put the stack of sheets in side. Take 1 sheet of dough and spread on a work surface along, parallel to the edge of the table. Lubricate the sheet with a small amount butter. Put another sheet on top and grease it butter, repeat the same steps with another sheet of dough filo. Lay out 1/6 of the nut filling along the leaf, on a distance of about 2.5 cm from the bottom edge and sides sheet.
- Roll the bottom edge of the dough so that the filling is inside, bending the sides so that the filling does not leak. Roll the dough to end. Put the roll of filo pastry with the seam down on the baking sheet. Repeat with the remaining ingredients to it turned out 6 rolls. Lay them tightly together. surface rolls with a little water. Sharp knife make small cuts across the rolls at a distance of 8 cm. friend from friend. Bake until golden brown, about 40 min. Heat the syrup over medium heat. Cut the baklava into lines and pour warm baking syrup. Let cool in within an hour.
