Greek baklava from filo pastry with nuts

Greek baklava from filo pastry with nuts – a detailed recipe cooking. Time: one час. 20 min Difficulty: medium Quantity: 36 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For the filling and test:

• 450 gr walnuts or a mixture of walnuts, pistachios and almonds
• 450 gr filo dough (thaw according to instructions on packaging)
• 1/4 tsp salt
• 225 gr. butter
• 1 tsp ground cinnamon

For syrup:

• 1 tbsp. Sahara
• 1 tbsp. honey
• 3/4 Art. water
• 1 tbsp. l fresh lemon juice
• 2 cinnamon sticks
• 1 strip (2.5 cm.) Of lemon peel
• A pinch of ground cinnamon
• A pinch of ground cardamom

Recipes with similar ingredients: filo dough, walnuts, pistachios, almonds, lemon zest, cinnamon, cardamom, syrup, honey

Recipe preparation:

1. For syrup preparation: In a medium-sized saucepan mix sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves and cardamom. Cook over medium heat, periodically stirring with a wooden spoon until sugar dissolves. Reduce fire to moderately weak and cook until the syrup slightly thickens, about 10 minutes Take out the cinnamon sticks and lemon zest and give cool the syrup.
2. Finely chop the nuts with a chef’s knife. (If you have a kitchen combine, you can chop nuts in the “pulse” mode.) In a medium bowl size mix nuts, cinnamon and salt. Mix well. On weak Melt the butter in a small saucepan over a fire. Culinary brush lightly grease a 33×23 cm baking dish. or 38×25 cm. With a small amount of melted creamy oils.
3. Open a pack of thawed filo dough and lay thin sheets on a clean work surface. Measure the dough sheets: if they are about the same size as the baking dish that you use, then move on. If the dough sheets are larger than the shape, cut them with a sharp knife about the size of a baking sheet. Trimming throw it away. Cover the dough sheets with a piece of cling film and lightly wet towel, as filo dough dries very quickly, if you don’t cover it.
4. Place the grate in the center of the oven and heat it to 180 ° C. Put 1 of the filo dough sheets on the bottom of a greased butter mold and lightly grease with a little melted butter. Repeat the process with 6 more sheets of dough to a total of 7 layers. Measure out approximately 3/4 Art. nut mix and spread it evenly on a greased dough base. Repeat the process with 7 more filo dough sheets as before. lubricating each layer with butter, and lay on this dough more 3/4 Art. nut mixture. Continue to spread the dough on 7 greased oil sheets, alternating them with 3/4 Art. nuts until you use the whole nut mixture. Put on top the remaining sheets of filo dough, lubricating each layer until all is used dough.
5. With a sharp knife, make 4 cuts lengthwise, cutting through all layers of dough, at a distance of 4 cm. (You should get 5 strips 4 wide see) Then, with a knife, make diagonal cuts through the strips on 4 cm apart from each other to make rhombuses. You should get about 36 pieces of baklava in the form rhombs. Bake the baklava until golden brown, about 40 min. Take the baklava mold out of the oven with the oven and give stand on the wire rack for 5 minutes to allow the baking to cool slightly. Pour with a pot or using a small measuring cup. baklava with a little chilled syrup. Before serving let stand for several hours.