Greek baklava

Greek Baklava – a detailed recipe for cooking. Share with друзьями: The photodishes: Chara Kurti, rn The Red Bicycle, about. Santorini, Greece Time: 2 hours 15 minutes. Difficulty: medium Servings: 10 – 12 In 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:

Baklava

• 25 sheets of filo pastry
• 700 gr finely chopped walnuts
• 1 tbsp. l ground cinnamon
• 1 tbsp. l ground mustard
• 1 tbsp. Sahara
• 1.5 tbsp. breadcrumbs
• 2 tbsp. melted butter plus some more when the need
• 10 to 12 whole clove buds

Syrup

• 1.8 kg Sahara
• 7 tbsp. l honey
• 7 tbsp. water
• 2 whole clove buds
• 1 tbsp. l (15 gr.) Butter
• 1 cinnamon stick (2.5 cm long)
• 3 tbsp. l lemon juice

Recipes with similar ingredients: filo dough, walnuts, breadcrumbs, lemon juice, syrup, mustard, cinnamon, cloves, honey

Recipe preparation:

1. Preheat the oven to 200 ° C, and then, before setting baklava, reduce heat to 150 ° C. In a large bowl, mix the walnuts nuts, cinnamon, cloves, sugar and bread crumbs. a baking dish with melted butter. She must be the same size as the dough sheets. If necessary, the dough cut. Lubricate 1 sheet of dough with melted butter and put on the bottom of the mold. Repeat the same steps until you lay out about 5-6 sheets. Put a little nut filling on the dough. Put on top 2 more greased leaves and another nutty toppings. Continue to alternate layers until you use the whole stuffing. For the top layer, use the last 4-5 sheets test.
2. With a sharp knife, make baklava cuts in the form of rhombuses, cutting through all layers to the bottom of the form. Stick whole buds into the surface cloves. Bake in the middle of a preheated oven in 1.5 hours. Convection ovens may need to be covered baklava with aluminum foil so that it does not burn on top. When baklava is baked, remove it and cool to room temperature temperature. For syrup preparation: Put in a pan sugar, honey, a touch of water, add cloves, butter and cinnamon. Shuffle. Cook for 7-10 minutes, then remove the cloves and cinnamon slotted spoon and add lemon juice. Pour cooled down to room temperature baklava with hot syrup. Let cool and serve. If you use frozen filo dough, Thaw it completely before using it in the refrigerator. so that the sheets do not stick together. Keep dough sheets while you work. between wet kitchen towels to prevent them from drying out.