Baklava



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TIP: Do not put more than 1 teaspoon of cinnamon because it has a bitter taste.

  • 1 sheet of pie
  • 200 g margarine
  • 400 g walnut kernels
  • 1 teaspoon cinnamon
  • 200 g sugar
  • 120 g of honey
  • 150 ml water
  • 1 teaspoon vanilla essence

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Baclava:

Leave the pie sheets to thaw.
The sheets are divided into 3 equal parts.
Grind the walnuts and mix with the cinnamon.
The walnuts are divided into 2.
Melt the margarine.
Take a sheet, put it in the tray and grease it, put the next sheet, grease it until we finish with the first part of the sheets.
Put half of the ground walnuts mixed with cinnamon over the leaves.
Place on top of the walnuts the leaves (the second part) which are greased in the same way with the melted margarine
until it ends with the second part. Sprinkle with two half ground walnuts.
Cover with the last part of the sheets, doing the same as before, grease them with margarine.
Cover to dry and refrigerate for 20-30 minutes.
Preheat the oven to 200 degrees.
Remove the tray from the refrigerator and portion the baclavas before putting them in the oven.
Cut rectangles. Bake for about 25 minutes until browned on top.
Meanwhile, the syrup is made. Mix the water with the sugar in a saucepan over low heat.
After the syrup has boiled, add the honey, leaving the composition to boil again.
After it starts to boil again, add the vanilla.
Pour the hot syrup over the freshly baked baklava.
They are good cold.


How to make Turkish baclava at home

Basically, baklava seems to have originated in Mesopotamia, where people created the cake by inventing a dough that they baked and put honey on to give it a better taste.

Currently, the Greeks and Turks are fighting a fierce battle over the invention of this dessert, but the Arabs are no exception.

It is sure that baclava has become a dessert accessible to anyone, the recipe varies depending on where it is prepared.
The dessert can be eaten either hot or cold, but it is good to be accompanied by lemonade or various varieties of wines. The Armenian people made baclava even more delicious by introducing cinnamon, and the Arabs put rose and orange water in the recipe.

Baclava is also well received in Romania, being one of the most popular cake recipes. It is preferred over other recipes because its realization time is short and the budget for its realization is one that everyone can afford.

But let's see how the baclava is prepared in the traditional Turkish way.

For a baclava tray, you need the following ingredients:

  • 500 grams of thin pie sheets
  • 450 grams of sugar
  • 200 grams of ground walnuts (can be replaced with hazelnuts, cashews, pistachios or almonds)
  • 125 grams of butter
  • A tablespoon of lemon juice
  • 50 ml of oil

Method of preparation:

For syrup: Put 130 ml of water in a pot, add the sugar and stir until all the sugar has dissolved. Bring to a boil, then add the lemon juice and simmer for another 5 minutes.

Separately, in a pan, melt the butter and oil, with which you will grease the pie sheets. In a pan, put 3-4 tablespoons of oil and spread on the entire surface of the pan. Cut the pie sheets to the shape of the tray. Then place 3 sheets of pie in the tray, being careful not to break. Place two tablespoons of fat (melted butter with oil) on top and spread well over the entire surface of the sheets. Repeat every 3 sheets added to the tray. When you reach the middle of the pie pack, add the ground walnuts and place over the remaining sheets (don't forget to grease every three sheets, and the fat should be hot).

With a sharp knife, cut the length and width of the sheets into a square shape. Then add the remaining fat over the cake and spread well. Put in the preheated oven and leave for 25-30 minutes at 180 degrees Celsius until golden brown.

Remove from the oven and allow to cool slightly, then add, using a polish, sugar syrup, water and lemon juice. Sprinkle ground walnuts on top.

Here is a variant of baclava in the shape of a roll:


Baklava

Of all the sweets, baclava is one of the sweetest. And it's the sweet I can eat anytime, despite the fact that it's so sweet. I can't eat as much, usually the second piece puts a lid on me and I don't want to eat anything else for a few hours, but I like the taste and where I catch a baclava that is worth it, I don't hesitate. Unfortunately, not all baccalaureates are worth it. The ones we find in our trade are made with margarine, too little filling and far too much sugar, at the price of real baklava. That's all they understood from the baklava, that it's very sweet. Of course it is, but besides that, it is also syrupy and the syrup tastes good (traditionally it is made with rose water), of course it is an energy bomb but the energy comes mostly from nuts, which are plentiful. I'll show you my version of baclava, which, between us, anyone can make. Well, almost anyone.

The filling is important for baclava. It has to be a lot and good. I used 400 grams of hazelnuts, walnuts, cashews, basically a mixture of dried seeds.

I also used 50 grams of pistachios, because I like it.

I ground the walnuts / hazelnuts (pistachio separately).

We melted a packet of butter (traditionally, in Turkey a butter obtained from sheep's milk is used, we don't have it).

I mixed the nuts (so to speak, generically) with a cup of brown sugar and a tablespoon of cinnamon.

I greased the sheets with butter (I used plain pie sheets, without margarine), one at a time (you have to move quickly with the sheets, it dries quickly).

Of course I greased the sheets as I needed them. I did this: after every two sheets placed in the tray, I sprinkled a little filling. After placing ten sheets, I put the central filling in a thick layer.

I then covered with another eight or ten sheets, greased individually, between which I sprinkled a little filling.

I cut the baclava with a knife and put it in the oven at 180 degrees Celsius. I left her there for 35-40 minutes.

I made a syrup from a liter of water, a cup of brown sugar, a vanilla pod, lime juice (a cup), which I let boil over low heat while the baklava was in the oven. I poured the syrup over the baclava while they were both hot.

I sprinkled the ground pistachio over the baclava, cooled the tray and had (hard) patience until the next day. In my mind, I put too much syrup. The 11 people who ate the baclava, decided that I didn't put too much, because there is no baclava too syrupy. Stay healthy.

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55 Comments

O daaa… baclava… Adi, you know, since I've been starting to make another tray, yes, I don't have the courage, because I'm breaking the scales again and after that I'll have to enter your program "back to '90 ", I can barely refrain from going over 94.

I will also do St. Dumitru's, I can't eat more than two and only once a year. I always thought it was very difficult to make, but according to your recipe it seems quite easy

good your baclavaua… .but, when a cataif? I like it more, but I didn't have the courage to start, so if you have to do it, with details, pls, let's catch it too… .a good day!

I had the "honor" and joy - of course) - to be among the 11 "tasters":)… The taste was at least in line with the images… But to be sure I think it would be necessary to return to "fix the lesson"… tasting, of course… :)))

It looks great and the recipe seems handy! Being from Dobrogea, I grew up between Turks and Tatars, and when I was a child my family had a family friend, a Turk, and she always came and made us baklava (traditional, with handmade sheets, with yogurt!) And suberek of beef… we eat like broken! I still remember how 2 trays of baclavale were cold, in lemon syrup, and how they disappeared in just a few days. Since then, I eat baclavale with pleasure (as well as only those that are worth it) anytime, in any quantity. Thanks and I hope to make time sometime in the near future to try the recipe too, the only things I miss now being a heat-resistant ceramic pot and some time…

Hi!
How many sheets did you use? How many pieces?
Tonight I'm trying too, it really seems easy to do!
Good luck in the future

you're right when you say "almost anyone" :))

I think it tastes great, but no offense, how can a 1: 4 syrup be "very sweet"? The Turks also make 2: 1. Or is it diet baclava :)?

I saw a documentary on Arte about how to make "brick" sheets at their mother's house in Turkey. There are craftsmen who have apprentices, and they become masters only after good years. The master has a very privileged status and he earns some money from this job, that's why it is a sought-after job. But not light, the sheet must be very thin, semi-transparent, it's a real art.

For me, there is no New Year's Eve without baclava. I inherited this tradition from my mother (even today it is 6 years since she is no longer with me) who made the sheets herself. stretching them was fffffffffffff difficult. I'm sorry I didn't learn all the technology (he kept the shell unstretched under a hot pan, something like that) and then he stretched out a thin ffffff sheet that he simply took in his fists and spun. in the air. Anyway, the baclavas were a dream. And I do, once or twice a year, they come out extraordinary, but in my mind I have all the taste of the baclavas from my childhood.
By the way, recipe and approx. with yours, only I put honey in the syrup.

linda, without upset, what is too sweet for you, may be too sweet for me. not?
mona, let's repeat :)
sanda, I think there are solutions.)))
aurelia, it's good to keep our memories alive, even with baclava. In my opinion:).
ana, fortunately we have alternative solutions. of course I appreciate the art of the masters and their skill, but it is not possible for us all to be like them: :)
hip, I wrote in the post, ten sheets up, ten sheets down. + -2.
mihai, in dobrogea I ate baclavale even more to my taste than in turkey or greece :)
viviana, when it was her turn.
Maria, you have to do it, because I'm not wet at all.
gabriel, if you stop for a piece or two and combine with movement, you're not in danger.

Alas, my fiancé, darling, always craves your recipes. He keeps sending me links to make him some of these goodies. arata apetisant baclavaua. I will try the recipe too. I'm thinking of using coconut butter and agave syrup. if I eat a small piece, after training, there will be no fire.

Peanuts, walnuts, cashews and pistachios… ..
Well, how can the good baclava not come out?
I think it was… crazy….
What a taste!

Hello,
Sheep butter is also found in our country - in the markets where peasants with cheese come, you order and they can't help but bring you (yes, it's more expensive). I only take dairy products from peasants (butter, sour cream, milk - I don't take anything from the supermarket anymore).
In Bucharest I also found sheep butter at a store with Arabic products - it was 70 RON a pretty big jar (I don't know how much was in the jar but clearly it was more than 1 kg).

I made baclavale several times and when I put cold syrup over the baclava just taken out of the oven it came out of the dream: the syrup was absorbed perfectly and it didn't even look so sweet (compared to the same proportion, but hot syrup over hot baclavale ). I highly recommend this method. And a secret from a Greek grandmother: adding breadcrumbs to the walnut (1/4 more than the walnut), the baclava "holds" better.

The problem with baclavalele is that you can't do little, so you need help from friends to prove it!

Ramona, răzvan, thanks for the info :). In Cluj we don't get along very well with the Arab shops or with the sheep's dairy products.

When I'm hungry I call a friend: Karakoy Gulluoglu!

Thanks for the recipe, the mixture of walnuts, hazelnuts, pistachios, cashews, I think it gives it a special flavor.

I ate baclava made by a Turk in Constanta. It was very, very syrupy in a syrup containing lemon slices. It was served with syrup and the corresponding lemon. Dreamlike!

Another tip for baklava: I know that it is cut with a knife into squares (before putting it in the oven) only until the filling in the middle. In this way the top sheets are folded and give it the specific appearance of baclava and the bottom remains as a more attached support for the filling. After removing from the oven, cut down and pour the syrup.

I wasn't saying critically, I use commercial pie sheets, I was saying to share information with you, something I found interesting. I think it is remarkable that an old profession has been preserved in modern times and still brings money and social status to those who practice it. Many others have disappeared and left us at the mercy of palm oil and hydrogenated fats.

On a scale of 1-10 I like sweets like this… by a 3. But the baclava is much too buuuna. Just a piece… then another: P

It looks exceptional! Here only the Turks cook baklava. Where I live, there are no pie sheets without margarine or butter, and I don't know how to prepare them. Can you please give me some clues? but without yeast? What thickness should the sheets be?

Maria, I can't give you the puff pastry recipe in a comment. it is a complex process that requires a lot of work. those with butter are ok, those with margarine are not. anyway you have to grease them with something before baking the cake.

You're big, dude, I've been following you for a long time. I'm an actor too, and I have a special penchant for cooking and recipes, but I'm not as creative as you. I cook especially at festive meals. But I have a collection of over 2000 recipes, collected from all kinds of sources (each recipe has specified, below, the origin, as it seems honest to me). If you want, I will send you this possible cookbook without any conditions.

paul, thanks for the intention but it would be a shame to give up such a collection in my favor :).

You convinced me, I would commit "sin." Especially since it's not too hard to commit, because I have them on my computer, on separate files, so an e-mail would solve the problem. In addition, it is an almost structured book, by chapters, and the RECIPE BOOK is only one (it is true, the most important and consistent - 2,300 recipes). You will receive them as a gift for… SF PASTI 2012. postponement motivated by certain corrections. Even if you are an expert, you will find things there that will be of use to you and you will certainly use them smarter than I would. Good luck and, if we don't talk anymore, I wish you that in 2012 all the joys of the world will stop in your house and your soul.

[…] Happens in 13? BIZ SMS Cluj debuts with an evening of networking, at a dinner cooked by Adi Hadean at the restaurant […]

[…] My baclava recipe, adapted from a Greek recipe collected from Corfu. I put all the nuts I found in the area in it and made it less sweet. […]

Baclava… .since I want to do it too, but so far I've been afraid it won't work out. Maybe I'll have the courage to make New Year's Eve.

Excellence! I took it out of the oven for about an hour and since then everything from it little by little, little by little…
I hope it stays until tomorrow - as you said, it must be eaten the next day! It does not compare with any other baclava I have eaten so far. It is sweet but with a sour and full of flavors. Favorite with it!

I just discovered your site and I already made baclavale. Wonderful recipe. Infinitely better than anything found in stores.

You should know that I also made the baclava, but it flew over it, so I turned the syrup on it. Can you tell me why?

super baclavaua only if it came out for me too. to me all the sheets came off after I poured the syrup and …… .. I started to pap it as if everything was eaten anyway. why did the sheets come off even if I greased them.

In baklava when we put the syrup the composition must not be hot. A cold one must be hot. That is if we want to put the syrup warm the composition must be cold. the baclava comes out a little crispier.

Very good recipe… I still didn't have the courage to try to make a baklava, but I will definitely try this recipe from you!

[…] Curious, I made a baclava - the best, sweetest and full of baclava nuts, according to a recipe from Adi's blog […]

Here is my recipe http://foodquicklygood.blogspot.fr/2012/03/baklava.html
I discovered that you don't have to put the filling between the sheets at all, only in the middle. That's how I managed to get a little closer to the authentic Turkish one, but let's be serious, no matter how hard we try, a baklava in Turkey has a different taste, for sure :)

10 things to know about… Baclava
Baclava is a dessert recognized as Turkish in particular, but few know its history. It is known that if you want to buy something like this, it is advisable to go to a Turkish shop or confectionery, but choose mail to prepare for something very sweet. Here are ten things about baclava and its history.
It is a very sweet, honey-based dessert, popular in areas under the rule of the Ottoman Empire, in Asia, and in nearby areas, being recognized as a specific Turkish dessert.
Baclava is found in Arabia, Iran, the Caucasus, Afghanistan and Central Asia.
Although the beginnings of this dessert are uncertain, it was most likely created for the first time in the imperial kitchen of Topkapi Palace.
Other theories claim that the baclava came from Assyria, being conceived in Mesopotamia, and is mentioned in a cookbook.
An old baclava recipe is also found in a cookbook written in 1330 under the Yuan dynasty.
In Turkey, the city of Gaziantep is famous for its baclava, although it seems that this recipe came here from Damascus only in 1871.
In 2008, the Turks patented the name "Antep Baklava".
In Bosnia and Herzegovina, the recipe has a lot of nuts and honey. Bosniaks consume baclava only on special occasions often during Ramadan.
In Iran there is a drier version of baclava, which is cut into smaller diamonds and flavored with rose water.
In Afghanistan, baclava is cut into small triangles and covered with ground pistachios.


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, left them for a few minutes in the hot oven to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I opened the first packet of sheets, I greased a deep tray with butter and then I started to put the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), followed by the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I poured the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked, then I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, left them for a few minutes in the hot oven to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I opened the first packet of sheets, I greased a deep tray with butter and then I started to put the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), then followed the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I melted the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked, then I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


Baklava cake with pistachios and honey

ingredients:

500g sheets of pie from the trade
150g melted butter
250g nuts given by car
250 crushed pistachios
50g pesmet fin
250g old cough
a tip of crushed cloves

Syrup:
250g sugar
3 tablespoons honey
grated peel and orange juice
vanilla seeds
2 glasses of water

Method of preparation:

To start, grease a tray with butter and place the pie sheets in it, sprinkling each one with butter. After you have put half of the sheets, spread a generous layer of nuts, pistachios, breadcrumbs, sugar and cloves in the tray. Cover the mix with the rest of the sheets and make sure to pamper them with butter, one by one. With a knife soaked in melted butter, cut the cake into diamonds, pouring butter sauce between the baclavale.

Put the tray in the oven, over low heat, and when it starts to brown, take it out a little and pour over the syrup made of sugar, honey, juice and grated orange peel and water. put baclava cake return to the oven and leave it until all the syrup is absorbed.

Recipe of baklava It's simpler than you thought, isn't it?


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, left them for a few minutes in the hot oven to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I opened the first packet of sheets, I greased a deep tray with butter and then I started to put the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), followed by the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I poured the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked, then I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, left them for a few minutes in the hot oven to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I opened the first packet of sheets, I greased a deep tray with butter and then I started to put the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), followed by the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I poured the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked, then I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, left it for a few minutes in the hot oven to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I opened the first packet of sheets, I greased a deep tray with butter and then I started to put the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), then followed the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I melted the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked, then I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


First I prepared the syrup:

I put water and sugar on the fire for 20 minutes, when a syrup formed that started to bind, I squeezed half a lemon and I added the juice to the syrup.

I let it boil for another 5 minutes, then I stopped the fire. When the syrup cooled, I added honey.

Then I prepared the walnut filling, left them for a few minutes in the hot oven to get a more pleasant aroma (of course this procedure is optional!), I ground them finely and over them I added cinnamon, nutmeg and the 50 grams of sugar. Then I melted the butter, I opened the first packet of sheets, I greased a deep tray with butter and then I started to put the sheets in it, with the help of a kitchen brush I spread melted butter on the surface of each pie sheet. I spread 10 sheets of pie (they formed the base of the baclavala, this is one of the secrets, to have several sheets at the base), followed by the first layer of ground walnuts, another 6 sheets greased with butter, again ground walnuts, 6 more sheets from the second bundle of sheets, nut again.
This was followed by the last layer of 4 sheets greased with butter, insisting with more butter on the last sheet, again a secret, well known, no more than 4 sheets on the last layer!
I kept the baklava thus formed in the fridge for 40 minutes, then I cut it into squares, I poured the remaining melted butter over the cut edges of each square, this way the inner sheets will not dry when baked, then I put it in the hot oven for 30 minutes, it got a very nice golden color.
I poured the sauce formed earlier and cooled over the hot baclava. I covered the baclava with a clean and slightly damp towel and left it like this until it cooled completely, then in the fridge, it would be better to leave it overnight.


Ingredients

  1. Preheat the oven to 180º. Grind the walnuts and mix it with the sugar, orange peel, melted butter, lemon peel, cinnamon and salt powder.
  2. Choose a tray that matches the size of one half of the pie sheet, then cut the pie sheets in half lengthwise.
  3. Place 6 sheets of pie in the tray, one on top of the other, greasing each one in abundance with melted butter before overlapping a second one.
  4. Spread 1/4 of the composition over the sheets, then place 4 sheets of pie over the filling, greasing each one with melted butter. Continue assembling the dessert with 1/4 walnut, another 4 individually greased sheets, 1/4 walnut, 4 sheets, another layer of walnuts, and after you have finished the filling, you should have 6 more sheets left, which you have to place the same way.
  5. Basically, after you have finished assembling the cake, the dessert layers should be the following: 6 sheets, walnut, 4 sheets, walnut, 4 sheets, walnut, 4 sheets, walnut and finally, 6 sheets of pie. In other words, 2 layers of 6 sheets of pie, 3 layers of 4 sheets and 4 layers of walnuts between them.
  6. Grease the baklava with butter on top, cut it lengthwise, then cut the rows sectioned diagonally so that you get diamonds. Put the cake in the oven for

35-40 minutes, or until golden.

  • Meanwhile, prepare the syrup, mixing all the ingredients in a small saucepan over low heat. When the sugar has melted and the syrup is homogeneous, immediately remove from the heat. When the baklava comes out of the oven, "quench" it with syrup and let it rest for at least 5 hours before serving.