The Baklava is a typical dessert or pastel of Turkish cuisine. Although it is not the easiest to elaborate, mainly because it is composed of several layers, it is one of the most delicious Arab sweets that exist. The Turkish Baklaba is a classic of tea time, but it can also be served as dessert. As we deca, this sweet is made based on layers of edge dough and a filling made with sugar, nuts and cinnamon. Without a doubt, a whole explosion of sweet and aromatic flavors, a perfect dessert for the most sweet and exotic. Therefore, in Recipesgatis we share this delicious recipe, so take note, discover how to do Turkish Baklava following the original recipe and get down to work.
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| Ingredients to make Baklava: |
| 400 grams of nuts 150 grams of almonds 10 sheets of filo dough 2 cloves 1 lemon 5 tablespoons of orange blossom water 300 grams of sugar (1½ cups) 300 cubic centimeters of water 2 tablespoons Cinnamon dessert 150 grams of butter or butter 1 handful of chopped pistachios to decorate |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Baklava:
1. We will mix the cinnamon, 100 grams of sugar, almonds and finely chopped nuts, but without spraying them. You can chop the nuts in the blender or use a hand electric blender. They should not be sprayed because the dessert Baklava is characterized by noticing those small pieces.
2. Derrit the butter without boiling and painting with it the base of an oven suitable mold. It is preferable to use a rectangular mold. Ours is about 25 cm long.
Trick: Save the excess butter because you will need it along the recipe.
3. On that first layer of melted butter, place two sheets of edge also painted with each other with molten butter. You can also replace the edge dough with puff pastry, but in this case you must eliminate the butter from the recipe and be clear that the dessert texture will change a bit.
Trick: If you have no edge, you can take covers for empanadillas, sprinkle corn starch, place the end of one on the end of another and stretch them to join and flatten them more.
4. Add a bit of the mixture of nuts, sugar and cinnamon, distributing it throughout the dough. Preheat the oven to 180 ºC.
5. Repeat again the step of putting 2 or 3 sheets of edge dough, always painting with melted butter between each of the layers so that the Baklava has that crunchy touch and similar to the puff pastry, but without becoming it.
6. Incorporates another layer of fruits and sugar and repeats again the previous steps until ending with the filling. The last layer must be of edge dough. Reserve the preparation in the refrigerator for 25 minutes to compacte better. Then, cut into triçangulos or squares, since the Arab Baklava can be found in both presentations. Bake at 180 ºC for 15 minutes.
7. While the Baklava is in the oven, prepares the syrup that you will use to bathe it. To do this, put in a casserole the remaining sugar, the smell nails and the lemon peel and heat over medium heat.
8. Add the lemon juice, orange blossom and water and let the boiling point reach. When it breaks to boil, let it cook for 10 minutes.
Trick: To make the baklaba with milk, add 200 ml of milk to the syrup.
9. When Baklava is ready, check it out of the oven. You will know what is done when you observe that it is golden. Depending on the type of oven, it can take a little longer.
10. With the syrup still hot, it bathes the preparation so that it absorbs those flavors and aromas.
11. Repeal the dessert in the refrigerator until it is completely cold. It serves Baklavas recipe with chopped nuts above, such as chopped pistachios, which may or may not be caramelized, which is the most typical. Arab sweets are a delight and we can make them at home without problem, since all ingredients are easy to achieve. It is true that they are somewhat elaborate, but the result is incredible and very aromatic.
Trick: To make the caramelized pistachios you just have to chop them, toast them in the oven 5 minutes and mix them with molten sugar.
