Baklava

نوري بوديبةשֶׁף

מרכיבים

• 2 1/2 cups of white flour
  2.5 cup
• 2 tablespoons of corn oil
  2 tablespoon
• 1/2 teaspoon of salt
  0.5 teaspoon
• 1/4 cup of warm water
  0.3 cup
• 2 eggs
  2 piece
• 1 1/2 cups of starch, any starch flour
  1.5 cup
• 150 grams of soft butter
  150 gram
• 1 cup of pistachios, chopped
  1 cup
• 1 cup of walnuts, chopped
  1 cup
• 3 tablespoons of rose water
  3 tablespoon
• 1 tablespoon of powdered sugar
  1 tablespoon
• 1 teaspoon of cinnamon
  1 teaspoon
• 2 cups of syrup
  2 cup

צעדים

1. 1

   To prepare the baklava dough, beat the eggs slightly and then add to the rest of the ingredients except for the starch.

   כלים נדרשים:

   קערת ערבוב

   5 דקות
2. 2

   Knead well for a quarter of an hour until the dough becomes soft and smooth, then divide the dough into 10 balls.

   15 דקות
3. 3

   Sprinkle a clean surface with starch, place the dough balls on it and sprinkle them with starch.

   5 דקות
4. 4

   Roll each ball separately by placing starch on its surface and underneath, roll it into a thin disc, repeat the process with all the balls without forgetting to add starch each time.

   כלים נדרשים:

   🍳

   Rolling Pin

   10 דקות
5. 5

   Stack all the discs on top of each other with starch in between, roll them together well until each layer is like a sheet.

   5 דקות
6. 6

   Preheat the oven and grease the baking sheet with butter, place five layers of dough in the sheet, greasing with butter between each layer.

   כלים נדרשים:

   תנור

   תבנית אפייה

   10 דקות
7. 7

   To prepare the baklava filling, mix the pistachios, walnuts with rose water, powdered sugar, and a little cinnamon.

   כלים נדרשים:

   קערת ערבוב

   5 דקות
8. 8

   Place the filling on top of the first layer of dough, then place the remaining layers over the baklava filling, and cut it as desired.

   5 דקות
9. 9

   Place the baklava in the oven until it turns golden, and pour the syrup over it while it is hot.

   כלים נדרשים:

   תנור

   10 דקות

עובדות תזונה

* הערכים התזונתיים הם מקורבים וחישובם עשוי להשתנות בהתאם לסוג הרכיב ולשיטות הגידול, האחסון והבישול.

מאפיינים תזונתיים ותגיות