Ingredientes
Pasta filo250 grams- Finely chopped Aleppo pistachios2 cups
- Melted ghee200 grams
Azúcar2 cups
Agua0.5 cups
Ralladura de limón1 teaspoon
Jugo de limón1 tablespoon
Pasos
- 1
In a pot, combine water and sugar and stir well, then leave on medium heat until it boils. Add the lemon zest and juice, let it simmer for a quarter of an hour, then remove from heat.
15 minutosHerramientas necesarias:
Olla - 2
Roll out the layers of baklava dough, then place a metal skewer in the middle of the dough horizontally. Fold the baklava layer and place 2 tablespoons of Aleppo pistachios on it. Roll the dough around the skewer into thin rolls, then remove the skewer and repeat the process until all the baklava layers are used.
20 minutosHerramientas necesarias:🍳Rolling Pin - 3
Cut the baklava rolls into pieces about 4 cm long or as desired.
5 minutos - 4
Place the baklava in a greased baking sheet, then put it in a preheated oven at 160 degrees for half an hour until it turns golden.
30 minutosHerramientas necesarias:
Bandeja para hornear - 5
Pour the syrup over it, place it on a serving plate, sprinkle with Aleppo pistachios, and serve.
5 minutos
Datos nutricionales
Pasta filopor 100gAzúcarpor 100gAguapor 100gRalladura de limónpor 100gJugo de limónpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.