Ingrediente
Aluat filo250 grams- Finely chopped Aleppo pistachios2 cups
- Melted ghee200 grams
Zahăr2 cups
Apă0.5 cups
Coajă de lămâie1 teaspoon
Suc de lămâie1 tablespoon
Pași
- 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 minUstensile necesare:
Oală - 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 minUstensile necesare:🍳Rolling Pin - 3
Cut the baklava rolls into pieces about 4 cm long or as desired.
5 min - 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 minUstensile necesare:
Tavă de copt - 5
Pour the syrup over it, place it on a serving plate, sprinkle with Aleppo pistachios, and serve.
5 min
Date nutriționale
Aluat filoper 100gZahărper 100gApăper 100gCoajă de lămâieper 100gSuc de lămâieper 100g* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.