Baklava

Latifa Al-NasserKüchenchef

Zutaten

• ½ kilogram of filo pastry (baklava dough)
  0.5 kilogram
• ¾ cup of butter
  0.8 cup
• 3 cups of pistachios or coarsely ground walnuts
  3 cup
• 1 ½ cups of water for the syrup
  1.5 cup
• 2 ½ cups of powdered sugar for the syrup
  2.5 cup
• 2 teaspoons of lemon juice for the syrup
  2 teaspoon
• 2 teaspoons of rose water or orange blossom water for the syrup
  2 teaspoon

Schritte

1. 1

   For the syrup: Boil the water and sugar in a pot and let it simmer on medium heat until it thickens slightly, then add the lemon juice and rose water or orange blossom water. Set aside to cool.

   Benötigte Werkzeuge:

   Topf

   10 Min
2. 2

   For the baklava: Grease a baking dish (smaller than the size of the filo pastry sheet) with butter.

   Benötigte Werkzeuge:

   Backblech

   5 Min
3. 3

   Place half of the baklava sheets in the dish and brush each one with butter using a brush or a butter-dipped cloth.

   Benötigte Werkzeuge:

   🍳

   Brush

   5 Min
4. 4

   Sprinkle the walnuts or pistachios evenly over the sheets. Then place the remaining baklava sheets on top of the pistachios after brushing them with butter as well.

   5 Min
5. 5

   Cut the layers of baklava into diamond shapes, according to the desired size, making sure to cut through all the layers with the knife.

   Benötigte Werkzeuge:

   Messer

   5 Min
6. 6

   Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), and bake the baklava until it puffs up and turns golden, about 30 minutes.

   30 Min
7. 7

   When the baklava is ready, remove it from the oven and pour the cold syrup over it, then let it cool before separating the pieces and serving.

   10 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags