Baklava

Latifa Al-NasserCuisinier

Ingrédients

• 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

Mesures

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.

   Matériel requis:

   Marmite

   10 minutes
2. 2

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

   Matériel requis:

   Plaque de cuisson

   5 minutes
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.

   Matériel requis:

   🍳

   Brush

   5 minutes
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 minutes
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.

   Matériel requis:

   Couteau

   5 minutes
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 minutes
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 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques