Baklava

Latifa Al-NasserCuoco

Ingredienti

• 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

Passi

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.

   Utensili necessari:

   Pentola

   10 min
2. 2

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

   Utensili necessari:

   Teglia da forno

   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.

   Utensili necessari:

   🍳

   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.

   Utensili necessari:

   Coltello

   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

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag