Baklava

Latifa Al-NasserCozinheiro

Ingredientes

• 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

Passos

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.

   Utensílios necessários:

   Panela

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2. 2

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

   Utensílios necessários:

   Tabuleiro de forno

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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.

   Utensílios necessários:

   🍳

   Brush

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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.

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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.

   Utensílios necessários:

   Faca

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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.

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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.

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Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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