Published 24.03.2018 Posted by: Drug [offline]
Calorie content:
Not specified
Cooking time:
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Anyone who has ever tried baklava will not refuse to enjoy its honey taste again. Baklava made from phyllo dough is a very easy to prepare and quick dessert for tea. Moreover, you don’t have to bother with the dough; it can be purchased at any supermarket. Baklava can be prepared in different ways. This method is a little more attractive. This is how Turkish baklava is made. Be sure to save the detailed recipe with photos of baklava to your culinary treasure chest. Think. You will also like this puff pastry baklava.
Required Products:
For filling
For syrup
– water – 200 ml., – sugar – 280 gr., – honey – 2 tbsp. spoon, – cinnamon stick, – lemon juice – 1 tbsp. lie
1. Most phyllo dough is sold chilled. But, if you purchased it frozen, be sure to defrost it (preferably in the refrigerator) before using it. It should thaw gradually. Melt the butter. Carefully unroll the package of dough, smooth the sheets a little so that they have a flat surface. Brush the top sheet with melted butter.
2. Grind the walnuts (kernels) with a rolling pin (or in a coffee grinder) not very finely. Transfer to a bowl and mix with powdered sugar. Sprinkle the resulting mixture (a small part of it) onto a greased sheet of phyllo dough. The amount of filling depends on your preferences. Tip: If you are not a big fan of sweets, you can skip mixing walnuts with powdered sugar. The taste of baklava will not be affected by this. In any case, it will be sweet due to the syrup.
3. Place a long, clean stick (diameter no more than 8 mm) on one edge of the layer. For example, you can use the long handle of a silicone spoon if you don’t have any other tool.
4. Using a stick, roll the dough with the filling into a roll without removing the stick.
5. Form an accordion from the resulting roll, pressing the dough from the edges to the center. Remove the stick.
6. Grease a rectangular baking dish with butter. Transfer the resulting workpiece into the mold. Prepare the rest of the “accordion tubes” in the same way. Place the blanks tightly against each other, filling the entire form.
8. Meanwhile, prepare the syrup for pouring over the baklava. To do this, pour the required amount of water into a saucepan, add sugar, honey and a cinnamon stick. Cook over medium heat for 5 minutes from the point of boiling. Remove the cinnamon stick and add lemon juice. Mix well.
9. When the baklava turns golden, remove from the oven and while it is still hot, pour the prepared syrup over its entire surface. Be careful: splashes may result from the “sizzling” of the hot baklava. At first it will “swim” in the syrup, but over time it will completely absorb it. Therefore, do not spare the syrup, pour it all out. Leave the baklava to cool. The syrup will make it softer and juicier. I suggest you prepare another delicious sweet – Crimean brushwood or beach baklava.
10. Baklava made from filo dough will delight not only you, but also your friends with its excellent taste. So invite everyone to a tea party.
Bon appetit!
Baklava made from phyllo dough. Step-by-step recipe with photos
To begin with, I’ll immediately make a reservation that the actual preparation and baking of baklava takes no more than 40 minutes. This is if you are not in a hurry. It will take an additional 8-10 hours for the sweet syrup and phyllo dough to become one. And this, by the way, is very convenient. We baked it in the evening, seasoned it with syrup, and in the morning you can delight your household with amazingly tasty and sweet baklava.
1. Ingredients
To successfully prepare baklava you need:
- filo dough 450 g
- butter 180 g
- walnuts 1 cup
- honey 1 glass
- sugar 0.5 cups
- water 0.2 cups
Just six ingredients, a very simple baklava recipe. You can use more butter - the baklava will turn out tastier. You can have as many walnuts as you want. I like it when there are more of them, because the combination of honey and nuts is the best combination in desserts. In addition, nuts are an extremely healthy product.
2. Prepare everything you need
Turn on the oven at 220 O C and take out the mold. To make baklava from phyllo dough, I use thick-walled glass. It’s very convenient - it doesn’t burn, doesn’t stick, and it looks more aesthetically pleasing and appetizing.
Melt the butter and chop the nuts. For baklava, the fraction of nuts may be larger, but this is not for everyone. Open the dough.
It would be nice to have a wet towel on hand. Filo dough dries quickly after opening the package. Separate the layer, roll the remaining dough, cover with a towel - and you can take your time.
Now we are ready to create and create.
3. Assembling baklava
Carefully peel off one very thin layer of phyllo dough. We put it in a mold according to its size. Lubricate with oil. And we repeat this 2 more times.
Sprinkle the third, butter-coated layer of our future very tasty baklava with nuts.
We do this until the last sheet of phyllo dough. Or until our baklava reaches the desired heights. Then we take the sharpest knife. If there is no such thing, we sharpen it. Cut the baklava into even pieces down to the middle. Then place in a preheated oven until golden brown.
If they tear when separating the layers, there is no need to worry, everything is going according to plan. The most important thing is that the top sheet is intact. But even if it happens that the phyllo dough you come across is not of the highest quality, try choosing whole sections of dough that are large in area. Place the top layer of baklava so that the cuts fall on their joints and voila!
4. Syrup
Put honey, sugar in a saucepan, pour water. Over low heat, stirring, bring to a boil. We wait about five minutes. You can play Ratatouille - experiments are not scary here, although...
In general, after 5 minutes of simmering over low heat, the syrup for baklava according to our recipe is ready. And, most likely, everything in the oven is already browned too.
5. Last step
Remove the baklava from the oven, cut the dough to the bottom of the pan and fill with syrup. When the mold has cooled, you can put it in the refrigerator for 8-10 hours. And then - delicious tea, the sweetest dessert and pleasure.
Preparation of semi-finished product
The dough can be frozen in this form, but it will not be very convenient to work with. Therefore, it is better to roll it out into a sausage and cut into 12 pieces. Now cover the table with a cloth tablecloth - this will make it easier to work. Sprinkle the table with flour and roll it out with a rolling pin until it becomes thin. Now we stretch the layer with our hands to the state of tissue paper.
The finished sheets dry out very quickly, so line them with parchment paper and cover them with a damp towel while you work on the next piece. When the whole batch is ready, you can roll it up and put it in the freezer. If you want the blanks to have the perfect shape, simply trim the edges with scissors. Remember that it will take quite a long time to defrost the dough, since until it is completely thawed it will remain fragile and unrolling the roll will be problematic.
It is not necessary to freeze the preparation, especially if you have had a treasured recipe in mind for a long time. Turkish baklava made from phyllo dough is too delicious to put off making dessert until later.
Step-by-step cooking recipe
In the evening, transfer the phyllo dough from the freezer to the refrigerator.
