Baklava in classic, verified, juicy and deliciously delicious!
Ingredients Quantity
Fil
Ground nuts 300 g
chopped walnuts 200 g
Cheese from dried and ground bread 6 spoons
thin pork bark 1 kg
Syrup
sugar 500 g
water 700 ml
vanilla sugar 2
lemon 1
How to prepare
In one bowl mix the ground walnuts, chopped walnuts and mungs from dried and ground bread.
Sprinkle the baking tray with oil. We take a thin pie pie and cover with a little oil, we fold it in half, and once again in half.
On the bark bar, we put half of the nuts to the half and then fold the bark of the triangle to the end.
The shaped baklava rows in the plough. Pre-bake the crust with a little oil. Store it at 200 degrees for about 10 minutes, then lower the temperature to 150 degrees and bake for 40 minutes.
Half an hour before the end of the baking session, put on the syrup until it becomes slightly sticky to the fingers. We cook for about 20 minutes and add slices of lemon to the end.
When the baklava is baked, boiling syrup is poured over the hot baklava. Let the baklava cool down and absorb the syrup.
Ingredients Quantity
Fil
Ground nuts 300 g
chopped walnuts 200 g
Cheese from dried and ground bread 6 spoons
thin pork bark 1 kg
Syrup
sugar 500 g
water 700 ml
vanilla sugar 2
lemon 1
How to prepare
In one bowl mix the ground walnuts, chopped walnuts and mungs from dried and ground bread.
Sprinkle the baking tray with oil. We take a thin pie pie and cover with a little oil, we fold it in half, and once again in half.
On the bark bar, we put half of the nuts to the half and then fold the bark of the triangle to the end.
The shaped baklava rows in the plough. Pre-bake the crust with a little oil. Store it at 200 degrees for about 10 minutes, then lower the temperature to 150 degrees and bake for 40 minutes.
Half an hour before the end of the baking session, put on the syrup until it becomes slightly sticky to the fingers. We cook for about 20 minutes and add slices of lemon to the end.
When the baklava is baked, boiling syrup is poured over the hot baklava. Let the baklava cool down and absorb the syrup.
0 comments:
Post a Comment