Baklava

Remove the pie sheets from the cold, leave them at room temperature for a few minutes. Melt the margarine over low heat.

The ground walnuts are mixed with 300 g of sugar, salt powder, vanilla sugar, 4-5 tablespoons of lemon juice. Mix well until a paste is formed and let it bind for a few minutes.

The oven is preheated to 120 degrees, at the right fire, for those who do not have a graduated oven. Use the stove tray.

Proceed as follows: grease the tray with a little melted margarine on the entire surface, place the first sheet of pie and grease with margarine on the entire surface, continue with half of the pie sheets. Then put the walnut filling, level it and put the other sheets in a row, greasing each sheet separately with margarine. When we have finished putting all the sheets, we leave them like this for a few minutes, then we move on to the portioning of the baclavala with a well-sharpened knife. We put it in the oven and it is ready when it browns nicely.

While it is in the oven, make the syrup: from 500 g of sugar, a little vanilla and 250 ml of water, boil them and let them boil for a few minutes, until it becomes a thicker syrup. Remove from the heat and add the grated orange peel.

After the baklava is baked, take it out of the oven and pour the warm syrup. Leave for about an hour to syrup well.


How to prepare syrup and filling for Turkish baclava

We are now preparing the syrup. Put water with sugar on the fire. Let it boil for about 10 minutes on medium heat, making sure it doesn't burn on the edges either. Turn off the heat and add the lemon juice. If you want to add vanilla (which does not appear in Turkish recipes) now you can add vanilla. Leave to cool. In addition to lemon juice, you can also put finely grated lemon or orange peel, flower water, rose water, etc.).

Walnuts (or hazelnuts, almonds, pistachios) should be slightly fried in a pan before use to highlight their flavor better. Then chop so that a few larger pieces remain. Melt the butter as well. The tray is lined with baking paper.


How to prepare syrup and filling for Turkish baclava

We are now preparing the syrup. Put the water with the sugar on the fire. Let it boil for about 10 minutes on medium heat, making sure it doesn't burn on the edges either. Turn off the heat and add the lemon juice. If you want to add vanilla (which does not appear in Turkish recipes) now you can add vanilla. Leave to cool. In addition to lemon juice, you can also put finely grated lemon or orange peel, flower water, rose water, etc.).

Walnuts (or hazelnuts, almonds, pistachios) should be slightly fried in a pan before use to highlight their flavor better. Then chop so that a few larger pieces remain. Melt the butter as well. The tray is lined with baking paper.


How to prepare syrup and filling for Turkish baclava

We are now preparing the syrup. Put the water with the sugar on the fire. Let it boil for about 10 minutes on medium heat, making sure it doesn't burn on the edges either. Turn off the heat and add the lemon juice. If you want to add vanilla (which does not appear in Turkish recipes) now you can add vanilla. Leave to cool. In addition to lemon juice, you can also put finely grated lemon or orange peel, flower water, rose water, etc.).

Walnuts (or hazelnuts, almonds, pistachios) should be slightly fried in a pan before use to highlight their flavor better. Then chop so that a few larger pieces remain. Melt the butter as well. The tray is lined with baking paper.


Baking Turkish baclava

The oven must be preheated to 180. This Turkish baklava is baked for 28-30 minutes, taking care not to burn, but to be well browned on the surface.

When it is removed from the oven, pour all the remaining syrup over it, cover and leave to cool. At the end, decorate with the remaining walnuts. Optionally it can be decorated with pistachios.


Baking Turkish baclava

The oven must be preheated to 180. This Turkish baklava is baked for 28-30 minutes, taking care not to burn, but to be well browned on the surface.

When it is removed from the oven, pour all the remaining syrup over it, cover and leave to cool. At the end, decorate with the remaining walnuts. Optionally it can be decorated with pistachios.


Baking Turkish baclava

The oven must be preheated to 180. This Turkish baklava is baked for 28-30 minutes, taking care not to burn, but to be well browned on the surface.

When it is removed from the oven, pour all the remaining syrup over it, cover and leave to cool. At the end, decorate with the remaining walnuts. Optionally it can be decorated with pistachios.


Turkish baclava mounting

The lubrication of the sheets begins. Put it first in the pan and grease it with butter with a brush. Cover with the second sheet and grease with butter and sprinkle with nuts. Cover with a third sheet that is greased with butter and sprinkled with nuts and repeat until we have two sheets left. Between the last two sheets, just like between the first two, there is only a layer of butter. 1-2 teaspoons of walnut are kept for decoration.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Once the sheets are layered, we start cutting. Using a Teflon tray, I quickly removed all the sheets and on a wooden bottom I cut the desired shapes (so as not to scratch the Teflon tray). I put another sheet of paper underneath (I didn't risk cutting the paper and it couldn't be moved) and then I moved the dough back into the tray. On top I poured the remaining butter and I put a little syrup which I spread on the surface.


Baking Turkish baclava

The oven must be preheated to 180. This Turkish baklava is baked for 28-30 minutes, taking care not to burn, but to be well browned on the surface.

When it is removed from the oven, pour all the remaining syrup over it, cover and leave to cool. At the end, decorate with the remaining walnuts. Optionally it can be decorated with pistachios.


Baking Turkish baclava

The oven must be preheated to 180. This Turkish baklava is baked for 28-30 minutes, taking care not to burn, but to be well browned on the surface.

When it is removed from the oven, pour all the remaining syrup over it, cover and leave to cool. At the end, decorate with the remaining walnut. Optionally it can be decorated with pistachios.


For starters it will be done syrup, putting in a saucepan: water, sugar and let it boil until it becomes a thick syrup, then we pour lemon juice and leave it on the fire again 5 minutes, then put the pan aside and let the syrup cool, taking care of filling for baclava.

Walnut kernel (or pistachio) we put it at the hot oven in a tray, as long as it gets a pleasant aroma (for frying & # 8230. this being optional), then peel them and grind together with the sugar and cinnamon.

go to the next step namely: at melting the butter in a bain-marie or in the microwave.

Prepare a deeper tray (the one at the stove 40/40 cm) which we grease well with melted butter.

We sit down for the base of the baclava 10 sheets of pie, each greased with butter (this being one of the secrets of the baclvale & # 8230 the base must have several sheets of pie).

spread the first layer of ground walnut (as long as the surface of the sheets is covered & # 8230 a thin layer), followed by 6 sheets, greased with butter between them, again a layer of walnut to md to the last layer which must be of 4 sheets of plaque (this being another secret for baklava .. the top layer should be made of fewer sheets).

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Tray we will give it to cold in the fridge for 35 minutes, then cut into square, and butter which remained we will pour on the cut edges of each square (so it will not dry the baking sheets).

introducing tray in the the oven is hot for 30 minutes (until the baclava has a golden color).

syrup cooled we will pour it all cake surface, then cover the tray with a towel clean slightly damp, then put the tray cold again (indicated would be for 5-6 hours .. to syrup the sheets well).

For a appearance and more appetizing, at the time of serving it can be sprinkled ground fried pistachios.