Baklava - Crunchy - but juicy... Rich - but not too sweet... Baklava that everyone will love from the first bite... So let's start...
Baklava - Sandra Avtovska - Recipes and Cookbook online
Baklava - Crunchy - but juicy... Rich - but not too sweet... Baklava that everyone will love from the first bite... So let's start...
- 500 g of thin crust (for baklava)
- 400 g of walnuts (ground)
- 150 g of ground biscuits (I prefer to use plasma)
- 1 bag of cinnamon
- 200 g of butter
- 1 cup oil
- 900 g of sugar
- 2 bags of vanilla sugar
- 1 piece of lemon
- 7 dl of water
- Mix walnuts, plasma and cinnamon in the zinnia. Divide the peels into groups, so that there are 2 in each group, and cover with a cloth so that they do not dry out.
- Place one crust on the work surface, sprinkle 1 large spoonful of filling on it. Then, cover with another crust and sprinkle it with 1 large spoonful of filling so that it is evenly distributed everywhere. Sprinkle 2 large spoonfuls of filling on the lower edge of the crust in a thicker layer. Roll up the roll and put it in a tray. Do the same with the other crusts. Make sure that the filling is the same for all the rolls.
- When all the rolls are lined up in a tray, cut them into baklava with a sharp knife (the size is as desired, I cut them smaller so that there are more). Meanwhile, melt the butter and oil in a saucepan over low heat. Sprinkle the hot mixture of butter and oil with a spoon on all the cuts and ends of the baklava, so that the butter penetrates everywhere.
- Put the baklava to bake in a preheated oven at 170 degrees for 20 minutes, i.e. until it gets a nice golden color. During this time, make the sherbet, so that both the baklava and the sherbet are ready at the same time.
- Put sugar and water in a saucepan. When it starts to boil, add vanilla sugar and lemon cut into rings. Cook for another 5 minutes on low heat.
- When the baklava is baked and the sherbet is cooked, set both aside for about 15 minutes to cool. Pour the cooled sherbet over the baklava with a small ladle, making sure that the sherbet gets into every slot of the baklava. Arrange the lemon as a decoration over the baklava.
- *It is very important that the baklava and the sherbet are prepared at the same time, and that they are cooled at the same time. Baklava will be tasty only if both are warm. If the sherbet is hot and the baklava is warm, a gooey dough will be made. So take care of it, it's very important!
- Baklava is best when left overnight in the refrigerator, and when consumed the next day.
*** The quantity is for approximately 7 or 8 rolls that fit in a 35*43cm tray
Sandra Avtovska
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