Foodbook #508 baklava

Foodbook #508 baklava


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Good morning my friends, today we will create a beautiful dessert where is half Greek and half Turkish, let’s see step by step together

Ingredients

1 packet of crust sheet for baklava or Beirut sheet
500 gr. grated walnut kernels
8 tbsp. sugar, about 120 grams
2 tbsp. toast
Grate half an orange
Grate a lemon
1 1/2 cup (300 ml) melted butter
1 tbsp. cinnamon powder
1 tbsp. clove powder
Whole carnations for decoration
For the syrup: 500 ml water
600 gr. sugar
2 tbsp. honey
Juice from a lemon
1 cinnamon stick

Preparation

We prepare the syrup first. Heat the water and dissolve the sugar. Add the lemon and cinnamon. Once boiled for 5 minutes, remove from heat and add honey. Allow the syrup to cool.

Add the sugar and the toast to the walnut. Stir and add the cinnamon, cloves and zest.

Keep the sheet covered with a fresh towel. Butter the pan. Spread the first three leaves, sprinkling each one well with butter. Sprinkle the filling with a spoon. Cover with the next sheet, sprinkling it with butter. Repeat with filling and again sheet. In total the process for 12 cards is: 3 cards down, fill-sheet for the next 6 cards and finally the top 3 cards. Fold the edges inwards and butter well.

Carve the baklava diagonally into "diamonds" (diamonds). Place a clove in each piece. Bake the baklava in a preheated oven at 180 ° C for about 45-50 minutes or in the air at 170 ° C. Once it comes out hot from the oven, we syrup it by pouring the syrup with a ladle gradually. Let the baklava soak up the syrup for at least 1.5 - 2 hours.

Good luck and good fun!

I hope you enjoy this beautiful dessert

Stay safe and healthy my friends and take care of your people

My best wishes from Greece.


Krevasilis
Krevasilis

Multiple sclerosis survivor


My life with multiple sclerosis
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