Almond baklava ingredients:
- Phyllo Dough Sheets
- for the filling: 200 grams of ground almonds, 200 grams of ground walnuts, 100 grams of raisins, 2 bags of vanilla sugar, 150 ml of oil
- for syrup: 500 grams of sugar, 2 tablespoons of honey, 1 lemon, 300 milliliters of water
Preparation:
Mix almonds and walnuts with vanilla sugar, add raisins and mix. Arrange two crusts in a baking tray, spray them with oil and sprinkle with the prepared filling. Finish with the crust, then cut the pie with a sharp knife into equal-sized triangles.
Bake in an oven heated to 180 degrees until the baklava takes on a golden yellow color.
Boil sugar, honey and lemon cut into rings with water to get a thicker syrup. Pour the warm syrup over the baked baklava and leave it overnight to absorb the juice, then serve it the next day.
Baklava
Required: – 1/2 kg of Phyllo Dough Sheets – 1/2 kg of sugar – juice of half a lemon – 400-500 grams of ground walnuts – 200 grams of raisins – 1/2 l of oil – 1 bag of black tea.
Topping: one spoonful of sugar is fried on fire to caramelize. Pour 1/2 liter of water and 1/2 kg of sugar on it (juice from half a lemon can also be used), then boil the syrup. It is enough to boil.
Place a black tea bag in the syrup to stand for 5 minutes, then take it out. Cool the syrup. Oil the bottom and sides of the pan, then put two crusts, coat the top crust with oil (it is best to apply the oil with a brush), then fill with walnuts and raisins.
If the grapes are hard, soak them in water first. Repeat the process until the last crust, and oil the last two crusts well and spray them with water – so they don’t shrink. Cut the pie into pieces of the desired size, but not to the bottom of the pan. Pour oil into all the layers and bake at 150 degrees Celsius. When it turns golden brown (after 30-40 minutes), remove from the oven and immediately pour cold syrup over it and cover with foil until it cools down. If you want a slightly drier baklava, you don’t need to use all the topping right away. It can be added later if a little softer baklava is desired.
