Traditional Turkish Baklava
Ingredients:
water 125 ml;
flour 2 tbsp;
one egg;
walnuts 1/2 tbsp;
yeast 15 gr;
sugar 1/2 tbsp;
a couple of pinches of cardamom;
honey 100 gr;
butter 1 pack.
Cooking method :
Cooking method Traditional Turkish Baklava
Combine water with yeast and pour the mixture into flour. Prepare the dough and let it rest in a warm place.
Chop the nuts, add sugar and cardamom.
Divide the dough into several parts. If the form is large, then fewer parts are needed. The main condition is that the dough is thinly rolled out.
Grease a mold with butter, lay out a layer of dough and filling. And so alternate until the ingredients run out. Make the necessary cuts. Top can be greased with yolk.
Bake in the oven at 195 degrees for about half an hour. When there is a quarter of an hour left until the end of cooking, remove the mold from the oven and pour over the honey. Then send it back to the oven until it is fully cooked.
Baklava
Ingredients Sugar 3 ¼ cups
Starch 2 cups
Water 2 ½ cups
Butter or margarine 1 ¼ cups
Lemon juice 1 teaspoon
Pistachio nuts (uncrushed) 2 cups
Flour 4 ½ cups
Salt ½ teaspoon
Olive oil 1 ½ tablespoons
Eggs 2
Directions Servings: 12
Place the sugar and 2 cups of water in a saucepan , boil for 10 minutes, add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a millimeter thick. Place half of the rolled out dough into a baking pan of 35-40 cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a barely moderately heated oven for approximately 40-50 minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup.
source yemek-tarifi.info
