Turkish baklava


For the dough:
300g flour
60 ml of water
1 egg
Salt on the tip of a knife
A little baking soda
1 tbsp. tablespoon of vegetable oil
For filling:
300g walnuts
100g pistachios
125g butter slab
1 egg
1 tsp ground cinnamon
4 tablespoons honey
1 \ 2 vanilla pods
For syrup:
100g sugar
125 ml water
2 tablespoons honey
Juice and zest of 1/2 lemon

Cooking method:  
Sift flour on a work surface, make a recess in the center. Add to the water, egg, salt and vegetable oil. Knead a soft dough, put it in a bowl, cover with a towel t to stand for 30 minutes. Then again how to knead, cover and put another 20 minutes. This operation was repeated 2 times.

For the filling finely chopped walnuts and pistachios. Dissolve the oil. Chopped nuts, pistachio nuts, eggs, cinnamon, honey and vanilla, add the oil mix well. Divide dough into 12 pieces and roll each into a 12 cm diameter cake, then cover with a damp towel, relaxed dough and roll it out to have a diameter of 26 cm. Lightly greased baking tray.

Pahlava consists of six double layers of dough and filling layers 5. Start with the bottom cake, which is lubricated with oil uncool. On it lay 2 cake, which also coat with oil. On the second cake spread the first layer of filling. Oil between shortcakes helps to ensure that the layers are laminated and crunchy consistency. The top layer of dough is simply wetted with water. Pahlava baked in a hot oven to 200 degrees for 45 minutes. At the same time it occasionally lubricated with oil that does not dry out.

The syrup is boiled with sugar, water, honey and lemon juice grated zest of about 10-15 minutes.
The finished baklava still warm coat with honey syrup and sprinkled lightly toasted sesame seeds.

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