By Myles on Aug six, 2013 Baclava is purported to be soggy, thats what causes it to be flavor so wonderful, so far as the filo pastry is concerned, there ought to be levels of filo involving the nuts, possibly 3 layers of file involving Each individual percentage of nuts, i normally use ground nuts, it preferences Substantially nicer
I'm so glad you enjoyed the recipe!! I feel it could perform to package it up. Ensure that you depart as small Room across the baklava as you can so it doesn’t crack aside in transit.
By Supriya on Nov six, 2009 Thanks for sharing this recipe..I have been planning to make baklava because very long as well as your in-depth recipe appears to be like welcoming to me. I have to do that one particular before long!
By Ski on Jun 15, 2015 I'm scheduling on building this for Father's Working day. I'm unclear about storing it following, to the several hours to soak up the syrup.
Instructions Heat the oven to 350 levels F. Area the cinnamon stick and complete allspice right into a spice grinder and grind. Spot the almonds, walnuts, pistachios, sugar and freshly floor spices into the bowl of the food processor and pulse right up until finely chopped, but not pasty or powdery, about 15 swift pulses. Put aside. Mix the h2o and rose water in a small spritz bottle and put aside. Trim the sheets of phyllo to fit the bottom of the thirteen by nine by 2-inch steel pan. Brush The underside and sides in the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this phase nine additional periods for a total of ten sheets of phyllo. Top with 1/3 of your nut mixture and unfold thinly. Spritz comprehensively With all the rose h2o. Layer six a lot more sheets of phyllo with butter between each of them, accompanied by A further third in the nuts and spritz with rose drinking water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose drinking water. Major with eight sheets of phyllo brushing with butter between Every sheet.
By Shawn on Dec 21, 2012 This is actually the 2nd time i have created them and so they taste incredible! nevertheless the filo pastry doesnt stick with each other and as soon as it's all set the top layer falls aside After i decide them up. any hints regarding how to halt this from occurring?
Baklava is among my all time favourite desserts. This was my initial time essentially making some alone! I wasn't sure what temp To place the oven on, it wasn't specified, so I place it at 375º, and that was a bit substantial, my baklava browned inside one/2 hour.
Nonetheless, this turned into a WOW dessert And that i will certainly make it yet again for any meal get together developing. I served it with a small dollop of my homemade Greek yogurt. It was a pleasant distinction on the sweet and syrupy dessert.
By Kavey on Nov six, 2009 Even so the shots search Excellent, I am unable to envision why you don't Feel They are really creating me salivate, at the moment! Many thanks for The nice in depth instructions and pics!
How on earth can u leave it for 1hour and 15min? Ours practically obtained fully burnt just after forty mins! We’ve squandered so much product! Reply
Immediately after scoring I put a complete clove in the midst of each diamond. Baklava is not difficult, just time consuming. But often a relatives and friend beloved.
By barbarbara click here on May perhaps six, 2014 You consume Baklava any way you wish. Home temp provides out many of the amazing, gooey taste, nonetheless. I've eaten loads but have not heated it up.
Melt the butter within a pan. Lay a sheet of filo pastry inside a greased baking tray and brush with butter. Repeat with half the filo sheets, brushing each one with melted butter before laying An additional on best.
Katerina, bravo. An excellent recipe and also your remark re nuts displays the depth of the really like for Hellenic culinary art.