Recipe: Baklava Baklava

Home Cooking Recipe: Baklava Baklava

Notes:

This recipe is selected from http://lucyzk.blog.163.com/blog/static/126306337201127818402/  It's not difficult to make a baklava. The outer skin is the Greek Phyllo Dough (also called Fillo), which can be translated into a super thin pastry, really like a page of rice paper. It's hard to believe that in such an old age, the meringue can be made so thin! ! (For Baklava, Phyllo Dough's history and production methods can be viewed here, including text and video.) Ultra-thin meringue can be used not only for dessert, but also for meat, vegetables, or cheese before meals. Appetizer. Most of the western supermarkets sell frozen pies in the supermarkets, which are also very cheap. Baklava uses Phyllo meringue, smeared with melted butter, and sandwiched with walnuts, pistachios, almonds and other nuts in the middle. After roasting, pour the syrup with honey and finally decorate with chocolate. Because it is butter and honey syrup, the whole piece of Baklava is sticky and sweet, with layers of ultra-thin meringue, and the nuts inside, sweet and crisp, biting down the smell of butter honey. The crispness of the nuts, it is no wonder that in the Middle East, every city in the Mediterranean can find it.

Ingredients:

Steps:

  1. Home Cooking Recipe: 1. Thaw the meringue at room temperature for about two hours, and prepare the syrup while thawing. Add sugar to the water, add the vanilla flavor and honey after melting the sugar, then simmer for 20 minutes with a small fire. Don't cover it, spill it. Let the syrup cool completely.

    1. Thaw the meringue at room temperature for about two hours, and prepare the syrup while thawing. Add sugar to the water, add the vanilla flavor and honey after melting the sugar, then simmer for 20 minutes with a small fire. Don't cover it, spill it. Let the syrup cool completely.

  2. 2. Chop the nuts and add the cinnamon powder and mix well. I put the nuts in a sealed bag and then shredded with a stick or a rolling pin so that I won't get it everywhere. Oven preheating 350F/175C.

  3. 3. The butter melts in the pan and turns to a small fire to keep it from solidifying. Apply butter to the bottom and sides of the 9*13 pan, or spread it on foil. The defrosted meringue is covered with a plastic wrap and then covered with a kitchen cloth so that the meringue does not dry out quickly. Spread two layers of meringue and then apply a layer of butter. After laying 8 layers, sprinkle 2-3 tablespoons of nut mixture. Then put two layers of meringue, then brush the butter, nuts, repeat this step, and finally leave 6-8 layers and brush a layer of butter every two layers.

  4. 4. Cut the baklava into a diamond, rectangle, triangle with a sharp knife and see what you like. Bake in the oven for 45-50 minutes until the surface is golden.

  5. 5. Immediately pour the completely cooled syrup onto the baked baklava so that the meringue is crispy. After cooling, you can eat it.

Tips:

Lucy's tips: 1. A box of Phyllo Dough has only one roll. When it is used, it should be cut according to the size of the baking plate. I bought two rolls of this kind, which is a little longer than the 9*13 baking plate. Fold it over and then apply oil. If only one roll is used, the other roll is still returned for freezing. 2. Before using the meringue, leave it at room temperature for about two hours before opening. This box has instructions. After a long time, the dough will be very brittle and easy to break. Short, it will be a bit wet and sticky. 3. Paving a few layers of meringue and then brushing the butter, there will be many kinds of sayings, not afraid of trouble, not afraid of fat and like the smell of butter, you can put a layer of oil on the layer, and put a few layers of brush on the oil. In the video mentioned above, only a large amount of melted butter is poured on the top. Of course, it is a factory-like production method. It is amazing to see so much butter falling down! ! 4. This recipe is not the kind of sweet and tired. The leaders of my family feel that the taste of honey is still lighter. The sweetness can also increase the amount of honey and sugar. Some people also add some lemon juice to the syrup. 5. When cutting, don't completely cut the bottom of the hand, so that after pouring the syrup, the syrup will not completely flow to the bottom of the baking tray, so that the syrup can be slowly soaked into the cake. 6. The formula I used was poured on the cooled syrup, and some were poured with hot syrup to see personal preference! 7. The baklava is usually kept at room temperature. Do not put the refrigerator or cover it. Some people like to wait for a day to let the syrup completely soak in the taste before eating, the taste will be better! 8. Because it is sweet, it is a good choice to have coffee or tea.


Look around:

soup bread durian tofu ming taizi pizza pumpkin pork cake margaret lotus moon cake jujube pandan enzyme noodles fish sponge cake baby black sesame watermelon huanren cookies red dates prawn dog lightning puff shandong shenyang whole duck