Ingredients for Syrup:
1 1/4 cup water
1 3/4 cup sugar1 tablespoon lemon juice
Ingredients for Baklava:
1 3/4 cup sugar1 tablespoon lemon juice
Ingredients for Baklava:
454 gr phyllo pastry (20 sheets)
1/2 cup (125 ml) + 3 tablespoon unsalted butter, melted
1 1/2 cup pistachios, ground
6 tablespoon cream 35%
3L (13x9x2") Pyrex casserole dish
To prepare the Baklava syrup place the water and sugar in a pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.
Place the block of phyllo sheets on the counter. Cut the sheets in half. Now there are two blocks of approximately 40 sheets. After cutting in half, the size of the sheets should the same as the size of the pyrex dish. Keep the blocks separate as half the sheets will go below the baklava filling, and the rest above.
Brush the inside of the pyrex dish with the butter. Then lay down 2 sheets. Spread more butter on top, and then place two more sheets on top and butter again. Continue until you finish the first block of the phyllo sheets. Then brush on the cream evenly on top.
Spread the pistachios on the cream evenly. Then finish second block of the sheets the same way. Don't forget to brush the very top with butter.
Dip a big, sharp knife into hot water to cut the Baklava in rectangles. Cut 4 vertically and 6 horizontally to get 24 piece of Baklava. However, don't cut all the way down, only cut halfway until you reach the pistachio. This will ensure only the top parts will rise when you bake it.
Preheat the oven to 375 F. Place the pyrex dish on the middle rack. Bake for 25 minutes. At this point turn the heat down to 325 F while the dish is still in the oven. Bake for 30 more minutes and take the Baklava out. Leave it at room temperature for 10 minutes.
Then using the same knife, re-cut the Baklava all the way down.
With a tablespoon pour the lukewarm syrup evenly along the cut lines. Make sure not to pour it all over, only between the lines, otherwise Baklava won't turn out well.
Sprinkle some pistachios on top of each Baklava. Let it rest at least 4 hours before serving. The syrup should be completely absorbed. You don't need to refrigerate it. Kali oreksi!
1/2 cup (125 ml) + 3 tablespoon unsalted butter, melted
1 1/2 cup pistachios, ground
6 tablespoon cream 35%
3L (13x9x2") Pyrex casserole dish
To prepare the Baklava syrup place the water and sugar in a pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.
Place the block of phyllo sheets on the counter. Cut the sheets in half. Now there are two blocks of approximately 40 sheets. After cutting in half, the size of the sheets should the same as the size of the pyrex dish. Keep the blocks separate as half the sheets will go below the baklava filling, and the rest above.
Brush the inside of the pyrex dish with the butter. Then lay down 2 sheets. Spread more butter on top, and then place two more sheets on top and butter again. Continue until you finish the first block of the phyllo sheets. Then brush on the cream evenly on top.
Spread the pistachios on the cream evenly. Then finish second block of the sheets the same way. Don't forget to brush the very top with butter.
Dip a big, sharp knife into hot water to cut the Baklava in rectangles. Cut 4 vertically and 6 horizontally to get 24 piece of Baklava. However, don't cut all the way down, only cut halfway until you reach the pistachio. This will ensure only the top parts will rise when you bake it.
Preheat the oven to 375 F. Place the pyrex dish on the middle rack. Bake for 25 minutes. At this point turn the heat down to 325 F while the dish is still in the oven. Bake for 30 more minutes and take the Baklava out. Leave it at room temperature for 10 minutes.
Then using the same knife, re-cut the Baklava all the way down.
With a tablespoon pour the lukewarm syrup evenly along the cut lines. Make sure not to pour it all over, only between the lines, otherwise Baklava won't turn out well.
Sprinkle some pistachios on top of each Baklava. Let it rest at least 4 hours before serving. The syrup should be completely absorbed. You don't need to refrigerate it. Kali oreksi!
No comments:
Post a Comment