Baklava

Steps Cook Recipes Baklava using 15 ingredients and 8 steps

Baklava - Put the cooled sauce on as soon as you pull the baklava out of the oven. It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece. Cut a diagonal diamond pattern in the baklava using a very sharp knife. It is characteristic of the cuisines of the Egypt, Levant and the broader Middle East, along with. Melt the butter over low heat.

Its supposed origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own.

Many Greek and Lebanese restaurants serve it, and it is now a featured dessert of several former Ottoman countries.

You can cook Baklava using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients make Baklava

1. Prepare 60 gm almonds finally chopped.
2. You need 50 gm pistachios finally chopped.
3. Prepare 1/2 cup unsalted butter.
4. Prepare For syrup.
5. Prepare 1 cup sugar.
6. Prepare 1 cup water.
7. You need 1 tbsp lemon juice.
8. Prepare 1 tsp Cinnaman power.
9. It's For dough.
10. Prepare 2 cup maida(all purpose flour).
11. You need 1 tbsp baking powder.
12. You need 1/4 cup oil.
13. It's 1/4 cup milk.
14. It's 100 gm melted butter.
15. You need 1 cup corn starch.

Baklava step by step

1. Brush a baking tray with butter. To make sugar syrup, combine 1 cup sugar and 1 cup water by adding cinnamon and lemon. Let it boil and simmer for 10 minutes.Keep it aside..
2. Place flour in a mixing bowl, make a well in the center. Drizzle in oil and add salt; add water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface..
3. When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment.
4. Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours..
5. Divide dough in equal portions roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out..
6. Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together..
7. Brush a good amount of butter in sheet before and after shaping baklava.butter will give a nice colour of baklava.for perfect baklava you give put of lot of dry fruits.add shown in figure..
8. Bake in preheated oven 140degree c for 45 minute..after bake, pour sugar syrup in baklava at least 4 hours. Then serve it.

Baklava - My family enjoys baklava—a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Place the cinnamon stick and whole allspice into a spice grinder and grind. Thank you and good luck