Baklava (Greek Recipe)

There is a great controversy regarding the origin of this delicious dessert. Some indicate that it is of Greek origin, others Turkish. On the other hand, there are those who indicate that the baklava is Arabic, or those who affirm that it is Armenian… However, the Turkish baklava from the city of Antep has received the designation of origin of the European Union.

In any case, it is a sweet that, once you taste it, you will not be able to stop eating it.

Learn how to make bakavla in the following article.

Baklava Recipe # 1

cinnamon ion bogdan

First of all, it is best to prepare the syrup the day before. This way, when you use it in the baklava, it will be at room temperature. To do this, heat the sugar, lemon, water and cinnamon over low heat for half an hour.

Then melt the butter over low heat and keep warm, use a special pastry brush to grease the pan that you will use later.
Next, place the first layer of puff pastry on the tray and brush with butter.
Then, repeat the process of layering and butter until you have a tower of about 7 layers or so.
On top, sprinkle a tablespoon of sugar and half of the chopped walnuts.
Then, cover with a layer, spread butter and repeat with another.
Scatter more walnuts again, the remaining half.
Then continue layering and butter until the dough is finished.
A generous amount of butter is spread on top.
Also, cut the baklava into triangles or squares before baking.
Prick each of the portions with a clove so that the layers do not come off.
Then, bake at 160 ° C for 35 minutes, until the dough is golden, careful not to burn.

Subsequently, remove from the oven and let it rest for about 5 minutes, before pouring in the syrup made the day before: try to cover the entire upper part
You can keep in the oven off until eating, it is advisable to consume the same day or the next day at the most.

In this case, you will know the true baklava recipe of Arabic origin, made with filo dough and walnuts, also pistachios and almonds.

120 grams of walnuts
120 grams of almonds
In addition, 120 grams of pistachios
Half a teaspoon of nutmeg
A small teaspoon of ground cinnamon
Required quantity of sheets of phyllo dough (they are already bought ready-made)
Necessary amounts of butter
50 grams of sugar
Syrup (made with water and sugar)

nuts

First, crush the walnuts, almonds and pistachios (it can be with a mortar or a food grinder), they have to be small grains.
Then, mix the chopped nuts in a bowl with the cinnamon, nutmeg and sugar.
Then, grease a rectangular mold with butter.
Next, place a sheet of phyllo dough and spread with melted butter.
Then repeat with at least 6 more sheets.
Also, sprinkle with a quarter of the trail mix.
Then, put 2 sheets of buttered phyllo dough back in the middle.
Next, sprinkle with the second quarter of the nuts.
Then, place 2 sheets of phyllo dough, buttering between them.
Spread the third quarter of the nuts.
Again, two buttered filo doughs to join.
Then pour in the last quarter of the dried fruit.
To finish, place three buttered phyllo dough caps between them.
Cut the dessert portions with a sharp knife before cooking.

Then, bake at 190 ° C and cook the baklava for 30 minutes, or until golden brown without burning.
Once it has cooled down a bit, pour the syrup on top, which can be homemade or bought. If you choose to prepare it, you just have to heat water and sugar in a saucepan until it becomes a very sweet liquid. Try to keep it at room temperature so that the dough doesn’t melt too much when you pour it.