Walnut pie - Baklava

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Avatar for milanlukic
4 years ago

Components
500g of finished baklava dough
500g walnuts - half ground, half chopped (maybe less)
3 tablespoons bread crumbs (pretzels)
100ml oil for coating
125ml of oil and 125g of butter to dressing the baklava

for dressing
800 ml water

800 g sugar

1,2 lemon juice

Dressing preparation: First make a dressing to cool when the baklava is baked. Boil water and sugar for about 20 minutes. Towards the end add the juice of half a lemon. Leave to cool while making the baklava, as the hot baklava goes - a cold dressing
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Baklava preparation
Coat a 20x30cm baking tray with oil. Cut the crust to the size of a baking tray (in my case halve the crust). Mix walnuts and pretzels. First, arrange 3 crusts in a pan, coat each with oil (with a brush). Sprinkle the fourth with a mixture of walnuts and pretzels (approximately 3-4 tablespoons) and coat the heel with oil. Arrange until the end, coat one with oil, sprinkle the next with walnuts until all the material is used up. At the end of 3 crusts coat only with oil as at the beginning. Set aside another crust. Cut the baklava diagonally into rhombuses. Heat 125ml of oil and 125g of butter and pour over the sliced ​​baklava. Put one whole crust on the baklava, which we left aside so that it would not burn.

Baking baklava: Baklava is baked for 50 minutes. Preheat oven to 220C. Bake at 220C for the first 10 minutes. Reduce to 180C and bake for the next 30 minutes at 180C. At the end of baking, increase the temperature to 200C again and bake for another 10 minutes.


Remove from the oven, remove the top crust (which is slightly burnt) and pour over the cold dressing. When it absorbs the dressing, you can cover it with another pan for about 10 minutes to stand so that the upper crust does not rise. Allow to cool to room temperature, then transfer to a refrigerator covered with aluminum foil. Baklava can stand in the fridge for a long time, but it will disappear in an instant. In delight!

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4 years ago

Comments

I tried it yesterday, and it was super delicious. Thank you so much chef, for this wonderful recipe

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4 years ago

I'm glad you like it, I can only add that it is possible in this way to make a dessert from all possible nuts, nuts, almonds, hazelnuts, peanuts, pistachios, and whoever likes can add raisins or some other dried and finely chopped fruit.

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4 years ago

Thank u so much

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4 years ago

you velcome

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4 years ago

Omiljena poslastica kod nas. Ne sprema se tesko, a dugo traje. Odlican recept

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4 years ago

to sto dugo traje to je vec diskutabilno, znali smo drugar i ja da ometlamo ceo pleh za vece i to onaj veliki

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4 years ago

I subscribed you. Please subscribe me.

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4 years ago

ok, let me see what post you have

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4 years ago

wow... good job....

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4 years ago

thanks :)

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4 years ago

Volim baklavu, ali sam oduvijek više volio kadaif. Ustvari sastav im je skoro pa isti, a kadaif ima onu "travu" od sitnog tijesta i kad se to ukruti od guste agde, mnogo prija gurmanskom nepcu. Baklava je idealna za naša područja, oraha nikada nije falilo.

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4 years ago

da, sastav im jeste isti ali je struktura poprilicno drugacija, iskreno i ja bih se izmedju ove dve odlucio za kadaif ali na zalost kod mene ga nema niti imam kako da ga napravim

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4 years ago

Kad sam bio skroz malo dijete, govorio sam: Ja bih onu travu, dajte mi slatku travu da ručam.

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4 years ago

ha ha e ta ti jes bila dobra :)

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4 years ago

yummiiii.....ja to volim ali možda mi malo presladko

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4 years ago

sto sam stariji i meni je manje slatkog potrebno da se tako izrazim, nekada mi je mera bila pola pleha a sada me sasvim zadovolji jedno parce, sustina je samo u doziranju koliko ces konzumirati

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4 years ago

Obozavam baklavu to mi je jedna od omiljenih poslastica a kad smo vec kod toga nije mnogo stetna po zube i zeludac ja sad jedem u malim kolicinama

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4 years ago

Mmm...hvala za ovaj post

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4 years ago

na mom profilu imas gomilu recepata slobodno pogledaj garant ce ti se svideti

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4 years ago

moja omiljena poslastica

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4 years ago