{"id":13453,"date":"2021-05-09T14:30:05","date_gmt":"2021-05-09T14:30:05","guid":{"rendered":"https:\/\/www.ukrgate.com\/eng\/?p=13453"},"modified":"2021-05-09T14:30:20","modified_gmt":"2021-05-09T14:30:20","slug":"the-amazing-recipe-for-turkish-baklava","status":"publish","type":"post","link":"https:\/\/www.ukrgate.com\/eng\/?p=13453","title":{"rendered":"The Amazing Recipe for Turkish Baklava"},"content":{"rendered":"\n

Making baklava from filo dough is simple, very tasty, and inexpensive. The cooking itself takes 40 minutes, it will take an additional 6-8 hours for the baklava to infuse and absorb the syrup<\/a>.<\/p>\n\n\n\n

Kyiv. Ukraine. Ukraine Gate – May 9, 2021 \u2013 Kitchen<\/strong><\/p>\n\n\n\n

In the evening, baked, filled with syrup and the morning can start with a cup of tea with this incredibly delicious oriental sweetness.<\/p>\n\n\n\n

You will need the following ingredients for cooking<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n

filo dough – 400 g;<\/p>\n\n\n\n

butter – 200 g;<\/p>\n\n\n\n

walnuts – 200 g;<\/p>\n\n\n\n

For the syrup:<\/p>\n\n\n\n

sugar – 300 g;<\/p>\n\n\n\n

water – 200 ml;<\/p>\n\n\n\n

lemon juice – 1 tbsp;<\/p>\n\n\n\n

cardamom – 4 pieces (optional)<\/p>\n\n\n\n

Preparation<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n

First, grind 200 grams of walnuts, you can do it with a chopper, blender, or meat grinder. By the way, you can take any nuts, not necessarily walnuts.<\/p>\n\n\n\n

Filo dough dries very quickly, so it is easier to work with when it is covered with a clean, slightly damp towel. Note that the towel should not be too wet.<\/p>\n\n\n\n

We get the dough, it is usually packed in 10-12 sheets, we do not divide them. Cut to shape, do not throw away the remnants, they will also go for the inner layers.<\/p>\n\n\n\n

The video shows a glass form – it is convenient to form and cut baklava, you can also use a ceramic form, and you can cook directly on the deck, but then carefully cut the treats so as not to scratch the pan.<\/p>\n\n\n\n

Melt 200 grams of butter and start assembling the baklava.<\/p>\n\n\n\n

Grease the form with oil and spread the dough into 7 layers, lubricate each layer with oil.<\/p>\n\n\n\n

Add a tablespoon of sugar to the nuts, mix, and spread <\/a>the part on the dough (there will be three layers of nuts).<\/p>\n\n\n\n

Carefully tighten the edges of the dough.<\/p>\n\n\n\n

Spread the next five layers of dough, each of which is greased with oil and alternate with nuts. Do not forget to grease each layer of dough with oil.<\/p>\n\n\n\n

Trim the edges of the top layers of dough to make the baklava look more aesthetically pleasing.<\/p>\n\n\n\n

Cut the baklava into arbitrary squares, rectangles, or rhombuses. This should be done with a sharp knife so as not to damage the dough.<\/p>\n\n\n\n

Drizzle the baklava with butter, if it has started to harden by this time – reheat it. Try to shed well at the edges of the form and in the slots. Spread the butter over the entire surface of the dough.<\/p>\n\n\n\n

Send in a preheated oven to 180 degrees for 30-35 minutes.<\/p>\n\n\n\n

And while the baklava is baked, prepare the syrup for pouring: take 300 grams of sugar, 200 ml of water, a tablespoon of lemon juice, and 4 cloves of cardamom.<\/p>\n\n\n\n

Put the sugar mixture on the fire, bring to a boil <\/a>and cook on low heat for 15 minutes, stirring occasionally.<\/p>\n\n\n\n

We take our baklava out of the oven and pour hot sugar syrup, try to shed the slits and edges well. The syrup may seem like a lot, but don’t worry, it will absorb.<\/p>\n\n\n\n

Baklava can be further decorated with nut crumbs and can be left without decoration, it will not affect the taste.<\/p>\n\n\n\n

We leave the baklava to soak for 6-8 hours and enjoy oriental delicacies.<\/p>\n\n\n\n

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