Baklava

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Baklava
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 25 min.
Ready in

Ingredients

for
30
For the baklava
6
Filo dough sheets (or yufka dough)
80 grams
melted Butter
80 grams
1 tablespoon
80 grams
100 grams
180 grams
1 teaspoon
1 generous pinch
1 generous pinch
2 teaspoons
For the cream
3 sheets
80 grams
125 milliliters
Almond milk (or regular milk)
2 tablespoons
1 tablespoon
200 milliliters
1 centiliter
Powdered sugar (for dusting)

Preparation steps

1.

Baste the filo dough with butter. Layer in a buttered baking pan.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Bring the sugar, 2 tablespoons of water and 1 tablespoon of lemon juice to a boil. Once the sugar has dissolved, remove from the heat and let cool.

4.

Chop the walnuts, pistachios and almonds. Set aside 1/3 of the chopped nuts. Mix the remaining nuts, rose water, cinnamon, red pepper flakes, 1 teaspoon of orange zest and 1 tablespoon of melted butter. Spread on the dough and bake for about 20 minutes, until golden. Remove and sprinkle with the sugar syrup.

5.

For the cream, soften the gelatin in cold water. Cut the marzipan into small cubes. Bring the marzipan, almond milk and sugars to a boil. Puree well. Squeeze the gelatin and dissolve in the hot milk. Let cool.

6.

Stir the milk over a cold water bath until it starts to solidify. Beat the cream and mix with the almond liqueur. Fold into the milk mixture.

7.

Spread the almond cream on the baklava and chill.

8.

Serve sprinkled with the remaining nuts, remaining orange zest and powdered sugar.