Baklava
Sunday, March 15, 2020
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Basic Recipes Strudel Pastry
- Materials:
600 g high protein wheat flour
1 tsp salt
2 eggs, beaten off
2 tbsp vegetable oil (vegetable
cooking oil)
250 ml of warm water
- Content:
100 g almond nuts, coarsely chopped
200 g walnuts, roasted to
yellowish, coarsely chopped
100 g granulated sugar
1 tbsp cinnamon powder
100 g butter, melt
- Syrup:
200 ml of water
200 g granulated sugar
5 cloves Grains
3 Rods @ 5 cm cinnamon
1/4
tsp salt
1 tsp cardamom, coarse mashed
100 ml honey
1 tbsp grated lemon peel
1 tbsp orange navel or grated
orange peel
- How to make:
1. Prepare
strudel dough until ready to fill, thick side scissors, cover with plastic, set
aside.
2. Contents:
Mix two kinds of nuts, sugar, and cinnamon powder, stir well, set aside.
3. Preheat the
oven at a temperature of 200oC, prepare a short rectangular pan size
20 x 20 cm tall 4 cm, give it a paper mat, apply with butter.
4. Cut the
strudel dough that has been coated as wide as the pan used. The number of
strudel dough required as much as 12 sheets.
5. Take one
sheet of strudel dough, put it in a baking dish, apply the surface with melted
butter then stack one more sheet of dough strudel, apply again with melted
butter evenly. Stacked back with one sheet of strudel dough, apply again with
melted butter and sprinkle 1/3 parts of the contents
evenly. Repeat the step stacking as before, i.e. each after 3 stacked filled
contents.
6. On the top
layer, apply with the butter then press into the edges to make the shape neat.
By using a sharp knife or pizza cutter create a stroke forming a parallelogram.
7. Bake for 30
minutes or until golden yellow. While waiting ripe make a syrup: bring to a
boil all ingredients for syrup over a small fire, lift and set aside.
8. After the
ripe baklava removes from the oven. Reheat the syrup until boiling and then
remove and strain. Pour the syrup over the baklava evenly and let it sit for up
to 6 hours or the overnight of the syrup is absorbed perfectly.
9. Cut
according to the stroke mark of the parallelogram that has been made, serve.
- Note:
The making of Baklava takes a long
time, so it's best to make a day before serving.