Baklava

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

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Raisin Cream Cheese Strudel

• 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 200^oC, 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.

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