Baklava-the Iranian way
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Baklava-the Iranian way will allow You to immerse yourself in the exquisite world of Oriental sweets. Oriental sweets have become a popular brand. In Europe, they have appeared approximately in XVII - XVIII centuries, and filed them in the wealthiest homes of exquisite delicacies. Try it!
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Baklava-the Iranian way
- Puff pastry - 250-300 g
- Nuts - 1 Cup.
- Honey - 2 tbsp
- Vanilla sugar - 10 g
- Butter - 60 g
- Chicken egg - 1 piece
- The sugar syrup - 50 ml
Step by step instruction of cooking Baklava-the Iranian way
Defrost 1 sheet of puff pastry, weighing 250-300 grams at room temperature for 20 minutes. Roll out so that its area is doubled, and cut in half.
Until thawed dough, chop nuts in a blender. The original recipe required a Cup of pistachios, but you can substitute other nuts or mixture of nuts. I took half a Cup of pistachios and diced cups of walnuts and almonds.
Nuts mix with softened butter and two tablespoons of honey. Knead until a homogeneous mass.
One half of the dough spread on a greased with butter or margarine a pan. Top evenly distribute the filling.
Cover with the other half of the dough. Out of the corner a little bit primitive. Make shallow cuts large diamonds. Top grease-pour one lightly beaten egg. Put in oven heated to 220 degrees for 20-30 minutes.
Allow the baklava to cool slightly. Warm baklava cut set diamonds and pour the syrup (the amount of syrup you can increase or decrease to taste). I used maple syrup, but if you want you can prepare a simple syrup yourself.
You will need 1 Cup water, 1 tsp ground cardamom 3/4 Cup sugar or honey. In boiling water put the cardamom and sugar, bring to a boil over medium heat, cool.
Syrup-drenched baklava, leave for 20 minutes for better impregnation. Then sprinkle with sesame or almond.