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!
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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.