BAKLAVA - ORIGINALNI RECEPT
Recipe Information
Baklava
Cultural Context
Baklava is a traditional dessert originating from the Ottoman Empire, with deep roots in Balkan and Middle Eastern cuisines. This rich pastry, made of layers of phyllo dough filled with nuts and sweetened with syrup, is often served during celebrations and special occasions. Today, baklava is enjoyed worldwide, with regional variations in ingredients and preparation methods.
Na laganoj vatri otopite maslac, dodajte mu ulje i izmiješajte.
Orahe sameljite i pomiješajte ih sa šećerom.
U tepsiju prvo staviti pet kora koje treba premazati puterom i uljem, na dodatih pet kora posuti srednje mljevene orahe. Preko staviti dvije kore, pa namazati smjesom od putera i ulja, pa posuti mljevene orahe koje ste prethodno pomiješali sa 200 grama šećera. Ponavljajte postupak dok ne potrošite sve sastojke. Na kraju, baklavu pokrijte sa pet kora i to tako što svaku, nakon stavljanja, premažete puterom, osim zadnje.
Pristinite baklavu pa je oštrim nožem narežite u obliku kocki ili trokuta. Baklavu nakon toga preliti preostalim puterom.
Stavite peći u prethodno zagrijanu pećnicu na 270 °C i pecite 20 minuta, potom smanjite temperaturu pećnice na 150 °C i pecite narednih 1h i 40 minuta.
Ispečenu baklavu ostaviti da odstoji na hladnom 1-2 dana.
U šerpu istresti 2l vode i 2kg šećera, staviti na ringlu i promiješati te pustiti da ključa 20 tak minuta. U agdu obavezno iscijediti 1 limun.
Hladnu baklavu zaliti vrućim zaljevom i poklopti drugom tepsijom kako bi se poravnala.
Baklavu ohladiti i servirati po želji.
Equipment Needed
Allergens
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