Baklava is a dessert – a bakery – originating from … yes, you do not really know that. But it is a national cake in, among other things in Albania, Bosnia, Bulgaria, Greece, Kosovo, Montenegro, Serbia and Turkey.
Many of these countries and other countries in the Middle East and the Eastern Mediterranean claim that they are the origin of the sweet pastry.
But whether it’s one or the other country, you’ll get a recipe for baklava here.
- 1½ tsp. lemon skin
- 560 g sugar + 2 tbsp.
- 50 ml lemon juice
- 90 g honey
- 2 tablespoons orange flower water
- 300 g walnuts
- 300 g almonds
- 2 tsp. cinnamon
- 200 g butter
- 375 g filo
How to make baklava
- Bring 375 ml of water, lemon peel and the 560 g of sugar and boil while stirring until the sugar is dissolved.
- Boil for 5 minutes, then simmer for another 5 minutes.
- Add lemon juice, honey and orange blossom and cook for a couple of minutes.
- Put pot with contents in the fridge for cooling.
- Turn on the oven at 170 ° C with conventional heat.
- Melt the butter.
- Chop nuts and almonds, and mix them with the 2 tablespoons sugar as well as cinnamon.
- Butter a frying pan (about 30 x 27 cm) with melted butter.
- Divide the file into 12 equal pieces and roll them into plates that match the pan.
- Cover the bottom of the pan with a layer of filo
- Grease the filo with melted butter.
- Put another layer of filo, which is lubricated with melted butter.
- Continue until there are 6 layers of filo, which are lubricated with melted butter.
- Get the chopped nuts and almonds.
- Prepare with filo and butter, filo and butter until there is no more filo.
- Push the last layer of file code down and cut a space pattern into it.
- Pour, if necessary, excess butter over.
- Bake baklava for 30 minutes, then screw down to 150 ° C and bag for additional 30 minutes.
- Remove the cake from the oven and cut it out after the space pattern.
- Pour the syrup (the one you put in the fridge) over the cake.
Preparation time: 30 minutes
Cooking time: 1 hour