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Walnut Baklava – Bernard’s Kitchen

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On my way back from Greece where I ate a different baklava almost every day, I wanted to bring back the Turkish version somewhat, with that crunchy texture that gives it a great crunch. You can, of course, put the dried fruits you want (almonds, pistachios, hazelnuts, cashews). This super simple sweet treat will be ready in no time!

recipe for dish

  • 100 g ghee (refined butter)
  • 100g butter (I used half salted)
  • 250 grams walnuts
  • 30 grams of sugar
  • 12 sheets of phyllo dough

To drink:

  • 240 grams of sugar
  • 40 grams of honey
  • 130 grams of water

Put the butter and ghee to melt in a saucepan. You can eat only ghee or, conversely, only butter. I put half and half and half salted butter, which isn’t necessarily very traditional, but delicious!

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Put the walnuts and 30 grams of sugar together and grind everything into a coarse powder.

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Place a tray of phyllo dough on the work surface. Sprinkle with melted fat, put a second sheet on top of the first, then sprinkle again. You do not need to cover it completely with butter, only in spots.

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Sprinkle with nuts/sugar. Here I took a very thin roll that I bought in Armenia, but you can find a thin wooden stick in hardware stores or at Leroy Merlin!

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Roll up the paper starting from the width side.

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Spread the dough on the edge or wall of the work surface.

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Push the dough toward the edge while holding it firmly enough to wrinkle it.

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Gently remove the wooden stick and place it in a baking dish lined with parchment paper.

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Do the same with the other lists. I put one in another direction to prevent the others. So I made 6 rolls in total.

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Bake at 175°C for 30 to 35 minutes in a fan-heated oven. While it is cooking, make the syrup by boiling all the ingredients for 10 minutes over low heat. Pour the syrup right out of the oven, and spread it over the entire surface of the baklava.

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Let it cool to room temperature before cutting it into pieces and biting into it!

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walnut baklava

Preparation time 20 minute

cooking time 30 minute

total time 1 h

quotas 15th

Calories 277 Calories

instructions

  • Put the butter and ghee to melt in a saucepan. You can eat only ghee or, conversely, only butter. I put half and half and half salted butter, which isn’t necessarily very traditional, but delicious!

  • Put the walnuts and 30 grams of sugar together and grind everything into a coarse powder.

  • Place a tray of phyllo dough on the work surface. Sprinkle with melted fat, put a second sheet on top of the first, then sprinkle again. You do not need to cover it completely with butter, only in spots.

  • Sprinkle with nuts/sugar. Here I took a very thin roll that I bought in Armenia, but you can find a thin wooden stick in hardware stores or at Leroy Merlin!

  • Roll up the paper starting from the width side.

  • Spread the dough on the edge or wall of the work surface. Push the dough toward the edge while holding it firmly enough to wrinkle it. Gently remove the wooden stick and place it in a baking dish lined with parchment paper.

  • Do the same with the other lists. I put one in another direction to prevent the others. So I made 6 rolls in total.

  • Bake at 175°C for 30 to 35 minutes in a fan-heated oven. While it is cooking, make the syrup by boiling all the ingredients for 10 minutes over low heat. Pour the syrup right out of the oven, and spread it over the entire surface of the baklava.

  • Let it cool to room temperature before cutting it into pieces and biting into it!

feed

part: 50gCalories: 277CaloriesCarbohydrates: 23gProteins: 3gFat: 21gSaturated fat: 9gUnsaturated fats: 2gMonounsaturated fats: 9gTrans fats: 0.2gCholesterol: 31mgsodium: 50mgPotassium: 103mgthe basic: 2gsugar: 18gVitamin A: 169user interfacevitamin C: 0.1mgCalcium: 14mgiron: 1mg

Key words Baklava, baklava, nuts, nuts, pastries





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