2020-08-13 / test@t

Baklava on filo dough

This incredible dessert (aka baklava) is usually sold in shops and markets. Can it really be done at home? Yes! And quite simply - all thanks to the fact that the thinnest filo dough appeared in our stores! Look for it in frozen foods, next to puff pastry.

Ingredients

300 g very fresh walnuts
200 g of sugar
200 ml of drinking water
200-300 g butter
40 large sheets of filo dough

STEP-BY-STEP COOKING RECIPE

Step 1

Set aside 20-30 of the most beautiful walnut halves for decoration. Toast the remaining nuts in a dry skillet over medium heat, 3 minutes. Put hot in a towel, wrap, wait 5 minutes, then rub to remove some of the husk. Select the husked nuts and grind in a blender until they are coarse. Divide the nuts into 3 equal portions.

Step 2

Boil sugar syrup from sugar and 200 g of water so that the sugar is completely dissolved, and leave to cool. Melt the butter.

Step 3

Take a baking sheet with sides, brush it with oil and lay out the first sheet of filo. Keep sheets you are not working with under a damp towel. Lubricate the laid out sheet with oil, put the second sheet on it - and so on 10 sheets.

Step 4

Sprinkle the top 1/3 of the walnuts evenly. Then repeat the whole process of greasing and spreading 10 sheets of dough on top of each other and sprinkling with nuts twice more - but the last layer will be nut-free. Press the edges of the dough with your hand to the sides of the baking sheet so that they seem to stick, leave for 10 minutes, then tuck the edges with a knife inward.

Step 5

Carefully cut the finished baklava into 5x6 cm diamonds.Put in an oven preheated to 210 ° C for 10 minutes. Then lower the temperature to 150 ° C and bake for 25 minutes. Turn the baking sheet over and bake for another 25 minutes.

Step 6

Cool the baklava slightly, about 20 minutes, pour over the sugar syrup and cool completely.

Preparation time

20m

Cooking time

1h 30m

Servings

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