Baklava / Baclava
Sursa Baklava / Baclava
articol scris de elenapaduretu blog eileen-cuisine.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
I so love baklava. I had some doubts after a failed attempt in making it a few years back. I was wandering in a Turkish store a few days ago and found this filo pastry and decided to use it. Not so happy about my choice though, I think the filo was a bit too dry and it might have used more sauce. Next time I will another brand for sure. All in all a great recipe, don't eat more than 2 pieces if you care for your diet;)
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A venit si editia de primavara tea party @Emily. Culoarea aleasa a fost albastru, imi place foarte mult, doar ca nu aveam mai nimic sa mearga, am improvizat. Am facut niste acadele de ciocolata foarte dragute. Cand am dat sa le decorez cu un icing albastru, sta si cauta duiurile cu care a venit, au intrat in pamant; le-am cautat in zadar. Evident ca le voi gasi cand nu voi mai avea nevoie de ele.. am abandonat acest proiect pentru alta data. Sper cat de curand, chiar aratau dragut, v-ar fi placut:)
Asadar, reteta de astazi pentru tea party este baclava. Am fost putin in dubii daca merge la asa sarbatoare, dar eu una, as manca orice la un ceai, deci..de ce nu?;)) Am mai facut o reteta de baclava acum cativa ani, nu mi-a iesit sub nici-o forma si mi-a fost frica sa mai incerc. Zilele trecute ma plimbam printr-un magazin turcesc si am vazut foi de placinta speciale pentru baclava. Le-am cumparat curioasa sa vad daca sunt bune. Din pacate, nu mi-au iesit asa cum mi-ar fi placut, erau un pic prea uscate. Data viitoare voi folosi alta natie.
Imi place foarte mult baclava, o bucatica imi este de ajuns atlfel dau in diabet si sunt prea tanara cred;)) Asa bun a fost ca am muscat si din lingurita dupa cum veti vedea in imagini;))
Ingredients (12 pieces):
100g butter, melted
150g toasted chopped walnuts
Half teaspoon ground cinnamon
Half a packet filo pastry
200g caster sugar
400ml water
8 tablespoons Greek honey
1 large piece of lemon peel
Preparation method:
Make sauce while baklava is baking: Boil sugar and water until sugar is dissolved. Add honey and lemon peel. Simmer for 15 to 20 minutes, then remove from heat and allow to cool. Then put it in the fridge. Remove lemon peel and discard.
Preheat oven to 180 C / Gas mark 4. Butter the bottom and sides of a 15x15cm baking dish.
Toss nuts with cinnamon. Set aside.
Unroll filo pastry. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with a damp cloth to keep from drying out as you work. Place two sheets of filo in dish, buttering the top layer. Repeat until you have 8 sheets layered. Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of filo, butter, nuts, layering as you go, until you have finished all the nuts. I had like 4 layers of nuts. Then put two sheets of filo, butter, another 2, butter until the top layer should be about 6 to 8 sheets deep.
Using a sharp knife, cut into diamond or square shapes but not all the way to the bottom of the dish. This is because after baking and pouring the cold sauce, it will not remain at the bottom of the dish, but will moist all the pie. Bake for about 40 minutes until baklava is golden and crisp.
Remove baklava from oven and immediately pour cooled sauce over it. Let cool. Leave it uncovered as it gets soggy if wrapped.
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Preheat oven to 180 C / Gas mark 4. Butter the bottom and sides of a 15x15cm baking dish.
Toss nuts with cinnamon. Set aside.
Unroll filo pastry. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with a damp cloth to keep from drying out as you work. Place two sheets of filo in dish, buttering the top layer. Repeat until you have 8 sheets layered. Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of filo, butter, nuts, layering as you go, until you have finished all the nuts. I had like 4 layers of nuts. Then put two sheets of filo, butter, another 2, butter until the top layer should be about 6 to 8 sheets deep.
Using a sharp knife, cut into diamond or square shapes but not all the way to the bottom of the dish. This is because after baking and pouring the cold sauce, it will not remain at the bottom of the dish, but will moist all the pie. Bake for about 40 minutes until baklava is golden and crisp.
Remove baklava from oven and immediately pour cooled sauce over it. Let cool. Leave it uncovered as it gets soggy if wrapped.
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Ingrediente (12 buc):
100g unt topit
150g nuci maruntite si prajite putin
O jumatate lingurita scortisoara
Jumatate pachet foi subtiri de placinta (filo pastry)
200g zahar
400ml apa
8 linguri miere
O bucata mare de coaja de lamaie
Mod de pregatire:
Pregatiti sosul prima data. Puneti la fiert apa cu zaharul. Cand acesta se topeste, puneti mierea si lamaia, lasati sa dea in clocot pentru 20 de minute, amestecati sa nu se lipeasca. Puneti in alt vas, luati coaja de lamaie, lasati sa se raceasca complet. Dati la frigider.
Incingeti cuptorul la 180 grade. Amestecati nucile prajite putin cu scortisoara.
Ungeti o tava de 15x15 cu unt. Foile de placinta trebuie sa fie din acelea foarte subtiri, in jur de 30 intr-un pachet. Eu le-am taiat in 4, erau foarte mari. De fapt, le-am taiat dupa dimensiunea tavii. Le-am cumparat de aici din Londra de la un magazin turcesc, speciale pentru baclava. Totusi, nu mi-au placut asa tare, data viitoare incerc cu cele englezesti.
Le acoperiti cu un prosop curat si umezit de bucatarie pentru a nu se usca. Puneti doua foi pe fundul tavii. Ungeti cu unt topit, dar nu puneti din abundenta, ci cat sa acopere usor toata suprafata. Puneti din nou doua foi, ungeti cu unt. Faceti asa inca de doua ori pana aveti 8 foi in tava. Ungeti cu unt, apoi presarati 2-3 lingurite de nuci. Puneti doua foi, ungeti cu unt, presarati nuci. Repetati de inca doua-trei ori, pana vi se termina nucile. Apoi puneti 2 foi, ungeti cu unt; iarasi puneti 2 foi, ungeti cu unt, tot asa pana aveti un capac de 8 foi. Ungeti si ultima foaie cu unt.
Taiati placintica folosind un cutit foarte ascutit, dar nu pana la fund, acesta lasati-l intact, pentru ca atunci cand turnati sosul, acesta sa nu se imprastie la fund ci sa intre in toata prajitura.
Dati la cuptor pentru 40 de minute, sau pana cand devine auriu si crocant. Scoateti din cuptor si imediat turnati sosul rece deasupra. Nu puneti niciodata sos cald pe placinta calda pentru ca altfel iese prea fada si moale. Lasati sa se raceasca pana a doua zi, dar nu acoperiti cu nimic.
