Скачать с ютуб Baklava Recipe | How to Make Baklava в хорошем качестве

Baklava Recipe | How to Make Baklava

Baklava is a sweet dessert made of layers of phyllo filled with chopped walnuts and pistachios, soaked with honey syrup. This Turkish dessert is very popular in the middle eastern countries. Follow this recipe to learn how to make authentic baklava. Printable Version: https://www.thecookingfoodie.com/reci... MORE MIDDLE EASTERN DESSERTS: Knafeh: http://bit.ly/KnafehRecipe Malabi: http://bit.ly/malabirecipe CAKE RECIPES: Strawberry Mousse Mirror Glaze Cake: http://bit.ly/StrawberryMirrorGlaze Giant Oreo Cake: http://bit.ly/GiantOreoCookie No-Bake Strawberry Cheesecake: http://bit.ly/StrawberryCheesecakeTCF No-Bake Oreo Cheesecake: http://bit.ly/OreoRecipe FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ My favorite kitchen equipment: https://www.amazon.com/shop/thecookin... Recipe: Ingredients: 24 phyllo sheets 225g (8oz) walnuts 225g (8oz) pistachios 200g (1 cup – 2 tbsp) butter, melted 1½ teaspoon cinnamon For the syrup: 1¼ cups (250g) sugar 1/4 cup (90g) honey 2 tablespoons fresh lemon juice 1½ teaspoon rose water 1 cup water Directions: 1. Place walnuts, pistachios and cinnamon into a food processor and process until coarsely ground. Set aside. 2. Make the syrup: in a small saucepan combine all the syrup ingredients and bring to boil. wait until the sugar is dissolves and simmer 4-5 minutes more. Let cool while you are making the baklava. 3. Preheat oven to 175C (350F) 4. Unroll phyllo dough and trim the sheets to fit your baking dish. cover with a damp towel to keep from drying out as you work. 5. Brush a 9-by-13-inch baking dish with some melted butter. Layer 8 sheets of phyllo in the dish, brushing each sheet with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle half of the nut mixture over the dough. Layer 6 sheets of phyllo on top, brushing each with butter before adding the next. sprinkle with the remaining half of the nut mixture. Layer the remaining 8 sheets of phyllo on top of the nut mixture, brushing each with butter. brush the top sheet with extra butter. 6. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. 7. Bake for about 35-40 minutes or until baklava is golden and crisp. 8. Immediately pour the syrup over the hot baklava, let soak at least 6 hours or overnight at room temperature. Garnish with grated pistachios (optional). Camera Gear: Canon EOS 80D: http://amzn.to/2CkSMOr Sigma 17-50mm f/2.8 Lens: http://amzn.to/2HbPUHf Tripod: http://amzn.to/2BsTHPP *some links provided above are affiliate links