Baklava is an oriental dessert that is said to have originated in Armenia. Given that we know many derivatives of this sweet dish today, its origin could also be from Greece. Bosnian baklava is prepared with walnuts and Turkish baklava with pistachios. The dessert consists of a layer of rolled dough, which is coated with butter, and every third or fourth layer is sprinkled with crushed walnuts or pistachios.
I used vegan butter in the recipe.
- 500 g of phyllo dough
- 600 g of ground walnuts
- 300 g of butter
Syrup:
- 500 g of sugar
- 6 dl of water
- 1 bio lemon
- Prepare the sugar syrup. Place a pot of water and sugar on the stove. Bring the contents to a slow boil over medium heat. Let the syrup boil for 5 minutes, then add sliced lemon to it. Boil for another 1 to 2 minutes, set aside and cool the syrup to room temperature.
- Melt the butter and remove from the heat. Pour over the coffee filter.
- Preheat the oven to 180 degrees Celsius. Grease the baking tray with melted butter, and then place 2 to 3 sheets of phyllo dough in it. Coat each leaf of dough with melted butter. After placing a few sheets sprinkle with ground walnuts, place a new layer of dough on the walnuts, coat it with melted butter and sprinkle with walnuts again. Repeat the process until all the ingredients are used up. Finish the baklava with 2 to 3 sheets of greased dough. Leave one sheet of dough on a side as we will use it for a cover.
- Cut the it into small pieces with a very sharp knife - rhombuses, squares, deltoloids. Smaller baklava absorbs butter and fresh water better and tastes better. Before baking, pour over the top with the remaining melted butter and cover it with the least sheet of dough.
- Once Baklava is baked, take it out of the oven. While still hot, pour over with syrup, it should make a rustling sound. Pour it slowly so that the syrup absorbs nicely. Cover the baklava with a wet kitchen cloth and place in a cool place for at least 12 hours.
