Por
Master Receita Solta
"Millennial sweet from Middle Eastern confectionery built with multiple overlapping layers of phyllo dough brushed with melted butter and filled with chopped walnuts flavored with cinnamon and nutmeg. Baked until golden, it receives a hot sugar and lemon syrup for deep absorption."
- The melted butter applied individually between each layer of dough separates the leaves and ensures a crispy and flaky texture. - The geometric diamond cut made before entering the oven allows heat to penetrate the interior and the syrup to circulate evenly. - The application of the hot flavored syrup over the dough fresh out of the oven produces gradual absorption without softening the layers.
Preheat the oven to 180°C (350°F).
Melt the butter and set aside.
In a bowl, mix the chopped walnuts with cinnamon and nutmeg.
Grease the pan with a little melted butter.
Place a layer of puff pastry in the mold, brushing with butter between each layer, and do this until you have 8 layers.
Spread a layer of the nut mixture over the dough.
Add 4 more layers of dough, brushing with butter again.
Finish with 3 layers of dough, brushing the last layer with butter.
With a knife, cut into squares or diamonds.
Bake for approximately 45 minutes or until golden.
While the baklava bakes, make the syrup: boil the water, sugar and lemon juice for 10 minutes.
As soon as the baklava comes out of the oven, pour the hot syrup over it and let it absorb for at least 2 hours before serving.
Encontramos os melhores utensílios e ingredientes para você preparar Delicious Baklava: The Dessert that Enchants com perfeição.
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- Add two tablespoons of orange blossom water or rose water to the hot syrup to introduce a typical oriental aroma. - Alternate layers of Brazilian cashew nut filling with lemon zest for a regionalized twist. - Cover the surface of the diamonds with finely crushed pistachio right after drizzling the hot syrup for a green visual finish.
- Chopped walnuts can be replaced by unsalted crushed pistachios or coarsely ground peeled almonds. - Homemade clarified butter (ghee) can be used to obtain an even cleaner aroma and withstand the oven heat. - The white sugar of the syrup can be replaced by pure orange blossom honey to give a floral aromatic profile.
Keep the baklava in an airtight container at a cool room temperature for up to seven days. Do not store in the refrigerator so as not to crystallize the sugar of the syrup or lose the crunchiness of the leaves.
It can be frozen already baked and with the cold syrup for up to sixty days in an airtight container. Thaw at room temperature for three hours; do not reheat in a hot oven so as not to burn the sugary syrup.
Pair with Turkish coffee ground very fine with cardamom, hot black tea without sugar, or creamy vanilla ice cream.
After baking, the dough becomes extremely brittle and crispy; trying to cut will break the layers and destroy the shape.
The syrup should be warm or hot when poured over the baklava just removed from the hot oven, facilitating penetration.
Yes, phyllo dough is the traditional original base of the sweet; if using phyllo, double the number of layers to provide support.
O repouso permite que a calda viscosa de açúcar e limão seja totalmente absorvida pelas nozes e folhas de massa sem ensopar.
Descubra a nossa releitura da salada Fattoush, uma explosão de frescor e textura em 20 minutos. Vegetais crocantes, chips de pita saborosos e um molho de romã irresistível fazem desta receita a pedida ideal para refeições rápidas e nutritivas.
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