Por
Master Receita Solta
"A Baklava é uma das mais ilustres criações da doçaria turca e do Império Otomano, montada a partir da sobreposição minuciosa de finas folhas de massa folhada pinceladas generosamente com manteiga derretida. O centro acolhe um recheio aromático de nozes trituradas com açúcar refinado e canela em pó. Cortada em losangos geométricos antes de ir ao forno, a massa assa a 180°C por 45 minutos até inflar em lâminas douradas e estaladiças. Ao sair do calor, recebe uma calda densa de açúcar e mel perfumado, que penetra entre as folhas criando uma textura crocante e untuosa inigualável."
- Brush melted butter on each sheet of dough individually to ensure the leaves separate and flake in the oven. - Cut the baklava into diamonds or squares before baking; the cut after the oven shatters and breaks the dry puff pastry leaves. - Pour the hot honey and sugar syrup over the baklava fresh out of the oven to obtain complete absorption without wilting.
Pré-aqueça o forno a 180 graus Celsius.
Melt the butter and grease the mold with a little of it.
Line the pan with 5 layers of puff pastry, brushing butter between each layer.
In a bowl, mix the crushed walnuts, sugar, and cinnamon.
Spread the nut mixture over the dough in the pan.
Continue to add 5 more layers of puff pastry, again brushing with butter.
Com uma faca, corte a Baklava em losangos ou quadrados.
Leve ao forno por aproximadamente 45 minutos, ou até que esteja dourada.
Enquanto isso, prepare a calda: em uma panela, misture água, açúcar e mel, e leve ao fogo até ferver.
When the Baklava is ready, remove from the oven and pour the hot syrup over it.
Let cool completely before serving.
Encontramos os melhores utensílios e ingredientes para você preparar Turkish Delight: The Irresistible Baklava Recipe com perfeição.
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- Baklava de pistache à moda de Gaziantep: use exclusivamente pistaches verdes picados no recheio e elimine a canela da calda. - Rolinhos de Baklava (Saragli): enrole o recheio de nozes em folhas de massa formando charutos compridos antes de cortar e assar. - Baklava de chocolate e avelãs: misture avelãs picadas com raspas de chocolate amargo no recheio entre as lâminas de massa.
- The crushed walnuts can be replaced by chopped unsalted green pistachios or ground toasted peeled almonds. - Common melted butter can be swapped for clarified butter (ghee) to achieve a toasted aroma and clearer flakiness. - The honey in the syrup can be replaced by orange blossom syrup or mild cane molasses.
Store in an ajar container in a cool, airy place for up to 7 days. Do not store in the refrigerator in closed containers, as moisture condenses and softens the crunchiness of the leaves.
Freeze the assembled, unbaked, sliced baklava on a baking sheet for up to 90 days at -18°C. Bake directly frozen at 180°C for about 55 minutes and pour the hot honey syrup as soon as you remove it from the oven.
Serve at room temperature accompanied by Turkish coffee served with the grounds, strong black tea in glass cups, or fresh mineral water.
After baking, the puff pastry becomes extremely brittle and crispy. Trying to cut it would destroy the top layers; The prior cutting also allows the butter and syrup to penetrate to the base.
Cook the syrup until it reaches the firm thread stage (thick reduction). Very liquid syrups contain excess water that hydrates the baked dough, making the baklava lose its crunchy texture in 24 hours.
Phyllo dough is ultra-thin like a sheet of paper and has no fat incorporated, requiring brushed butter between each sheet. Common puff pastry has blocks of butter, generating thicker and inflated layers.
It is recommended to wait at least 3 to 4 hours. The rest allows the nuts to absorb the honey syrup and the sugar to settle between the flaky layers, making the sweet stable and easy to taste.
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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