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I have made the recipe countless times and each time we serve it with gusto to how delicious and aromatic the cake is. I have the recipe from the book I photographed, it is a very old book and its pages have turned yellow. I hope to delight you with this cake and I wish you a beautiful and joyful start to the week !!
- 3 sheets of puff pastry
- 800 g. Walnut kernels
- 200 g butter
- 250 g brown sugar
- half a glass of rose water
- 200 g water
Preparation time: less than 60 minutes
RECIPE PREPARATION Baclava:
- Wallpaper a tray with baking paper, and place a sheet of puff pastry greased with melted butter. Over the puff pastry sheet we press a layer of ground walnut kernel, over the walnut kernel we place another sheet of puff pastry greased with butter, we press again the walnut kernel and the last sheet of puff pastry greased with butter. With a sharp knife cut into square pieces and sprinkle with remaining butter, melted and hot. After the butter has been absorbed by the puff pastry sheets, put the tray in the hot oven and bake over low heat.
- We prepare the syrup from water, sugar. In a saucepan, boil the water with the sugar, when the sugar has melted, let it boil for a few more minutes and add the rose water, leave it for about 1 minute and turn off the flame.
- When the baklava is cooked, we syrup it with boiling syrup.
I used puff pastry sheets because they are thicker.
I used rose water because it is used in the original recipe.
I used a larger amount of walnut kernel than written in the recipe.