INGREDIENTS
- Syrup:
- -250cc water.
- -Sugar 500gr.
- -Lemon slices 3 models.
- -Cinnamon stick 1 department.
- -Cloves 3 models.
- Baklava:
- -Philo time ½ kg
- -Clarified butter 200g.
- -Walnuts 200gr.
- -Pistachios 150gr.
- -Floor cinnamon 3 tsp.
- -Sugar 5 tbsp.
- .
1.Make a syrup with the water, lemon slices, cinnamon sticks and sugar. Let boil for 25 minutes. Let cool.
2.Course of the walnuts and pistachios (Separate 50 g of pistachios to embellish). Combine them with sugar and cinnamon.
3.Grease a plate with a little bit butter and overlap about 12 layers of phyllo dough brushed with clarified butter. Fill with all of the walnuts, crush effectively and canopy once more with extra layers of brushed phylo dough. Place within the fridge to chill effectively. As soon as it is rather chilly, lower into diamonds.
4.Prepare dinner for about 40 minutes in a low to medium oven. The concept is that the layers separate and stay dry. Take away from the oven and let cool to room temperature.
5.As soon as the baklava is at room temperature, moisten it with the syrup at room temperature.
EAT NOW!.
