As I thought yesterday, I ran to get some nuts and butter today and got cracking.\u00a0 As usual with the things I’m making for the first time ever, I compared a few recipes online and chose what I liked most of all of them.<\/p>\n
And so I went for the nuts I like most- pistachios, pecans , almonds and hazelnuts. Having blitzed them not too finely I added lots of cinnamon and a bit of sugar.<\/p>\n
When assembling the baklava I prepared the tray with baking paper, buttered it, then 5 layers of filo, each buttered, then a layer of nut mixture, 5 layers of filo, buttered thoroughly again, nuts and 5 layers of filo, all the same procedure, except that the last layers I slit slightly, it was supposed to make the slicing easier I think, but also the visual effect, when first peeked into the oven\u00a0 after 15 minutes made it worth while- it looked great, as the pastry puffed up slightly and started to become golden.<\/p>\n
I baked it in about 150 degrees Celsius for 40 minutes and while that was happening, I made the syrup- simmered some water with sugar, about 10 cloves,lemon rind,\u00a0 at the end added a juice of half a lemon and a small spoon of vanilla paste. The syrup took about 20 minutes.<\/p>\n
Having taken the lovely golden beauty out of the oven I pricked it in between the diamonds with a sharp knife and then spooned the syrup all over. I intended to let it all soak in before tasting, but I couldn’t. It’s lovely, nutty, sweet, but not heavy and not sickly like some shop bought baklava.<\/p>\n
A good pat on the back. \ud83d\ude09<\/p>\n
As I thought yesterday, I ran to get some nuts and butter today and got cracking.\u00a0 As usual with the things I’m making for the first time ever, I compared a few recipes online and chose what I liked most of all of them. And so I went for the nuts I like most- pistachios, … Continue reading Baklava.<\/span> ![\"\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2011\/02\/DSC_1882.jpg\")
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