The baklavah is a dessert prepared with row leaves, pistachios and sugar. There are many varieties like this one that has pistachios but it can also be made with another grain. It is originally from the East but we all love it.
Learn more about Lorenza Ávila
Ingredients36 portions
Preparation
Take the pistachio and in a food processor grind the pistachio so that it is a fine powder.
In a small pot, make the sweet syrup by mixing water, sugar, honey, cinnamon and cloves.
Boil until a syrup is made and let cool.
Take the defrosted phyllo dough and put it on a clean surface, put a damp cloth over it while making the dessert as the dough dries easily.
Grease a glass container the size of the Philo paste that I buy with butter.
Take a sheet of Filo paste and paint with a brush a layer of butter on it, put the sheet in the glass container.
In this same way put 7 more sheets of Filo pasta with butter.
On them put a layer of Ground Pistachio (2/3 cup).
Re-make a Filo layer (7 sheets) and a layer of Pistache until the Pistache filling is finished.
Bake the Baklavah in the oven for 30 minutes at 180 degrees centigrade.
Remove from the oven and cut the dessert in diamonds, bathe with the syrup and serve.
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