Baklava
Today is the day, Eid-al-Fitr. The end of the fasting month of Ramadan and the beginning of the Sugar Feast. To celebrate this occasion, I would like to share a classic recipe from my colleague Naiem's father: Baklava.
20 pieces
60 min preparation time Ingredients: 100 grams of butter 125 grams of sugar 60 ml of water 100 grams of honey 80 grams of glucose syrup 1 roll of filo pastry containing 10 sheets
Baking tray Nut filling 30 grams of pistachios 20 grams of walnuts 20 grams of hazelnuts 20 grams of flaked almonds Half a teaspoon of ground cinnamon Method 1. Allow the filo pastry to thaw according to the instructions on the packaging. Preheat the oven to 175 °C 2. Finely chop the nuts (in a food processor) to a small grain (do not make a paste!). Add the ground cinnamon. 3. Melt the butter in a saucepan. Place a sheet of pastry in a buttered baking tray and trim the sheet if necessary. Brush with the melted butter. Repeat this 3 times. Spread half of the nut mixture over it. Then cover this with 2 buttered sheets of pastry. Spoon the rest of the nut mixture on top. Cover with the remaining sheets of pastry, brushing each sheet with butter. 4. Cut the baklava into 20 (or more) pieces. Bake the baklava in the middle of the oven for 35 minutes until lightly browned. 5. Bring the sugar, water, and glucose syrup to a boil. Let it simmer on low heat for about 5 minutes until it thickens into syrup. Stir in the honey and let it cool slightly until use.
6. Remove the baklava from the oven and pour the syrup over it. Allow the baklava to sit for at least an hour to absorb the syrup well. Cut the baklava into squares along the cuts. Serve the baklava warm or at room temperature with a cup of strong coffee.
Enjoy your meal!
By: Marleen
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