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Baklava with a new filling and test recipe

Baklava with a new filling and test recipe


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Ingredients

Filo dough:

  1. flour 500 g
  2. salt 1 tsp
  3. eggs 2 pcs.
  4. water 150 ml.

Syrup:

  1. water 300 ml.
  2. lemon juice 3 tbsp
  3. honey 150 g (or sugar)
  4. cinnamon 1 tsp

Filling:

  1. hazelnuts 250 g
  2. cocoa 30 g
  • Main ingredients
  • Serving 10 Servings

Cooking:



For the filo dough, sift 500 g of flour, in the center we make a dimple, add salt and eggs, begin to slowly stir in the flour and add water. Knead the dough for about 20 minutes until the flour is fully turned on. When the dough is ready, cover it with a damp cloth and leave to rest.

For syrup, mix water with lemon juice, add cinnamon, if you make syrup with sugar, then add sugar, send to the stove and bring to a boil, pass through a sieve. The syrup is ready. If you make syrup with honey, then just boil water with lemon juice and cinnamon and when it cools, add honey.

For hazelnut filling, hazelnut, rinse and send to the oven for 12 minutes at 150C, peel and grind with a blender, mix with cocoa - the filling is ready.

Divide the dough into pieces of 30 g. If there are no weights, divide by eye into 25 pieces. Pieces of dough are rolled into balls and left under a damp cloth, one by one we begin to roll out, dusting with a mixture of flour and corn starch.

When all the pieces have been rolled out, sprinkle with plenty of flour mixture and put together in a pile, divide into two parts and begin to carefully roll out each of them according to the size of the shape, we get such transparent cakes. The main thing is not to overdo it, otherwise the layers of the dough just stick together.

It is better to take the whole form, I have a detachable, lined with several layers of foil so that the syrup does not pour out. We put the first 10 layers of dough, sprinkle with the filling and the remaining 15 layers of dough on top, cut into rhombuses, pour with melted butter so that each piece is in butter and send to the oven preheated to 200С for 35 minutes.

Immediately after the oven, evenly pour the syrup and leave it to soak for 2 hours. Baklava is ready, make yourself a cup of coffee or delicious tea and enjoy). From below, the praise is soft, juicy in the middle and crispy on top - just perfect!) Bon appetit to everyone!)



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