Baclava with walnuts
- 500 g thin pie sheets
- 450 g sugar
- 200 g ground nuts (or hazelnuts, pistachios, cashews, almonds)
- 125 g butter
- A tablespoon of lemon juice
- 50 ml oil
Baclavale – this is a Turkish dessert known all over the world, which you can hardly resist, especially if it is made properly, well syruped with the exact amount of aromatic honey and enough lemon juice to cut some of the jam and to make it a little spicy – just enough to invite you to take another piece of the tray.
Although it is called Turkish baclava, the origins of this dessert remain unclear. Many people include him on the famous list of Turkish sweets, while the Greeks dispute him as a Greek baklava; it seems that no other people in the Middle East want to give up bragging about it. Given that it closely resembles other dishes in Turkish cuisine, we will let others debate this topic and refer to the baclava with walnuts as a Turkish cake known worldwide.
On the list of Turkish cakes, the baclava recipe is one of the simplest. Depending on the origin of the walnut kernel – if we are allowed a little joke – it is one of the cheapest, and we appreciate it for its mostly natural ingredients. Next, the preparation method for baclavale with pie sheets.
The baclava with walnut recipe starts by preparing the syrup. Put 130 ml of water and sugar in a thick-bottomed pot; stir on low heat until the sugar is completely dissolved, then bring to the boil. Add the lemon juice and simmer for another 5 minutes.
Melt the butter in oil in a pan. To mount a homemade baclava, you must use a tray of suitable dimensions, which can fit the pie sheets. Put 2-3 tablespoons of oil in the tray, which are spread well over the entire surface, then place 3 sheets of pie, one on top of the other. Add two tablespoons of melted butter in oil, which spreads well over the entire surface. Add 3 more sheets, grease their surface once more.
In the middle of the packet of pie sheets, add a generous layer of ground walnuts, then continue the sequence: 3 sheets, then greased with fat, before adding the next 3 sheets. For the lubrication process to be easy, the mixture must remain on low heat and be hot.
It's time to turn on the oven; as it warms up to 180 degrees, take a sharp knife and cut the walnut leaves into narrow rectangles. Then you can put the tray in the oven, where it will stay for 25-30 minutes, until the sheets brown appetizingly.
It is the moment when you can say that you have almost finished the recipe for Turkish baclavale. All you have to do is take the tray out of the oven and let it cool down a bit, then pour the sugar syrup with lemon evenly over the entire surface. Then you will sprinkle abundantly ground walnuts on top.
You can prepare a fasting baklava recipe by removing the butter from the recipe and replacing it with plain oil. You can also prepare a recipe for baclava with honey by making the syrup from water with honey and lemon juice – just be careful not to heat it to more than 40 degrees Celsius, otherwise the honey will lose its flavor. And by no means do I want to convey that I recommend for the mother to be inactive.