My first home made baklava. Make your syrup several hours or the day before you make the baklava. Syrup should be at room temperature when you put it on hot baklava. Bring water, citrus slices, cinnamon stick and sugar to a high boil.
Bring to a boil, then reduce the heat to low. My great-grandfather, Constantinos, left his family and immigrated to the United States when he was very young, and while my family hasn't maintained many Greek traditions (sadly) I've always felt that I should know how to make a killer batch of baklava. Baklava looks complex with its many, many flaky layers, but don't be intimidated. You can cook My first home made baklava using 4 ingredients and 1 steps. Here is how you achieve that.
Ingredients of My first home made baklava
- It’s of strudel pastry.
- Prepare of melted butter.
- It’s of honey.
- It’s of roasted nuts mix grinded.
Baklava was made with unlevelled flatbread, a variety of chopped nuts, and honey. In the present day, many different Meditteranean countries have adopted this recipe and made it their own. This can easily become a family favorite that you can pass down through generations and alter to suit you and your tastebuds. Brush the interior of the baking pan with some of the melted butter.
My first home made baklava instructions
- Put many layers of strudel pastry on top of each other,making sure to put melted butter, honey and grinded nuts between the layers. Bake it in the oven till crispy. Add more honey at the end..
To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. Baklava Filling First you need to pulse the walnuts and pecans in a food processor until they are finely chopped. If you don't have a food processor, you can certainly do this by hand. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Many ethnic festivals are held in my city throughout the year.