This nectar baklava is flaky, fresh and delicate and I love that it isn't excessively sweet. It's essentially a gathering in your mouth. I am a gigantic fanatic of baklava and this is the BEST baklava formula I have ever attempted. Without a doubt.
You will cherish the trace of smooth lemony flavor which counterbalances the pleasantness and praises the cinnamon. It's genuinely heavenly.
Locally acquired baklava has nothing on this and trust me, I've obtained a lifetime of experience already when looking for baklava. This baklava formula is all around adored any place it goes and it is unquestionably a peruser and family top choice!
You will require 1 (16 oz) bundle of phyllo (fillo) dough*; defrosted by bundle guidelines *Fillo batter ought to be paper slender – significantly more slender than paper. Each bundle has 2 moves with an aggregate of 40 sheets. Try not to utilize thick sheets of fillo mixture for this formula.
Additionally, don't hold back on the margarine or any piece of the syrup (lemon squeeze, water and nectar) since the formula needs it to saturate and mollify the sheets. In any case the baklava layers can wind up dry and won't remain together without any problem.
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Ingredients :
- 16 oz phyllo dough thawed by package instructions
- 1 1/4 cups unsalted butter 10 oz or 2 1/2 sticks, melted
- 1 lb walnuts, finely chopped (about 4 cups)
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 Tbsp lemon juice juice of 1/2 lemon
- 3/4 cup water
- 1/2 cup honey
- Melted chocolate chips & chopped walnuts for garnish optional
Instructions :
Prep:
- Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
- Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
- Butter the bottom and sides of a 13x9 non-stick baking pan.
Source : bit.ly/33lyoha
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