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I also learned this recepie from a Turkish friend,...here it goes. This is great for newbies and oldies. very quick easy and simple.
Ingredientes
- 2 cups of sugar
- 1 3/4 cups water
- 2 sticks real unsalted butter
- 2 cups crushed walnuts, pitachios, or pecans.
- 2 tsp sugar to mix w/crushed walnuts.
- 1 box of fillo dough.
- 1 tsp lemon juice (I preffer lime)
- (fillo normally comes in two rolls in seperate bags)
- optional******in melted sugar-a couple drops of vanilla.
- optional******in melted sugar-a 1/4 tsp cinnamon.
- 1/2 inch dowel -14-16" long
Direcciones
- lay out each sheet of unrolled fillo vertically.
- place dowel at bottom end and sprinkle sugar and walnut mixture just above the dowel rod and roll upwards. (loosley) some might puncture through but it will be ok.
- once rolled all the way up take both ends pinch and push towards the center until creating a crinkle/wormy effect.(make sure to cover unused sheets they need to stay soft,...if dry dough will crack try to work quickly!)
- place in baking pan; fitting tightly againt eachother.
- repeat until finished.
- boil butter and remove all the "foaminess" this is extra water and will cause it to burn.
- pour evenly throughout.
- bake 375f until golden.
- carefull they go from golden to burnt very quickly!
- while cooking boil the sugar and water mixture bring to boil and let cook for 10 minutes.
- add lemon return to a boil for 3 minutes and turn off. let rest on hot stove...keep warm.
- once ready remove baklava from oven.
- let cool until almost cool but still warm.
- then add your sugar mixture.
- let sit and absorb 1 1/2 hours.
- serve and garnish with crushed nut of choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 486 | |
| Calories from Fat 273 | 56% |
| Total Fat 31.5g | 39% |
| Saturated Fat 15.32g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 5mg | 0% |
| Potassium 67mg | 2% |
| Total Carbs 52.92g | 14% |
| Dietary Fiber 0.9g | 3% |
| Sugars 51.38g | 34% |
| Protein 2.25g | 4% |
