Baklava-2
Just another shape for the traditional dessert.
You can use the same ingredients given here.
Serves: 6 large or 10 small baklava triangles.
1. Take 3 phyllo doughs for larger, 2 phyllo doughs for smaller size.
2. For larger shape spread approximately 1 tbsp of oil mixture. Fold lengthwise once and place about 1/2 tbsp walnut. Start triangular folding from the walnut side as if folding a flag. Brush some oil to the ending corner. Place to the baking dish.
3. For smaller shape spread approximately 1/2 tbsp of oil mixture. Fold lengthwise once and spread other 1/2 tbsp of oil mixture. Fold lengthwise again and place about 1/2 tbsp walnut. Start triangular folding from the walnut side as if folding a flag. Brush some oil to the ending corner. Place to the baking dish.
4. Spread the leftover oil mixture on top of the baklava triangles.
5. Bake it at 400F-200C oven until the surface become golden brown.
7. Pour the cold syrup on hot baklava and let it cool without covering it.
You can prepare the baklava up to one week prior to pouring the syrup. Store the baked dough at a dry place and use hot syrup this time.
Everything on that plate looks amazing!I would love to try this, sounds very simple and nice:)