Baklava is a very old recipe. It has emerged about the eighth century BC when the Assyrians crushed nuts placed between layers of bread, covered with honey and subsequently baked.
However, when the recipe was discovered by the Greeks and brought their culinary magic essence, transformed in the version we know today, using the mass of edge (phyllo), with a special technique that allows them to achieve very thin sheets that can roll easily.
Subsequently, the recipe was extended and refined and was considered an option of the affluent own, coming to this day in various versions, all delicious.
It is characterized by an extremely sweet dessert (so it is ideal to accompany it with a bitter coffee) and spicy by adding some seasonings own original culture.
Is prepared by small rolls that resemble cigarettes so called Baklava cigarettes .
- 1 pack of 1 pound (450g) of mass commercial edge
For the filling
- 2 cups of nuts
- 1 cup butter, melted and clarified (perhaps a bit more precise)
- 1 / 2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 3 tablespoons sugar
For the syrup
- 1 cup water
- 1 and 1 / 2 cup sugar
- 1 / 4 cup honey
- 1 tablespoon lemon juice
The mass edge should be left overnight in the bottom of the refrigerator to thaw slightly. Remember, this dough is very delicate to work, it must be treated carefully.
First, you must prepare the syrup. Mix all ingredients (except lemon juice) in a saucepan and bring to a boil. Leave the fire for about 10 minutes, then add the lemon juice and keep in medium heat for 10 minutes. Leave to cool.
In food processor mix the ingredients for the filling of nuts and mash finely.
Cut each sheet into 4 equal parts edge.
Take two of these sheets and dip lightly with melted butter. Place one over another. Distribute a small portion of the filling, forming a thin line across the width of the blade is left to us. Gently rolled cigar shaped folding the ends in and removing any protruding portion of the landfill.
Repeat this operation with the remaining sheets and filling.
Distributed on a sheet pan lightly greased baking a cigar next to another, and brush cover each with a thin layer of melted butter.
Bake 20 to 30 minutes in preheated oven at 160 degrees Celsius.
Cigarettes While still hot, pour the syrup over them and let it cool completely absorbed by them.
Serve at room temperature. Its high sugar content allowed to be stored outside the refrigerator in a tightly closed container for about 2 weeks.