Baklava
Bulgarian Recipe – BaklavaBaklava (Walnut Pie) - is traditional bulgarian dessert.
This Bulgarian recipe - Baklava is intended to serve four persons
Ingredients for preparing a Baklava:
. 500 gr thin layers of dough for the pie
. 400-500 gr ground walnuts
. 100-150 gr raisins
. 250 gr sugar
. 1 sachet vanilla sugar
. oil for sprinkling dough layers and for greasing
For syrup:
. 400-450 gr sugar
. 1 dl water
. 1 vanilla-bean or 1 sachet vanilla sugar
. 1 lemon
Baklava Cooking Directions:
Grease a cake tin and place 2-3 dough layers in, sprinkle with oil. Mix walnuts, raisins and vanilla sugar. Spread some of the mixture over the dough layers, then again place a couple of dough layers sprinkled with oil, then walnuts. Repeat until all the dough layers and walnuts have been used and finish with 2-3 sprinkled dough layers. Before baking, cut the pie in the tin into small squares.
Bake in oven preheated to 200 degrees centigrade until nicely brown.
In the meantime, prepare syrup: pour water over sugar, add vanilla and lemon cut into rounds. Simmer for about 20 minutes until the syrup is nearly thick.
Pour hot syrup over baked pie, put back into the lukewarm oven and leave for a further 15-20 minutes to absorb the syrup. When cooled turn the pie onto a plate to leave to stand for 1-2 days until completely dry. If it is kept in a dry and cool place Baklava can be used up to 10 days.
Grease a cake tin and place 2-3 dough layers in, sprinkle with oil. Mix walnuts, raisins and vanilla sugar. Spread some of the mixture over the dough layers, then again place a couple of dough layers sprinkled with oil, then walnuts. Repeat until all the dough layers and walnuts have been used and finish with 2-3 sprinkled dough layers. Before baking, cut the pie in the tin into small squares.
Bake in oven preheated to 200 degrees centigrade until nicely brown.
In the meantime, prepare syrup: pour water over sugar, add vanilla and lemon cut into rounds. Simmer for about 20 minutes until the syrup is nearly thick.
Pour hot syrup over baked pie, put back into the lukewarm oven and leave for a further 15-20 minutes to absorb the syrup. When cooled turn the pie onto a plate to leave to stand for 1-2 days until completely dry. If it is kept in a dry and cool place Baklava can be used up to 10 days.
