Preparation:
You need: 1kg finished dough, nuts 700g (half ground), 500 g butter, 2 tablespoons semolina, 2 tablespoons cold water.
The tin lining up three or bark spray with butter previously melted over low heat. Sprinkled with nuts mixed with semolina. Filo pastry line up one by one, and each is sprayed first with butter and then with walnuts. It ends with three bark of which are sprayed with butter. Once cut (baklava always cut unbaked), sprayed with remaining butter which added two tablespoons cold water. After baking is pour sherbet 1300g of sugar and 700ml water and hot sticky hot sorbet (very nice softens, just above a crunchy).
You need: 1kg finished dough, nuts 700g (half ground), 500 g butter, 2 tablespoons semolina, 2 tablespoons cold water.
The tin lining up three or bark spray with butter previously melted over low heat. Sprinkled with nuts mixed with semolina. Filo pastry line up one by one, and each is sprayed first with butter and then with walnuts. It ends with three bark of which are sprayed with butter. Once cut (baklava always cut unbaked), sprayed with remaining butter which added two tablespoons cold water. After baking is pour sherbet 1300g of sugar and 700ml water and hot sticky hot sorbet (very nice softens, just above a crunchy).
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