Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, baklava with lemon syrup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Pour the cold lemon sauce over hot baklava. Mikkel Vang Flaky, sticky, and sweet, this delectable baklava from baker. Umber Ahmad of Mah-Ze-Dahr is studded with cloves to. anchor the pastry layers and infuse them with warm avor.
Baklava with Lemon Syrup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Baklava with Lemon Syrup is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have baklava with lemon syrup using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Baklava with Lemon Syrup:
- Take 1 cup Almonds crushed
- Prepare 1 cup Walnuts crushed
- Take 1 tablespoon Cinnamon powder
- Get 250 gram Butter melted
- Make ready 700 grams Baklava dough sheets
- Take Syrup
- Make ready 2/5 cups Sugar
- Get 2 cups water
- Prepare 1 Lemon Peel
Baklava With Lemon-Honey Syrup. this link is to an external site that may or may not meet accessibility guidelines. The lemon helps to cut through the sweetness but I'm not going to pretend that this is anything other than very indulgent. Best served with tea or coffee. When the baklava are ready and piping hot, place the tray on a work surface and pour the syrup over them, making sure it penetrates every bit of.
Steps to make Baklava with Lemon Syrup:
- Start off by making the syrup, so that this has cooled off by the time the pastry is done. In a sauce pan add the Sugar, Water, Lemon Peel let this boil at medium heat. You will know when the syrup is ready by doing this test, take a knife and just pour two drops of the syrup to the tip of the knife tip it over, if the syrup rolls off slowly then its ready. :)
- While the syrup is boiling, melt the butter and set aside. Separate the dough sheets into two halves, then take a baking pan and brush the pan with the butter and start adding in a dough sheet, one at a time…and brush each sheet with butter. Add and brush very simple to do. When you have finished the first half of the dough sheets, add in the mixture. Take all the excess dough sheets and cover the mixture, butter the sheets and continue adding the rest of the dough sheets and butter.
- If you have left over butter spread it over the top of the Baklava and brush thoroughly. With a sharp knife start cutting into the pie and cut small pieces diagonally, but keep in mind not to cut all the way down, cut just so that you have made small pieces. Bake until golden brown at 180 degrees. Once your Baklava has been baked, pour on the cold syrup and let it sit until the syrup has been absorbed. :) Kali Orexi!
This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. Also, don't skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets. In baklava, layers of crisp phyllo dough alternate with a sugary spiced nut mixture, and the whole thing is then soaked in fragrant sweet syrup made with honey, lemon and cinnamon. The recipe can be a bit time consuming, and isn't really a first-time baker's recipe, but if you can put together a cake well.
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