Baklava

BiH recipes
27.11.2022 agrrazd (0) Comments

A sweet that is cut in the shape of a diamond or a snowflake. Rich, juicy and sweet, a real calorie bomb that is hard to resist.

Ingredients

For 20 pieces :

  • 55 dkg flour (soft zero)
  • 10 dkg of starch (or sharp zero)
  • 15 dkg of walnuts
  • 20 dkg of butter (fat)
  • oil
  • 1 egg
  • 60 dkg of sugar
  • lemon, vanilla, a little salt

Noodles:

  • ½ kg of flour
  • a little oil
  • a little salt and warm water
  • half an egg

Tirit (stuffing) :

  • 5 dkg of soft flour (the rest) is sprinkled with a mixed egg and water (a little water and ½ egg)

Agda:

  • 1 kg of sugar
  • water
  • lemon

Preparation

Noodles: From ½ kg of flour, oil, salt, warm water and half an egg, knead the dough for noodles. Divided portions of dough are rubbed with starch (sharp zero), until they become somewhat harder. The noodles are spread out (unrolled) thinly, like fine thin paper.

Agda : Pour sugar into a pot and cover it with water (so that the water is two fingers above the sugar). Cook for about 20 minutes on high heat. Agda must not be too thick. The thickness should be between syrup and water. Add lemon. The agda must be cooled before pouring it over the baklava.

stuffing:

5 dkg of soft flour is sprinkled with a little water and ½ egg. By rubbing between the palms, they make crumbs, as small as grains of rice. T tirit is fried in butter on low heat, but only enough to remain bright and soft. The crumbs are mixed with ground nuts with the addition of sugar (or without sugar). Place the noodles on a greased baking sheet. Layer several noodles (3 to 4 noodles) and spices (sprinkle with melted butter). Then it is sprinkled with cheese and seasoned again. The process is repeated until the ingredients are used up. Everything is covered with the upper noodles (several noodles) and spices. The upper noodle should be nice and thin. Baklava is cut into slices or rhombuses and baked. At the beginning, baklava is baked on a moderate heat, then on a slightly stronger heat, and again on a moderate heat until everything turns yellow. Baklava must not be overcooked. Pour cold agda over the hot baklava and press it with a pan or tray to flatten the crusts, but the baklava should not be pressed for more than ten minutes.

Serving

Baklava is best when left for a day or two, in a cool place.