A few days ago we were having dinner at the home of a blogger why I have a special affection. She is Olga, Nina’s Kitchen. Remember the Cooking Show we recorded together? Those who still do not know their blog should be remedied immediately. Olga is without doubt one of the best photographers. Your photos are beautiful like crazy!
At that dinner I took the desserts: a mousse something rugged and it was incredibly sweet baklava and delicious. How could it be otherwise, the recipe is Sandeea (this is known worldwide, so please! not visit their input that your photos are infinitely better than mine). In any case, I leave you go if you promise back then, for sure you return with a smile, in addition to know the origin of this dessert (and I do not I have to explain it).
- 125 grams unsalted butter, melted, cold
- 1/2 package phyllo dough
- 250 grams. black chocolate
- 250 grams. pistachios and walnuts
- 1 c / c ground cinnamon
- A bit of butter for greasing the pan
For the syrup:
- 250 ml. water
- 200 grams. sugar
- 50 grs. Honey
- Juice of half a lemon
First prepare the syrup, since it will be cold before pouring over the baklava. We take all the ingredients in a saucepan and bring to a boil over high heat. When it starts to boil lower the heat and leave for 20 minutes over low heat. Over time we cool, we can store in the refrigerator.
Preheat oven to 180 ° C top-down option.
Moisten a clean cloth kitchen, it will use it to cover the filo pastry and dry while we are not working with it.
Chop the chocolate in a food processor. We removed. No need to clean the robot introduce nuts and chop them. The size of all these ingredients depend on our taste, I’ve chopped enough but not a powder, I’ve left pieces as half of a pinion. Pour all the ingredients in a bowl to mix well. Add the cinnamon and mix. Booked the fillers.
We spread the baking pan with butter.
Cut the phyllo dough into pieces the size of our tray and leave covered with damp cloth.
We take a sheet of phyllo, the rest of the back cover with damp cloth. With paint brush the sheet with melted butter (but it has to be cold). We place the blade we have painted up on the baking sheet. We repeat this operation with 7 Print i.e. paint another sheet of filo pastry with a light layer of butter and place on the previous sheet in the tray with the upward butter and so on until you have 8 sheets.
Once this step pours over pasta edge 5 c / s of the fill and extend evenly.
Now paint a sheet of filo pastry on both sides and place it over the filling.
We continue another layer of separation, painted a sheet of filo pastry with butter on one side and put it on before with the painted side up. We do it with 4 sheets.
We again take 5 c / s fill and extend it across the tray.
Paint a sheet of filo pastry with butter on both sides and place it over the filling. Now just like the previous times we paint a sheet of phyllo dough on one side and place on the previous with painted face upwards. We put 6 layers paint on one side and making this upwards. Finally we put a sheet of filo pastry with butter unpainted.
Before baking using a sharp knife without saw the baklava into squares cut, we must be careful not to cut the phyllo second group, i.e. as notice that stopped filling touch.
Bake for 20 minutes, and then cover with aluminum foil so that we are not browning and bake for 25 minutes.
Just out of the oven let stand for 5 minutes and pour over the whole surface cold syrup. Being the hot baklava still keep the crunch.
We eat it warm, but is much richer overnight.