I immediately apologize to readers who clearly understand the difference between Turkish baklava and Greek kataifi, but I, to my shame, always considered these sweets exclusively Turkish, and could not tear themselves away from them on vacation, even realizing what harm these figures cause "goodies".
Recently, in a large chain store in the frozen food department, a picture with a familiar image caught my eye. The price of the test is low, so without thinking about whether I can cook something from this or not, I immediately took 2 packs)
Everything turned out very tasty. The only thing I changed in the recipe is the amount of syrup that is poured over the finished product. Now I understand why I put on a few pounds during my vacation.
So, in order not to bother you with our stories anymore, let's start cooking.
The pack contains two packs of dough. I used one this time. One pack made 12 pieces.
The dough must be taken out of the freezer and let it defrost for half an hour, because. it also dries quickly thawed, I immediately put it on a damp cloth, and give it the opportunity to defrost and become a little wet. I warn you right away that you will not be able to disassemble the dough into even “shreds”. You will tear it, it will get confused, but you don’t need to be afraid of this, because. it will not affect the finished product in any way.
The main rule is that the length of each strip should be no more than 15-20 cm. and the width is not more than 5 cm. If there is more, then the rolls themselves will turn out to be very large.
To prepare a serving (12 pieces) you will need:
Nuts (walnuts, almonds, peanuts, hazelnuts, pistachios) - choose any according to your desire and possibilities. I had walnuts - 70 gr.
Olive / vegetable oil - 100 ml.
Cinnamon - 10 gr.
Sugar - 50 gr.
For syrup:
Sugar-250 gr.
Water - 200 gr.
Zest and juice of 1 lemon
As you can see, if you find the dough, then the rest of the products are always at hand.
Cooking
Grind nuts in a blender.
Mix sugar, cinnamon and nuts
Put the filling on the edge of the dough strips
and roll up the roll. Lay them seam side down on a baking sheet, pressing them together.
When all the rolls are laid out, they can be poured with vegetable oil. For 1 roll - 8 ml. oils
We put the baking sheet in the oven preheated to 160 degrees for 50 minutes. The first 30 minutes nothing will happen to the dough, but after 40 minutes you will see how it starts to brown. Another 10 minutes and baklavas are ready.
While the baklavas rolls were in the oven, we will prepare the syrup. We put sugar and water on the fire, squeeze the juice of 1 lemon there and pour the lemon zest, which was previously grated on a fine grater. Bring to a boil, then reduce heat and simmer for 15 minutes until tender.
Pour the syrup over the finished baklavas and sprinkle with the remaining nuts.
The recipe says to put them in the fridge. From what I understand, they do not dry out in the refrigerator. But, if you like such sweets, talking about the fact that they can be stale on your table - I think it's redundant)
Bon appetit and have a nice day!!!