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Baklava
by
Rocquie
Текущий рейтинг: 4.0
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%20pastry%20brush,%20butter%20the%20bottom%20of%20a%2013x9%20inch%20baking%20dish.%20Remove%20one%20sheet%20of%20pastry%20from%20the%20stack%20and%20fit%20into%20the%20pan.%20Brush%20with%20butter.%20Repeat%20until%20about%20one-fourth%20of%20the%20sheets%20have%20been%20used.%20Top%20with%20about%20one-third%20of%20the%20nuts.%20Then%20start%20layering%20more%20phyllo%20sheets,%20buttering%20each%20one.%20Proceed%20in%20this%20manner,%20making%204%20layers%20of%20buttered%20phyllo%20and%203%20layers%20of%20chopped%20nuts,%20ending%20with%20a%20layer%20of%20pastry%20layers.%20If%20you%20have%20an%20odd%20number%20of%20sheets%20in%20your%20box,%20layer%20more%20at%20the%20bottom%20of%20the%20dish%20to%20make%20a%20good%20foundation.%3C/p%3E%3Cp%3ECut%20through%20all%20layers%20into%20serving%20pieces%20before%20baking.%20If%20you%20want%20traditional%20diamond%20shapes,%20cut%20diagonally%20from%20corner%20to%20corner.%3C/p%3E%3Cp%3EBake%20for%2050-60%20minutes%20until%20golden%20brown.%3C/p%3E%3Cp%3EMeanwhile,%20make%20the%20syrup:%20combine%20sugar,%20water,%20honey,%20vanilla,%20lemon%20juice,%20tangerine%20peel,%20and%20cinnamon%20stick.%20Bring%20to%20a%20boil,%20reduce%20heat%20and%20simmer%20for%20about%2015%20minutes%20until%20slightly%20thickened.%3C/p%3E%3Cp%3ERemove%20the%20Baklava%20from%20the%20oven%20and%20evenly%20pour%20the%20syrup%20over%20the%20top.%20Let%20set%20for%20several%20hours%20for%20the%20syrup%20soak%20into%20the%20layers%20before%20serving.%20Better%20the%20next%20day.%3C/p%3E%3Cp%3ELightly%20cover%20the%20pan%20with%20wax%20paper%20or%20parchment%20for%20storage;%20don't%20seal%20or%20it%20will%20become%20soggy.%3C/p%3E){kind=link}