Recipe ingredients:
Fillers:
1 cup milk
3 tablespoons of starch
2 tablespoons of sugar
1 cup of cream
1 teaspoon rose water
1 packet of gelash
1/2 cup melted margarine
To decorate:
- pistachio
To serve:
- Shira / Qatar
How to prepare:
1. Filling: In a medium-sized stainless steel saucepan, put the milk, starch, sugar, value, and rose water, using a hand-held heart whisk to stick together, then put the pot on low heat, stirring constantly and quietly, to make the mixture thick in consistency. Leave it to cool down.
2. Open a packet of gelash and cut the dough into 6 x 6 cm squares. Take two pieces of the dough to roll the dough in a cylindrical shape over the stick.Using your fingertips, press the two ends of the dough and collect it on the stick in a zig-zag way, so that its length decreases while leaving about 1 cm of dough. Gradually pull the lute, roll the dough to reach the ends, put it on the sides to form a circle and a base, put it in the tray so that it is close to each other.
3. Repeat so that the tray is full.
4. Using a brush, wipe the baklava with ghee.
5. Bake the baklava 15-20 minutes until golden in color.
6. Take it out of the oven and spread the syrup over the baklava, and let it cool completely.
7. Spread the filling in the center of the baklava, then garnish.
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