Baklava
Forty layers of yufka with pistachio, soaked in syrup. Hot baklava takes cold syrup, and only that way round.
Ingredients
For 12 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Make the syrup: bring the sugar and water to the boil, cook fifteen minutes, add the lemon juice and cool it completely.
Melt the butter and let it settle — use only the clear upper layer and discard the sediment.
Lay twenty sheets into a greased tin, brushing each with butter. Scatter the pistachios in an even layer.
Cover with twenty more sheets, brushing each in the same way. Butter the top sheet especially generously.
Cut it into diamonds with a sharp knife, right down to the base of the tin.
Bake at 170 °C for an hour, to a deep gold. Take it out and pour the cold syrup into the cuts at once.
Leave it six hours, better overnight. Cutting and serving earlier is pointless: the syrup has not reached the lower layers.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Sakaman · CC BY-SA 4.0