Grease a baking tray with melted margarine and put the first 4 sheets of pie, taking care to put a tablespoon of melted margarine between the sheets and then put walnuts in which 2 ampoules of rum essence were placed and the vanilla plus 1/3 of the amount of sugar and mix. The walnut is evenly distributed in a sufficient layer to reach the other sheets that will be placed in this way, the 4 were placed and then the walnut, leaf, walnut, leaf, walnut, leaf and so on until the walnut is finished and we have 4 more sheets that we will put at the end just like the first ones with margarine between them.

The baclava will be cut into pieces before putting it in the oven, taking care not to forget to put the last margarine on top and it will stay until it browns.

Meanwhile, put the rest of the sugar and the essence of rum and water to boil and we get a syrup that we will put staggered over the baklava in the oven and leave it until it absorbs all the syrup.

Good appetite,







Baclava rolled with walnuts and cinnamon

I have always been enchanted by baclava, it is one of my favorite desserts. And where you can find and eat the most varied baclavale than in Turkey! I can also say that Istanbul is one of my holiday destinations, so visit this place at least once a year.

I was left with the window of a candy store in the center of the city, where a lady dressed entirely in white was running to things I didn't know what they were at the time. I entered without hesitation and at the desk, I asked what the lady was doing there, to which she showed me an aluminum tray with some rolls, which were actually rolled baclavals.

During the whole time I was in Turkey, I can say that I ate different models of baclava, with pistachios, walnuts, almonds and all with a great taste!

Today it's time to do the ones I did, I researched a bit, although I kind of had the idea how to do them, I stocked up with the necessary things and I got to work, and the result is the right aroma and taste of those in Istanbul.

It does not require a very skillful skill, and even the most clumsy will succeed. And if you replace the butter with margarine, you will get a totally delicious fasting dish.

Stay tuned for the list of ingredients and how to prepare it.

Dough and filling ingredients:

  • 2 packets of pie sheets (I used Morărița
  • 350 ground walnuts
  • Peel a squash, grate it and squeeze the juice
  • 1 teaspoon of cinnamon tip
  • 170 g butter with 82% fat or if you want to be fasting, you can replace the butter with margarine

Ingredients for syrup:

  • 250 g caster sugar
  • 170 ml of water
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon

Ingredients for topping

Method of preparation:

Preheat the oven to 150 degrees Celsius.

Wallpaper an oven tray with baking paper.

The first time we will start the syrup and put the sugar, water, cinnamon and lemon juice in a kettle. Bring to a boil and set aside to cool to room temperature.

In a bowl, mix the walnuts, lemon peel and cinnamon.

For this operation we need a thin stick the thickness of a pen.

Melt the butter in a saucepan.

Unwrap the package with the pie sheets, put the stick to a third of the length of the sheet.

Sprinkle a sufficient amount of walnuts so that they reach all the leaves. I had 11 sheets in the package and divided the walnut into 22 equal parts.


We run not very tightly, so that we can gather the sheets on the stick, to maintain them. Of the total length when they are stretched, we need to bring them a little more than half, when they are wrinkled.


We put the rolls in the tray according to the number of rolls. I used a 25/35 cm tray, but a larger or smaller tray may be needed, depending on the number of sheets in the package. Grease them with butter.

Cut the rolls in half and put them in the oven for 55-60 minutes at 150 degrees.

Remove the tray from the oven and evenly distribute the syrup immediately over all the rolls. We move the tray so that the syrup reaches the entire surface of the tray.

Let them cool slightly and then grease with honey and sprinkle with pistachios.

Super simple and with a phenomenal taste. So I wish you good work and good appetite!


Baclava rolled with walnuts and cinnamon

Save Recipe
  • - 22 p Servings +
  • 30 m Prep Time
  • 60 m Cook Time
  • 1:30 h Ready In

Baclava rolled with walnuts and cinnamon

I have always been enchanted by baclava, it is one of my favorite desserts. And where you can find and eat the most varied baclavale than in Turkey! I can also say that Istanbul is one of my holiday destinations, so visit this place at least once a year.

I was left with the window of a candy store in the center of the city, where a lady dressed entirely in white was running to things I didn't know what they were at the time. I entered without hesitation and at the desk, I asked what the lady was doing there, to which she showed me an aluminum tray with some rolls, which were actually rolled baclavals.

During the whole time I was in Turkey, I can say that I ate different models of baclava, with pistachios, walnuts, almonds and all with a great taste!

Today it's time to do the ones I did, I researched a bit, although I kind of had the idea how to do them, I stocked up with the necessary things and I got to work, and the result is the right aroma and taste of those in Istanbul.

It does not require a very skillful skill, and even the most clumsy will succeed. And if you replace the butter with margarine, you will get a totally delicious fasting dish.

Stay tuned for the list of ingredients and how to prepare it.

Dough and filling ingredients:

  • 2 packets of pie sheets (I used Morărița
  • 350 ground walnuts
  • Peel a squash, grate it and squeeze the juice
  • 1 teaspoon of cinnamon tip
  • 170 g butter with 82% fat or if you want to be fasting, you can replace the butter with margarine

Ingredients for syrup:

  • 250 g caster sugar
  • 170 ml of water
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon

Ingredients for topping

  • 1 tablespoon honey
  • 30 g finely chopped raw pistachios

Method of preparation:

Preheat the oven to 150 degrees Celsius.

Wallpaper an oven tray with baking paper.

The first time we will start the syrup and put the sugar, water, cinnamon and lemon juice in a kettle. Bring to a boil and set aside to cool to room temperature.

In a bowl, mix the walnuts, lemon peel and cinnamon.

For this operation we need a thin stick the thickness of a pen.

Melt the butter in a saucepan.

Unwrap the package with the pie sheets, put the stick to a third of the length of the sheet.

Sprinkle a sufficient amount of walnuts so that they reach all the leaves. I had 11 sheets in the package and divided the walnut into 22 equal parts.


We run not very tightly, so that we can gather the sheets on the stick, to maintain them. Of the total length when they are stretched, we need to bring them a little more than half, when they are wrinkled.


We put the rolls in the tray according to the number of rolls. I used a 25/35 cm tray, but a larger or smaller tray may be needed, depending on the number of sheets in the package. Grease them with butter.

Cut the rolls in half and put them in the oven for 55-60 minutes at 150 degrees.

Remove the tray from the oven and evenly distribute the syrup immediately over all the rolls. We move the tray so that the syrup reaches the entire surface of the tray.

Let them cool slightly and then grease with honey and sprinkle with pistachios.

Super simple and with a phenomenal taste. So I wish you good work and good appetite!


Baclava rolled with walnuts and cinnamon

I have always been enchanted by baclava, it is one of my favorite desserts. And where can you find and eat the most varied baclavale than in Turkey! I can also say that Istanbul is one of my holiday destinations, so visit this place at least once a year.

I was left with the window of a candy store in the center of the city, where a lady dressed entirely in white was running to things I didn't know what they were at the time. I entered without hesitation and at the desk, I asked what the lady was doing there, to which she showed me an aluminum tray with some rolls, which were actually rolled baclavals.

During the whole time I was in Turkey, I can say that I ate different models of baclava, with pistachios, walnuts, almonds and all with a great taste!

Today it's time to do the ones I did, I researched a bit, although I kind of had the idea how to do them, I stocked up with the necessary things and I got to work, and the result is the right aroma and taste of those in Istanbul.

It does not require a very skillful skill, and even the most clumsy will succeed. And if you replace the butter with margarine, you will get a totally delicious fasting dish.

Stay tuned for the list of ingredients and how to prepare it.

Dough and filling ingredients:

  • 2 packets of pie sheets (I used Morărița
  • 350 ground walnuts
  • Peel a squash, grate it and squeeze the juice
  • 1 teaspoon of cinnamon tip
  • 170 g butter with 82% fat or if you want to be fasting, you can replace the butter with margarine

Ingredients for syrup:

  • 250 g caster sugar
  • 170 ml of water
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon

Ingredients for topping

Method of preparation:

Preheat the oven to 150 degrees Celsius.

Wallpaper an oven tray with baking paper.

The first time we will start the syrup and put the sugar, water, cinnamon and lemon juice in a kettle. Bring to a boil and set aside to cool to room temperature.

In a bowl, mix the walnuts, lemon peel and cinnamon.

For this operation we need a thin stick the thickness of a pen.

Melt the butter in a saucepan.

Unwrap the package with the pie sheets, put the stick to a third of the length of the sheet.

Sprinkle a sufficient amount of walnuts so that they reach all the leaves. I had 11 sheets in the package and divided the walnut into 22 equal parts.


We run not very tightly, so that we can gather the sheets on the stick, to maintain them. Of the total length when they are stretched, we need to bring them a little more than half, when they are wrinkled.


We put the rolls in the tray according to the number of rolls. I used a 25/35 cm tray, but a larger or smaller tray may be needed, depending on the number of sheets in the package. Grease them with butter.

Cut the rolls in half and put them in the oven for 55-60 minutes at 150 degrees.

Remove the tray from the oven and evenly distribute the syrup immediately over all the rolls. We move the tray so that the syrup reaches the entire surface of the tray.

Let them cool slightly and then grease with honey and sprinkle with pistachios.

Super simple and with a phenomenal taste. So I wish you good work and good appetite!


Baclava rolled with walnuts and cinnamon

I have always been enchanted by baclava, it is one of my favorite desserts. And where can you find and eat the most varied baclavale than in Turkey! I can also say that Istanbul is one of my holiday destinations, so visit this place at least once a year.

I was left with the window of a candy store in the center of the city, where a lady dressed entirely in white was running to things I didn't know what they were at the time. I entered without hesitation and at the desk, I asked what the lady was doing there, to which she showed me an aluminum tray with some rolls, which were actually rolled baclavals.

During the whole time I was in Turkey, I can say that I ate different models of baclava, with pistachios, walnuts, almonds and all with a great taste!

Today it's time to do the ones I did, I researched a bit, although I kind of had the idea how to do them, I stocked up with the necessary things and I got to work, and the result is the right aroma and taste of those in Istanbul.

It does not require a very skillful skill, and even the most clumsy will succeed. And if you replace the butter with margarine, you will get a totally delicious fasting dish.

Stay tuned for the list of ingredients and how to prepare it.

Dough and filling ingredients:

  • 2 packets of pie sheets (I used Morărița
  • 350 ground walnuts
  • Peel a squash, grate it and squeeze the juice
  • 1 teaspoon of cinnamon tip
  • 170 g butter with 82% fat or if you want to be fasting, you can replace the butter with margarine

Ingredients for syrup:

  • 250 g caster sugar
  • 170 ml of water
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon

Ingredients for topping

Method of preparation:

Preheat the oven to 150 degrees Celsius.

Wallpaper an oven tray with baking paper.

The first time we will start the syrup and put the sugar, water, cinnamon and lemon juice in a kettle. Bring to a boil and set aside to cool to room temperature.

In a bowl, mix the walnuts, lemon peel and cinnamon.

For this operation we need a thin stick the thickness of a pen.

Melt the butter in a saucepan.

Unwrap the package with the pie sheets, put the stick to a third of the length of the sheet.

Sprinkle a sufficient amount of walnuts so that they reach all the leaves. I had 11 sheets in the package and divided the walnut into 22 equal parts.


We run not very tightly, so that we can gather the sheets on the stick, to maintain them. Of the total length when they are stretched, we need to bring them a little more than half, when they are wrinkled.


We put the rolls in the tray according to the number of rolls. I used a 25/35 cm tray, but a larger or smaller tray may be needed, depending on the number of sheets in the package. Grease them with butter.

Cut the rolls in half and put them in the oven for 55-60 minutes at 150 degrees.

Remove the tray from the oven and evenly distribute the syrup immediately over all the rolls. We move the tray so that the syrup reaches the entire surface of the tray.

Let them cool slightly and then grease with honey and sprinkle with pistachios.

Super simple and with a phenomenal taste. So I wish you good work and good appetite!


Baclava rolled with walnuts and cinnamon

I have always been enchanted by baclava, it is one of my favorite desserts. And where can you find and eat the most varied baclavale than in Turkey! I can also say that Istanbul is one of my holiday destinations, so visit this place at least once a year.

I was left with the window of a candy store in the center of the city, where a lady dressed entirely in white was running to things I didn't know what they were at the time. I entered without hesitation and at the desk, I asked what the lady was doing there, to which she showed me an aluminum tray with some rolls, which were actually rolled baclavals.

During the whole time I was in Turkey, I can say that I ate different models of baclava, with pistachios, walnuts, almonds and all with a great taste!

Today it's time to do the ones I did, I researched a bit, although I kind of had the idea how to do them, I stocked up with the necessary things and I got to work, and the result is the right aroma and taste of those in Istanbul.

It does not require a very skillful skill, and even the most clumsy will succeed. And if you replace the butter with margarine, you will get a totally delicious fasting dish.

Stay tuned for the list of ingredients and how to prepare it.

Dough and filling ingredients:

  • 2 packets of pie sheets (I used Morărița
  • 350 ground walnuts
  • Peel a squash, grate it and squeeze the juice
  • 1 teaspoon of cinnamon tip
  • 170 g butter with 82% fat or if you want to be fasting, you can replace the butter with margarine

Ingredients for syrup:

  • 250 g caster sugar
  • 170 ml of water
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon

Ingredients for topping

Method of preparation:

Preheat the oven to 150 degrees Celsius.

Wallpaper an oven tray with baking paper.

The first time we will start the syrup and put the sugar, water, cinnamon and lemon juice in a kettle. Bring to a boil and set aside to cool to room temperature.

In a bowl, mix the walnuts, lemon peel and cinnamon.

For this operation we need a thin stick the thickness of a pen.

Melt the butter in a saucepan.

Unwrap the package with the pie sheets, put the stick to a third of the length of the sheet.

Sprinkle a sufficient amount of walnuts so that they reach all the leaves. I had 11 sheets in the package and divided the walnut into 22 equal parts.


We run not very tightly, so that we can gather the sheets on the stick, to maintain them. Of the total length when they are stretched, we need to bring them a little more than half, when they are wrinkled.


We put the rolls in the tray according to the number of rolls. I used a 25/35 cm tray, but a larger or smaller tray may be needed, depending on the number of sheets in the package. Grease them with butter.

Cut the rolls in half and put them in the oven for 55-60 minutes at 150 degrees.

Remove the tray from the oven and evenly distribute the syrup immediately over all the rolls. We move the tray so that the syrup reaches the entire surface of the tray.

Let them cool slightly and then grease with honey and sprinkle with pistachios.

Super simple and with a phenomenal taste. So I wish you good work and good appetite!


Baclava rolled with walnuts and cinnamon

I have always been enchanted by baclava, it is one of my favorite desserts. And where you can find and eat the most varied baclavale than in Turkey! I can also say that Istanbul is one of my holiday destinations, so visit this place at least once a year.

I was left with the window of a candy store in the center of the city, where a lady dressed entirely in white was running to things I didn't know what they were at the time. I entered without hesitation and at the desk, I asked what the lady was doing there, to which she showed me an aluminum tray with some rolls, which were actually rolled baclavals.

During the whole time I was in Turkey, I can say that I ate different models of baclava, with pistachios, walnuts, almonds and all with a great taste!

Today it's time to do the ones I did, I researched a bit, although I kind of had the idea how to do them, I stocked up with the necessary things and I got to work, and the result is the right aroma and taste of those in Istanbul.

It does not require a very skillful skill, and even the most clumsy will succeed. And if you replace the butter with margarine, you will get a totally delicious fasting dish.

Stay tuned for the list of ingredients and how to prepare it.

Dough and filling ingredients:

  • 2 packets of pie sheets (I used Morărița
  • 350 ground walnuts
  • Peel a squash, grate it and squeeze the juice
  • 1 teaspoon of cinnamon tip
  • 170 g butter with 82% fat or if you want to be fasting, you can replace the butter with margarine

Ingredients for syrup:

  • 250 g caster sugar
  • 170 ml of water
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon

Ingredients for topping

Method of preparation:

Preheat the oven to 150 degrees Celsius.

Wallpaper an oven tray with baking paper.

The first time we will start the syrup and put the sugar, water, cinnamon and lemon juice in a kettle. Bring to a boil and set aside to cool to room temperature.

In a bowl, mix the walnuts, lemon peel and cinnamon.

For this operation we need a thin stick the thickness of a pen.

Melt the butter in a saucepan.

Unwrap the package with the pie sheets, put the stick to a third of the length of the sheet.

Sprinkle a sufficient amount of walnuts so that they reach all the leaves. I had 11 sheets in the package and divided the walnut into 22 equal parts.


We run not very tightly, so that we can gather the sheets on the stick, to maintain them. Of the total length when they are stretched, we need to bring them a little more than half, when they are wrinkled.


We put the rolls in the tray according to the number of rolls. I used a 25/35 cm tray, but a larger or smaller tray may be needed, depending on the number of sheets in the package. Grease them with butter.

Cut the rolls in half and put them in the oven for 55-60 minutes at 150 degrees.

Remove the tray from the oven and evenly distribute the syrup immediately over all the rolls. We move the tray so that the syrup reaches the entire surface of the tray.

Let them cool slightly and then grease with honey and sprinkle with pistachios.

Super simple and with a phenomenal taste. So I wish you good work and good appetite!


Baclava rolled with walnuts and cinnamon

I have always been enchanted by baclava, it is one of my favorite desserts. And where can you find and eat the most varied baclavale than in Turkey! I can also say that Istanbul is one of my holiday destinations, so visit this place at least once a year.

I was left with the window of a candy store in the center of the city, where a lady dressed entirely in white was running to things I didn't know what they were at the time. I entered without hesitation and at the desk, I asked what the lady was doing there, to which she showed me an aluminum tray with some rolls, which were actually rolled baclavals.

During the whole time I was in Turkey, I can say that I ate different models of baclava, with pistachios, walnuts, almonds and all with a great taste!

Today it's time to do the ones I did, I researched a bit, although I kind of had the idea how to do them, I stocked up with the necessary things and I got to work, and the result is the right aroma and taste of those in Istanbul.

It does not require a very skillful skill, and even the most clumsy will succeed. And if you replace the butter with margarine, you will get a totally delicious fasting dish.

Stay tuned for the list of ingredients and how to prepare it.

Dough and filling ingredients:

  • 2 packets of pie sheets (I used Morărița
  • 350 ground walnuts
  • Peel a squash, grate it and squeeze the juice
  • 1 teaspoon of cinnamon tip
  • 170 g butter with 82% fat or if you want to be fasting, you can replace the butter with margarine

Ingredients for syrup:

  • 250 g caster sugar
  • 170 ml of water
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon

Ingredients for topping

Method of preparation:

Preheat the oven to 150 degrees Celsius.

Wallpaper an oven tray with baking paper.

The first time we will start the syrup and put the sugar, water, cinnamon and lemon juice in a kettle. Bring to a boil and set aside to cool to room temperature.

In a bowl, mix the walnuts, lemon peel and cinnamon.

For this operation we need a thin stick the thickness of a pen.

Melt the butter in a saucepan.

Unwrap the package with the pie sheets, put the stick to a third of the length of the sheet.

Sprinkle a sufficient amount of walnuts so that they reach all the leaves. I had 11 sheets in the package and divided the walnut into 22 equal parts.


We run not very tightly, so that we can gather the sheets on the stick, to maintain them. Of the total length when they are stretched, we need to bring them a little more than half, when they are wrinkled.


We put the rolls in the tray according to the number of rolls. I used a 25/35 cm tray, but a larger or smaller tray may be needed, depending on the number of sheets in the package. Grease them with butter.

Cut the rolls in half and put them in the oven for 55-60 minutes at 150 degrees.

Remove the tray from the oven and evenly distribute the syrup immediately over all the rolls. We move the tray so that the syrup reaches the entire surface of the tray.

Let them cool slightly and then grease with honey and sprinkle with pistachios.

Super simple and with a phenomenal taste. So I wish you good work and good appetite!


Baklava cake with pistachios and honey

ingredients:

500g sheets of pie from the trade
150g melted butter
250g nuts given by car
250 crushed pistachios
50g pesmet fin
250g old cough
a tip of crushed cloves

Syrup:
250g sugar
3 tablespoons honey
grated peel and orange juice
vanilla seeds
2 glasses of water

Method of preparation:

To start, grease a tray with butter and place the pie sheets in it, sprinkling each one with butter. After you have put half of the sheets, spread a generous layer of nuts, pistachios, breadcrumbs, sugar and cloves in the tray. Cover the mix with the rest of the sheets and make sure to pamper them with butter, one by one. With a knife soaked in melted butter, cut the cake into diamonds, pouring butter sauce between the baclavale.

Put the tray in the oven, over low heat, and when it starts to brown, take it out a little and pour over the syrup made of sugar, honey, juice and grated orange peel and water. put baclava cake return to the oven and leave it until all the syrup is absorbed.

Recipe of baklava It's simpler than you thought, isn't it?


Sift the flour on the board, make a hole in the middle, where the water in which the salt has dissolved is poured. Mix with a spoon until all the flour is incorporated, then knead by hand, gradually adding the oil until it becomes a thick and elastic dough.

Spread the dough into thin strudel sheets. Place a sheet in the pan, grease with oil, add two more sheets each greased with oil. Sprinkle with ground walnuts, mixed with breadcrumbs. Repeat the operation with another 6 sheets greased with oil, sprinkle with the remaining walnuts and breadcrumbs and finish with another 2-3 sheets greased with oil.

Leave the tray to cool for 30 minutes, then cut into rectangles with sides of 3/6 cm with a very sharp knife. Put the tray in the hot oven and bake for about 50 minutes. Do not open the oven door for the first 30 minutes, then reduce the heat to dry the baklava.

Boil the sugar with water and honey separately, add the peel and lemon juice and allow to cool slightly. Pour over the cake as soon as it is removed from the oven.
After the syrup is absorbed by the cake, it is served decorated with ground pistachios.


Sift the flour on the board, make a hole in the middle, where the water in which the salt has dissolved is poured. Mix with a spoon until all the flour is incorporated, then knead by hand, gradually adding the oil until it becomes a thick and elastic dough.

Spread the dough into thin strudel sheets. Place a sheet in the pan, grease with oil, add two more sheets each greased with oil. Sprinkle with ground walnuts, mixed with breadcrumbs. Repeat the operation with another 6 sheets greased with oil, sprinkle with the remaining walnuts and breadcrumbs and finish with another 2-3 sheets greased with oil.

Leave the tray to cool for 30 minutes, then cut into rectangles with sides of 3/6 cm with a very sharp knife. Put the tray in the hot oven and bake for about 50 minutes. Do not open the oven door for the first 30 minutes, then reduce the heat to dry the baklava.

Boil the sugar with water and honey separately, add the peel and lemon juice and allow to cool slightly. Pour over the cake as soon as it is removed from the oven.
After the syrup is absorbed by the cake, it is served decorated with ground pistachios.



Previous Article

Simple Guide to Roasting Root Vegetables

Next Article

Orange vinaigrette recipe