Baklava

Traditional Baklava, with 40 thin phyllo pastry sheets, with the fragrant and tasty stuffing of roasted walnuts and almonds. Butter gives an excellent aroma and the phyllo pastry sheets creaks the crust in every bite. The syrup is completely absorbed by the baked Baklava and fine semolina swells and gives it volume.
For that baklava, I can write more, particularly praise…
Yours!

Merry Christmas!

work: 1h:00′

time: 8h:30′

difficult:

Ingredients (24 pieces) 1kg (2.2 lbs) thin phyllo pastry sheets 400g (14.1 oz) roasted and crushed walnuts 300g (10.6 oz) roasted and crushed almonds 80g (2.8 oz) fine semolina 200g (7.1 oz) fresh butter 200g (7.1 oz) cow butter 1 tbsp cinnamon 1 tsp ground cloves 100g (3.5 oz) sugar 24 whole cloves	Roast the walnuts and almonds and leave them to cool. Crush them into small crumbs, not dust. Melt the butter without making it very hot. In a large bowl, add the crushed nuts, semolina, cinnamon and clove powder. Mix well.	In the workbench open the filo pack and with trail the pan (30×40 cm), that you will use, cut around the filo. Do not throw away the leftovers. You will use them in the intermediate layers of baklava.
In a buttered baking dish place 5 from the filo buttered. On top place the 6th filo which you butter and sprinkle with a little sugar.	On top you place the 7th filo, without buttering it and sprinkle with 6-7 tablespoons of the filling. It will be the filling of the base and add more than in the intermediate layers.	From now continue alternating with a filo buttered and sugared and a fillo without butter but sprinkled with 3-4 tablespoons of stuffing scattered until the last filo. In the intermediate layers utilize the cut filo strips. Keep aside five whole filo for the end.
At the end butter one by one 5 filo, that you reserved for finish, and their surface. Put the pan in the refrigerator for 30'.	Take the pan from the refrigerator and with a sharp knife scribe into triangles and shallow surface of baklava. Pin a carnation in the center. Bake in preheated oven at 170℃ (338℉, Gas:3.5) for 30 minutes, then lower the temperature to 150℃ (302℉, Gas:2.1) and bake for another 1h:30'.	Syrup 1kg (2.2 lbs) sugar 1kg (2.2 lbs) water 200g (7.1 oz) honey 1 cinnamon stick 2 tbsp lemon juice Prepare the syrup so that it has time to cool until baklava is cooked. Boil together all the ingredients for the syrup for 8'. Remove the baklava from the oven and pour with a ladle little by little the syrup. Allow the baklava to cool for five hours and serve.

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