Ingredients
Hazelnut walnut baklava
Jufka filo pastry
(15 sheets x 30 g, 36×52 cm)
butter, melted
walnuts, coarsely chopped
hazelnut granules (3 mm), roasted
syrup for baklava
Syrup for baklava
sugar
water
lemon juice
Production
Preparation
Mix the walnuts and roasted hazelnut granules thoroughly.
Melt the butter and have it ready.
Keep the filo pastry covered with a slightly damp cloth during handling to prevent it from drying out.
Preparing and sprinkling the dough sheets
Brush a sheet of filo pastry (36×52 cm, approx. 30 g) thinly with melted butter. Sprinkle evenly with approx. 25 g nut mixture.
Shaping the dough roll
Place a rolling pin (approx. Ø 3 cm) along the short edge of the sheet and loosely roll the sheet around it. For stability, brush half a filo sheet with butter and wrap it around the roll as well. Gently press both ends of the rolled sheet together so that even folds form. Adjust the length of the roll to fit the baking mold.
Carefully slide the roll off the rolling pin and place in a buttered aluminum mold (approx. 9×25×3 cm). Brush the roll with butter.
Baking
Bake at 190°C for approx. 20 minutes until golden brown.
Baclava syrup
Combine the sugar, water, and lemon juice in a saucepan and bring to a boil. Let it boil briefly, then remove from the heat and allow it to cool completely.
Pouring the syrup
Pour the cold syrup evenly over the hot pastry immediately after baking. Allow the baklava to cool completely.
The sweetness can be adjusted by changing the amount of syrup. The surface remains crisp while the bottom is lightly moistened.
Evaluation