Last night a friend came and she stayed at our home. We haven't seen each other for a long time. So we had some chit chats, some rum with coca-cola, and when my boys went to sleep the Girls' night started.
Every time when we see each other we make something strange. This time since it was cold outside we decided to make something for the heart - a sweet thing, named in my country as Turkish baklava (here we also have similar named Greek baklava).
I knew that there will be something tonight so I had the products.
What we used:
- 500 gr sugar
- 400 gr thin rolled crusts (I bought them from the shop)
- 200 gr ground walnuts
- 2 spoons cinnamon
For the sauce:
- 1 kg sugar
- 1 L water
- 250 gr butter
The recipe I know from my mom, so I followed her leads, where I had written them in my recipe book.
The first thing that must e made is to be mixed the filling: cinnamon, sugar, and ground walnuts in a bowl.
You take 2 layers of the crusts and I spread on them 3 spoons of filling. Then 2 layers and again filling. This continues till the filling finish.
When the filling finishes there must be 2 layers clear on the top. After this comes the fun part. The baklava must be cut. There are a couple of ways how to be done this. I chose the fastest way.
Then I added the baklava in preheated oven at 170C and baked it for around 40 mins till it looks like this.
Meanwhile, I prepared the sauce. The interesting part is that we make "2 times cooking" this baklava.
The sauce is easy - a simple sugar syrup - 1 kg sugar 1 L water and one vanilla. It must be boiling since the sauce get a little bit thicker than water.
Yeah, the image is still at the beginning of making the sauce. It must look clear like water.
I put the butter in a pot and preheated it. Then I poured it on the just taken out from the oven baklava, and this is the second cooking like once baked and after that fried with hot butter.
After the butter is poured I pour the sugar syrup. Then it must be covered. I put some baking paper on it and put a towel. In the morning it was ready.
The best part of the baklava is that it is not needed to be put in the fridge and can "survive" in room temperatures over 2 weeks. But how it will survive so much time when you just love it!
So yummy!!!
