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Method-
Hazırlanışı
Mix the
flour and sail together well, then add the egg and sufficient lukewarm
water
to produce a dough which is soft but not sticky. Knead well until
smooth, cover with a
damp cloth and set aside for half an hour. Divide the
dough into 30 equal pieces and
form into balls. Using a long narrow
rolling pin and flouring with corn starch, roll out
each into a circle
40-50 cm in diameter (the baking trays used for baklava are large,
so you
will have to adjust the quantities for a smaller tray). Butter the tray
well and
lay the first pastry circle inside. As you complete each circle
of pastry, brush it well
with butter and lay one on top of the other in
the tray.
Sprinkle the ground pistachio nuts on top of the fifteenth layer, and
continue as
before. Cut the baklava into lozenge shapes in the tray. Heat
up the remaining
melted butter until really hot and pour over the top of
the baklava. Bake in a
pre-heated medium oven for half an hour or until
both top and bottom are golden
in colour. Remove from the oven and set aside to cool.
Meanwhile
prepare the syrup. Bring the water and sugar to the boil, then add the
lemon juice. Boil rapidly for a couple of minutes and remove from the
heat.
Pour the hot syrup over the baked baklava. When cooled serve plain or with
clotted
cream
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