baklava

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Whole kitchen in its sweet proposal for the November is inviting us to prepare a classic of Persian cuisine, baklava.


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Ufffff, today if I have come to the sweet proposal by the hair! every day saying that I had to do the baklava and in the end I left it for the last time. Good, but here is this sweet that I prepared for the first time. My recipe is a mixture of baklavas that I have seen in my Arabic cookbooks and I have chosen walnuts because this year the walnuts in the garden have behaved but very well.

I hope you like my proposal !!
Kisses!



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Baklava

300 gr. puff pastry dough
300 gr. of nuts
375 gr.de sugar
1 teaspoon of cardamom seeds
1 teaspoon of ground cinnamon
50 grs. of butter
1 tablespoon of rose water

We crush the nuts with 150 grs. of sugar, cardamom seeds and cinnamon. We reserve.
We put a saucepan on the fire with 225 gr. of sugar and let it boil, we toss the lemon juice and 1 tablespoon of rose water. Let boil 5 minutes more over medium heat.
We spread the puff pastry and cut it into two equal rectangles.
We spread a rectangular mold and with the help of the roller we put one half of puff pastry in the bottom. the mixture of nuts over the puff pastry, spreading it well.
Put the other layer of puff pastry on top and press lightly with your fingers, especially at the ends so that it sticks to the filling.
Melt the butter and paint the layer from the top of the puff pastry.
With the tip of a knife we ​​draw lines diagonally, forming rhombuses to later cut the cake.
We put in the oven preheated to 180º and let cook for 25 minutes. after this time we covered it with a vegetable paper, we raised the oven to 210º and we left 10 minutes more.
We let cool and cut by the lines that we have drawn.


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baklava