Baklava is a traditional Arabic dessert that is widespread in the Euro-Asian region. It is made from ground and baked thin crust with nuts and sugar syrup. There are a number of ways to prepare it, from the products to the way they are served and served, but each approach produces a delicious result. We will offer you an easy idea for Baklava (Arabic - البقلاوة) from hand-made bark. Of course, you can also work with finished chisels. Match the quantities to the baking form and taste preferences.

Necessary products:

Delicious homemade baklava

For the bark:

4 cups of flour
1 glass of warm fresh milk
1 packet baler
100 g melted butter
1 egg

For syrup:

5 glasses of sugar
3,5 glasses of water
juice on half a lemon

For stuffing:

About 400 grams of nuts and / or other nuts
Vanilla and / or cinnamon to taste

For the preparation:

About 500 gr. Wheat starch
150 g. Melted hot oil

Method of preparation:

Knead a soft dough that is allowed to rest for 15-20 minutes. Then divide into three equal parts and cut each part into small walnut-sized pieces that you shape with your hands. Divide the three groups of dough balls and roll them into the starch. Using a starch, roll out the cakes. Grease the baking tray and begin rolling out the pastry slices into thin crusts, gently stacking each other with a melted butter. When arranging the first group, sprinkle with half of the broken nuts. Delicious taste is obtained if the first row of nuts is pistachio. Roll out and arrange the second group of pasta pieces, sprinkle with the other nuts and cover with the remaining peels after you roll them out. Cut into desired shapes. Lubricate with oil between each layer and pour over the remaining dessert with the rest. Bake until golden brown in a preheated 180-190 ° C oven. Remove the baklava from the oven and allow to cool. Prepare the sugar syrup and pour over. Cold syrup is poured with warm syrup or vice versa. Serve after 4-5 hours minimum and can be sprinkled with nuts before serving.