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Ruthy Lachman Paul
By Ruthy Lachman Paul

Baklava Flaky - RuthE

Amounts correct for a 10-inch round pan or a 12*8-inch rectangular pan. DO NOT USE SPRINGFORM OR THE BUTTER WILL LEAK Made it for 2023 NEW YEAR
Updated at: Wed, 16 Aug 2023 20:33:59 GMT

Nutrition balance score

Unbalanced

Nutrition per serving

Calories286.6 kcal (14%)
Total Fat20.7 g (30%)
Carbs23.4 g (9%)
Sugars11.2 g (12%)
Protein4 g (8%)
Sodium102.9 mg (5%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet

Instructions

Clarifying Butter

Step 1
Place your butter in a small pot and melt it completely over medium-high heat
Step 2
Once melted, turn the heat down to medium-low and stir the pot occasionally.
Step 3
When the melted butter foams up, remove the foam and continue heating.
Step 4
Once the foaming slows down, turn the heat up to medium-high and bring the butter to a boil.
Once the foaming slows down, turn the heat up to medium-high and bring the butter to a boil.
Step 5
When the milk and fat completely separate keep an eye on the size of the particles.
Step 6
The samna is done when the particles sink to the bottom of a spoon or ladle, and the fat floats to the top.
Step 7
Allow it to cook for 10 minutes.
Step 8
Let this cool completely and pour slowly the top into a glass container. DO NOT pour the bottom milk solids.
Let this cool completely and pour slowly the top into a glass container. DO NOT pour the bottom milk solids.

Syrup - Sharbat

Step 9
Add all the ingredients to a small pot over medium-high heat and bring to a boil.
Add all the ingredients to a small pot over medium-high heat and bring to a boil.
Step 10
Once the sugar has dissolved turn the heat to low and let simmer for 20 minutes. DO NOT STIRRING

Nuts

Step 11
We're not toasting these nuts we put each nut of your choice and finely ground on your food processor about 20-25 pulses each. until they are nice and even fairly fine and not powdery.
We're not toasting these nuts we put each nut of your choice and finely ground on your food processor about 20-25 pulses each. until they are nice and even fairly fine and not powdery.
Step 12
on the ball, bland evenly the nut. take 2 Tbsp out for garnish.
Step 13
add to the nut 2 Tbsp granulated sugar and mix it well. Dived all into 3 even batches.

Assembly

Step 14
We want to keep this nice and moist. We don't want it to dry out. Cover it with Plastic warp and put a damp towel over it.
We want to keep this nice and moist. We don't want it to dry out. Cover it with Plastic warp and put a damp towel over it.
Step 15
Cut the pastry into circles to fit in the pan
Cut the pastry into circles to fit in the pan
Step 16
Use a pastry brush to paint the base and walls with the clarified butter brush on your pan bottom and side.
Step 17
Add your first sheet, press out any air bubbles, and brush with more butter, until completely coated. repeat until you have added 8 layers.
Step 18
Add your first batch of nuts onto the pastry in an even layer, then top with the first sheet, and brush with butter until you added 8 more layers.
Step 19
REPEATED step 18 again.
Step 20
Use a serrated knife to cut this into even squares or diamonds (I use a box cutter we called it a Japanese knife).
Step 21
Pour over the rest of the clarified butter on the line of the cutting, then tilt the tray to distribute it.
Step 22
With a brush little on each squared or diamond add sone garnish nut.
With a brush little on each squared or diamond add sone garnish nut.
Step 23
Bake at 300 F for 90 mins. About halfway through baking rotate the pan. until is golden.
Step 24
Drizzle the syrup right out of the oven into these fissures "scoring" Not where the garnish is. You will hear that sizzle.
Step 25
Cool it and caver after cool serve the best day after.

Notes

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Crispy
Delicious
Fresh
Special occasion
Sweet
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