Baklava is a popular dessert made of layered pastry with nuts and syrup, widely spread in the cuisines of the peoples of the Middle East, the Balkans, and the Mediterranean. Among Muslims, it is traditionally served during the spring holiday of Nowruz. The first mention of the sweet is dated back to the 15th century when it was prepared in Istanbul at the court of Ottoman sultans in the Topkapi Palace. Sultan Fatih liked the invention of the chef so much that he ordered to immortalize its recipe. Greeks improved baklawa by inventing the thinnest layered pastry for it.
Baklava or baklawa is also part of the culinary world of Sumeru region from the Genshin Impact game. Here’s a simplified version of this dish. Why simplified? We use ready-made layered pastry. You can alsp cook another delicious sweet tulumba from this game.
- Ready-made Phyllo dough – 800 g.
- Egg yolk – 1 pc.
- Melted butter – 100 g Honey – 250 g
- Sugar – 100 g .
- Powdered sugar – 1 tbsp.
- Ground cinnamon – 1 tsp.
- Peeled walnuts – 2 cups
How to cook baklava inspired by Genshin Impact
Step 1. Chop the walnuts and mix them with powdered sugar and cinnamon.
Step 2. On a floured table, roll out the pastry very thinly and cut it into pieces the size of the baking dish for the baklava.
Step 3. Place 2 layers of the pastry, greased with butter, on top of each other in a buttered dish. Apply a thin layer of the filling, cover with another layer of pastry, and apply the filling again.
Step 4. Continue layering the pastry and filling until all the ingredients are used up. The top layer should be pastry.
Step 5. Grease it with the egg yolk. Preheat the oven to 180°C. Make future cuts on the surface of the baklava (usually it is cut into small diamonds after cooking) and bake for 40-45 minutes until golden brown.
Step 6. Meanwhile, prepare the syrup. Boil 0.3 cups of water, dissolve sugar in it and boil for 5 minutes. Add honey and cook, stirring, for another 8 minutes. Remove the baklava from the oven and let it cool slightly. Cut it into pieces along the marked cuts. Pour the honey mixture over it and leave it at room temperature for 7-8 hours so that the baklawa is well soaked.
Cooking tips for making baklava dessert
- Use quality ingredients, including fresh nuts and high-quality butter.
- Thaw the phyllo dough properly before using it. It’s essential to follow the thawing instructions on the package and keep the dough covered with a damp cloth to prevent it from drying out.
- Use clarified butter instead of regular butter, as it has a higher smoke point and won’t burn as easily.
- Layer the phyllo dough and nut filling carefully, making sure to brush each layer with butter to keep them from drying out.
- Use a sharp knife to cut the baklava into pieces before baking. It will be much easier to cut the pastry while it is still warm.
- After baking, allow the baklawa to cool before adding the syrup. Pouring hot syrup onto hot Baklava can cause the pastry to become soggy.
- Let the Baklava sit for a few hours or overnight before serving. This will allow the flavors to meld and the syrup to fully soak into the pastry.
- Store baklawa in an airtight container at room temperature for up to a week or in the freezer for up to three months. Thaw frozen baklawa in the refrigerator overnight before serving.
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