Recipe Baklava – Greek sweets
300 g of the oil
300 g sour cream
a pinch of salt
1 sachet baking powder and vanilla sugar
454 g peeled almonds sludge is peeled walnuts, or a combination of both finely chopped
1 tablespoon ground cinnamon
2 egg yolks lubrication
1 tablespoon fresh lemon juice
a strip of lemon peel
Flour mixed with baking powder and vanilla sugar, add the softened butter to the flour and mix to a state arms crumbs. In this mass to make a hole and put it in the eggs and sour cream. Knead a soft elastic dough. Wrap in plastic wrap and put into the refrigerator for 30 minutes.
Preheat the oven. Mix the nuts with the sugar and cinnamon. Place 8 dough sheets to the bottom of the pan. Lubricate each sheet with melted butter. Then, each leaf sprinkled with a generous amount of the nut mixture and cover with a sheet of dough with oil up. Repeat this process until there is a little bit of nut mixture. Place the remaining dough on top and brush with butter.
Cut the baklava into small diamond-shaped pieces with a sharp knife. Put a pot of water on the bottom shelf of the oven and put baklava over water and bake for 2 hours until golden brown. Make sure the pan is always water. Although baking is baklava can be prepared syrup, which it will then watered. Add remaining sugar, lemon zest and lemon juice in a saucepan with water. Bring to a boil and then simmer on low heat composition for 15 minutes. Add honey and cook another 5 minutes. Remove the lemon zest and let cool. When the baklava is cooked, let it cool and pour the syrup on top.
This is a dish that can be made in advance and frozen then thawed and served it at the table, pre-pour syrup.