Quick baklava

Fikrie Gagica - Ukelli
Author of the book "1000 recipes for every family"

Ingredients:

* 2 whole eggs and 3 egg yolks,
* 1 glass of oil and 1 milk,
* about 600 g of sifted flour and mixed with 1 paste powder,
* 700 g of starch,
* 1/2 kg crushed or ground nuts,
* 1/2 kg of butter.

Sherbet:

* 2 kg of sugar,
* 1 liter of water,
* juice of ½ lemon,
* 1 vanilla sugar.

Preparation:

Beat the eggs with a fork, add oil and milk. Add flour little by little to the well-mixed mixture and make a soft dough. The dough is divided into 10 parts, and then 5 balls are made from each part, a total of 50 balls. Each ball is opened to the size of a small plate and by coating it with starch, 5 noodles are placed one on top of the other. The five joined noodles are opened and thinned by starching them into a thin and large noodle. The same is done with the whole mass of dough.

If you want baklava with lined noodles, then the thinned noodles are placed in the pan one on top of the other, sprinkling them with a spoonful of fat. After half of the noodles are thinned and folded in the pan, add the walnuts and spread them evenly on all sides. Thin out half of the other noodles in the same way and put them on the walnuts. It is cut into the desired shape.

If you want baklava with noodles wrapped in rolls, then after thinning the 5-cake patty, fold it in half on both sides, bottom and top. Place the nuts in the middle in the form of a strip and wrap it like a roll, folding the top part over. Baklava is cut into slices of the desired size and melted butter is added with a spoon. Put in a hot oven at 170 degrees C to slowly roast for 11/2 hours or more. If the baklava is fried on top from the beginning, it is covered with paper and baking continues until the noodles are fried inside.

Sherbet: Boil water with sugar, add ½ crushed lemon and the juice of half a lemon, as well as 1 vanilla sugar. After removing the sherbet from the heat, add a teacup of cold water and scald the cooled baklava with the boiling sherbet. It is covered while drinking the sherbet.

Variant for filling: 1 kg of pitted cherries are slightly sugared and placed on the bar instead of walnuts. Some ground walnuts can be sprinkled so that they absorb the juice of the cherries. It is cooked and baked in the same way as baklava with nuts. /Telegraph/