How to Prepare Appetizing Baklava with Lemon Syrup

Baklava with Lemon Syrup. Pour the cold lemon sauce over hot baklava. Mikkel Vang Flaky, sticky, and sweet, this delectable baklava from baker. Baklava can be covered with plastic wrap and stored at room.

Baklava with Lemon Syrup I can sweep past the window of patisseries without having to fight an urge to pop in. All Reviews for Baklava With Lemon-Honey Syrup. Baklava With Lemon-Honey Syrup. this link is to an external site that may or may not meet accessibility guidelines. You can have Baklava with Lemon Syrup using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Baklava with Lemon Syrup

  1. It's 1 cup of Almonds crushed.
  2. You need 1 cup of Walnuts crushed.
  3. It's 1 tablespoon of Cinnamon powder.
  4. It's 250 gram of Butter melted.
  5. You need 700 grams of Baklava dough sheets.
  6. Prepare of Syrup.
  7. It's 2/5 cups of Sugar.
  8. You need 2 cups of water.
  9. Prepare 1 of Lemon Peel.

This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. Also, don't skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets. The lemon helps to cut through the sweetness but I'm not going to pretend that this is anything other than very indulgent.

Baklava with Lemon Syrup step by step

  1. Start off by making the syrup, so that this has cooled off by the time the pastry is done. In a sauce pan add the Sugar, Water, Lemon Peel let this boil at medium heat. You will know when the syrup is ready by doing this test, take a knife and just pour two drops of the syrup to the tip of the knife tip it over, if the syrup rolls off slowly then its ready. :).
  2. While the syrup is boiling, melt the butter and set aside. Separate the dough sheets into two halves, then take a baking pan and brush the pan with the butter and start adding in a dough sheet, one at a time...and brush each sheet with butter. Add and brush very simple to do. When you have finished the first half of the dough sheets, add in the mixture. Take all the excess dough sheets and cover the mixture, butter the sheets and continue adding the rest of the dough sheets and butter..
  3. If you have left over butter spread it over the top of the Baklava and brush thoroughly. With a sharp knife start cutting into the pie and cut small pieces diagonally, but keep in mind not to cut all the way down, cut just so that you have made small pieces. Bake until golden brown at 180 degrees. Once your Baklava has been baked, pour on the cold syrup and let it sit until the syrup has been absorbed. :) Kali Orexi!.

Best served with tea or coffee. When the baklava are ready and piping hot, place the tray on a work surface and pour the syrup over them, making sure it penetrates every bit of. These baklava rolls are a unique take on the beloved traditional. I first stumbled upon the idea in Michael Solmonov's cookbook Zahav, and was instantly inspired! The gist: crispy fillo (phyllo) rolls, stuffed with a decadent, spiced cashew mixture, then sweetened with cinnamon lemon syrup.