VRHUNSKI RECEPT ZA POSNU BAKLAVU

Jedinstvena poslastica koju svi obožavavaju, prava poslastičarska. U izvornoj pripremi pravi se od testa gde se kore razvlače tanko.  Prava domaća BAKLAVA . Pravi poznavaoci znaju da je najbolja sa maslacem ili uljem.  Baklava krije mnogo tajni u svojoj pripremi. Jedna od njih je i da se mora prelivati sirupom i do 3-4 puta. Baklava i sirup moraju biti različitih temperatura, a tajna je u tome da baklava mora biti hladna a sirup vruć. Kada se prelije ostavlja se da se ohladi i sirup koji nije upila ocediti i ponovo zagrejati i preliti baklavu.
Topla preporuka vaše Aurore…💖💖

POTREBNI SASTOJCI:

• 500 g tankih gotovih kora
• 125 g posnog putera ili margarina
• 50 ml ulja
• 350 g mlevenih oraha
Možete dodati po svom ukusu i mleveni keks, pistaće, suvo grožđe…
Peći na 180 °C (360 °F) 25 minuta
Za sirup je potrebno:
• 450 g šećera
• 700 ml vode
• 3-4 koluta limuna
Preliti vrućim sirupom hladnu baklavu!

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A unique delicacy that everyone adores . In the original preparation, it is made from dough where the crusts are stretched thinly. Real homemade BAKLAVA. True specialist know that it is best with butter or oil. Baklava hides many secrets in its preparation. One of them is that it must be poured with syrup up to 3-4 times. Baklava and syrup must be at different temperatures, and the secret is that the baklava must be cold and the syrup hot. When it is poured, it is left to cool and the syrup that has not been absorbed is drained and reheated and poured over the baklava.
A warm recommendation from your Aurora…💖💖

INGREDIENTS :

• 500 g of thin filo pastry
• 125 g of fasting butter or margarine
• 50 ml of oil
• 350 g of ground walnuts
You can also add ground biscuits, pistachios, raisins…
Bake at 180 °C (360 °F) for 25 minutes
For the syrup you need:
• 450 g of sugar
• 700 ml of water
• 3-4 slices of lemon
Pour the hot syrup over the cold baklava!

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