Filo dough baklava

[Oksana]

Oksana, missed about the lemon! Sorry.

I also want to tell you. If someone will do in a round shape, then it is better to start laying the "accordions" from the outer circle to the center. I laid out a full circle, then another, and so on until the end. In this case, the "accordions" practically do not open. When everything was filled in, there was a place in the center and it was neither here nor there, you would have to cut a piece from a whole sheet. Then I just tweaked and laid out everything in a spiral from the center. straightening a little what you have already covered
I watched the video and thought: "What are they doing together ???" Then I realized that if you start from the center, someone has to hold it all the time so that the dough doesn't straighten out.

I ... bought a stick in the system of materials with a cross section of 9 mm. My husband only has a cross section of 12 mm, which is thick. You can also adjust the knitting needle if you find a suitable one. I didn't find one. Or was I greedy

Clarification:

A stick with a circumference of 9 mm and a section / diameter of approximately 5 mm.

God Irochka what a cool recipe !!!
After all, I looked at Philo's dough in Auchan ... I thought about taking everything or not taking it ...

[Waist]

Waist, it's great that you tried this method. We must take it into service!

Kokoschka, will you still, take it. It's interesting, there's a lot you can do with it.
I still want to make a "crumpled" pie with fruit, but I forget to buy with these mushrooms)))) We go to the shops after mushrooms, I'm crazy already, because in my head only what to do with mushrooms.

[Ikra]

Ikra, but we don't know how we moved places and are sitting without mushrooms ...
Ira and what kind of crumpled fruit pie?

[Irina]

Irina, we have been in Rzhev since July 2, the first rain was the day before yesterday, yesterday and today it was pouring during the day. There were definitely a lot of mushrooms here before, they collected buckets from their grandmother in the village, they took only white and aspen mushrooms. And now I don't even know, there is nothing to ride and no one with. And there is nothing to compare with, we have the most mushroom places, or there is still "the most".
And a little more about baklava: my mother-in-law does not grease the layers with oil, but pours boiling butter on the baklava just removed from the oven. Moreover, the oil is heated over low heat for a long time so that there is no water left in it, which can soften the layers.

my mother-in-law does not grease the layers with oil, but pours boiling butter on the baklava just removed from the oven.

That is, it bakes dry? Filled with oil, and when syrup?

[Kokoschka]

Kokoschka, I forgot, where do you live?

Crumpled pie - it was a recipe on a pack of dough that I threw away Something like this: oiled baking paper is put in a round shape (the edges of the paper should stick out so that the pie can be easily removed), 1 layer is laid out somehow, in folds dough, which is smeared with a brush with melted butter. In the same way, creasing with beautiful folds, another sheet is laid, smeared, and the third in the same manner. The main thing is to arrange also the sides, except for the folds. Layers should be laid, crossing them so that the corners stick out evenly.
Fresh peaches (you can eat apricots, nectarines, etc., what kind of fruit to eat) are cut into small pieces, scattered into the folds of the top layer, lightly sprinkled with sugar and the whole structure is put in the oven. As the dough turns brown, you can take it out, take it out gently on a platter (preferably in 4 hands) and when it gets cold, enjoy it with tea.
The picture was beautiful. I just don't know if I remembered exactly everything, I have to buy the same dough again and make it.

[Yulia]

Yulia, from ghee, it is as if instantly fried on top. And then the syrup. Only I have forgotten something, after a complete cooling it is watered, or even on a warm baklava.

I tried this syrup somehow warm and pour it over a warm one - it got completely soaked in "rags".Probably, the mother-in-law has syrup in some thicker proportions. Or she just knows how to do it the way it should)))) Right there, as in everything, skill and experience is needed.

Kokoschka, I forgot, where do you live?

We are in Krasnoznamensk, it is next to Galitsino.
Interestingly Irochka, can Philo's dough be stored in the freezer?

[Kokoschka]

Kokoschka, not only possible, but also necessary, and it is stored there for a long time. The main thing is to wrap it up properly, and send it back. I defrost and freeze three times.
Lil, you live in the epicenter of mushrooms. And you don't need to know anything: go in any direction along the local road and see where the "drunks" stand. ("Drunk" - this is my little son called the cars at the side of the road, they say, the guys got drunk and ran into the forest :)) Where they stand, there are mushroom spots. Get up nearby, where there is an entrance to the forest, and forward. We walk in Zvenigorod, you can go this way, or you can go to Mozhaisk.

[Yulia]

And in Turkey I fell in love with Kuru Baklava with pomegranate syrup. It was the most delicious taste for me.

True? I have a syrup like this next week and I'll try
Yulia, thank you!

So Narsharab can adapt to this business!

You will laugh at me now, but I have been to Turkey 8 times and ... I have never normally eaten baklava. She took a bite, probably a couple of times and gave up trying ... She seems insanely and sugary sweet to me. In fact, I feel only the taste of pure sweetness (sugar) and nothing else. Is this bad baklava? Shouldn't it be? I don't even like jams with classic sugar content. Is this a sentence? I am not inspired by baklava?)))
All I look at her, I look, I have Filo in stock and I can't get myself together))).

[Natus]

Natus, so you do, bake, and try to pour your favorite syrup And you can name it as your heart desires And come tell
When I eat this sweet sweets, I will switch to your recipe

[Scarecrow]

Scarecrow, let’s try, I will also be happy to wait until I get to the Clan there is time to work out the tactics and strategy for cooking Baklava!

[Scarecrow]

Scarecrow, Natasha, then you will definitely like mine and Limonka without pretense. I have to eat the non-root baklava, but there was a thought to pour dandelion honey-jam. It turns out that you can fill it with any syrup. I still have dough and nuts left - I need a new "correct" oven.

[Loksa]

Loksa, Oksanochka, do you have your recipe?

Lilechka, my recipe? Is it about the lemon? So I dumped a teaspoon of citric acid into the syrup without a slide, it's a lot, it turned out sour. I won't say: not tasty, simple, not cloying. I like it. And the recipe, no, I just repeated Irina, um, with a deviation.

[Loksa]

Loksa, it is clear Gusarovka, I myself am passionate how sweet and sour I love! The main thing now is to buy the dough

[Scarecrow]

Scarecrow, something to laugh? ))))) I also don't like a lot of things, how all people eat. If suddenly you figure out how to do it with something else, I’ll be glad to do it, because reducing sugar is never harmful.
Good idea about narsharab! And authentic. Let's try, the recipe will only benefit from this.

Good idea about narsharab!

Will it be sweet or not?

Girls, I have been filo in the freezer for two or three years now, do you think anything will work out? Or not to steam and throw it away?

[celfh]

celfh, mammoths lay in the permafrost more, and, they say, when the dogs found them, the meat was gnawed with pleasure. Look - if there are no signs of mold, that quickly baked - if not baklava, then pies with mushrooms))))

[celfh]

celfh, Tatyana, I also have one "record holder" hiding in the refrigerator (though not phyllo). Everything worked out with a bang!

mammoths lay more in the permafrost,

[Ikra]

Ikra, I narsharab even so love to make a sip!
I think it will go in Baklava, only the dough left to buy!

[Kokoschka]

Kokoschka, why not take a sip? When there is a pure pomegranate. I climbed into the refrigerator now, but ... no narsharab !!!! I forgot that I had eaten some time ago.Now the concern is where to buy a good ...

[Ikra]

mammoths lay in the permafrost more, and, they say, when the dogs found them, they gnawed the meat with pleasure

Ikra, persuaded)))

[celfh]

celfh,

Now I care where to buy a good

Irin, we took it to METRO. I didn’t work before, there’s nothing to compare with, but there are options.
we took this one, liked it

[Ikra]

Ikra, take it in Ashan, I always take it there, purely Azerbaijani
She told her friends who lived in Baku that she was theirs!
I wanted to insert a photo why it doesn't work ...

Here he is

🔗

[eye]

eye, Kokoschka, Thank you! My, old narsharab, was without sugar and without any other additives. Here he was ... more than Tanyoma phyllo I looked in the internet, I didn't even find such a picture, apparently, they don't do it anymore. Okay, let's look. It cannot be that there is nothing in Moscow)))))

[Ikra]

Ikraif you find it. photo in the studio!

And in Turkey I fell in love with Kuru Baklava with pomegranate syrup. It was the most delicious taste for me.

So Narsharab can adapt to this business!

Good idea about narsharab! And authentic. Let's try, the recipe will only benefit from this.

A-A-A-A-A-A-A !!!! Envy me all !!! Yesterday in my village in Lenta I grabbed one of the last two bottles of Narsharab from Kinto! And poured baklava ...
hmmm ... This is something with something !!! I strongly advise everyone !!!
🔗

[Yulia Antipova]

Yulia Antipova, I already envy)))) I poured it with undiluted sauce?
If only she showed.

Did you pour it straight with undiluted sauce?
If only she showed.

No, it couldn't be undiluted ... The toad poked me with a check in my nose, and there it says 250 re for this little bottle. Mixed with simple syrup. There is no camera, but don't understand from the phone that, forgive me, it turns out ...

[Yulia Antipova]

Yulia Antipovaand I sit and want to try no urine ...
Julia and in what ratio did you pour 1: 1 or a smaller norsharab?

[Yulia Antipova]

Yulia Antipova, give it from the phone!
What a deal! By the way, cameras are not so bad in modern phones. So don't be lazy

Oops ... Now slippers will fly at me ... Devuli, dear, I went to the kitchen to take pictures, but NO GLASSES !!! Not a piece! Everything is gobbled up! Only the sauce remained in the mold, so they (the husband and daughter) covered it with a lid and a bag ...
Mlyn, well, now I'll go again 30 km for the dough. It will be necessary to take more packs with such and such a speed of consumption !!!

Julia and in what ratio did you pour 1: 1 or a smaller norsharab?

Narsharab is less ... Somewhere 2: 1 ... And I think next time I will increase the lemon juice, it turns out very harmoniously lemon-pomegranate-honey

[Yulia Antipova]

Yulia AntipovaAnd nevertheless, I strongly recommend that you write in more detail about the dilution with Narsharaba-Eto Hto vapche syrup?

I strongly recommend that you write in more detail about diluting with Narsharaba-Eto Hto vapche syrup?

I'll tell you! I bought this one:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424486.0
The syrup was cooked according to the recipe in the same thread: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424486.0 in proportion:
water 200 ml,
sugar 300 ml,
lemon juice - 1 tablespoon.
When the syrup boiled and cooled down, I dissolved about 2 tablespoons in it with a large mountain of honey (I have it solid). I did not boil it on purpose so that at least something useful would be preserved. Then she added about 100 ml of narsharab. And she poured ready-made baklava according to the recipe.

My conclusions - insanely tasty, but wildly sweet and too much syrup is obtained on my new form (10 sausages fit there).
Next time I will reduce the usual syrup, leave the same amount of pomegranate, and be sure to add lemon juice before pouring another 3-4 spoons - I want to add sourness. And I will definitely not turn it as tightly as before. This time I made sausages with different densities, and I realized that all the tsimes is in the voids - the syrup flows there better!

[Yulia Antipova]

Yulia Antipova, well, you were lucky that yours ate everything))) Otmazatsya on the photo.
In general, I am very glad that the recipe went to people

[Yulia Antipova]

Yulia Antipova, Julia, so honey is the same sugar, only specific, that's why it turned out quite sweet (it was not sweet anyway) Try to replace some of the sugar with honey next time

And I made syrup with pomegranate, I just replaced the lemon juice with a table of pomegranate syrup and it turned out I am delicious, but my husband did not like it.
My pomegranate syrup is sour, but what does your taste like?

This time I did it with a normal filo for sweet pastries, so gentle
I tried how they do in the videos: I poured a third of the portion hot with hot syrup (I saw enough) I did not like it, it became sour

The next time I have an order from my husband: to make with honey, with maple syrup and I want to repeat myself with pomegranate syrup. My husband said: "WITHOUT LEMON"

The diameter of the molds is 11.5 cm, the height is 2.5 cm.

I also found experimental dishes at home, otherwise I didn't know what I bought for
It just turns out 3 harmonicas in one. And you can pour different syrup.
This time I cut the pieces already in shape, but not yet baked, with a small sharp knife: each accordion into 4 parts.

In general, I am very glad that the recipe went to people

Oooooh, even as I went, in a big step
Thank you, Ira! It's simple and delicious!

[Waist]

Waist, this is a cool idea to divide into small forms and fill in different lines, it will quickly become clear which tastes better.

[Lily]

it will become clear faster which tastes better.

LilyYou are right, it's very convenient Lately, I often do this with new dishes.

In my family, it's also about finding out who likes what. Although there are only three of us, each has its own taste: I love sweet and sour, my husband is very sweet, and my daughter ... my daughter loves CHOCOLATE

[Waist]

Waist, so I love sweet and sour.
A little off topic ... the other day there was an experience to bake a sweet and sour cake, stuffed with sorrel, alas to all of us it seemed strange, and then I already thought that I should have baked small pies with different fillings, and I fiddled up a whole baking sheet now we barely eat ..
And she gave her eldest son to work with her ...

Try replacing some of the sugar with honey next time.

Well, yes, I also think I overdid it)))

[Waist]

Waist, it is clever to do so in babies.
Kokoschkawhat did you not like sorrel? And why? Poured sugar and starch? A little nuts on top? I really liked it. Only the sorrel sat down strongly, and the pie ...... it was like baklava - all in syrup. I had a biscuit.

[Loksa]

Loksa, I did everything right and the syrup came out, but changed .... Not mine .... I feel the taste of sorrel and that's it. And I love sorrel to have an egg, sour cream, that is, if you bake it, it’s not sweet!