Filo dough baklava

[Kokoschka]

Kokoschka, and reminded me of a strawberry. I laid it raw, but they said I had to scald it. : mail1: well, everyone has different tastes.
I bought apricot kernels today, I want baklava.

[Loksa]

Loksa, I also lived raw.
And I have already bought nuts for baklava! Everything except Philo's test!
How could I not freeze him, I thought ...

[Waist]

Waist, thanks for the photo! And in general, girls, thank you all for being here

Girls, I have good news!
Maybe someone already knows ...
In general, yesterday in the Ob, my husband bought me such a stick - we mean a rolling pin!


Issue price 28 rubles, diameter 10 mm, length 1 meter, I think it is necessary to shorten a little.
My husband said a little polish and it will be super, though I think it is necessary to shorten it slightly.
Not yet decided how much!

P.S. Yes, and I brought some dough!
Girls who know how long the Turkish rolling pin is?

[Kokoschka]

Kokoschka, Congratulations! What we need for happiness

[julia_bb]

julia_bb, yeah .....

Diameter, 1cm? Is this a rolling pin? Maybe a pointer for a blackboard? Lily, how are you going to skate, I would like to skate
for baklava I took two sticks, it turned out that they were shorter than the required length. There were all of them.

Girls who know how long the Turkish rolling pin is?

I don’t know which Turkish one. And what will you do with it, roll the dough or twirl the rolls / accordions?
I sawed off mine, having estimated it to the width of the dough sheets, so that it was convenient for me to roll the sheets and saw off. Yes, sanded with emery cloth for smoothness and beauty!

PS: AAaaaaaaa My stick (for rolling into rolls) has a diameter of only 5 mm, not 9. They write a circle there, but something about the diameter jammed me SOOOOOORIIII, whom I confused
I'll fix it in another message.

Girls, I bought it to wind the dough and roll!
And I can hardly skate for her.
This is not a rolling pin, but simply a stick bought in the construction department.
You have to wind up Philo's dough for something ..........

[Kokoschka]

Kokoschka, the wand is excellent. But it seems to me that the aunt's video was thinner. I used a Chinese chopstick, it's thinner than yours. But I don’t know, the girls over there write that loose rolls are better - they absorb more delicious syrup. I think we need to try different things.

loose rolls are better - they absorb more tasty syrup.

I wouldn't make such a big hole ... IMHO ... looseness and holes in the center will give a slightly different result, it seems to me ...

By the way, I did it in layers as I wanted. Complete failure. The bottom and top were burnt, and the middle remained unbaked. I had to bother with parts. Then I overdid it with lemon juice - it turned out sour. I will redo. And I need to know for sure, lay the skoka empty layers, and skoka with nuts ... The little hands are crooked, they grow out of ... I should strictly follow the recipe ...

If I do, I'll do it on it and on a Chinese stick, and compare .......

[Ikra]

Ikra, Irochka with a well-deserved victory, I'm going to do it soon!

[Ikra]

Ikra, already two months soon, as I admire your recipe. Actually, I don't like sweets, honestly, but I keep coming back to this baklava. Apparently, I will have to do it, especially since my men will not mind.
I want to ask you. What is your mold size? I do not have any rectangular shape, I am going to buy, so I would immediately buy the right size. Is it ceramic or is it metal?
I was also trying to cook red currant jelly, but it didn't want to gel, it remained syrup. So I'm thinking of using this syrup for baklava. I have a proportion per kilogram of juice - a kilogram of sugar. Probably, it will be necessary to add more sugar to thicken, what do you think?

[SvetaI]

SvetaI, and in a round can be stacked.
Recently I made baklava and sprinkled nuts very generously, I didn't really like it. Too many nuts and not tasty! So everything is perfectly matched in the recipe: the first leaf with nuts, the second without !!! Thanks again!

Again, I'm with baklava. This time from the test of our manufacturer Filo, I did not like it - the quality of the sheets is worse and the sheets themselves are less. Considering that imported dough is 40 rubles more expensive, and baklava comes out twice as much, it is better to buy imported. Ours will be naughty everywhere. I watered it with strawberry syrup deliciously: I liked the oriental sweetness with a strawberry aroma.

[Loksa]

Loksa, a beautiful contraption turned out! Strawberry syrup is a thought. What manufacturer did the test have? I bought Vkusvillovskoe from us, I didn't like it at all.

Girls, what does our packaging look like and how is it imported?
I have this

I took Talosto. One edge has dried, and the second has softened after defrosting. But this is incorrect storage, maybe a flaw in the packaging. The most uninteresting is the small number of leaves.

[Lily]

Lily, I took such a package for the first time. And talosto in a foil-roll.

Girls, I ask for advice.
We now sell filo dough in rolls (produced by Morozko). But when defrosting, part of the dough (not sickly, in the middle) remained stuck together (I put it for defrosting according to the instructions). That is, I did not succeed in realizing my dream ... Can you tell me: why so, what to do (are the manufacturers or the seller to blame?), Is it worth taking this particular dough there (in general, it was not drawn anywhere else), otherwise you want baklava ...

[Kokoschka]

I have this

Kokoschka, Lily, and we sell the same. The first tutu was great and the second, no matter how much I defrost, it was still sticky in the center. I had to tear ...

[Yulia Antipova]

Yulia Antipova, I took it before, did the achma, everything came out great.

[Kokoschka]

Kokoschka, Lily, and we sell the same. The first pack was great, and the second, no matter how much I defrost it, it was still sticky in the center. I had to tear ...

Yulechka means the dough is the one that was defrosted once. I saw the picture myself. The woman at the checkout, when checking out, changed her mind about taking the dough and just put it on the counter. It will return to the refrigerator later. And whoever buys it later will be a surprise.

[Tumanchik]

Tumanchik, Irish, I am also sure that this is precisely because of improper transportation or storage. The quality of the dough itself is excellent. I didn't hold another in my hands, but you feel it right away)))

[Kokoschka]

Kokoschka, I also do from this, I like it!

I had to tear it apart ..

Don't tear it apart. If such a problem arises, then you need to carefully cut this middle, sticky strip through and through, through the entire thickness of the folded dough, and ... well, think of where it is better to adapt it)))) I think, into a bucket. And you will have just 2 halves of a sheet, a little narrower than a standard sheet. It doesn't matter if something breaks in the process. We wind 2 layers, so wrap one layer with another so that there are no special holes on top. Nothing wrong. When the dough remains, and you freeze it a couple of times back and forth, then often some scraps remain. I just put them somehow, one on top of the other, grease them with oil occasionally and wrap everything that I want to wrap. Of course, an exhibition pie does not always turn out, but it does not affect the taste.
There is even such a recipe (in my opinion, even in this package of dough, like Lily's), where layers are deliberately crumpled and torn, overlapping each other, greasing with butter, then fresh chopped fruits with sugar are placed on top and make a beautiful pie out of it.

No, Ira, this trick would not have worked there, because it stuck together in different places. But I tore the layers together and then wrap it anyway. It turned out well, just dreary)))

No, Ira, this trick would not have worked there, because it stuck together in different places. But I tore the layers together and then wrap it anyway.

Here and I also stuck together in several places. So I wrapped it messily on potatoes. mashed potatoes. My people praised it, but I don’t want to mess around anymore.

My daughter and I separated each sheet and only then smeared and sprinkled, etc. The dough was not very good. Sometimes, when spreading warm oil, it sticks together for some reason. And it is not convenient to wind it, it will break, then it is better to separate each leaf. I decided to separate first. It turned out faster. Made with apricot pits - it is too fragrant, then sugar or maple syrup is better. It turns out tasty. You don't need a lot of walnuts - they can taste bitter.

You don't need a lot of walnuts - they can taste bitter.

If the nuts are bitter initially, then they will be bitter, any. This should be tried before starting.

I'm talking about the taste, it is a little tart in a walnut, and if there is a lot of it, then it pulls the taste onto itself. Old nuts are bitter, I know, I wrote a little about something else. Ideally, peel them off, but .... unrealistic. The husk of the walnut gives this flavor.

Caviar, what a clever thing that you put my favorite fingers out of filo and got a well-deserved reward
It's cool with you, they produce and serve with hazelnuts, and here with cashews or pistachios: nyam: but it's still delicious
At my half-friend's mother, for her birthday she used to make Fingers from puff pastry, and the filling was rose petal jam, it was something !!! Here and this dough, if you pour either pink syrup or filling, then generally a bomb! Eh, stirred up my soul, I'll go and buy some sweets for myself

I'm with baklava, this time I used the whole pack of dough, a few leaves are spoiled, well, that's how it happened, and syrup from jam Gulbesheker! My family loved this dessert so much ....... I'm starting to freak out!

[Loksa]

Loksa, Oksanochka, where do you take the petals!

[Loksa]

LoksaHow great, thank you for what you are doing and for making your family happy!

[Lily]

Lily, now I do not take it, although I still have a climbing rose in bloom. I boiled strawberries and added syrup there, and my petals dangled for a long time, I thought: throw it out right away or mix something up with them. Karoch I dried them, it turned out a strange mass of sweet petals, completely edible. Yesterday I threw a couple of petal buns into the water and warmed them up in a micron, filtered, added sugar and a veil, I am pink syrup!

[Ikra]

Ikra, Irina, I also promote it to the masses. My daughter came, I say: mom will teach you, she liked the process and baklava. She and her friend threw the link to the recipe. Lost twirl
I twisted these last leaves one by one. Maybe a week is enough ...

[Loksa]

Loksa, Hurrah! I love when children are busy)))) "Skillful hands" circle.

[Ikra]

Ikra, Ira, I finally made it!
We liked it very much! So exquisite, just real oriental sweetness!
I saw about this kind of baklava in Izbenka, about 10 pieces of 375 rubles ...
I have already prepared nuts, I will do more!

[Kokoschka]

Kokoschka, Lilechka, what a beauty you've got!
I am very glad that you liked it.

[Irina]

Irina, thank you very much ! Very tasty baklava turned out to be real! And I really liked to do it, quickly and easily! Thanks again !

[galchonok]

galchonok, very beautiful picture! I'm glad I liked the recipe

I bought the filo dough out of greed a few days ago. I didn’t know where I was going to attach it, and then someone suddenly picked up this recipe. Sign!)))

[Scarecrow]

Scarecrow, spin it soon

[Irina]

Irina, at the end, this wonderful dough was brought to our village. It turned out very tasty, fast and not expensive! Thank you for the yummy, I will repeat it unambiguously!

[Nikusya]

Nikusya, Hurrah! I am very glad that you have this dough. What handsome ruddy ones you have come out, just thin cakes of dough ... M-mm!

Added Wednesday 23 March 2016 10:53 PM

[Irina]

Irina, thanks for the praise. Then I confess (just don't hit hard), I made a 50/50 syrup with apple juice.

[Nikusya]

Nikusya, it's good that I confessed!
Ilona, ​​since this is the case, tell me though, is it good with the juice? Although, I suspect it's good

[Ikra]

Ikra, Ir, yeah, I liked it, I like sweet and sour and I also don’t like the smell of syrup, it’s a bag of it. Oh, I almost forgot !! The juice was freshly squeezed !!

[Ilona]

Ilona, well, just a delight! You are a needlewoman! I am glad that the recipe came in handy and liked it.