Filo dough baklava

[Yulia]

Yulia, oh, I'm afraid it won't roll out so thinly. Although, on the other hand, pour syrup anyway, so nothing may turn out. Try it, I wonder what happens.

Now filo has appeared in many stores, made by the company "Talosto"!

in any hypermarket: Metro

Oh, thank you, we have the Metro! And in Lenta, Okay, is there?

In the okey it is definitely there. Two types, talosto = 100r, and the other seems to be-140

[Nikka]

Nikka, I bought a filo in Auchan today !!!
and you have Auchan in Cheboksary, I looked

Niiii, we don't have him (Ashan) It's just that often there is a website or information, or they collect, but in fact they don't ... I went to Spar, they also said about him that people in cities have, but no
So I'll get myself together and do it myself.

[Irina]

Irina, thanks for the recipe !!! It turns out to be VERY simple and easy to prepare
Thanks to you, my new epic has begun (I adore) - oriental sweets
This type of baklava is called - "Burmese baklava ", this is also made from the amazing Kataifi dough. I had no idea how easy it is to make it
I baked in a round shape. It is inconvenient to cut, the same does not work out of course
I watched a lot of videos and traditionally (or professionally) cut it before baking, right in the mold, and after baking, immediately pour it with HOT syrup and let it cool and brew.

I'll try to roll out a thin dough on a typewriter

Yulia, oh, I'm afraid it won't roll out so thinly. Although, on the other hand, pour syrup anyway, so nothing may turn out. Try it, I wonder what happens.

What can happen ... I bought filo for spring rolls and cooked, there was no sweet pastry, they ran out of , but I want to do that
I cooked it, it worked, but tough Not, it's certainly tasty, but ... tough It should "melt" in your mouth, and I had to chew mine Wrapped it only in one sheet, because the dough is different, it is thicker and of a different composition. I poured the syrup completely to cover the rolls, it was then absorbed and nothing remained.

In general, as always, as elsewhere, as with everything ... everyone does as they like, as conveniently and as they generally want I did for the first time with the "wrong" dough and with walnuts instead of hazelnuts It's just a coincidence

Lyrical digression: We have an Arabic store nearby (where I buy dough). So: my husband and I sometimes buy ready-made assorted baklava and the young Arab always advises us to take a certain company, justifying the manufacturer's generosity for syrup. Others allegedly save or huddle But I think it's like with sugar: who likes how

Ira, thanks again !!!
We love baklava very much and now I myself will periodically cook it

[Waist]

Waist, I am very happy! Highly! I myself did not expect that everything is so simple until I tried to do it.

I tried to fill it with hot syrup. If made according to this recipe, then it seemed to me very liquid when hot and somehow soggy for my taste. I know that they cut it before baking, but so far I have not done so to compare how it is better. I wouldn't cut it at all, but I would eat the whole "accordion" at once Just kidding

[Irina]

Irina, it seems to me, from the syrup, the fact is that the baklava drenched in hot syrup should cool and infuse, which does not fit into 2-3 hours. During the infusion, the syrup thickens, but we cook it for 10 minutes. It turns out kind of normal, more caramel than liquid. Or is it ... really a matter of taste. I looked, they fry in different ways, whoever likes it, but in the shops everything is exactly like in a pharmacy and the composition, and time, and technology ...
Conclusion (IMHO): for a quick feed - fill with cooled syrup.If you have time (day) - it can be hot

I watched the cutting - they do it with VERY sharp knives (of a special shape) and with sharp movements, so it doesn't even wrinkle

I would not cut at all, but would eat the whole "accordion" at once

And I would, only now they are soaked in syrup through the cuts, I baked in a round shape and cut ... how it was cut. So the long ones were not completely saturated

In all this I like the fact that you can still try a "bunch" of variations until you find the most-most for yourself

And many more times, THANK YOU !!! Who knows, maybe I would never have cooked it at all, but here is your recipe

Delicious!
I will repeat!
The only thing is, to reduce the calorie content, I'll try to dilute the butter with milk or cream and try to cut it raw.

And yet, I have about a quarter of the sheets left (and the oil ran out and a place in the form)
Where else can you attach them?
Yesterday I wrapped the cheese-sausage in them, but it's a pity to harass such a dough for trivial dishes.

[hawk]

hawk,
Twig, I like these Chuchelkin bags
https://Mcooker-enn.tomathouse.com/@option=com_smf&topic=180735.0.html

[hawk]

hawkI don't think diluting the butter with milk is a good idea. Not much of it goes there. By the way, I heard a new idea for myself that butter is less nutritious than olive oil.
The rest of the dough can be gently rolled, put back into the bag, tightly closed and sent to the freezer. Perfectly lies as much as necessary.

[Ikra]

Ikra, I left a pack of butter on a tray, the oil itself, 72%, pushed me to the idea of ​​dilution, at the end of the plate, at the end, just the liquid remained, smeared it on the last sausages, I did not find a difference with the first sausages)
Well, try is not torture, I'll try, accomplish your goal!
(I really don't promise that it will be soon)
I also added honey to the syrup!

[hawk]

hawk, I wonder how this portion will turn out?

Ira, thank you for the recipe. Not difficult, tasty, I will repeat

[taba]

taba, to your health! Did you? And there is no photo left, by chance

Oh, I got this filo ... I found it in the next town ...

Now I have the courage to bother with him ...

By the way, the label says "phillon" and then "phillon". With two L.

[Yulia Antipova]

Yulia Antipova, I don't know exactly how to do it right. They write this and that. Wiki has phyllo, many cookbooks have phyllo. For some reason my sense of the Russian language protests against the second letter "l". Although, maybe it's because I first came across the spelling with one, and I'm used to it.

For some reason my sense of the Russian language protests against the second letter "l".

but I have the opposite))) Some knowledge of foreign languages ​​is protesting))) I know that "Phillo - (Greek φύλλο, which comes from ancient Greek φύλλον [1] -" leaf ")" So he tries brain second "l" add

[Yulia Antipova]

Yulia Antipova, well, that's convincing. The Greeks were the first, so let it be phyllo

: rose: oh, I am ... that ... I, if anything, did not argue ... I just wanted to share ...

[Yulia Antipova]

Yulia Antipova, and I'm always glad to get to the bottom of the truth. True, I just did not think about the name. I met Philo more often, and that's what I write myself. But the Greeks convinced me.

oh ... baklava-baklava is baking in the oven ... I'm worried about how it will turn out ...

[Yulia Antipova]

Yulia Antipova, me now too! I'm waiting for the result!

I poured syrup ... I'm sitting ... waiting ...

By the way, it was baked well. I always worry when I bake in the oven, because my oven is over 20 years old. Therefore, the temperature sensor there shows the time, weather, fashion, anything you like, but not the temperature)))

[Yulia Antipova]

Yulia Antipova, sweet at night is harmful. You have to go to bed, and in the morning it will be just what you need.

Isn't it bad not to sleep and toss and turn all night?

[Yulia Antipova]

Yulia Antipova, tada ... you need to eat the ugliest piece right now, and go to Lyulu completely satisfied

Ira, caviar! Are you a sorceress?
Baklava is wonderful! Filo would sooner return to us!
Yes, and thanks to Yulia, if not for her, I would not have seen this beauty

Well ... Morning came and we tried it ...

What can I say? HUGE THANKS TO IRINA FOR THE RECIPE! Everything turned out very tasty, in spite of the fact that my crooked little hands ruined the baklava. In Turkey I tried it, so there is nothing to compare with.

I was busy not alone, we did everything together with my daughter Darisha. It was she who persuaded me to import with all this layered pleasure. Special thanks from her for the recipe with the video - she watched and repeated it step by step with me. She really liked the result, tonight we'll take you to pamper the grandmothers.

If I hadn't messed up, everything would have been even more tender, tastier and more saturated.

🔗

Yes, and thanks to Yulia, if not for her, I would not have seen this beauty

yes to me why ...

[Arka]

Arkamust come back! Let's dream!

Yulia Antipova, glad you liked it. And what did you screw up?

And what did you screw up?

Oh ... Well, first of all, I don't know how to set the temperature in the oven correctly, so it turned out that the bottom was baked, it turned out to be rude. Next time I'll take the shape lower and put it higher.

And secondly, I poured nuts as in the video, so I used only a third. It turned out to be few. Now you take a bite and asks to add more nuts directly into your mouth)))

Thirdly, when I poured syrup, they began to float. Well, I, looking that I had poured only half of the syrup, decided that I had messed up with proportions and did not pour further. Balda ... And in the morning it turned out that only half of the bottom was impregnated, and the top remained slightly crunchy. I mean, if I hadn't been showing off at a late hour and poured as expected, the baklava would have been soaked completely, as it should be. As an excuse, I can say that I was very tired, very upset and I cooked the syrup for the second time in my life, and soaked it for the first time.

Now I will do it all again, only everything is according to the recipe! I think it will turn out like in Turkey!

There is an idea, not to twirl the rolls, but simply lay them, and then cut them into squares. You just need to look for the proportions of sheets with oil to sheets with nuts.

[Yulia Antipova]

Yulia Antipova, so add some syrup, and sprinkle with ground nuts on top. It will lie down for half an hour, and soak, and there will be as many nuts as you want. In my picture, if you look closely, you can see: the remnants of the nuts I just sprinkled on top. Stuck and everything is fine

And this is an idea!

[Irina]

I made baklava, but I haven't tried it yet. First, I'll ask: my filo dough sheets were the size of the video - half a sheet. I wonder if there are 9 sheets in a recipe, then are there 18 halves? It turns out baked 9 rolls? Pralna? I got 8 rolls, then the butter ran out and laziness began, and the baking sheet ran out. So the syrup should be enough for me, by the way, it should cover the baklava ?! Not visible on the video ?!
Thanks for the recipe, Irina, I will try tomorrow, and ..... I threw nuts just before baking, but what? Nizzja?

We tried it and liked it! I added 1 teaspoon of citric acid tea, it seemed a bit too much to us, we don't like sourness in sweets. Next time I'll add half a spoon. I'll show you two pictures, I don't know which one is more correct ?! The first one was easily twisted, and the second was tighter.
it is more loosely twisted.
and this one is twisted tighter. Which one is correct?

[Loksa]

Loksa, both are good! To be honest, I didn't even notice much of a difference. It's flaky, you should still get something like this. So do it as you like. A teaspoon of citric acid - you're hot. I'm even afraid to imagine what kind of acid it turned out. There's also a spoonful of lemon juice! It is not the same. If you have no juice, then you had to dissolve the crystals on the tip of a knife in a spoon, without fanaticism. This is more necessary not even for the taste, but for the syrup to thicken properly.

[Waist]

Waist, tell me you did the dough on rolling dough? At the thinnest? What dough recipe did you use? They were wrapped in one layer with nuts and one layer with oil on top, did I understand correctly?

There is an idea, not to twirl the rolls, but just lay them, and then cut them into squares.

And fold the squares in half diagonally to make plump and very flaky triangles. My mother-in-law does this too, and she is a recognized expert in making baklava.

[Erhan]

Erhan, Wow! Let's master class! As I understand this baklava-baklava, there are a lot of different options. How many layers can there be in a square so that it folds beautifully?

[Irina]

IrinaWhat a master class is there, when I watch my mother-in-law make baklava, I understand that there is nothing for me to take, she rolls the dough right up to transparency. And even she doesn't want to do it at my house - the table is not the same, the rolling pin is not perfect. Here, after all, even special round tables are sold for rolling the dough.
And the squares, as far as I remember, have eight layers, that is, there are 16 of them in a triangle. But it has the thinnest layers. I cannot ask more precisely now, since I am in Rzhev.

[Erhan]

Erhan, Svetlana, please, when you can, ask about the sequence of layers. After all, I ate Turkish baklava,: a-kiss: not all layers need to be sprinkled with nuts) And ask, about the syrup - what proportions of honey? And I will not undertake to roll out - I'd rather buy ready-made dough.

Ikra, Irina, is it nothing that we flood-chat at your kitchen table?

[DJ]

DJYou don’t understand ... I bought ready-made dough for spring rolls, it is also sheet, but not for sweet pastries, but more serious. So I didn’t roll anything myself, but took one sheet (25cm x 25cm) and, like the author's, greased, sprinkled and folded. ONLY ONE, because the dough is thicker.
This is the dough I had



Today I bought Philo's dough just for baklava. The other day I will bake it.

I already wrote (I read and saw enough),
baklava rolls are called Burma baklava,
and the one that is in layers - Kuru baklava.

They taste almost the same. Specific additives: honey, coriander, rose or orange water

I, too, will not take up rolling. I watched the video, there are MEN in the special workshops, the transparency ... they show how the flag can be seen through the dough

When I watch my mother-in-law make baklava, I understand that there is nothing for me to take, she rolls the dough right up to transparency. And even she doesn't want to do it at my house - the table is not the same, the rolling pin is not perfect.

Here! Everything there is special for making baklava: tables, rolling pins, and baking dishes .........

[Erhan]

Specific additives: honey, coriander, rose or orange water

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

Erhan, Svetlana, if it's not difficult, write where to put the stress correctly?

[Yulia]

Yulia, the number of layers with nuts depends on the greed. As far as I remember now, the mother-in-law sprinkles each layer a little. I'm sure I can only ask in a couple of months

[Waist]

WaistThis is not quite how Kuru baklava differs from the usual one in that because of the slight difference in ingredients and thicker syrup, it can be stored longer. Kuru - Turkish dry.
Yulia, accent in which word? If kuru, then for the second y.

[Yulia]

Yulia, the number of layers with nuts depends on the greed.

Oh, well, exactly

Ikra, Ira, I'm here ...

I really liked these videos.

Such a thin dough is not greased, it is poured with butter on already rolled / folded blanks, and then with hot syrup what you baked.

WaistThis is not quite how Kuru baklava differs from the usual one in that because of the slight difference in ingredients and thicker syrup, it can be stored longer.

Thank you, Svetlana, we will know And thanks for the stress too

Svetlana, thank you! While I will do as it is done, and then again I will dock for you))) When you see your mother-in-law)))

[Ikra]

Ikra, sweet with sourness turned out. It is quite edible. And at the expense of lemon, I asked, the current did not answer, although I knew? what a lot

[Erhan]

I love it when they flood in my topics. Moreover, there is no flood, but share baklava recipes.
Erhan, how is it in Rzhev? Is it raining? Are there any mushrooms? There is almost a drought on Seliger, if Moscow is flooded, then, in my opinion, they have only had two rains since the end of May, and there was only one - today. Rzhev is just in the middle, how are you? Judging by the way mushrooms are sold along the road, you have the most mushroom places.