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Bosanski Baklava sa Orasima
Bosnian Walnut Baklava
A rich, sweet pastry made of layers of filo dough filled with chopped walnuts and sweetened with a fragrant syrup. This Bosnian version of baklava is a beloved dessert, often prepared for special occasions and holidays, characterized by its crispiness and nutty sweetness.
đ§ Ingredienser
- 1 package (approx. 450g) Filo dough sheets(thawed according to package directions)
- 400 g Walnuts(finely chopped)
- 250 g Unsalted butter(melted)
- 500 g Sugar(for syrup)
- 300 ml Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
- 1 tsp Cinnamon(optional, for filling)
- 0.5 tsp Ground cloves(optional, for filling)
đšâđł Instruktioner
- 1
Preheat oven to 180°C (350°F). Grease a 9x13 inch baking pan.
- 2
In a bowl, combine the finely chopped walnuts with cinnamon and ground cloves, if using. Mix well.
- 3
Carefully unroll the filo dough. Keep the sheets covered with a damp cloth to prevent them from drying out.
- 4
Place one sheet of filo dough in the prepared pan. Brush generously with melted butter. Repeat this process with about 8-10 sheets of filo, buttering each layer.
- 5
Spread half of the walnut mixture evenly over the buttered filo layers.
- 6
Layer another 8-10 sheets of filo dough on top of the walnuts, buttering each layer as before.
- 7
Spread the remaining walnut mixture over the second set of filo layers.
- 8
Finish by layering the remaining filo sheets on top, buttering each one meticulously. Ensure the top layer is well-buttered for a golden crust.
- 9
Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan. This is best done before baking.
- 10
Bake for 35-40 minutes, or until the top is golden brown and crisp.
- 11
While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Let it cool slightly.
- 12
As soon as the baklava comes out of the oven, immediately pour the warm syrup evenly over the hot pastry. You should hear a satisfying sizzle. Allow the baklava to cool completely, preferably for several hours or overnight, to absorb the syrup.
đĄ Proffstips
- âWork quickly with filo dough and keep it covered to prevent it from drying out and becoming brittle.
- âBe generous with the butter; it's key to achieving crispy layers.
- âCutting the baklava before baking ensures clean cuts and allows the syrup to penetrate.
- âThe syrup should be warm when poured over hot baklava, or cool when poured over cooled baklava for a crisper result. The traditional method is hot baklava with warm syrup.
- âAllowing the baklava to rest and absorb the syrup is crucial for the best texture and flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a teaspoon of rosewater to the syrup for a floral note.
- Use a mix of walnuts and almonds for the filling.
- For a richer syrup, add a tablespoon of honey.