Orange or lemon escapes.
The most delicious there is/Nimrod Saunders, stylist and cook: Orli Plai Bornstein
The tastiest Mediterranean cake ever.
The grandmothers used to prepare it with simple oil, but in my opinion it is much tastier with olive oil.
It is recommended to season the syrup with citrus - orange or lemon - to enrich the aromas and taste.
Afraid to work with phyllo dough?
Nothing.
It's like working with simple sheets of paper.
You will find out how easy it is and stop chasing after quality baklava in all kinds of Shabbat trips.
Just don't forget to thaw the frozen filo sheets according to the instructions.
Materials for a 20*30 cm template
A packet of fresh or thawed phyllo leaves
1 cup of mild olive oil
For the filling:
200 grams of chopped walnuts
200 grams of crushed pecans
200 grams (1 cup) of sugar
1 teaspoon of cinnamon
For the syrup:
200 grams (1 cup) of sugar
1 bag of vanilla sugar
240 ml (1 cup) of water
Juice and ribbon from lemon or orange peel
Instructions:
1.
Heat the oven to 180 degrees.
2.
Prepare the filling: mix the two types of nuts, sugar and cinnamon in a bowl.
Save a little for decoration.
3.
Cut the phyllo leaves so that you get 28 leaves the size of the mold.
4.
Brush 10 leaves with olive oil and place them one on top of the other in a greased pan.
Sprinkle half of the nut filling.
Place another 6 leaves brushed with olive oil and the rest of the nuts on them, and finish with 10 leaves.
Cut into rhombuses, place a whole leaf on top and bake for 25 minutes until golden.
5.
In the meantime, prepare syrup: bring sugar, vanilla sugar, water, juice and orange peel to a boil.
Cook for another 3-4 minutes until thickened and turn off the heat.
6.
Pour the hot syrup over the hot cake.
cooling
Orli Plai-Bronstein, in collaboration with olive tree oil
More on the same topic:
Baklava
Homemade baklava
Olive tree oil