Baclava / Baklava

Nu imi aduc aminte exact cand am gustat prima data aceasta prajitura. Nu asta e important, ci faptul ca mi s-a parut extrem de dulce. Multa vreme am trait cu impresia ca toata lumea o face la fel.
De curand am vazut o reteta de baclava pe un site. Parea cu adevarat diferita fata de cea pe care o stiam eu. M-am inspirat un pic de acolo si am mai facut niste modificari – rezultatul? O prajitura absolut minunata, potrivit de dulce si cu multa nuca!
Ingrediente:
400 g foi de placinta (12 foi)
500 g nuci macinate
100 g unt topit
5 linguri de lapte

Ingrediente sirop:
10 g vanilie Bourbon
2 linguri de scortisoara pudra
5 linguri de miere
2 linguri de zahar brun
2 linguri de apa de flori de portocal
sucul de la 1/2 lamaie
200 ml de apa
I do not remember exactly when I first tasted this cake. That’s not so important, but the fact that it seemed very sweet. I thought everyone bakes this cake the same.
Recently I saw a recipe for baklava on a site. It looked really different from the one I knew. I was inspired a little by that recipe and I made some changes – the result? An absolutely wonderful cake, moderately sweet and with plenty of nuts!
Ingredients:
400 g phyllo dough (12 sheets)
500 g grounded walnuts
100 g melted butter
5 tablespoons milk
Ingredients for syrup :
10 g Bourbon vanilla
2 tablespoons of cinnamon powder
5 tablespoons honey
2 tablespoons brown sugar
2 tablespoons orange flower water
juice from half of lemon
200 ml of water
Se desfac foile de coca. Intr-o tava de dimensiune potrivita in care am pus in prealabil hartie de copt se pune prima foaie.
Separate the phyllo dough sheets. In an appropriately-sized tray in which I put baking paper I put the first sheet of phyllo dough.

Foaia se unge cu ajutorul unei pensule de silicon inmuiate in unt topit. Apoi se aseaza urmatoarea foaie si se repeta operatia si tot asa. Eu am pus trei foi. Dupa ce am asezat-o pe fiecare dintre acestea le-am uns cu unt.
The sheet will be greased with a silicon brush dipped in melted butter. Then I placed the next sheet and I repeated the operation and so on. I put three sheets. After I placed it on each of these sheets I greased it with butter.

Am adaugat apoi o parte din nuca macinata. Eu nu am pus zahar in nuca. Daca va place mai dulce puteti sa puneti si zahar.
Am facut in asa fel incat sa am 4 straturi a cate 3 foi de coca si 3 straturi de nuca. Asa ca am pus cate o treime din cantitatea totala – adica aprox. 165 g.

I then I added some grounded nuts. I did not put sugar in grounded nuts. If you like it sweeter, you can add some sugar.

I calculated the ingredients in order to obtain 4 layers of 3 sheets of dough and 3 layers of grounded nuts. So I put one third of the total – that is approx. 165 g.

Dupa ce am asezat ultimele foi le-am uns cu unt topit si cele 5 linguri de lapte. In final se taie sub forma de romburi cu ajutorul unui cutit bine ascutit.

Apoi am pus tava in cuptorul preincalzit. Baclavaua se coace timp de 45-50 de minute, la foc mic (pana cand foile devin aurii).

After we I the last sheets I greased them with melted butter and the 5 tablespoons of milk. In the end I cut the cake with a sharp knife in rhomb shaped pieces.

Then I put the tray in the preheated oven. Baklava will be baked in 45-50 minutes at low heat (until the sheets will become golden).

Intre timp pregatim siropul. Intr-o craticioara se pune apa. Cand incepe sa fiarba adaugam toate ingredientele in afara de apa de flori de portocal si miere. Acestea se vor adauga decat atunci cand siropul este caldut (aprox. 40 de grade).
Meanwhile, we’ll prepare the syrup. Put the water in a pan. When it starts to boil add all ingredients except for orange blossom water and honey. These will be added only when the syrup is warm (approx. 40 degrees).

Siropul se toarna peste prajitura proaspat scoasa din cuptor. Se lasa sa se raceasca dupa care se acopera si se da la rece pana a doua zi. Asteptarea este grea iar pofticiosii vor fi nerabdatori dar sa stiti ca se merita!
The syrup is poured over the fresh baked baklava. Allow it to cool off then cover it and put it in a cold place until the next day. The wait is hard and some of you will be eager to taste it but it worth!