Турецкая Пахлава (Turkish Baklava)

Мастер пахлавы - Рамазан Демир (Baklava Ustası - Ramazan Demir)
Для теста фило:
Яица = 3-4 шт.
Соль = 10 г
Мука пшеничная = 1 кг
Вода = достаточное кол-во

Для начинки:
Измельчённый грецкий орех, фундук, миндаль или фисташки = 300-400 г

Для смазки/пропитки теста:
Масло сливочное растопленное = 500-700 г

Для сиропа:
Сахар-песок = 1,2 кг
Вода = 800 мл

Выпекать пахлаву при 180-200°C в течение 40-45 мин. Готовую пахлаву в горячем виде пропитать сиропом и охладить. Пахлаву можно подать с мороженым или кремом.

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Baklava
Ingredients
- Flour: 1 Kg.
- Eggs: 3 Pieces
- Salt: 10 gr.
- Water: Sufficiently

Ingredients : (In to)
- Butter: 700 gr.
- Walnut, Peanut, Hazelnut : 700 gr.

Ingredients : (On to)
- Butter: 700 gr.

Recipe
1.Mix the components and knead dough until get a homogenic structure.Then cover the dough with a wet cloth and rest it for 5-10 minutes.Seperate the kneaded dough into small lump of doughs and enlarge them in round shape with the help of a rolling pin.Inset farina between each lump and superpose them.Cover with a wet cloth and put them in rest for another 10 minutes again.After the rest,enlarge them widely and properly with a dough roller(use farina meanwhile).Set 10 sub-doughs and 12 upperside doughs( in widely enlarged form) on a tray(4 kilos total).Oil the sub-surface of the main tray and put 2 of the sub-doughs and cut their harrow.Divide each of the other 8 sub-doughs into 6 equal parts and spread them on the tray properly.
2. When this laying is over,put walnut,peanut and hazelnut in it. After this laying period now take 10 of upperside doughs and lay them on sub-doughs on the main tray(effusing parts of the doughs should be cut off).After cutting,set 10 doughs aside folded.Divide effused and cut doughs into 6 equal parts and lay them on the laid doughs.Inset the other 10 doughs well enough.
3. Make this laying one by one and oil the each dough.Lay the last teo doughs on the tray and oil the last surface.Fold all the doughs together after lay them properly.Then slice them with a knife.
Note: Do the slicing in two periods.After the first slice,oil doughs again.Then do two more slicings and oil them with mild oil.After two slicings,doughs become ready to be baked.Baking should be made at 180 C degrees and it lasts for 40-45 minutes.

The recipe of juice(sherbet):Compose and boild 2 kilos of sugar plus 1 litres of water and half lemon.When its stiffness thickens,turn down the heat and pour the juice on baklava without a moment's delay.

Видео Турецкая Пахлава (Turkish Baklava) канала rusl40