Copenhagen baklava - this is how this baklava was named
Hard to read in a notebook - the recipe faded, but here I did my best, this is because of Quicky,
Preparation steps
- Divide the crust into three equal parts.
- We beat the fillings one by one.
- Place the first part of the crust on the already greased baking tray, which we sprinkled one by one with melted margarine. When we have ordered this, choose which filling you will first pour over the first part of the crust, then put the second part of the crust that is also sprinkled with margarine, each crust separately and pour the second filling, and finally the third part of the crust also sprinkled with margarine. This means that we use this 1/2 of melted margarine on all three parts of the crust.
- When we have ordered it so, with a very sharp thin knife we carefully cut the baklava into the shapes you want. When we cut, pour 1/4 of the oil and it goes into the oven, which we have previously heated. It bakes a little at a lower temperature, or the same as when you bake cakes - everyone knows how to bake their oven.
- While it is baking, prepare the sherbet that has already cooled while the baklava is baking and pour it over.
Serving
For the fillings, we know how: When eggs and sugar are well made, we add flour, semolina and pastries, as well as other fillings, by adding only nuts, pastries and cocoa. I don't cook too thick sherbet, so that it doesn't look like we say "Sad". There will be a surprise for you, this is very nice for the eye. I can only wish you a good tasting now if you haven't made it.
