Sarajevo baklava
Baklava is a dessert for which every house has its own secret. And while the world and the ages, every grandmother / grandmother will have a recipe that is passed down from generation to generation. There is something there for sure, because even though as a little girl I just watched my grandmother arrange noodles by noodles and make agda, you are left with that, so for several years now I have been making tirit myself, and I still have the correct measurements for agda. What I can promise you is that baklava is really not hard to make at all, in fact it is a secret in baking at an adequate temperature, patience and good agda. And it has it all in this recipe.
Preparation steps
- We make tirit. Knead the ingredients in a bowl and then place part by part in the multipractice. We need to get crumbs (like bread crumbs). Arrange them on a baking sheet and leave to dry overnight.
- We are preparing baklava. Place the baklava crusts on the table and place the baking tray on them so that you can cut the noodles into the required shape with a knife around the baking tray. Coat the pan with melted butter, put the first crust and coat it with butter. Let's repeat the procedure with 4 more crusts. Put half of the prepared tirite on the fifth crust. Then repeat the process with the bark. After 5 crusts coated with butter, put a layer of ground and chopped walnuts. Repeat the process with the bark, then put another layer of thyrite. Repeat the process with the peel and put a layer with walnuts. Last time we repeat the process with the crusts (we put 7 crusts so we can remove them if some crack at the top). Coat the last crust generously with butter and cut out the baklava. Baklava can be cut classically or in the shape of a flake (as in the photo). The procedure for such cutting is as follows: make a vertical cut in half of the pan, then a horizontal cut - so that we get quarters. Cut each quarter in half vertically. We cut each of the quarters in parallel twice with the first cut and twice with the second cut.
- Bake the baklava at 160 ° C for about 90 minutes. In the meantime, prepare the agda. Put sugar and water to boil for about 60 minutes. After 45 minutes, add cinnamon as desired and the juice of half a lemon. It is important that the agda is lukewarm when we water the baklava with it.
Serving
Let me know what the family says!
