Baklava with Orange topping Lena

Dec 21, 2024

Baklava with Orange topping Lena

Baklava is a traditional Turkish dessert, and I always make it before Christmas. This time I wanted to make it a little differently than usual, and believe me, it is very juicy and delicious! It usually comes with nuts and a syrup topping and a little lemon. However, I wanted something a little different for me this time. Baklava have a different sour-sweet taste with the addition of raisins and ground walnuts. Baklava is very delicious and juicy, and I believe, you will like this one more. This dessert is for those who like a combination of sour and sweet. I believe you will enjoy every bite because baklavas are really fantastic! Follow recipe.

Ingredients: cup measure 200 ml, simple, total time: 60 minutes

Filling:

Syrup:

Preparation:

Prepare all the ingredients as described above.
Grind the walnuts in a super chopper or machine and set aside.
Soak the raisins in lukewarm water and leave to stand for 15 minutes.
Wash the oranges well under warm water, you can also put them in a deep bowl with 1 tsp of baking soda and water and let them sit for 30 minutes.
Grate 1 orange and squeeze the juice from the rest of 3 nectarines, filter it and set aside.
Now prepare the rest.

First prepare syrup:

Place sugar, water, orange juice, and orange slices in a small saucepan. Cook on slightly moderate heat for about 10 minutes after boiling. Leave a syrup to cool.

Make Filling:

First mix the eggs, sugar, vanilla sugar then add all the other ingredients except raisins and walnuts.
The mixture must be compact and more liquid.
Walnuts and raisins will go later for sprinkle.

Processing:

Lightly oil the baking dish 33 x 43 cm, with higher edge, arrange the first crust.
You can cut the crusts according to the dimensions of the container in which you will bake. I bypassed that step because I didn't have time.
At the end of layering, you will definitely cover with the rest of the mixture, and with a knife you will twist the crusts towards the bottom, so that they will definitely come into their own.
Fill each crust with 3-4 spoon mixture for baklava, and each second crust sprinkle plus with ground walnuts and raisins.
Repeat the process until you use up the material.
Leave 2 crusts empty.
Once you have placed the penultimate crust, cut it into equal cubes.
Pour the remaining filling evenly over the cut cubes and stir the bowl a little so that the filling gets into all the crusts. Form the crusts with the help of a knife. Then cover it with the last crust. Don't cut it, but brush it with a little oil.
The back cover crust must be empty.
Bake the baklava at 180 °C for about 25–30 minutes.
When the baklava is ready, remove the back crust, with help of knife, because it helps to prevent the baklava from burning during baking.
Cut the baklava into cubes as needed, pour syrup over hot baklava.
Let it cool completely at room temperature or in a cool place, it can also be on the terrace, cover with cellophane.
Baklava should stand for 24 hours before serving.

Buon appetito!

NOTE:

In my opinion, this recipe with oranges is even better than the classic recipe, it is juicier and softer and the taste is perfect!
Baklava is wonderfully soft and juicy and just right, not too sweet!
Keep the baklava covered in the refrigerator or in a cool place.
When serving the baklava, take it out 30 minutes before serving.