Lebanon Nights Baklava is a distinctive dessert recipe from Lebanese cuisine. It is prepared in an easy way from fried baklava dough sheets and a layer of pistachios. Lebanon Nights are very tasty and delicious.
Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Ingredients Lebanon Nights Baklava
- Baklava layer:
- 12 sheets of baklava dough
- 4 tablespoons of melted butter
- Pistachio layer:
- 1 cup chopped pistachios
- 3 tablespoons:
- syrup or syrup
- 1 tablespoon blossom water
- Lebanon Nights layer:
- 3 cups of liquid milk
- ¾ cup coarse semolina
- ½ cup of sugar
- ¼ cup of dry milk
- 1 tablespoon:
- blossom water or ground mastic
- For the face:
- 1 packet of 250 grams of cream
- 2 envelopes of powdered cream
- 1 teaspoon:
- vanilla - blossom water
- For decoration:
- 2 tablespoons:
- Mohammadi roses or rose jam - pistachios
How to prepare Lebanon Nights Baklava
- Prepare a tray with a high edge. Spread the first layer of dough chips, brush with melted butter, then spread the second layer over it, brush it with butter, and repeat the process until the entire quantity is finished. Remove the excess edge of the sheet with 2 peels and place in the oven at 180 degrees Celsius for 12 minutes to turn red. Next, mix the pistachios with the syrup and flower water in a bowl and spread them out on a tray.
- For the Layali Lebanese layer, mix liquid milk and powder in a bowl over medium-high heat, add coarse semolina, sugar, floral water or mastic and stir for 10 minutes until the texture thickens. Pour over the pistachios in the shell and refrigerate for 60 minutes until chilled and the milk is curdled. Meanwhile, put the cream in a bowl, add the cream powder, vanilla, and floral water and beat well with an electric mixer for 6 minutes until thick consistency. Pour a third of the volume into the bowl above the milk layer and empty the rest into a pastry bag to decorate the face and sprinkle with pistachios and roses.
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