Thanks a lot to your guidelines & clarification. I’m certain they’re be of terrific assistance to readers experiencing the identical difficulty.
Natasha, years back I watched a pastry chef butter the sheets with a small spray bottle , I've finished it like that ever due to the fact . It is very quickly and the sheets don’t rip whatsoever .Modest drinking water spray bottles or spray oil bottles can be obtained anyplace .Love your recipes , thanks ! Reply
Area the now shredded pastry in a substantial bowl and pour most of the melted butter in, leaving some guiding.
I are employing a Excellent Housekeeping and Lebanese cookbook recipe for creating Baklava For a long time plus your recipe corrects many of the issues I've had And that i might be creating a batch employing it incredibly quickly. What I'll do otherwise is making the highest and base 10 sheets and only applying 5 amongst levels. Also, I were Placing a lot of filling in Every single layer and making use of an excessive amount syrup which tends to make them much too soggy.
I often use convection when baking and Sure you are doing decrease the temperature by 25 degrees. My baklava generally turns out Superb. I just love this recipe! Reply
Commonly, I might grind a handful of pistachios and scatter them all over the top, but when the color is the fact that lively, how could I protect it up?
Hi , i`ve been earning baklava for more than 40 a long time and sold it commercially 1 year . be sure your syrup is cooked suitable and never way too thin – also be sure the syrup will not be A great deal outside of space temp.when poured When the syrup is too hot or far too watery – it might switch the phillo into a thing like moist bathroom paper. a lot of syrup can make it soggy particularly when the syrup will not be very proper.
I think that retains real generally during the Levant international locations…in Egypt we use this dough for all types of kunafa. It’s essentially the only real only kunafa We all know hahahaaa! I’ve been having difficulties to create knefe naameh (the 1 you’re referring to) for therefore extended, but we don’t have that semolina farket knefe dough below in Egypt & every one of the recipes I’ve tried using to date to recreate the dough in the home has actually been a huge disappointment. Gotta keep trying I suppose.
Wow! Thanks for this thoughtful and incredible comments! I’m so satisfied you enjoyed our recipe! Reply
So style your cheese so you be the choose of exactly how much sugar has to be included. I exploit pre-shredded mozzarella, not mainly because its the best choice, but alternatively due to the fact its one of the most easily accessible wherever I Stay. It is a bit salty, so 3 tablespoons is perfect to balance it out.
Feel free so as to add nearly 800 grams of mozzarella for an extra tacky kunafa. If working with fresh new buffalo mozzarella, make sure to squeeze out just as much extra humidity as is possible in advance of filling in to the kunafa.
Seems to be an excellent recipe. Hope it’ll be the identical flavor and sweetness as as soon as i purchased Baklava from Farhat Sweets Baklava and it was so surreal that my mouths nonetheless waters.
Hi Natasha-My initial try out at generating baklava And that i did ground the pecans truly actually fantastic and it turned out ideal. My partner Cherished IT! Now he can appreciate baklava w/o anxieties and his relatives way too (all of them have it) due to the fact I'm most undoubtedly bringing it for Christmas. Thanks for that recipe. Reply
I’m terribly sorry for my late reply, as Ramadan continues to be so super active and I was having a challenging time maintaining with every thing.