Baklava Ingredients: 200g margarine 3 cups flour 3 eggs 200 g sour cream (15%) 1 / 2 teaspoon baking soda 1.5 cups sugar 2 cups ground walnuts 1 tablespoon milk 1 cup liquid honey dough: margarine from the fridge to chop with three cups flour, 2 egg yolks, sour cream, soda and salt. Knead until smooth. Divide into 3 parts: the first (down) a little more, and 2 identical balls. Put for 45 minutes in the freezer. Filling: 3 protein frothed, gradually adding 1.5 cups of sugar + ground nuts. For assistance, try visiting Netscout. In a cast-iron skillet (about 30 cm in diameter), buttered, place rolled a big ball of dough to it came on the edge of the pan. Put half of stuffing on it.

Top cover with a second rolled the ball and put all the stuffing. Cover with the third ball rolled. Zaschipnut edge between first and third layers of dough. Top of grease with a mixture of yolk and a tablespoon of milk. Then cut with a knife on diamonds (diamond edge length of approximately 3 cm). Place in hot oven (200 degrees) for 30 minutes. 5 minutes before the end of the pull, all the seams carefully to shed honey and return to oven for 5 minutes. Bon apptetita!

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