Ingredients for the dough:
100 gr whole grain flour
100 gr oatmeal
150 ml of water
1/2 tbsp. l vegetable oil
1/8 tsp salt
Ingredients for the filling:
70 gr prunes
70 gr dried apricots
70 gr raisins
90 gr walnuts (almonds, hazelnuts, pistachios)
Cinnamon to taste
Ingredients for Syrup:
200 grams of Jerusalem artichoke syrup or maple syrup (honey is best!)
50 ml of water
2 tbsp. l lemon juice
Soak dried fruits in boiling water. Drain the water. Wash nuts and chop together with dried fruit into medium slices. Add ground cinnamon.
Knead the dough with flour, water, vegetable oil and salt. The dough should be pliable and tender.
Leave the dough for 15 minutes, covering with a towel.
Divide the dough into 8 equal parts. Roll out the first layer of dough with a diameter slightly larger than the diameter of the baking dish. Put on the dough part of the filling. Roll out the second layer of dough, cover them with the filling. Put the second layer of filling on the second layer of dough. Repeat until you have the last layer of dough left. Roll out the last layer and put on the last layer of the filling. Stick up the ends, grease with oil (for example, coconut).
Bake the resulting multilayer cakes in an oven preheated to 180 ° C for 25 minutes.
Make syrup. Mix honey or Jerusalem artichoke syrup with water and lemon juice.
Pour the baked cakes with syrup, after cutting it into pieces.
Bake the cake for another 25 minutes at a temperature of 180 ° C.
It will taste very much like oriental sneakers ...
I wonder will James May, Richard Hammond and Jeremy Clarkson like this sweetness?
It must be something very juicy, sweet and flowing with honey ... However, it is not cloying.
A bit of the history of this sweetness. The first mention of it dates back to the 15th century: "The tradition of making thin pastry for baklava came from the Assyrians. In the cookbook of the Ottoman Sultans Museum in the Topkapi Palace, a record from the times of the Fatih Sultan was preserved, according to which the first" paklava "was prepared in the palace in August 1453. They assure that the sultan liked the cook’s invention so much that he commanded to immortalize his recipe. Since then, baklava is cooked at every holiday "
Just as the geography of baklava is wide, the recipes for its preparation are varied. They may differ not only in different countries, but also in neighboring villages.
In the UK, they like to cook baklava with chocolate, in Canada and the USA with maple syrup. You can cook baklava every day and all the time different ... This is very good, because I don’t want to part with such Eastern sneakers as well as with European ones.