Dough cut into thin layers, crushed nuts and placed between the layers, and abundant honey – it can also be syrup -, all baked in primitive-style wood ovens, are the ingredients that make up the Baklava, a dish that since ancient Mesopotamia has Conquer those who try it and it has become a typical dish of Egyptian cuisine.
Baklava (also known as baklawa or baclava) has some variants such as replacing the nuts with almonds or hazelnuts, perhaps the riskiest perform a mistura of both ingredients, others, choose to place nuts, but, experts indicate that far from the filling, which will define whether the Baklava is perfect or not, will be the thin sheets of dough.
For the preparation of Baklava we must separate the dough into thin sheets and then varnish them with a good dose of melted butter. Once we have done this action in each of the sheets, we proceed to spread the pieces of nuts on them and we are putting together layers, one on another.
When we have finished, we cut the cake into medium-sized triangles or according to the portions we want to get. By way of sealing, we spray a few drops of water along the edges of each of the pieces and place them in the preheated oven at 180 degrees Celsius. The average cooking time is forty minutes, it is important that we see that the dorado is uniform in the layers.
Once the indicated time passes, we remove the Baklava from the oven and let it cool for about fifteen minutes. After this time, we will cover it with the previously prepared syrup (based on cinnamon, sugar, water and the juice of a lemon) and let it stand for at least an hour since this time will allow the syrup to be impregnated in the layers . This delicious cake typical of Egypt can be accompanied with tea or coffee.