Baklava
Baklava is a heavy dessert mainly
served in winter. Average Macedonian family
makes it 2-3 times a year, but in the pastery
all over Macedonia it is served during the whole
year. Nowadays filling differs much. Therefore
you can choose between tree common fillings.
Baklava is served with plain water.
For 32 servings.
- 500 gr thiny crust
- 50 gr cookig oil
Filling 1
- 4 stiffly beaten eggs, creamed with
powdered sugar
- 250 gr powdered sugar
- 250 gr margarine
- 150 gr meleni walnuts
- 150 gr dried grapes, put few hours in
rum
- 100 gr rum
- 150 gr grits
- 1 baking powder
- 1 vanilla
Filling 2
- 4 stiffly beaten egg
- 4 Tbsp. sugar
- 300 gr meleni orasi
- 1 vanila
- lime juice
Filling 3
- 3 stiffly beaten egg
- 250 gr sugar
- 250 gr yogurt
- 250 gr chopped walnuts (fine)
Sherbet
Combine all filling's ingredients together.
Heat oven to 200 degrees. Grease a 12 x 12 x
1-inch pan. Count crusts. Cover bottom of pan
with half of crusts greasing every second layer.
Spread filling. Top with remaining crusts
greasing every second layer. With sharp kniwe
make 3 x 3 inch squares. Gently diagonaly cut
squares. Bake 50 to 60 minutes until light
brown. Cool thoroughly.
Cook sherbet until bubbly and continue
cooking for 5 more minutes Hot sherbet pour into
cold Baklava. Cool and serve. |
