Muska Baklava Ingredients
Ingredients for Sherbet
2 glasses of granulated sugar
2.5 glasses of water
2 – 3 drops of lemon juice
Ingredients for Cream of Cream
2 glasses of milk
5 tablespoons of semolina
2 tablespoons of granulated sugar
Baklava Ingredients
6 sheets of baklava pastry
5 tablespoons of plain oil
1 glass of pistachios
For the syrup;
< br/> Add water and sugar to a saucepan and stir over medium heat until the sugar dissolves, then let it boil.
When the sherbet boils, remove it from the heat and add lemon juice.
Mix your sherbet and put it in a mixing bowl and cool.
For the cream;
Add milk, semolina and granulated sugar to a saucepan and cook by mixing.
For Baklava;
Take your clarified butter in a saucepan and melt it.
Divide your phyllo into 4 equal parts.
Take a phyllo strip on your counter and Apply plain oil with a brush.
Place the other strip of dough on top of the greased dough and grease it again.
Put the semolina mixture on the side of the strip towards you.
Sprinkle powdered pistachios on it and wrap it like an amulet.< br/> After preparing all the phyllo dough in this way, arrange the amulet baklavas you prepared on the glass baking tray.
Brush them with plain oil and bake them in a preheated oven at 180 degrees for 25 minutes.
Pour the syrup you have cooled on the baklavas and serve when they are ready.
For plain oil;
Put your pan on the stove and put 250 g of butter in the pan.
Turn on the bottom of the stove on low heat and let your butter melt slowly.
After the butter melts, continue to heat the oil on low heat until foam appears on the top of the oil, then turn off the stove and wait for the oil in the pan to separate into its components. > In the middle part, there is the clean plain oil part that we are trying to separate.
After this separation process has taken place sufficiently, with the help of a spoon, carefully remove the foam on the top of the oil in your pan and separate it.
Then, without moving your pan too much. Slowly transfer the milk part that has settled to the bottom into another container without mixing it with the plain oil part you have separated. You can store it by lifting it or freeze it for 7-8 months.
