Carrot Baklava

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Carrot Baklava Ingredients

20 sheets of ready-made baklava dough
350 gr. butter – clarified butter

Ingredients for the between

3 – 4 handfuls of rice and pistachios

Ingredients for Syrup

2,5 glass of granulated sugar
2 glasses of water
2 – 3 drops of lemon juice

For plain oil;

Take your butter in your pan and melt it .
Set aside the milk foam that rises on the melted butter with the help of a spoon.
Separate the remaining plain oil into a mixing bowl.

NOTE :

You will use the plain oil you have reserved for baklava.

For Baklava;

30 cm. diameter aluminum tray on your counter.
Put your tray in the middle of the baklava phyllo and cut them to the size of your pan.
Separate 3 layers from the round phyllo dough you cut and lay a cloth on the rest to prevent them from drying out.
Grease your baklava pan.< br/> Make a base by lubricating the 3 layers of pastry that you have cut into it.
Arrange the pieces you cut on it, with a total of 20 layers, by lubricating them in between.
Sprinkle rice and pistachios between your baklava phyllo and arrange the round phyllo dough you cut in layers by lubricating it between them. .
With the help of a spatula, straighten the edges of the phyllo by pressing inwards.
Cut the baklava into carrot slices with the help of a knife.
Spread the remaining plain oil on your baklava and put it in a preheated oven at 180 degrees for 30 – 35 minutes cook it.

For the syrup;

Take granulated sugar and water into a sauce pan.
Mix with a whisk until the granulated sugar dissolves and let it boil.
Squeeze lemon juice into your boiling syrup and turn off the stove.

To combine;

Pour your hot syrup over the hot baklava coming out of the oven.
Wait for the syrup to absorb, cool and serve.

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