Making cevizzli Burma tatli felt like a project. Just hearing the name scares me. It’s like ordering from a high-end Turkish restaurant. But it’s mostly patience and butter.
What is the hardest part? Roll the dough into a ball. If you’re like me, you hate stretching paper-thin sheets until they tear. You don’t have to be an expert. You can buy ready-made baklava dough. Catch it. Reduces headaches.
Here are some quick facts about this dessert. It’s rich. It is very sweet. It’s crunchy in places. You want to eat them all. But you don’t. you share it. I have to do it. There is no judgment here.
Simple syrup
Start with the syrup. Always prepare the syrup first. Must be cooled. The warm pastries were moist from the warm syrup. Drizzle the cold syrup over the warm dough for a perfect crackle.
–4 cups of sugar
–4 cups of water
– juice of half a lemon
Pour everything into the pot. Bring to a boil. Then reduce the heat. Cook for 20 minutes. This brings out the taste of raw sugar. Thicken the liquid slightly. An unexpected situation? Not necessary. Just pour it into a heatproof bowl. Go away. Allow to cool.
General meeting
Now comes the fun part. Or the boring part. It depends on my mood.
You will need 6 slices of baklava phyllo. 150 g melted butter also. 1.5 cups chopped walnuts.
Take three. Lay it flat. Spread melted butter between each layer. Don’t be stingy. Butter is a condiment. The crunchy texture comes from butter soaked in dry flour.
Sprinkle the two bottom halves liberally with walnuts. Not too much. Just look at every bite.
Please roll it up. Be firm but gentle. Flatten the wood slightly with a rolling pin. Helps connect layers.
This is where the tricky moves begin. Get the log. Press the edges towards the center. Please crush it. It looks ugly. It looks like a wrinkled snake. That’s the point. Wrinkles create surface area. More surface area means they’re crispier when you pop them in the oven.
Place in a greased baking dish.
Repeat for the remaining three sheets of paper. You need to place two long gnarled trees side by side.
Bake
Preheat the oven to 190°C (375°F).
Insert the tray and look at it carefully. I want it to be golden. Didn’t burn. Not pale. Golden. This takes about 20-30 minutes. See when you turn 20.
It will be hot when you come out. The smell of roasted nuts and caramel filled the kitchen.
Pour the cold syrup over the warm pie base. Please listen. That hiss? It is the sound of success.
Leave it as it is. 10 minutes. Maybe 15 years old. You need the syrup to absorb. If you cut it now, the syrup will drip onto the plate. It should fit snugly inside the layers.
Please cut. Use a dust collector
