{"id":798,"date":"2018-03-29T18:23:20","date_gmt":"2018-03-29T18:23:20","guid":{"rendered":"https:\/\/haskovobook.project-haskovo-edirne.eu\/17-%d0%b2%d0%b8%d1%82%d0%b0-%d0%b1%d0%b0%d0%bd%d0%b8%d1%86%d0%b0-%d1%81-%d0%b1%d1%83%d0%bb%d0%b3%d1%83%d1%80-18-%d0%b1%d0%b0%d0%ba%d0%bb%d0%b0%d0%b2%d0%b0-%d1%81-%d0%b1%d0%b0%d0%b4%d0%b5%d0%bc\/"},"modified":"2018-04-27T06:58:46","modified_gmt":"2018-04-27T06:58:46","slug":"17-rolled-banitsa-with-bulgur-18-baklava-with-almonds","status":"publish","type":"page","link":"https:\/\/haskovobook.project-haskovo-edirne.eu\/en\/17-rolled-banitsa-with-bulgur-18-baklava-with-almonds\/","title":{"rendered":"17. Rolled banitsa with bulgur – 18. Baklava with almonds"},"content":{"rendered":"

[vc_row][vc_column width=”1\/2″][vc_single_image image=”677″ img_size=”medium” alignment=”center”][vc_text_separator title=”Rolled banitsa with bulgur” style=”double”][vc_column_text css_animation=”bottom-to-top”]Ingredients:<\/strong><\/p>\n

2 kg of flour
\n1 kg of bulgur for pilaf
\n2 kg of sheep’s cheese
\n5 eggs, salt, 1 tbsp of liquid fat<\/p>\n

Baking instructions:<\/strong><\/p>\n

Prepare some soft dough out of eggs, salt and fat and leave it to rest for 15 minutes. Blanch the bulgur and after it cools off, add 3 eggs and mix everything well. The dough is rolled out into thin big pastry sheets, which are divided in two. The bulgur stuffing is placed as a strip on the sheet, and then, the layer is rolled up. The rolls are arranged in an oiled tray, starting from its middle. Top with some yolk and bake for approximately 45 minutes in a preheated oven, so that it can be baked on both sides \u2013 bottom and top.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”680″ img_size=”medium” alignment=”center”][vc_text_separator title=”Baklava with almonds” style=”double”][vc_column_text css_animation=”bottom-to-top”]Ingredients:<\/strong><\/p>\n

2 kg of flour
\n2 packets of butter
\n2 kg of almonds
\n200 g of yoghurt
\n3 tbsp of yoghurt
\n2 tbsp of liquid fat
\n2 kg of sugar
\n2 kg of wheat starch
\na little salt
\naverage-sized baking tray with high-rise sides<\/p>\n

Baking instructions:<\/strong><\/p>\n

Dough is kneaded from eggs, yoghurt, a packet of soft butter, liquid fat, 2 tablespoons of sugar and a little salt and then it is left to rest. In about 15 minutes, at least 65 balls are shaped. Starch is sprinkled on top and bottom the balls, and very thin pastry sheets are rolled out with a rolling pin. The tray is oiled and, firstly, 4-5 sheets are spread out. Meanwhile, the almonds are placed to stay in lukewarm water; then, they are peeled. After that, they are fried in a pan and crushed. The dough balls are rolled out, one by one. Each pastry sheet is sprinkled with almonds on top, and over the last sheet with almonds, 4-5 more sheets are to be placed. The baklava is cut into small diamonds or squares and poured over with melted butter. Then it is baked in a pre-heated oven at moderate temperature until it is ready on top and bottom.
\nThe syrup is prepared from 2 kg of sugar and 2 kg of water with a few drops of lemon juice. The cold baklava is poured over with the hot syrup and it is left to rest for a few hours. After that, it is ready to serve.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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Baklava with almonds - \u042f\u0441\u0442\u0438\u044f \u043e\u0442 \u0425\u0430\u0441\u043a\u043e\u0432\u043e<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/haskovobook.project-haskovo-edirne.eu\/17-\u0432\u0438\u0442\u0430-\u0431\u0430\u043d\u0438\u0446\u0430-\u0441-\u0431\u0443\u043b\u0433\u0443\u0440-18-\u0431\u0430\u043a\u043b\u0430\u0432\u0430-\u0441-\u0431\u0430\u0434\u0435\u043c\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"17. Rolled banitsa with bulgur - 18. 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