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Consider eating almonds if you do not have problems with nut allergies. As an all-in-one power booster, almonds provide many health rewards. These types of nuts possess lots of vitamins E, B2, and manganese. They actually do, however, come with tryptophan-the same enzyme which makes you tired after eating turkey. Nevertheless, you may not need a nap after consuming almonds. Rather, these nuts aid in reducing stress and provide a calming feeling throughout your body. From time to time eating almonds can also be a mood increaser!
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We hope you got insight from reading it, now let’s go back to baklawa (goolash) recipe. To make baklawa (goolash) you need 8 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to prepare Baklawa (goolash):
- You need 1 box phyllo dough (2 rolls)
- Use 2 cup ground nuts (whalnut-cashews-penuts-etc)
- You need 1/2 cup raisins
- Take 1 cooking spray
- Prepare 2 tbsp butter
- Use 1 cup water
- Use 1 cup sugar
- Get 1/2 tsp lemon
Steps to make Baklawa (goolash):
- take phyllo dough rolls out of freezer and prepare the syrup:
- dissolve sugar in water in a a pan..add lemon..put on stove a let it boil until volume is reduced to half. Take off stove..let cool.
- After phylloo is thawed open the roll and spread the sheets on the kitchen counter and preheat oven to 325.
- Spray all the top most sheet with cooking spray and then flip it on the other side so that you have the oil in between the first two sheets
- Mix raisin with ground nuts and start adding thr mixture at the beginning of the roll
- Start rolling the first two sheets tightly over the nut mixture till the end
- Carry the roll as it is onto a greased pyrex oven pan..cover with damp towel so that it doesn't dry. Repeat with all the sheets.
- After rolling all 2 phyllo tolls (40sheet =20 rolls) Carefully cut through the rolls with a sharp knife to divide each Into 4 or more rolls.
- Melt butter in microwave and cover the surface of the rolls. Make sure it is evenly distributed.
- Put into oven and let cook until surface is golden.
- Take out of oven and add cold syrup slowly onto each piece. You don't have to add all syrup. Syrup should saturate the baklawa but not exceed that (otherwise baklawa will be wet). You can put baklawa on a strain before adding syrup to make sure you remove excess syrup. Otherwise, you can quickly transfer bakalwa to a new serving plate to make sure they don't stay with excess syrup.
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