There exists truly no dessert on the planet like gooey, cheesy and sweet knafeh. As you’ve tried out it, you’ll hardly ever stop craving it!
Thank you for sharing your enjoyable and considerate evaluation with us! Feels like you located a brand new favored! Reply
You might consider on the lookout for the packaging that I photographed inside the recipe. If any one else has encountered this, remember to share any tips you may have and many thanks ahead of time! Reply
Also , you'll want to have an incredibly delicate contact when managing or cutting baklava so matters wont fall apart as i`m sure you`ve determined by now . so men and women will only Reduce baklava 50 percent way thru and after that pour on syrup this way no soggy bottom then they wait around awhile and Lower it totally – sooner or later the rest of syrup will operate it`s way to The underside Therefore the phillo on top rated and base are more evenly saturated . Reply
I made this baklava and it arrived out excellent! Just after couple days it experienced a sour style most likely due to lemon juice during the syrup, can I skip it or use significantly less lemon juice next time?
Superb! The one thing I altered was doubling the cinnamon to two teaspoons due to the fact I ended up with an additional cup of nuts for a few explanation.
Striving to copy the kunafeh you experienced may not be the easiest issue as Just about every Cook dinner does have her or his possess secrets and techniques!
I believe holds true mainly from the Levant nations around the world…in Egypt we use this dough for all types of kunafa. It’s essentially the only only kunafa We all know hahahaaa! I’ve been struggling to generate knefe naameh (the one particular you’re referring to) for therefore lengthy, but we don’t have that semolina farket knefe dough in this article in Egypt & all of the recipes I’ve tried to date to recreate the dough in your own home has been a giant disappointment. Gotta maintain making an attempt I guess.
My 1st time creating baklava and it turned out so nicely! I employed a mixture of walnuts, pistachios and almonds. I could tell I didn’t have quite the quantity of sheets of filo to match the recipe, so I just Lower down Just about every layer by a few, and it however worked flawlessly.
I usually desired to make this my Husband loves it! So today I attempted your recipe it absolutely was very check here easy and my Partner is eagerly awaiting to test it. If it’s successful I will likely be making it once more. Reply
My greatest compliment is an acquaintance that in contrast your recipe to her grandmither’s from Crotia and yours tastes like grandma’s! Congratulations! I exploit quite a few within your recipes. Preserve sharing your Resourceful and easy cooking Thoughts. Reply
In case you’ve tried out this previously and they are back again For additional, I’d love to listen to from you in a very remark down below!
I created this yesterday and took it to work. It was a huge accomplishment. The a person trouble I ran into was the filo dough caught along with the moist cloth. I took the damp fabric off, and it had been less of a challenge to different. Undecided why…but it really labored for me. Reply
Hello Mari! We welcome all queries so thank you for reaching out! I haven’t tested this in the convection oven but typically within a convection, you must reduce the temp or time as it bakes speedier. Reply