BAKLAWA OF PISTACHIO NA LOZI

BAKLAWA OF PISTACHIO NA LOZI

 

Dimensions (Things required)

 

·         Philo (thin pastry) manda nyembamba 1 pack

·         Butter  ¼ a cup of tea

·         Baking powder 2 teaspoons

·         Pistachio / almonds 2 cups tea

·         Oil ½ Cup

·         Shira

·         Sugar 2 Cups of tea

·         Water 2 ½ Cups of tea

·         lemon ½ teaspoon

 

How to Prepare and Cook.

 

1. Find a tray that was the same size as the thin manda (philo) or cut it (manda)-size tray (square or rectangular)

 

2. Then melt the butter and mix with the oil.

 

3. Then arrange one manda with oil on it and then place another manda on it then apply the oil again and place another mandar in on it, continue to do so until they are like six or seven then sprinkle pistachio and almonds then rearrange the manda with the manda oil and oil again six or seven then sprinkle again pistachio and almonds.

 

4. Arrange in this way until the tray is full and when the final manda is cut into square pieces small pieces right there on the tray then sprinkle the remaining oil.

 

5. Heat the oven at 350 ° F for 20 minutes or until the color changes slightly(not too dry)

 

6. Boil your syrup as a liquid syrup but not too heavy when it is ready finally add the lemon to cool slightly then pour over the entire tray and then finish spraying pistachios and remaining almonds

 

.7. When they are ready, arrange them on a plate ready to be eaten

 

.Notes: Once you have removed the tray from the oven let it cool slightly and your syrup also let it cool slightly before you do not pour, if you put on fire it will be softened.Thin baklawa manda are already sold in stores in packages