Baklava Sofia
We prepare this pastry in my family every year for New Year's Eve. Everyone loves it; it is one very sweet and tasty dessert.
We prepare this pastry in my family every year for New Year's Eve. Everyone loves it; it is one very sweet and tasty dessert.
- Carbohydrate 51.2742525134874 g
- Cholesterol 36.2688888880052 mg
- Fat 36.1968484565746 g
- Fiber 2.23967635641259 g
- Protein 7.1946019902033 g
- Saturated Fat 12.4089456567759 g
- Serving Size 1 1 Serving (113g)
- Sodium 191.254086153459 mg
- Sugar 49.0345761570749 g
- Trans Fat 2.54249227103475 g
- Calories 545 calories
Step-by-step
- Mix together baking powder and the flower in a small bowl. Put aside.
- In a bowl scramble the eggs and mix in 125 gr melted butter, cinnamon, walnuts and 2 tbs sugar. Add in the flour mixture and stir.
- Preheat the oven to 175 degrees C (350 Fahrenheit).
- Grease a pan 25x40 cm. Start arranging the pastry sheets one by one in the pan. Sprinkle melted butter after each sheet and spread stuffing after each 4-5 sheet. Cut the pastry to squares and then cut each square to half.
- Bake for 25 to 35 minutes.
- Heat 125 grams butter to boiling temperature and pour over the baked pastry. Cool before adding the syrup (app. 1 hour)
- Mix in a pot 2 cups sugar with 3 cups tap water. Add in the vanilla extract and bring to boil.
- Pour the hot syrup over the cool pastry.
Applying cold syrup to warm pastry guarantees a soggy, dense bottom layer that fails to release from the pan. Achieving the ideal texture relies on a strict temperature contrast: completely cooled baked pastry must meet a boiling hot sugar mixture, or vice versa, ensuring the liquid penetrates the crumb without dissolving the crisp structure of the dough. Thoroughly whisking the dry ingredients—specifically combining the four tablespoons of all-purpose flour with two teaspoons of baking powder—prevents clumping before the eggs and melted butter are incorporated into the walnut mixture.
Layering store-bought pastry sheets requires methodical fat distribution to build flakiness during baking. Brushing melted butter between each individual sheet of the five-hundred-gram package creates microscopic moisture barriers that puff up when exposed to the 175 degrees Celsius heat of the oven. Distributing the spiced walnut and egg stuffing only after every four to five sheets maintains structural integrity, preventing the heavy filling from compressing the delicate pastry layers prematurely.
Scoring the unbaked assembly into distinct squares, and then bisecting those squares into triangles prior to baking, allows the subsequent hot butter and syrup to reach the interior edges. Pouring an additional one hundred twenty-five grams of boiling butter over the golden-brown surface right out of the oven enriches the crust before the one-hour cooling window begins. Simmering the two cups of confectioners' sugar with three cups of water until fully dissolved creates the transparent coating necessary for proper saturation.
Pairing this dense pastry with unsweetened black coffee or sharp citrus tea balances the intense sugar content inherent in traditional layered desserts. These bitter or acidic beverages cleanse the palate between bites of butter-rich walnut filling. Storing the finished dessert at room temperature under a loose cover prevents the crust from softening prematurely while allowing the interior layers to maintain their cohesive moisture over several days.
