- 1 kg. Fame
- 500 ml. water
- 15 grams salt
For Katmer dough:
- 1 liter milk
- 120 gram semolina
For your slip:
- 1 cup of powdered sugar
- 1 cup of peanuts pistachio (pistachio)
- 2 tablespoon butter
To cook catmills:
Cook each layer for 8 minutes separately in the tray you have oiled with butter and in the preheated oven. Follow the time to keep the dough beads in sunflower oil. Be careful not to thicken the dough that you put on the envelope.
How is it prepared?
Get the crushed flour into the kitchen counter. Add salt and small amount of warm water to knead until the hump is collected.
Divide the dough you knead for a long time into six equal pieces to get an elastic consistency.
Keep the dough balls you have rolled in for 12 hours in sunflower oil to pass the middle part.
For the sweet roll; Boil the milk in a deep tencered. Bake a low heat until you get a boiled milk, a mushy mixture of grits. Cool on an edge to use for dessert.
After opening the dough cloths waiting for a long time at room temperature and sunflower oil with the help of a roller to thin the edges, hit the dough on the kitchen countertop and get the baklava dough.
Fold the doughs in a rectangular shape from one side to the other. Sprinkle powdered sugar, cream and pistachio nuts on the inside.
Hold the folds that you hold by their opposite edges so that they will take the square shape, one by one into the baked oven tray with butter.
Bake for 6-8 minutes in preheated 180-200 oven.
Serve pistachio nuts on them and serve them in ice cream paradise according to your wishes.
You can serve hot coats from the flour, with a simple ice cream parlor.