The diamond form of pakhlava is commonly connected with a star or hearth in Azerbaijan. Azerbaijani pakhlava is multilayered and commonly prepared with walnuts or almonds and flavored with saffron.#کناف_سقف #کناف_ایران #کناف #کناف_دکوراتیو #ک�

It’s vital that you pour cooled syrup more than scorching baklava, if not it won’t be absorbed effectively and you'll end up with soggy baklava, which is not what you need.Honestly, I can't wait around to try the other middle jap sweets on your own website now! Appreciate your weekend.Additionally, her method seemed basic plenty of. A

Cut into wedges and serve immediately, when nevertheless hot, passing alongside added syrup, as wanted. Kunafa is finest enjoyed warm, even though the filling remains to be gooey, however it however preferences tasty at home temperature as well as the filling will continue to be soft but not gooey. Leftovers perhaps stored within the refrigerator,

It is determined by the oven once the best is just too pale, the Gunafa is usually turned about just like a pancake after which you can baked A different ten minutes, " the other way ".Either way, the Gunafa is going to be overthrown at the tip , to ensure that the smooth , golden-brown , appetizing base is up.Utilizing a sharp knife, Slash baklava

Push down Carefully. five. If using the raisins and walnuts sprinkle a good layer about kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig 50 percent of your kataifi. Press down gently. 6. Bake until finally flippantly golden, about 30 to forty five minutes. (Observe: the reverse side will be extra golden any time you flip it out.)