Baklava with pistachios and almonds

ingredients :

Pistachios: 250 grams
Almond: 250 grams
Sugar dust: 250 grams
cardamom: 1 tablespoon
yolk: 2 tablets
Homogenized milk: 1 cup
the oil: 2 tablespoons
White flour: 175 grams
Baking powder: 0.5 tsp
water: 1.5 cups
Rose water: 1/2 cup

how to prepare:

Before doing anything, Peel the almonds and pistachios and grind them well. We prepare the two-colored lavash baklava dough with almonds and pistachios in the following way so that it does not harden. Then we rub the dough well and leave it in a nylon bag for two or three hours. Then we mix the almond and pistachio dough, sugar and ground cardamom, then sprinkle a little flour on the table (baklava can be made in a tray or prepared in a A small box, half a kilo or a kilo. Of course, it is much easier to prepare baklava in a tray (box). If it is prepared in a box, we take a ball of dough the size of a walnut and sprinkle a little flour on the table and the dough. We open it with a rolling pin as thin as possible and make sure it is in the shape of a box. We clean Pitas With a special flour brush, we put the box on the pita. We cut and put this pita in a box. In this way, you can put 2 to 3 sheets of pita inside the box, then we fill the box with the almond mixture.

Pistachios and prepared sugar, and press the mixture with the back of a spoon until it becomes completely cohesive and smooth. Sprinkle a little rose water on the almonds, pistachios, and sugar. Place two to four slices of pita on the box in the previous manner. Cut the baklava with a knife into a rhombus or square. Then we melt 150 grams of oil. We heat the mass and place it on the box. Place the boxes in the oven tray and place them. Place the tray on the first window of the oven so that The temperature is set to 300 degrees so that it remains for a quarter to 20 minutes. Then we put the tray on the last window, We put the oven on high so that it stays for a quarter of an hour.

An hour, and the baklava becomes a little golden. We take out the tray when it cools down a little. We pour the prepared syrup onto the cans (it is better not to put the baklava syrup on the baklava at once. We pour the syrup on the baklava several times so that the baklava does not become too soft. We prepare the baklava syrup as follows. We mix the sugar with a cup and a half of water and put it on the fire until it boils and becomes a little thick. We pour rose water over it, and after a little boiling, we pass the syrup through a strainer. We leave the baklava for a while and when it dries, we put a little warm, thin syrup on the baklava.

If we prepare baklava in a tray, We must open the pita to the size of the tray and do as previously. How to peel almonds: Soak the almonds in cold water and peel them when the skin becomes soft. Or if you don’t have time, Pour boiling water over it and peel it immediately. Then put the almonds in a strainer. When the water disappears completely, we place a clean cloth on the table and spread the almonds on it until they dry.