Baklava with buckwheat
Together with my godfather we tried to make buckwheat baklava, now this is the fourth time and it would be good to try to make the crusts ourselves, because we worked with buying buckwheat crusts ... all ideas for finishing this interesting dessert are more than welcome , because the sweet is really nice, nice ... juicy, soft ... We are not sure if a recipe prepared like this can be a gluten-free recipe ?!
- Melt the butter lightly on the fire with 9 tablespoons of water. Peel, sprinkle a little with a mixture of butter and water. Arrange the cooked buckwheat mixed with cardamom at the beginning of the crust (as for strudel). Roll out the crust. Gently push the ends of the roll towards the middle with your hands, to get a crumpled effect. Transfer to a buttered baking sheet. Repeat the process until all the crusts are used up. Pour the remaining butter over the crust and place in the oven at 190 C for the first 5 minutes, then reduce to 170 C and bake until the crust is slightly browned. Boil the syrup with a ratio of 1 dl of water: 1 tablespoon of honey. It takes about 3 dl of syrup for half a kg of bark. Pour the lukewarm syrup over the hot baklava. Cool well and cut into small pieces.