Choco baklava with dates and walnuts
When I want something sweet… but really sweet save….
- Preparation: Fry the semolina, taking care not to change color. Put 3-4 tablespoons of coconut flour over the chopped pieces of date and mix well, so that the pieces do not stick.
- Take 3 crusts for each roll. Sprinkle each crust with melted margarine. Sprinkle a small amount of fried semolina over each crust. Spread margarine on the third crust at a distance of 3 cm from the edge and place the ingredients in the following order: ground biscuits about 1 tablespoon along the length of the crust, chopped walnuts to which cinnamon, chocolate, dates, 1 tablespoon of coconut flour have been added. 2. In order to prevent this filling from falling out when cutting the baklava, soak the entire surface of the filling with 1-2 tablespoons of melted margarine. 3. Carefully roll the roll, each roll is cut into 6-7 pieces, placed in a greased pan with margarine. The procedure is repeated until all the material is used up. 4. Before baking the baklava, melt the margarine and carefully pour the margarine over each piece. 5. Bake at 180 ’. For agda: The necessary ingredients for agda are cooked until thick bubbles are obtained. The syrup should be golden yellow in color (neither too liquid nor too firm). To make sure that the agda is ready on the tray with a fork, I try a few drops of syrup, turn the tray over, the agda is ready when the drop stays on the tray. Picture another picture Baked but not completely cooled baklava is poured with warm syrup. Picture at least 24 hours to receive agda. (this is the hardest part with us… :)))) served another
Tip: This baklava is poured warm. So the hot agda goes over the slightly chilled baklava.