Hafız Mustafa Classical Pistachio Baklava 1 Kg
Hafız Mustafa Classical Pistachio Baklava with Special Pistachio is made from 30 layers of pastry. Dough rate is lower than other baklava. In its content, large amounts of large ground peanuts are used. It consists of larger slices compared to other baklava. The oil is a little more abundant than the classic baklava, and the sugar is a little less.
Shelf Life (provided that it is stored in a cool and dry place): 15 Days
Production of Pistachio Baklava:
Many kinds of pistachio baklava are produced. In the production of pistachio baklava, which is prepared in different ways according to its variety and design style, the dough obtained from flour, water, salt and egg; As the inner material, the syrup obtained by boiling dried nuts and water and sugar is used. In the registered Antep Baklava, which is produced in Gaziantep, which is regarded as the capital of baklava, the cream obtained with milk and semolina is used in addition to the above materials.
Pastries to be used in baklava production are prepared. For this purpose, the dough which is obtained by mixing hard wheat flour, egg, salt and water and kneaded is opened very thinly. Then, 30 layers of dough are put on the tray, which has been greased with plain oil, and a cream prepared with milk and semolina is laid on top of it, and 15-20 layers of dough are put again after sprinkling pistachios on top of the cream. Plain oil is sprinkled between the dough layers. After the tray edges are smoothed, the melted and filtered plain oil is poured hot in the baklava and baked in the oven until golden brown. Slice intervals of baked baklava are widened with a knife and at the last stage, the product is made ready for consumption by giving hot sherbet to hot baklava.
Content of Pistacho Baklava :
Granulated sugar, drinking water, wheat flour, plain oil, peanut, wheat starch, egg, table salt
History of Baklava :
A dessert of the sultans, baklava became synonymous with wealth and sophistication as well as a state tradition. In the late 17th century, the baklava parade began to take place where the empire’s soldiers were treated to the decadent dessert during the big feast of the Ramazan holiday. The procession of baklava trays being carried from to the barracks became a parade, with a long march cheered on by the people of Istanbul.