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<p>Ingrediemte:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Aluat:</p>
<p>500 g faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>200 g smantana 15-20%</p>
<p>200 g unt</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>4 galbenusuri</p>
<p>1 lingura bicarbonat de sodiu</p>
<p>1/2 lingurita sare</p>
<p>Umplere:</p>
<p>400 g nuci</p>
<p>300 g zahar</p>
<p>+80-100 g nuci pentru decor</p>
<p>1 galbenus</p>
<p>4- 5 linguri miere</p>
<p>Mod de preparare:</p>
<p>Razuesc untul rece pe o razatoare grosiera si il amestec cu faina.</p>
<p>Il macin in firimituri cu mainile.</p>
<p>Adaugam smantana si bicarbonatul de sodiu sarea si galbenusurile.</p>
<p>Adun aluatul intr-o bila, incercand sa nu framant prea mult.</p>
<p><img class="alignnone size-full wp-image-22470" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/aluat-2.jpg" alt="" width="1118" height="628" /></p>
<p>Cantaresc aluatul si il impart in 3 parti.</p>
<p>Unul este un pic mai mare, am obtinut 340 g, 310 g, 310 g.</p>
<p>Invelesc aluaturile in folie sau intr-o punga si le pun la frigider pentru cel putin 1 ora, sau peste noapte.</p>
<p><img class="alignnone size-full wp-image-22471" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/folie.jpg" alt="" width="1128" height="630" /></p>
<p>Umplere:</p>
<p>Este indicat sa uscati mai intai nucile la cuptor sau intr-o tigaie. Foarte putin.</p>
<p>Le tocam in firimituri, astfel incat sa nu ramana bucati mari.</p>
<p>Nucile le puteti macina si intr-un blender, dar aveti grija sa nu le transformati prea mult.</p>
<p>Pregatesc o tava standard de 30*40 cm si tapetez cu hartie de copt.</p>
<p>Presar partea cea mai mare din aluat cu faina si il intindem pe hartie de copt de aproximativ 2 mm grosime.</p>
<p>Fac foaia de copt putin mai mare pentru a crea laterale.</p>
<p>Transferati pe o tava de copt si lasati deoparte pentru moment.</p>
<p>Bateti albusurile pana se formeaza varfuri tari, fara zahar.</p>
<p>Am intins jumatate din spuma pe aluat si o distribui uniform pe toata suprafata.</p>
<p>Deasupra presarati jumatate din nucile tocate si jumatate din zahar.</p>
<p><img class="alignnone size-full wp-image-22472" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/nuca.jpg" alt="" width="1128" height="633" /></p>
<p>Intindem a doua parte de aluat si o rulez pe o hartie de copt separata, apoi o pun peste umplutura din tava.</p>
<p><img class="alignnone size-full wp-image-22473" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/aluat2.jpg" alt="" width="1124" height="628" /></p>
<p>Am intins albusurile ramase pe aluat.</p>
<p>Se presara cu nuci si zahar.</p>
<p>Intindem a treia parte de aluat si o acoperim deasupra, apoi ciupim merginile.</p>
<p>Amestecati galbenusul cu 1 lingurita apa si ungeti partea superioara a aluatului.</p>
<p><img class="alignnone size-full wp-image-22476" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/galbenus.jpg" alt="" width="1128" height="630" /></p>
<p>Acum trebuie sa impartiti aluatul in romburi cu un cutit subtire si ascutit.</p>
<p>In primul rand, faceti dungi in diagonala, trageti semne sus si jos, de 3-3,5 cm grosime si apoi in sens invers.</p>
<p><img class="alignnone size-full wp-image-22474" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/baclava.jpg" alt="" width="1118" height="626" /></p>
<p>Acestea sunt diamantele pe care ar trebui sa le obtineti.</p>
<p>Daca aluatul nu se taie complet, este in regula.</p>
<p>Daca aluatul se lipeste de cutit, puteti uda cutitul cu apa rece.</p>
<p>Presez usor un sfert de nuca in fiecare diamant.</p>
<p><img class="alignnone size-full wp-image-22475" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/baclava-cu-nuca.jpg" alt="" width="1121" height="624" /></p>
<p>Nu este nevoie sa prajiti aceste nuci; se vor praji in cuptor.</p>
<p>Coacem placinta la 180°C timp de 20 de minute.</p>
<p>Scot o tava de copt si tai romburi in aluatul de jos.</p>
<p>Nu tai aluatul lateral si de jos de la inceput pentru ca sucul sa nu se scurga.</p>
<p>Dam la cuptor la 180°C pentru inca 20 &#8211; 30 minute, pana devine maro auriu.</p>
<p>Timpul total de coacere este de 40 &#8211; 50 de minute, in functie de cuptorul dvs.</p>
<p>Cand prajitura este inca fierbinte, am taiat-o complet in forma de romb.</p>
<p>Turnam deasupra miere lichida si ungem cu o perie.</p>
<p><img class="alignnone size-full wp-image-22477" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/miere.jpg" alt="" width="1123" height="625" /></p>
<p>O las sa se raceasca complet.</p>
<p><img class="alignnone size-full wp-image-22478" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/prajitura-cu-nuca.jpg" alt="" width="1124" height="632" /></p>
<p>Baklava este moale, moderat dulce, aromata si incredibil de gustoasa&#8230; este imposibil sa te opresti!</p>
<p>Pofta buna!</p>

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