Baklava with Sour Cherries and Semolina by @helena_pudic

1h10

8 servings

🌾

500 g

Filo pastry sheets

🍒

1 kg

Sour cherries

🌾

160 g

Semolina

🫗

250 ml

Oil

🍬

1.4 kg

Sugar

🫙

10 g

Baking powder

🥣

200 ml

Liquid yogurt

💧

600 ml

Water

🍋

1

Lemon

  1. Add
    • Water
    • Granulated sugar
    • Lemon

    Add 600 ml water, 600 g sugar, and a few lemon slices to a saucepan.

  2. Boil
    • Water
    • Granulated sugar
    • Lemon

    Bring the syrup to a boil and stir until the sugar dissolves.

  3. Cool

    Remove the syrup from the heat and let it cool completely.

  4. Preheat
    • Sour cherries

    Preheat the oven to 180°C / 350°F and drain the sour cherries well.

  5. Combine
    • Semolina
    • Granulated sugar
    • Baking powder

    Combine semolina, 200 g sugar, and baking powder in a mixing bowl.

  6. Stir
    • Vegetable oil
    • Plain liquid yogurt
    • Semolina

    Stir 150 ml vegetable oil and 200 ml yogurt into the semolina mixture.

  7. Lay
    • Filo pastry sheets
    • Vegetable oil

    Lay three filo pastry sheets in the baking dish and brush them lightly with oil.

  8. Spread
    • Semolina
    • Granulated sugar
    • Baking powder

    Spread a portion of the semolina mixture over the third pastry sheet.

  9. Arrange
    • Sour cherries
    • Filo pastry sheets

    Arrange drained sour cherries along one edge and roll the pastry into a log.

  10. Roll
    • Filo pastry sheets
    • Sour cherries
    • Vegetable oil

    Repeat the layering and rolling process until the ingredients are used.

  11. Brush
    • Vegetable oil

    Brush the assembled pastry with the remaining oil and cut it into portions.

  12. Bake

    Bake for about 35 minutes until deeply golden brown.

  13. Pour
    • Water
    • Granulated sugar
    • Lemon

    Pour the completely cooled syrup evenly over the hot baked pastry.

  14. Serve

    Allow the baklava to absorb the syrup for at least 60 minutes before serving.

Baklava with Sour Cherries and Semolina by @helena_pudic

1h10

8 servings

🌾

500 g

Filo pastry sheets

🍒

1 kg

Sour cherries

🌾

160 g

Semolina

🫗

250 ml

Oil

🍬

1.4 kg

Sugar

🫙

10 g

Baking powder

🥣

200 ml

Liquid yogurt

💧

600 ml

Water

🍋

1

Lemon

Preparation Steps

  1. Step 1/14

    Add 600 ml water, 600 g sugar, and a few lemon slices to a saucepan.

    💧Water
    🍬Granulated sugar
    🍋Lemon
    🍲Saucepan
    🔪Knife

  2. Step 2/14

    Bring the syrup to a boil and stir until the sugar dissolves.

    💧Water
    🍬Granulated sugar
    🍋Lemon
    🍲Saucepan
    🥄Spoon

  3. Step 3/14

    Remove the syrup from the heat and let it cool completely.

    🍲Saucepan

  4. Step 4/14

    Preheat the oven to 180°C / 350°F and drain the sour cherries well.

    🍒Sour cherries
    🧺Colander

  5. Step 5/14

    Combine semolina, 200 g sugar, and baking powder in a mixing bowl.

    🌾Semolina
    🍬Granulated sugar
    🫙Baking powder
    🥣Mixing bowl
    🥄Spoon

  6. Step 6/14

    Stir 150 ml vegetable oil and 200 ml yogurt into the semolina mixture.

    🫗Vegetable oil
    🥣Plain liquid yogurt
    🥣Mixing bowl
    🥄Spoon

  7. Step 7/14

    Lay three filo pastry sheets in the baking dish and brush them lightly with oil.

    🌾Filo pastry sheets
    🫗Vegetable oil
    🍳Baking dish
    🖌️Pastry brush

  8. Step 8/14

    Spread a portion of the semolina mixture over the third pastry sheet.

    🌾Semolina
    🍬Granulated sugar
    🫙Baking powder
    🫗Vegetable oil
    🥣Plain liquid yogurt
    🍳Baking dish
    🥄Spoon

  9. Step 9/14

    Arrange drained sour cherries along one edge and roll the pastry into a log.

    🍒Sour cherries
    🌾Filo pastry sheets
    🍳Baking dish

  10. Step 10/14

    Repeat the layering and rolling process until the ingredients are used.

    🌾Filo pastry sheets
    🍒Sour cherries
    🫗Vegetable oil
    🍳Baking dish
    🖌️Pastry brush
    🥄Spoon

  11. Step 11/14

    Brush the assembled pastry with the remaining oil and cut it into portions.

    🫗Vegetable oil
    🖌️Pastry brush
    🔪Knife
    🍳Baking dish

  12. Step 12/14

    Bake for about 35 minutes until deeply golden brown.

    🍳Baking dish

  13. Step 13/14

    Pour the completely cooled syrup evenly over the hot baked pastry.

    💧Water
    🍬Granulated sugar
    🍋Lemon
    🍳Baking dish
    🍲Saucepan

  14. Step 14/14

    Allow the baklava to absorb the syrup for at least 60 minutes before serving.

    🍳Baking dish

Composition

Ingredients

Types

Fruit, Grains, Leavening agents, Beverages

Ingredients

Filo pastry sheets, Sour cherries, Semolina, Oil, Sugar, Baking powder, Liquid yogurt, Water, Lemon

Notes

Filo pastry sheets (sheets for savijača/strudel pastry), Sour cherries (drained before use), Oil (for the filling, for brushing over the top before baking, amount not given), Sugar (for the filling, for the syrup), Baking powder (amount not given), Water (for the syrup), Lemon (a few slices, for the syrup)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

390 kcal

Macro nutrients

Carbohydrates: 67g, Protein: 5g, Fat: 12g, Fiber: 3g, Sugar: 48g

Nutritional Information

Minerals

Potassium: 210mg, Calcium: 70mg, Iron: 1.5mg

Vitamins

Vitamin C: 5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Baking dish, Saucepan, Mixing bowl, Knife, Pastry brush, Spoon, Colander

Appliances

Oven, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Family gathering, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Balkan, Turkish

Geographic

Serbia, Balkans

Various

Aspect

Texture

Crispy, Flaky, Juicy, Syrupy, Soft

Flavors

Sweet, Tart, Fruity, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight), fridge : 5 days (Store in a covered airtight container), freezer : 2 months (Freeze in an airtight container,Thaw in the refrigerator)