Am I and super spouse making two types of baklava and one type of burek right now?
Yes.
Yes we are.
Here are the recipes we're sort of following:
Burek:
https://rakijalounge.com/how-to-make-burek/
https://www.thechoppingblock.com/blog/burek-a-meat-filled-phyllo-pie
Baklava, traditional:
https://natashaskitchen.com/baklava-recipe/
Baklava, berry chocolate, no-nuts version:
https://www.all-thats-jas.com/raspberry-baklava/
I was promised ajvar and slivovitsa during the planning stage of this project, but I think it's better to mess with filo dough while stone cold sober. Tomorrow's lunch/dinner is going to be delicious.
The classic baklava is complete! Now the hardest part - letting it settle for 6 hours before eating.
@Hettivong one of my favs! Yours turned out beautifully 😍
@Hettivong That looks incredible! If it tastes as good as it looks - then you deserve a trophy!
Well done!
Heaven in pastry 💕
So in the fridge or on the counter?
@Hettivong kudos to you! I’ve wanted to make my own for some time now
Everything looks delicious and wonderful.
Now onto the burek!
Step one complete. Meat cooked, seasoned, and cooling off. (This is going to be so tasty!)