Fruit Baklava - Vocna baklava

Fruit baklava

Ingredients:

500g            phyllo pastry sheets / sheets phyllo dough

500g            cherries but can other fruits

    1 cup       sour cream

    1 cup       sugar

    1 cup       oil

    3              eggs

  10 g           baking powder

For syrup:

2 cups   sugar

2 dl       water

1                    lemon (juice)

Preparation:

Whisk eggs, sugar, sour cream and baking powder, on the end add oil, and stir to get a compact mass. Divide a phyllo pastry on 2 pieces. First ½ of phyllo pastry arrange on this way: lay 2 sheets of phyllo pastry into the tray and daub with cream, lay another 1 sheet and each sheet daub with cream before adding the next. When you spend all sheets of first ½ of phyllo pastry sheets arrange all fruit on it and continue to lay sheets and daub each. When you expend all sheets cut baklava into small diamond-shaped pieces or triangles using a sharp knife. Good warm butter or oil pours after each cut so that sizzles. Put baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F and bake for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Remove baklava when it is golden on top. Pour the hot syrup into the slits in the hot baklava and leave to cool.

Syrup:

For the syrup: heat the sugar, water, lemon juice in saucepan and cook over a medium heat until the sugar has melted and syrup is forming. Pour baklava with syrup.

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Vocna baklava

Sastojci:

500g            tankih kora za baklavu

500g            visanja ili drugog voca

    1 solja      pavlake

    1 solja      secera

    1 solja      ulja

    3              jajeta

  10 g           praska za pecivo

Za sirup:

2 solje   secera

2 dl       vode

1                    limun (sok)

Priprema:

Umutiti jaja, secer, pavlaku i prasak za pecivo, na kraju dodati ulje i mesati dok se ne dobije kompaktna masa. Podeliti korre na dva jednaka dela. Prvi deo redjati na sledeci nacin: postaviti 2 kore u pleh, premazati umucenim kremom, a zatim poloziti sledecu koru (redjati jednu po jednu koru i svaku premazivati kremom). Kad se potrose sve kore iz prve polovine poredjati sve voce pa nastaviti sa redjanjem kora i premazivanjem svake. Premazati i poslednju koru pa iseci baklavu na male parcice u obliku dijamanta ili trougla i po svakom rezu politi malo vrelog maslaca ili ulja da zacvrci. Staviti baklavu u dobro zagrejanu rernu oko 20 minuta pa smanjiti temperaturu na 150C/300F i peci jos pola sata do 40 minuta, ili dok baklava malo ne naraste i dobije lepu zlatnozutu boju na vrhu. Izvaditi baklavu iz rerne i preliti vrucim sirupom i ostaviti da upije i ohladi se.

Sirup:

Za sirup staviti secer, vodu i sok od limuna (a moze i sok od visanja koji se ocedio) u serpu i kuvati na srednjoj temperaturi dok se secer ne otopi i napravi se sirup. Preliti baklavu toplim sirupom.