{"id":714,"date":"2014-04-13T18:37:00","date_gmt":"2014-04-13T18:37:00","guid":{"rendered":"http:\/\/safranaargana.nl\/?p=714"},"modified":"2018-12-29T21:30:33","modified_gmt":"2018-12-29T21:30:33","slug":"baklava-met-walnoten-en-honing","status":"publish","type":"post","link":"https:\/\/eatyourtajine.com\/?p=714","title":{"rendered":"Baklava met walnoten en honing"},"content":{"rendered":"
<\/div>\n

Omdat ik <\/span>het beloofd heb<\/span><\/a>, hier h\u00e9t zoetezotheid recept. Want wat kan er nu zoeter zijn dan baklava? <\/span>
\nDit maal een recept met walnoten en honing. <\/span>
\n<\/a><\/p>\n

Ingredi\u00ebnten:<\/span>
\n300gr\u00a0walnoten<\/span>
\n200gr roomboter<\/span>
\n200gr filodeeg, liefst de opgerolde rollen (baklava-yufka)\u00a0die je koelvers bij Turkse winkels kan vinden<\/span>
\n200ml honing<\/span>
\nongeveer 1el citroensap<\/span><\/p>\n

Vorm: <\/span>
\neen brownievorm of 24cm ronde vorm<\/span><\/p>\n

Bereidingswijze:<\/span><\/p>\n

– Verwarm de oven voor\u00a0op 170c<\/span>
\n– Vermaal de walnoten tot grove poeder<\/span>
\n– Snijd de filodeeg zodat het past in je vorm. Als je zoals ik gebruik maakt van de opgerolde vellen filodeeg dan\u00a0zul je 10vellen nodig hebben. Snij je deze over de breedte en nogmaals over de lengte, zodat je in totaal 40\u00a0perfecte rechthoekjes krijgt. <\/span>
\n– Smelt de roomboter en verwijder vervolgens voorzichtig de witte melkbestanden die je zult zien drijven.<\/span>
\n– Smeer de vorm in met roomboter.<\/span>
\n– Leg 20velletjes filodeeg op de bodem, bestrooi deze met de walnotenpoeder en leg er vervolgens de overige 20velletjes bovenop. <\/span>
\n– Snijd de baklava met een scherp mes voorzichtig in vierkantjes. Maak ze niet te groot, ze zijn machtig.<\/span>
\n– Giet nu de gesmolten roomboter over de baklava en laat 5 minuten staan.<\/span>
\n– Na 5 minuten even ronddraaien zodat de boter zich verdeelt en bak de baklava vervolgens goudbruin in circa 30minuten. <\/span>
\n– Verwarm de honing, voeg de citroensap toe en giet vervolgens over de warme baklava. <\/span><\/p>\n

Laat afkoelen.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Omdat ik het beloofd heb, hier h\u00e9t zoetezotheid recept. Want wat kan er nu zoeter zijn dan baklava? Dit maal een recept met walnoten en honing. Ingredi\u00ebnten: 300gr\u00a0walnoten 200gr roomboter 200gr filodeeg, liefst de opgerolde rollen (baklava-yufka)\u00a0die je koelvers bij Turkse winkels kan vinden 200ml honing ongeveer 1el citroensap Vorm: een brownievorm of 24cm ronde […]<\/p>\n","protected":false},"author":2,"featured_media":2035,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[595,658,594],"tags":[767,259,117,140,64,248,91,115],"class_list":["post-714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-koekjes","category-ramadan","category-zoetigheden","tag-baklava","tag-honing","tag-koek","tag-levantijnse-keuken","tag-marokko","tag-turks","tag-walnoten","tag-zoet"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/eatyourtajine.com\/wp-content\/uploads\/2014\/04\/DSCN0113_zps12f7a44f.jpg?fit=1024%2C779&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8mQWb-bw","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/posts\/714","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=714"}],"version-history":[{"count":3,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/posts\/714\/revisions"}],"predecessor-version":[{"id":2037,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/posts\/714\/revisions\/2037"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=\/wp\/v2\/media\/2035"}],"wp:attachment":[{"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eatyourtajine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}