Homemade Peanut Wrap
1 pack of phyllo dough
500 g powdered pistachios
350 ml melted butter (clarified butter)
For sherbet; 3.5 glasses of water, 4 glasses of granulated sugar, piece of 1 lemon
First of all, we start with making plain oil, put the butter in a deep sauce pan. As it slowly starts to melt, white foams will appear on it, separate them from the oil with the help of a spoon.
Continue this process until the foams on the top are gone, but be careful not to burn the butter. Thus, we purify the butter from all residues and obtain plain oil.
We apply a little bit of cooled plain oil to the end of the baklava phyllo, sprinkle peanuts on it, spread the pistachio to the very end, do not distribute it to the whole phyllo. Using 2 phyllo rolls, roll them up, then pinch the ends (you should use a thin special roller for baklava) and place them on the tray.
After applying the same process to all phyllo dough, let the remaining butter leak into the whole tray, then cut it into 5 equal pieces and bake in the oven at 170 degrees for 22-25 minutes.
While you put it in the oven, prepare the syrup (I pour it hot, the baklava softens, it cools down in the fridge again, most famous baklava shops do this too, but if you want it to be harder, pour the syrup after it has cooled). . You can use pistachios again to decorate, enjoy ????