{"id":733,"date":"2011-04-18T19:03:25","date_gmt":"2011-04-18T19:03:25","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=733"},"modified":"2011-04-18T19:03:25","modified_gmt":"2011-04-18T19:03:25","slug":"hazir-yufkadan-baklava-turkischer-nusskuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/18\/hazir-yufkadan-baklava-turkischer-nusskuchen\/","title":{"rendered":"Hazir Yufkadan „Baklava“ (T\u00fcrkischer Nusskuchen)"},"content":{"rendered":"

Zutaten:<\/b>
\nSirup<\/em>
\n3 Tassen Zucker
\n3 Tassen Wasser
\n1\/2 Zitrone; Saft
\nTeig<\/em>
\n500 g Yufka (vorgebackene Teigplatten)
\n25 g Fett
\n2 Tassen geriebene Waln\u00fcsse<\/p>\n

\nZubereitung: <\/b>
\nWasser und Zucker zum Kochen bringen, Zitronensaft zuf\u00fcgen und 10Minuten weiterkochen lassen. Schaum mit dem Schauml\u00f6ffel absch\u00f6pfen. Abk\u00fchlen lassen. Eine gro\u00dfe Auflaufform oder die Fettpfanne des Backofens einfetten. Fett in einem Topf zerlassen. 1 Platte Yufka auf die Fettpfanne legen, \u00fcberstehende R\u00e4nder abschneiden und mit verwenden. Die Teigplatte mit dem Fett bestreichen und so fortfahren, bis die H\u00e4lfte der gesamten Teigplatten verbraucht ist. Die N\u00fcsse dar\u00fcber streuen. Backofen auf 180 Grad vorheizen. Die restlichen Platten jeweils auf die N\u00fcsse legen und je Lage wieder mit Fett bestreichen, auch die oberste Platte. Mit einem scharfen Messer 3 x 3 cm gro\u00dfe, rechteckige St\u00fcckchen anschneiden. In den Backofen schieben und ca. 20-25 Minuten backen, bis die Oberfl\u00e4che goldbraun ist. Das Geb\u00e4ck aus dem Ofen nehmen und noch hei\u00df mit dem abgek\u00fchlten Sirup begie\u00dfen. Abk\u00fchlen lassen und vorsichtig die vorgeschnittenen Vierecke durchschneiden und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: Sirup 3 Tassen Zucker 3 Tassen Wasser 1\/2 Zitrone; Saft Teig 500 g Yufka (vorgebackene Teigplatten) 25 g Fett 2 Tassen geriebene Waln\u00fcsse Zubereitung: Wasser und Zucker zum Kochen bringen, Zitronensaft zuf\u00fcgen und 10Minuten weiterkochen lassen. Schaum mit dem Schauml\u00f6ffel absch\u00f6pfen. Abk\u00fchlen lassen. Eine gro\u00dfe Auflaufform oder die Fettpfanne des Backofens einfetten. Fett in … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","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":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27],"tags":[30,204],"class_list":["post-733","post","type-post","status-publish","format-standard","hentry","category-geback","tag-kuchen","tag-nuss","item-wrap"],"yoast_head":"\nHazir Yufkadan "Baklava" 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Dezember 2011","format":false,"excerpt":"Zutaten 300 g Weizenmehl 1 TL Backpulver 130 g Zucker 2 P\u00e4ckchen Vanillezucker 2 Eier 130 g Butter Aprikosen-Konfit\u00fcre Belag 200 g Butter 200 g Zucker 2 P\u00e4ckchen Vanillezucker 4 EL Wasser 200 g Haseln\u00fcsse; gemahlen 200 g Haseln\u00fcsse; gehackt, oder anstelle der N\u00fcsse 400 g Kokosraspeln Gu\u00df 100 g\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/733","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=733"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/733\/revisions"}],"predecessor-version":[{"id":734,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/733\/revisions\/734"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=733"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=733"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}