Kral Produkte
Kral – Blätterteig für Baklava 500 gr
Nummer der Produktsorte | 1021 |
Verpackung im Paket | 20 Packs |
Paketgewicht | 500 g |
Gewicht des Frachtstücks (brutto) | 10,5 kg |
Haltbarkeitsdauer | 6 Months |
Strichcode des Produkts | 869041411021 |
Strichcode des Frachtstücks | 0869041411021 |
Dimensionen des Frachtstücks (mm) | 245 x 380 x 150 |
Energy and Nutrition Values | for 100 g |
Energy- ( kcal-kj) | 284,28 kcal / 1188,30 kJ |
Fat (g) | 0,91 |
Saturated Fat (g) | 0,41 |
Carbohydrate (g) | 61,50 |
Sugar (g) | 0 |
Protein (g) | 10,42 |
Fiber (g) | 1,13 |
Sodium (g) | 0,38 |
Our products do not contain lard oil and additives.
Ingredients :
- 1 pack (500 gr.) Kral – Blätterteig für Baklava
- 150 gr. walnut or hazelnut
- 500 gr. butter or margarine
- 1200 ml. water (6 water glasses)
- 1200 gr. sugar (6 water glasses)
- 6-7 drops of lemon juice
Preparation :
- First we prepare the dessert syrup.
- Boil water and sugar in a saucepan with the specified dimensions for 15-20 minutes.
- Add 6-7 drops of lemon juice before removing the sherbet from the stove.
- Before laying the baklava doughs, melt the butter / margarine over low heat. If you are using butter, remove the foams on it with a spoon.
- Grease the bottom of the pan suitable for the size of the doughs with melted butter.
- Take the Ramazan Phyllo for Baklava from its package and place it under a slightly damp cloth. (This prevents it from drying out quickly.)
- Place the dough you put in the tray by greasing every three sheets.
- Continue this process until the 15th layer.
- Spread half of the ready-made kernels or hazelnuts on the dough homogeneously.
- Repeat this process until the 30th layer by lubricating the doughs once every three leaves.
- Spread the walnut / hazelnut inside on the 30th layer homogeneously on the dough.
- Place the remaining filo pastry on the tray by greasing every 3 leaves.
- After cutting, pour the remaining oil warmly onto the dough with a brush or spoon.
- Let the tray rest for 10-15 minutes.
- Bake in the oven preheated at 180-200 ° C until the top is browned.
- Check the bottom of the browned dessert, if the bottom is not cooked enough, you can cook it by moving the tray over the stove.
- Pour the cold syrup into the baklava that you took out of the oven.
- You can serve it after resting for a while.
Bon Appetit…
Kral – Blätterteig für Baklava 800 gr
Nummer der Produktsorte | 1076 |
Verpackung im Paket | 12 Packs |
Paketgewicht | 800 g |
Gewicht des Frachtstücks (brutto) | 10,1 kg |
Haltbarkeitsdauer | 6 Months |
Strichcode des Produkts | 8690941411076 |
Strichcode des Frachtstücks | 08690941411076 |
Dimensionen des Frachtstücks (mm) | 245 x 380 x 150 |
Energy and Nutrition Values | for 100 g |
Energy- ( kcal-kj) | 284,28 kcal / 1188,30 kJ |
Fat (g) | 0,91 |
Saturated Fat (g) | 0,41 |
Carbohydrate (g) | 61,50 |
Sugar (g) | 0 |
Protein (g) | 10,42 |
Fiber (g) | 1,13 |
Sodium (g) | 0,38 |
Our products do not contain lard oil and additives.
Ingredients :
- 1 pack (800 gr.) Kral – Blätterteig für Baklava
- 150 gr. walnut or hazelnut
- 500 gr. butter or margarine
- 1200 ml. water (6 water glasses)
- 1200 gr. sugar (6 water glasses)
- 6-7 drops of lemon juice
Preparation :
- First we prepare the dessert syrup.
- Boil water and sugar in a saucepan with the specified dimensions for 15-20 minutes.
- Add 6-7 drops of lemon juice before removing the sherbet from the stove.
- Before laying the baklava doughs, melt the butter / margarine over low heat. If you are using butter, remove the foams on it with a spoon.
- Grease the bottom of the pan suitable for the size of the doughs with melted butter.
- Take the Ramazan Phyllo for Baklava from its package and place it under a slightly damp cloth. (This prevents it from drying out quickly.)
- Place the dough you put in the tray by greasing every three sheets.
- Continue this process until the 15th layer.
- Spread half of the ready-made kernels or hazelnuts on the dough homogeneously.
- Repeat this process until the 30th layer by lubricating the doughs once every three leaves.
- Spread the walnut / hazelnut inside on the 30th layer homogeneously on the dough.
- Place the remaining filo pastry on the tray by greasing every 3 leaves.
- After cutting, pour the remaining oil warmly onto the dough with a brush or spoon.
- Let the tray rest for 10-15 minutes.
- Bake in the oven preheated at 180-200 ° C until the top is browned.
- Check the bottom of the browned dessert, if the bottom is not cooked enough, you can cook it by moving the tray over the stove.
- Pour the cold syrup into the baklava that you took out of the oven.
- You can serve it after resting for a while.
Bon Appetit…
Kral – Blätterteig für Baklava 800 gr
Nummer der Produktsorte | 1076 |
Verpackung im Paket | 12 Packs |
Paketgewicht | 800 g |
Gewicht des Frachtstücks (brutto) | 10,1 kg |
Haltbarkeitsdauer | 6 Months |
Strichcode des Produkts | 8690941411076 |
Strichcode des Frachtstücks | 08690941411076 |
Dimensionen des Frachtstücks (mm) | 245 x 380 x 150 |
Energy and Nutrition Values | for 100 g |
Energy- ( kcal-kj) | 284,28 kcal / 1188,30 kJ |
Fat (g) | 0,91 |
Saturated Fat (g) | 0,41 |
Carbohydrate (g) | 61,50 |
Sugar (g) | 0 |
Protein (g) | 10,42 |
Fiber (g) | 1,13 |
Sodium (g) | 0,38 |
Our products do not contain lard oil and additives.
Ingredients :
- 1 pack (800 gr.) Kral – Blätterteig für Baklava
- 150 gr. walnut or hazelnut
- 500 gr. butter or margarine
- 1200 ml. water (6 water glasses)
- 1200 gr. sugar (6 water glasses)
- 6-7 drops of lemon juice
Preparation :
- First we prepare the dessert syrup.
- Boil water and sugar in a saucepan with the specified dimensions for 15-20 minutes.
- Add 6-7 drops of lemon juice before removing the sherbet from the stove.
- Before laying the baklava doughs, melt the butter / margarine over low heat. If you are using butter, remove the foams on it with a spoon.
- Grease the bottom of the pan suitable for the size of the doughs with melted butter.
- Take the Ramazan Phyllo for Baklava from its package and place it under a slightly damp cloth. (This prevents it from drying out quickly.)
- Place the dough you put in the tray by greasing every three sheets.
- Continue this process until the 15th layer.
- Spread half of the ready-made kernels or hazelnuts on the dough homogeneously.
- Repeat this process until the 30th layer by lubricating the doughs once every three leaves.
- Spread the walnut / hazelnut inside on the 30th layer homogeneously on the dough.
- Place the remaining filo pastry on the tray by greasing every 3 leaves.
- After cutting, pour the remaining oil warmly onto the dough with a brush or spoon.
- Let the tray rest for 10-15 minutes.
- Bake in the oven preheated at 180-200 ° C until the top is browned.
- Check the bottom of the browned dessert, if the bottom is not cooked enough, you can cook it by moving the tray over the stove.
- Pour the cold syrup into the baklava that you took out of the oven.
- You can serve it after resting for a while.
Bon Appetit…
Kral – Blätterteig für Baklava 500 gr
Nummer der Produktsorte | 1021 |
Verpackung im Paket | 20 Packs |
Paketgewicht | 500 g |
Gewicht des Frachtstücks (brutto) | 10,5 kg |
Haltbarkeitsdauer | 6 Months |
Strichcode des Produkts | 869041411021 |
Strichcode des Frachtstücks | 0869041411021 |
Dimensionen des Frachtstücks (mm) | 245 x 380 x 150 |
Energy and Nutrition Values | for 100 g |
Energy- ( kcal-kj) | 284,28 kcal / 1188,30 kJ |
Fat (g) | 0,91 |
Saturated Fat (g) | 0,41 |
Carbohydrate (g) | 61,50 |
Sugar (g) | 0 |
Protein (g) | 10,42 |
Fiber (g) | 1,13 |
Sodium (g) | 0,38 |
Our products do not contain lard oil and additives.
Ingredients :
- 1 pack (500 gr.) Kral – Blätterteig für Baklava
- 150 gr. walnut or hazelnut
- 500 gr. butter or margarine
- 1200 ml. water (6 water glasses)
- 1200 gr. sugar (6 water glasses)
- 6-7 drops of lemon juice
Preparation :
- First we prepare the dessert syrup.
- Boil water and sugar in a saucepan with the specified dimensions for 15-20 minutes.
- Add 6-7 drops of lemon juice before removing the sherbet from the stove.
- Before laying the baklava doughs, melt the butter / margarine over low heat. If you are using butter, remove the foams on it with a spoon.
- Grease the bottom of the pan suitable for the size of the doughs with melted butter.
- Take the Ramazan Phyllo for Baklava from its package and place it under a slightly damp cloth. (This prevents it from drying out quickly.)
- Place the dough you put in the tray by greasing every three sheets.
- Continue this process until the 15th layer.
- Spread half of the ready-made kernels or hazelnuts on the dough homogeneously.
- Repeat this process until the 30th layer by lubricating the doughs once every three leaves.
- Spread the walnut / hazelnut inside on the 30th layer homogeneously on the dough.
- Place the remaining filo pastry on the tray by greasing every 3 leaves.
- After cutting, pour the remaining oil warmly onto the dough with a brush or spoon.
- Let the tray rest for 10-15 minutes.
- Bake in the oven preheated at 180-200 ° C until the top is browned.
- Check the bottom of the browned dessert, if the bottom is not cooked enough, you can cook it by moving the tray over the stove.
- Pour the cold syrup into the baklava that you took out of the oven.
- You can serve it after resting for a while.
Bon Appetit…