Lor Peynir in Turkish, is ricotta filled filo pastry dough, with syrup. Its so delicious one of my favourite desserts:)
What you will need:
- 1 pkg of thawed Krinos filo dough
- 1 and 1/2 to 2 lbs ricotta
- 1/2 cup melted butter
For the syrup:
- 3 &1/4 cups sugar
- 2 cups water
Bring to boil the water and sugar for about 15 mins on medium heat. Add a squeeze of lemon juice at end, then remove from pot and let cool. You might have extra syrup leftover you can use for other uses
The way I test to see if its the right consistency is , take a spoon dip into the pot while its boiling, if the syrup is sticking to the spoon, when you take the spoon out, then perfect, if its just watery then you need to add more sugar, and continue to cook till thickens a bit.
If its too thick like honey add some water. Once you get the hang of making syrup and the perfect consistency you will be a pro at it:)
*Do not add hot syrup over hot baklava*
* Either one should be hot and the other cool*
MAKE SYRUP AHEAD OF TIME!!!
If you like you can add cloves, cinnamon or rose water to the syrup while boiling. It will change the flavor. I don’t add it to mine, but I’ve had it with it and both ways are good.
Take the filo dough lay out flat on counter, divide in half. Set the other half aside till later use. Brush every 2 sheets of filo with butter, cut into 12 equal size squares. Take a few tsp on the ricotta and place in one corner of the square and fold over. Place on greased pan. Bake at 350 oven till golden. Pour over the syrup as soon as you take it out of the oven. Enjoy:)