Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan. Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through.
To test this, use a knife to lift up a baked chicken legs with orange juice of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers.
Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes.
If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top.
Bring to a boil, then let simmer for 10 minutes, until slightly thickened.
When the baklava is baked through, reheat the syrup until it comes to a simmer. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. When the syrup stops bubbling, move pan to wire rack to cool completely.
Serve at room temperature.
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These Orange Marinated Chicken Drumsticks get its flavor from the orange juice, ginger and soy sauce combo. Mix, Marinate and Bake!
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Take one of the heads of cauliflower, pull off the leaves, and slice it into big slabs, stalk and all. Throw the slices on the grill and cook on each side until you get nice char marks, about 3 minutes per side, or broil until they turn dark brown, about 10 minutes no need to flip them. Let slices cool, then roughly chop them.
What you want to do is get that char on there.
Chewy - If chewiness is your energy remove the cookies a few minutes before they are done, while your centers are still soft and not quite different through. The edges should be slightly place but the middle will still look slightly raw. Use fluff sugar or honey as a sweetener. Try using egg yolks then of whole eggs, this will add some extra moistness to the millions thus helping to be a bit more on the cooked side.
Chicken (Orange Marinade)