I ate baklava many times, but from others, but I myself did not try to cook … Finally, I made it! Such a taste-oo-oo-oozy turned out! The husband said that he had never eaten this baklava tastier!
Flour – 500 g
Egg – 2 pcs.
Sour cream – 150 g
Milk – 150 g
Butter – 50 g
Yeast – half a pack of dry (5-6 g) or 15 g fresh
Salt – a pinch
Sugar – 1 teaspoon
Walnuts – 250 g
Powdered sugar – 250 g
Butter – 250 g
Cardamom – 0.5 teaspoon (I didn’t add it because I don’t have it)
Cinnamon – 1 teaspoon (I didn’t add, I don’t like)
Beaten egg – 1 pc.
Honey – 150 g
Hot water – 90-100 ml
Prepare baklava dough. First you need to warm up the milk so that it is warm, add yeast and sugar there, stir and let the yeast “come to life” so that it rises with a hat
In another bowl, combine flour, butter, eggs, sour cream and salt. Stir lightly.
Then we add our “revived” yeast to this mixture.
Stir well. Now put this mass on a lightly floured table and knead the soft dough well.
Here is the dough.
Now we put the dough in a cup and put it in the heat for 1-1.5 hours (cover the dough with a towel).
The dough should work well.
While the baklava dough is good, let’s make the filling. The filling will be even tastier and the taste will be richer if the nuts are roasted a little in the oven. Pass the nuts through a meat grinder or, like me, roll them with a rolling pin (do not grind in a blender in any case – it will turn out too small and the taste will not be the same). Mix chopped nuts with vanilla and powdered sugar (if you like, add cardamom and cinnamon).
We grease the form with vegetable (or other) oil (I have a form measuring 24×29 cm, you can take a little more, but always with sides, the baking sheet will not work. ).
Divide the matched dough into 12 parts, one of which should be 2 times larger than the others.
Now we take this large piece and roll it out in such a way that it covers the bottom and sides of our form, and hangs down a little more … I want to say a little about the dough. The dough is soft, elastic, similar to that of strudel, and rolls out very well. And we will need to roll it out very thinly, about 1 mm thick or even thinner, but not thicker, otherwise the baklava will be rough, tough.
Now we wind the dough on a rolling pin and transfer it to the mold.
And literally we line them our form. Let the edges of the dough hang down (then cut it off) …
Now let’s melt the butter.
And grease the dough with it (smear the butter with a thin layer, try to calculate so that after lubricating all the layers we have about half, or a little less than half of this oil, otherwise the baklava will turn out to be too greasy. If the oil cools quickly and does not smear well, heat it up).
Now we will roll out the next layer, but already to the size of the bottom of our shape. If the dough when rolling out turned out to be thicker than 1 mm, then roll it out thinner, and remove the excess (although this should not be so). We transfer it in the same way, on a rolling pin, and cover the bottom. As you can see, we did not pour the filling on the first layer, because bottom and top, we should have 2 layers of dough without filling (this is for strength, otherwise they may crumble after baking).
We also grease the second layer of dough with a thin layer of butter and now sprinkle with the filling (pour the fillings so that it is enough for 10 layers).
And in this way: rolled out, laid, greased, sprinkled – it is repeated 9 more times (10 times in total). This is what the 10th layer looks like – oiled and sprinkled (that’s it, there is no more filling, but about half or a little less oil should remain, we will need it again later).
Now we roll out the 11th piece of dough and cover the 10th layer with it. Lubricate the 11th layer with oil.
Cut the overhanging edges of the dough with a knife so that the edge remains about 1-2 cm.
Place the edges on the dough.
And grease the edges with a beaten egg.
Now we roll out the last 12th piece of dough and cover the 11th layer with it.
Grease the top with a beaten egg so that our baklava is ruddy and beautiful.
And now we cut the baklava into traditional diamonds.
We do not cut it to the end, otherwise everything will flow out to the bottom of the mold and will burn. Therefore, we cut ALMOST to the end.
Then, in the middle of each rhombus, put a half of a walnut, pressing lightly (I didn’t have enough walnuts, and I put almonds). Done! Now we turn on the oven, put our baklava dish on the stove, cover it with a towel and leave it to stand for 15 minutes.
After 15 minutes, we send our baklava to an oven preheated to 180 C. And we bake it for 15 minutes! Then we take out the baklava and pour it on top with the same remaining butter, which we did not all use to lubricate the layers.
If the cuts are stuck together, you can cut them with a knife so that oil gets into the cuts too.
But if you lubricated the layers generously and there is no oil left, then you will have to melt at least 50 grams of oil, because pouring oil is an important step, without which there will be no desired taste.
Another necessary step is pouring hot honey syrup on the baklava. The syrup is prepared simply: mix honey with hot water.
Honey syrup should be watered almost before the very readiness. That is, when the baklava turns golden, but is still a little pale, we take it out of the oven again
And pour honey syrup along the cuts (before pouring the syrup, you can once again walk along the cuts with a knife).
The syrup will go away about a third.
Now baklava can be baked to a beautiful reddish color.
We take out the honey baklava from the oven, cover it with a towel and let it cool down a little, degrees to 40-45 C.
When the baklava has cooled, remove it from the mold, cut the diamonds to the end.
Then dip each side in honey syrup. Put straight on each side for 3 seconds.
Then put the baklava on a dish and let it stand for another 15-20 minutes (if you endure it) so that it is soaked in this syrup and completely cooled down.
Now this is Baklava with a capital letter: the freshest, fragrant, multi-layered, nutty and honeyed! Enjoy!
Greek baklava according to this recipe resembles delicious sweets soaked in honey-creamy syrup, which leave behind a sweet, dreamy aftertaste … Following our advice and step-by-step recommendations, you can easily create this masterpiece, no worse than th...
Hurrah! I learned the secret of Turkish baklava. And even though the homemade baklava looked not quite neat, the main thing is the taste. And he is divine! I really liked it. Now you don’t have to run to the Turkish shop, I’m happy! Ingredients Puff pastr...
When you cook this baklava, you will see how delicious and nutritious the lean dishes can be. In general, I would not recommend you to eat such a dish if you are on a diet, despite the fact that this baklava is absolutely lean. Cook: 2 hour Ingredients Fl...
This recipe for baklava made from yeast dough is taken from the postcards of the Soviet era “Azerbaijan Cuisine”. The dough is soft and airy, and the nut filling is sweet and juicy. Your family will love this oriental dessert. Ingredients For the dough: F...
A famous oriental delicacy made of dough, honey and nuts, which has many recipes. One of the most famous is the recipe for Baku baklava (or Azerbaijani baklava) made from yeast dough stuffed with nuts and butter-honey impregnation. Ingredients For the dou...
This version of baklava is with the addition of whipped egg white. A simple dough with a few ingredients lends itself well to shaping. Even an inexperienced chef can make baklava according to this recipe. Ingredients Egg white – 1 pc. Sugar – 2/3 cup Nuts...
This baklava is called Crimean or “beach” baklava, because it is this type of sweetness that can be found on the beaches of Crimea. It is not difficult to cook Crimean baklava at home, try it and see for yourself. Ingredients For the dough: Egg – 1 pc. So...
I think many of you have tried baklava – a delicious oriental delicacy. Using this recipe, you can quickly and easily cook delicious baklava at home. A distinctive feature of the proposed recipe is that filo dough is used instead of puff pastry. Cook: 45 ...
If you try baklava at least once, then in the future its name will always remind you of the wonderful taste and aroma of this oriental sweetness. Treat yourself and your loved ones, prepare homemade baklava in the form of rolls – from the fine cook:st dou...
Baklava roll with seeds is a simple, very appetizing and bright oriental dessert that even a young housewife can make. Thanks to honey syrup, the roll is sweet, very aromatic and slightly moist. Serving: 6 Ingredients Puff pastry (ready-made, defrosted) –...
Juicy, moderately sweet and very tasty baklava. This recipe will delight even the busiest housewives. A minimum of components, an hour of free time – and you can enjoy a piece of fragrant nut baked goods. Ingredients Yeast-free puff pastry – 400 g Walnuts...