Baklava - oriental sweetness, a popular confection from puff pastry with nuts in syrup, widespread in Eastern cuisines. The classic recipe for this cake is quite complicated and often discourages those who want to make it on their own. Try to bake this miracle with me and you will see how easy it is!

You will need:

For the test:

• Wheat flour i / s 4 glasses (glass volume 200 ml)
• butter 250 g
• sour cream 250 gr
• a pinch of salt

For filling:

• proteins from 4 eggs
• cardamom 10 grains
• ground cinnamon 2 tsp

The amount of dough is based on a 27 x 37 cm baking sheet. I do not advise "stretching" the dough onto a larger baking sheet, because the cake will be thin and dry in the oven.

Step by step photo - recipe for cooking:

Start by breaking the eggs and separating the yolks from the whites. The dough will go three yolks... Leave the fourth yolk to grease the baklava before baking.

Squirrels save. They are needed to fill the pie.

2 cups of nuts chop with a blender or meat grinder.

Sift into a deep bowl 4 cups flour, make a hole in flour and put in it 3 yolks, soft butter,sour cream, soda quenched with vinegar and a pinch of salt.

Mix everything quickly with your hands and knead the dough.

Do not knead for a long time - shortbread dough likes a quick mix. Once the mixed ingredients have turned into flakes, collect them into a lump.

Divide the dough into 3 parts, roll up the balls, put in a bowl, cover with plastic wrap and remove in the refrigerator for 1 hour.

In the meantime, cook stuffing.

Beat with a mixer 4 squirrels and 2 cups sugar... It is enough for the mass to become white and uniform. Grains of sugar will be felt.

10 grains of cardamom peel dry petals. If the cardamom is difficult to clean, knead it with a pestle and mortar.

Peeled black Mash the cardamom kernels in a mortar... The grains are hard enough, don't be embarrassed if you can't grind them into powder, just enough to let the flavor in.

Combine whipped egg whites with ground nuts, cardamom and cinnamon... Mix everything well with a spoon.

This is how the finished one looks like. filling for baklava.

Remove the dough from the refrigerator and roll the first layer to fit the baking sheet.

Use a rolling pin to place it on a baking sheet lined with baking paper.

Place half of the filling on top and spread gently over the entire surface.

Roll out the second layer of dough and place on a baking sheet.

Spread the remaining filling on top, cover with a third layer of dough. Top of the pie brush with yolk, it will give the baklava a bright color. Gently hold the pie with your fingers and cut it into diamonds. Place half a nut in the center of each diamond. There is no need to pinch the edges of the cake.

Bake baklava 35 - 40 minutes at t 200 ° C.

Ready baklava brush with melted honey.

That's how she immediately shone!

Chilled baklava cut into diamonds.

eggs 4 pcs (3 yolks and 1 yolk will go into the dough to lubricate the cake before baking, proteins will be needed for the filling)

butter 250 gr

sour cream 250 gr

soda 0.5 tsp and 1 teaspoon of vinegar to extinguish it

a pinch of salt

honey 2 tablespoons (for lubricating the finished product)

whole kernels for decoration

flour for sprinkling while rolling out the dough

For filling:

• walnuts 2 cups (glass volume 200 ml)
• sugar 2 cups (glass volume 200 ml)
• proteins from 4 eggs
• cardamom 10 grains
• ground cinnamon 2 tsp

Sift 4 cups of flour into a bowl, make a hole in the flour and put 3 yolks, soft butter, sour cream, soda quenched with vinegar and a pinch of salt in it. Mix everything quickly with your hands and knead the dough.
Once the dough is smooth, divide it into 3 pieces, roll up the balls, put back in the bowl, cover and refrigerate for 1 hour.
Beat 4 whites and 2 cups of sugar with a mixer, add ground nuts, 10 grains of cardamom and 2 tsp. cinnamon. Mix everything well.
Roll out a layer of dough, place it on a baking sheet and spread half of the filling over it. Cover with a second layer of dough on top, spread with the remaining filling. Cover the cake with a third layer of dough, brush with an egg, cut into diamonds.
Place half a walnut in the center of each diamond.
Bake in the oven for 35 - 40 minutes at 200 ° С
Brush the finished baklava with melted honey and cut into diamonds.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

V oriental cuisine not only are the spicy main courses attractive, which are especially delicious in winter due to their warming effect. Recipes for sweets also deserve attention, and especially among them stands out turkish baklava... Any housewife can handle this national dish served in Novruz if she knows how to make dough.

How to cook baklava

This oriental dish is a multi-layered dessert soaked in syrup (often sugar). Each Turkish hostess knows how to make baklava, and each has her own - special, most successful - recipe. The sweetness is made from puff pastry with nuts. Roll out the base very thinly, and then fold it into a rectangular shape. However, it is also possible to roll the sheets with cylinders. Sherbet (rarely honey) with rose water and lemon juice is used for impregnation, and pistachios are used for the nut layer.

Syrup

The classic mixture, used during the Ottoman Empire, for impregnating layers, was prepared from sherbet - sugar boiled with water, acidified lemon juice... However, most recipes (Armenian, Baku, etc.) use honey syrup for baklava. Choose any:

• Classic impregnation - 200 ml of water, 2 glasses of sugar, a spoonful of lemon juice. Boil for 3-4 minutes.
• Honey - water with any honey 1: 1 is heated until the latter dissolves.

Dough

Open sources claim that this delicacy is made from a puff base, but this is not the only correct option for a long time. Armenian, Yerevan, Crimean variations mean soft dough for baklava, similar to butter, and Greek is prepared for filo. Even recipes with yeast are popular among professionals. lush base... As a result, the dough can be anything - only the correct rolling and assembly in layers is important.

Baklava - recipe with photo

Like any National dish, this delicious dessert has no "standardized" appearance... Every eastern country (and even every region) offers its own recipe for making baklava at home. Azerbaijani needs to be made on a yeast basis, and Greek - from filo (phyllo), and it looks like a thin little roll. Choose the option that you like the most, and feel free to experiment.

Azerbaijan

• Cooking time: 3 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 18100 kcal.
• Cuisine: Azerbaijani.

Baklava azerbaijani classic recipe assembled from thick (2-4 mm) layers yeast dough, and among the spices for the filling, cardamom and cloves are necessarily used. The number of layers does not exceed 10 pieces, and the top one must be processed with egg yolks, ground with ground saffron. A half of a walnut is placed in the center of each rhombus.

Ingredients:

• dry yeast - 10 g;
• flour - 950 g;
• milk - 210 ml;
• sour cream - 2 tbsp. l .;
• eggs - 5 pcs.;
• saffron - a pinch;
• butter - 620 g;
• nuts - 1 kg;
• sugar - 1 kg;
• cardamom - 1/2 tsp;
• sugar syrup- 200 ml.

Cooking method:

1. Dissolve yeast granules in warm water (about 1/3 cup).
2. Warm butter (220 g) with milk. Add flour, dough, 3 eggs.
3. Toast the crushed nuts, stir in the cardamom and sugar.
4. After 2 hours, divide the lump of dough into 10 balls, roll out a thick layer from each.
5. Lay them on top of each other, coat with ghee and sprinkle with nut filling.
6. Top with a couple of whipped saffron yolks. Cut diagonally, with a nut in the center of each piece.
7. Bake for half an hour at 180 degrees, then lower the temperature to 150 degrees for 20 minutes.
8. Soak in sugar syrup.

Puff pastry

• Cooking time: 2 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 6928 kcal.
• Purpose: on the festive table.
• Cuisine: oriental.
• Complexity of preparation: medium.

This baklava made of puff pastry with nuts is as close as possible to the traditional one, if you do not take into account the fact of the factory basis. If possible, figure out how to make the dough yourself - baklava will be tastier. It is desirable to infuse the dessert for about 8-10 hours, this is a long process, but if necessary, it is reduced to 1-1.5 hours. The dish should be warm.

Ingredients:

• ready puff pastry- 750 g;
• butter - 100 g;
• egg;
• sugar - 120 g;
• honey - 250 g;
• cinnamon - 1 tsp;
• icing sugar - 1 tsp;
• nuts - 2 cups.

Cooking method:

1. Place the rolled layers on top of each other, soaking them with melted butter.
2. Thinly sprinkle crushed nuts with cinnamon and powdered sugar between them.
3. Brush the surface of the last sheet of dough with whipped yolk.
4. Bake for 45 minutes at 190 degrees.
5. Pour honey boiled with water (9-10 minutes), leave for an hour.

Turkish

• Cooking time: 3 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 6590 kcal.
• Purpose: on the festive table.
• Cuisine: Turkish.
• Complexity of preparation: medium.

First of all, you need to figure out how to make dough for Turkish baklava - the store one will not work here. Professionals advise to practice with the selected recipe in advance, since puff base very moody. All ingredients must be very cold before mixing. After kneading, the mass must also be cooled, and rolled in one direction.

Ingredients:

• flour - 450 g;
• water - 300 ml;
• butter - 300 g;
• eggs - 2 pcs.;
• sugar - 2 tbsp. l .;
• nuts - 350 g;
• cinnamon - 1.5 tsp;
• honey - 200 g.

Cooking method:

1. Make a dough with grated butter, ice water (150 ml), cold flour, sugar and beaten eggs. Cool for 2-2.5 hours.
2. Divide into 8 pieces, roll out thinly.
3. Alternate with a mixture of nuts and cinnamon. The top layer is made of dough. Cut the product into rhombuses.
4. 10 minutes after baking, pour over honey syrup (honey + water), cook for another half hour. The oven temperature is 200 degrees.

Armenian

• Cooking time: 1 hour 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 6962 kcal.
• Purpose: on the festive table.
• Cuisine: Armenian.
• Complexity of preparation: medium.

Baklava in Armenian differs from other recipes of this oriental dessert in the use of vanilla. It is impregnated with a classic sugar solution, the recipe for which was discussed above. Nuts are mainly used walnuts, but you can add some pistachios to them. Lubricating the top layer with egg yolk is optional.

Ingredients:

• margarine - 200 g;
• flour - 3.5 cups;
• sour cream - a glass;
• egg;
• soda - 1/2 tsp;
• nuts - 2.5 cups;
• vanilla - 1/4 tsp;
• cinnamon - 1 tsp;
• sugar - 300 g

Cooking method:

1. Beat melted margarine with sour cream, add egg, flour, soda.
2. Divide this lump into 4 parts, roll each of them thinly.
3. Put in a mold, alternating with crushed nuts, sprinkled with cinnamon and vanilla.
4. Cut into diamonds, bake for an hour at 200 degrees.

Honey

• Cooking time: 1 hour.
• Servings Per Container: 7 Persons.
• Calorie content: 7488 kcal.
• Purpose: on the festive table.
• Cuisine: oriental.
• Complexity of preparation: medium.

Puff baklava with honey is referred to in some sources as Crimean, although its exact origin cannot be determined. She is found among Uzbek recipes, and among those from Yerevan. If you have time, figure out how to make the dough, rather than buying it - the sweetness will taste better. If you take a manufactured product, purchase a yeast-free puff.

Ingredients:

• puff pastry - 500 g;
• pistachios - 3 cups;
• butter - 200 g;
• sugar - 100 g;
• honey - 100 g;
• cinnamon - 2 tsp;
• lemon juice - 2 tsp

Cooking method:

1. Alternate the rolled flaky layers in a mold with crushed pistachios, not forgetting to pour ghee on them.
2. Cut the product into squares. Bake for 50 minutes at 190 degrees.
3. Make a syrup by warming honey with sugar, cinnamon and lemon juice. Saturate the finished dessert, leave for half an hour.

Filo dough

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 4695 kcal.
• Purpose: on the festive table.
• Cuisine: Arabic.
• Complexity of preparation: medium.

Crispy baklava from filo dough in structure has common notes with German strudel, but taste qualities they differ greatly. The filling of hearty nuts with spices makes the oriental dessert especially interesting to the taste. The filo base for such a dessert is popular with Greek and Arab housewives, and this one will help to cope with it. detailed recipe with photo.

Ingredients:

• water - a glass;
• flour - 490 g;
• vinegar - 1 tsp;
• eggs - 3 pcs.;
• vegetable oil- 2 tbsp. l .;
• salt;
• butter - 100 g;
• honey - 100 g;
• nuts - 200 g;
• sugar syrup - a glass.

Cooking method:

1. Combine vinegar, eggs, oil, salt, water. Pour this mixture into the sifted flour.
2. Knead a soft base, beat off, divide into 12 parts, roll out on parchment.
3. Place 3 layers of pure dough to the layer with nuts, pouring ghee and honey over them.
4. Bake for 50 minutes at 180 degrees.
5. Drizzle with sugar syrup after cooling.

Sochinskaya

• Cooking time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 7262 kcal.
• Purpose: on the festive table.
• Kitchen: home.
• Complexity of preparation: medium.

Sochi baklava is not very similar to traditional Turkish baklava - the step-by-step cooking recipe is very different from the classic one. However, the sweetness turns out to be no less tasty, crumbly, only more like a pie because of its softness. There is no prescription impregnation, and the surface is treated with whipped yolk before baking. If you wish, you can pour honey over the dessert.

Ingredients:

• margarine - 250 g;
• eggs - 4 pcs.;
• sour cream - a glass;
• flour - 470 g;
• soda - 1 tsp;
• nuts - 2 cups;
• sugar - 300 g;
• cinnamon - 1 tsp

Cooking method:

1. Mix sour cream with soda.
2. Chop margarine and grind with flour.
3. Combine both masses, add 3 yolks. Mix. Cool for 1-1.5 hours.
4. Chop the nuts, combine with whipped egg whites, cinnamon and sugar.
5. Divide the dough into 3 parts, roll each thinly. Bake one at 180 degrees for 4-5 minutes.
6. Lay the raw layer of dough on a baking sheet, on top of the nut mass, then the toasted crust, nuts, again the dough.
7. Brush with yolk beaten with water. Cut with rhombuses.
8. Bake for half an hour at 200 degrees.

With walnuts

• Cooking time: 2 hours 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 6551 kcal.
• Purpose: on the festive table.
• Cuisine: Georgian.
• Complexity of preparation: medium.

This Georgian style baklava with nuts is almost the same as the above desserts in terms of the dough and filling composition. The only caveat to the recipe is the same ratio of milk to sour cream and the use of fresh yeast, not dry. Walnuts are required. They can be fried beforehand, but the pan must be without oil. Grind preferably in a coffee grinder.

Ingredients:

• sour cream - 150 g;
• milk - 150 g;
• flour - 500 g;
• eggs - 2 pcs.;
• fresh yeast - 15 g;
• butter - 300 g;
• sugar - 1 tsp;
• walnuts - 200 g;
• sugar - 200 g

Cooking method:

1. Knead the base of milk, sour cream, eggs, flour, yeast and 50 g butter.
2. After 1.5 hours (after lifting), roll out 12 layers.
3. Place on a baking sheet, alternating with the filling (nuts, 250 g ghee and sugar).
4. Bake until reddish, soak before serving.

Greek

• Cooking time: 1 hour 45 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 16745 kcal.
• Purpose: on the festive table.
• Cuisine: Greek.
• Complexity of preparation: medium.

Classic Greek baklava is very demanding on the number of layers - there are exactly 33 of them in all recipes, which is a reference to the age of Jesus Christ. The religious moment is important because this dessert is served at Christmas. Of the nuts, almonds are preferred, and the impregnation is made with honey mixed with orange peel. Correct name Greek sweets - baklava or baklavas.

Ingredients:

• ready-made filo dough - 500 g;
• butter - 500 g;
• almonds - 1 kg;
• walnuts - 500 g;
• sugar - 100 g;
• cinnamon - 4 tsp;
• light honey - 2 cups;
• water - 400 ml;
• orange peel - 1 tsp

Cooking method:

1. Place a sheet of dough on the bottom of a rectangular shape, brush with melted butter. Repeat this 9 times.
2. Sprinkle thickly crushed almonds and walnuts on the 10th sheet.
3. Again make 9 layers of dough soaked in butter, pour out the nuts again.
4. After the 33rd layer, cut the baklava into squares.
5. Bake for an hour at 170 degrees.
6. Warm honey, add sugar, cinnamon there, orange peel, water. Cook for 10-12 minutes. Soak the finished baklava with syrup, let it brew for half an hour.

Baklava in a multicooker

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 3809 kcal.
• Purpose: on the festive table.
• Kitchen: home.
• Complexity of preparation: easy.

This recipe for baklava in a slow cooker will appeal to housewives who do not have an oven, but who have a desire to cook delicious unusual sweets. The operating time has been significantly reduced due to the purchase of ready-made puff pastry and changes in the impregnation recipe: it is honey-oil, and it prepares quickly. If you wish, you should play with spices and add ground cloves, cardamom.

Ingredients:

• puff pastry - 450 g;
• nuts - 200 g;
• sugar - 100 g;
• a pinch of cinnamon;
• butter - 50 g;
• honey - 2 tbsp. l.

Cooking method:

1. Line the bottom of the multicooker with parchment.
2. Spread out the rolled puff layers (cut in a circle), alternating with the nut-sugar filling.
3. Sprinkle the surface with cinnamon. Cut the product with rhombuses.
4. Cook on "baking" for an hour, after cooling, soak with warmed honey-oil mixture.

For this complex dish not every professional is taken, but you can master the preparation of baklava at home if you follow these tips:

• It is advisable to take honey for syrup in any recipe of amber color.
• How to make a crunchy sweetness? Leave the mold with it in the oven for another half hour or hour without opening the door.
• When working with yeast base recipes, after the layers have been formed, the treat is allowed to rise for a quarter of an hour before being sent to the oven.
• Before serving, each piece should be kept in syrup for 3-4 minutes.
• In any recipe, after assembly, the dessert is not cut to its full height - this is best done when it is half baked.
Pickle for cucumbers for 1 liter of water

Eastern cuisine is rich in sweets. In spite of high calorie content and satiety, they attract men and women. Baklava can be safely attributed to such intoxicating delicacies.

Most often, baklava is prepared using puff pastry and nuts, poured over with syrup and giving it a diamond shape. In the east, it is served on the Novruz holiday. According to historians, the first mention of sweetness dates back to the 15th century during the reign of Sultan Fatih. There is another version, in which baklava was invented in the 13th century on the peninsula of Asia Minor.

Baklava or paklava (baklava) can be prepared from different options dough: filo, puff pastry, yeast dough and even pita bread.

The peculiarity of the test is its subtlety. Having undertaken to cook baklava, you need to get a recipe and follow it exactly. Guests at the event or family members will not remain indifferent and will certainly ask for more.

Azerbaijan baklava

The classic Azerbaijani-style baklava recipe will allow you to cook a hearty delicacy that melts in your mouth on your own. Baklava at home is troublesome, but the result is worth it.

The dessert comes out high-calorie and can replace any other sweetness on the anniversary and other holidays.

Cooking time - 2 hours.

Ingredients:

• 0.5 kg of flour;
• 250 ml of milk;
• 0.5 tsp dry yeast;
• 300 gr. butter;
• 1 egg;
• 400 gr. Sahara;
• 300 gr. nuts;
• karmadon, saffron;
• 3 tbsp honey;
• 1 yolk;
• salt.

Preparation:

1. Mix flour with yeast, a third butter and a few grams of salt. Add milk, beat in an egg and knead the dough.
2. Cover the dough with plastic wrap and set aside for 60 minutes.
3. Break the toasted nuts together with a blender with sugar and karmadon.
4. Divide the dough into 12 equal parts of which one will be larger than the rest.
5. Roll out the bulk thinly so that it is larger than the baking dish. Line the bottom of the mold with it, brushing it with melted butter.
6. Next, roll out another piece of dough and put it on the first layer, repeating the procedure with butter.
7. Pour a small amount of the filling onto the oil layer. Cover the top with another layer of dough. Continue until all parts of the dough and filling have been used.
8. Brush the top layer with a mixture of yolk, water and saffron.
9. Cut the baklava into diamonds before reaching the bottom, decorating each diamond with a piece of walnut.
10. Bake the baklava at 190 degrees for 15 minutes. Then remove and pour baklava with melted butter. Put in the oven for another 25 minutes, reducing heat to 180 degrees.
11. Prepare syrup by combining 150 gr. sugar and ½ glass of water. Heat the syrup until the sugar dissolves, remove from the stove and add honey.
12. Cover ready meal syrup and let soak.

Lazy baklava with walnuts

Lazy baklava cooks quickly from simple products, which every housewife has at home. Walnuts are added according to the recipe, but others and even a mixture can be used. When the guests are already on the doorstep, and there is nothing to serve for tea, this recipe will come in handy.

Cooking time - 30 minutes.

Ingredients:

• 2 large pita bread;
• ½ cans of boiled condensed milk;
• 170 g walnuts;
• 2 tbsp butter;
• Little icing sugar.

Preparation:

1. Melt the butter in a small saucepan.
2. Place two pita bread so that they overlap slightly. Brush with a thin layer of melted butter.
3. Apply an even layer of boiled condensed milk on top of the oil.
4. Walnuts must first be grinded using a blender or ordinary rolling pin.
5. Spread the chopped nuts in an even layer over the boiled condensed milk.
6. Roll up the roll gently. Brush with melted butter.
7. Cut the roll into circles and place on a baking sheet lined with baking paper. Bake for about 20 minutes in an oven preheated to 180 degrees.
8. Before serving, you can pour the baklava with honey, syrup or cover with powdered sugar.

Honey baklava

This is an unusual, but no less delicious option for making baklava. Adding honey to final stage makes the dish less crispy, but not wet. This baklava is perfect for long family gatherings with tea.

Cooking time - 40 minutes.

Ingredients:

• 500 gr. puff yeast-free dough;
• 2 eggs;
• 50 gr. powdered sugar;
• 3 gr. cinnamon;
• 1 packet of vanillin;
• 300 gr. nuts;
• 150 g raisins;
• 3 tbsp honey.

Preparation:

1. Defrost the puff pastry and divide into 3 portions. Roll each piece as thin as possible. Ideal thickness is a sheet of paper.
2. Take a wide flat baking sheet, brush it with a thin layer of butter and lay out the rolled dough. Use a fork to puncture in different places and bake the dough at 180 degrees until golden brown.
3. Finely chop the toasted nuts.
4. Separate the whites from the yolks, beat the whites until fluffy, add powdered sugar and cinnamon.
5. While the first sheet is cooling, place the next layer of dough on a baking sheet. Lubricate its surface with squirrels and cover with nuts and raisins.
6. Place the baked crust on top and press down a little. Do not be alarmed if the cake cracks, it will not affect the appearance.
7. Repeat the filling and cover with the remaining dough.
8. Make diamond cuts before reaching the bottom. Place pieces of nuts on each rhombus and brush with yolk.
9. Bake until golden brown for 40-45 minutes at 180 g.
10. Pour the finished baklava with liquid honey.

Puff pastry baklava

This is another lightweight and quick recipe... The dough is taken ready-made, which reduces the cooking time. Such airy and delicious baklava is perfect for dessert at children's parties and tea parties.

Cooking time - 60 minutes.

Ingredients:

• 1 pack of yeast-free puff pastry;
• 3 cups prunes
• 1 glass of raisins;
• 1 cup of sugar;
• 1.5 cups walnuts;
• 0.5 cups of nut mixture;
• 100 g oils;
• 1 yolk;
• 3 tbsp honey.

Preparation:

1. Remove the puff pastry from the freezer and defrost according to the instructions. Divide the dough into four equal pieces.
2. Grind all used nuts with a blender, rolling pin or knife. Grind dried fruits with a blender until puree.
3. Place parchment on a baking sheet or baking dish, and put the first part of the dough on top. Roll out the dough into thin layers.
4. Place ghee on the dough and half of the puréed dried fruit. Sprinkle with a thin layer of sugar on top. Cover with a roll of dough on top.
5. The next layer is nuts. Before distributing them, you need to grease the dough with oil. Cover with the next layer of dough.
6. Grease the dough with butter and apply the remaining dried fruit. Cover the top with a layer of dough.
7. Mix the yolk with 1 tablespoon of water and cover the top of the baklava. Cut into rhombuses without cutting to the bottom. Place a piece of walnut on each diamond.
8. While the baklava is baked, for about 40 minutes at 170 degrees, boil the syrup from 1/2 cup sugar and 1/3 cup water. You need to cook it for 5 minutes, then remove from heat and add honey.
9. Pour the prepared baklava with syrup and serve.

Can baklava be cooked at home and how to do it? A question that worries all those with a sweet tooth who have tried it at least once oriental delicacy... Today I will share with you step by step recipe homemade honey baklava: many layers of dough, nut filling and fragrant syrup - it just melts in your mouth, making you forget about everything ...

As you know, there are a huge number of baklava recipes and every hostess will have exactly the right one. Personally, I rarely cook homemade baklava (once every few years) and all because I cannot limit myself and my family from the temptation and sweet temptation. On the other hand, natural honey, fresh walnuts and good quality butter are quite expensive products, so baklava can hardly be called an affordable dessert.

Before I write in detail a recipe for a dish that is popular in many countries, I always read a lot about this. However, unfortunately, today it is hardly possible to find out something exactly and for sure. I mean that some copywriters steal articles from other sites, remaking them for search engines, they copy the third, not bothering to find the correct information ... A vicious circle.

Why are these lyrics? The thing is that I really wanted to understand the names and features different types baklava. Baku (Azeri), Armenian, Turkish, Crimean ... Eyes run wide, and precise and significant differences in the recipes are not described.

It is clear that the Crimean baklava is a deep-fried dough, generously covered with syrup and sprinkled with nuts, and all other types are a multi-layered dessert, which I wrote about above. The difference, in my opinion, is in the dough, which is the basis of the baklava (filo, puff, yeast) and the shape confectionery... For the filling, a variety of nuts are used - for example, walnuts or pistachios (we have this luxury). The syrup can be honey, honey-sugar, with lemon juice and rose water.

In any case, today we are preparing an unusually tasty, very, very satisfying and aromatic dessert. Unlike the sugary-sweet varieties of the original baklava, I deliberately cut back on the amount of sugar in the nut filling. However, the calorie content of baklava is off scale, which should be remembered when the hand itself reaches for the next piece ...

Ingredients:

Yeast dough:

(600 grams) (200 milliliters) (100 grams) (2 pieces ) (50 grams) (15 grams) (1 teaspoon) (0.25 teaspoon)

Nut filling:

Honey syrup:

For lubrication:

For decoration:

Cooking the dish step by step:

For cooking homemade baklava we need the following ingredients: wheat flour top grade, milk of any fat content (in my case, 2.5%), butter (at least 72% fat), granulated sugar and vanilla sugar, natural honey, sour cream of any fat content (I took 20%), medium-sized chicken eggs (45-50 grams each), drinking water, shelled walnuts, yeast, ground cinnamon, ground cardamom, and salt. I will indicate possible substitutions of products and their proportions in the recipe.

So, first of all, let's make a dough for baklava. Of course one can use thinnest dough Filo (by the way, I have a detailed recipe -) or puff pastry, but I like yeast. I propose to cook it in a sponge way, since there are quite a lot of muffins in the composition. Perhaps you are asking what the dough is and what it is for. I won't write for a long time, that the point is that this is a semi-finished product that is used for baking bread and other bakery products and increases the plasticity of the dough. In other words, this mixture of flour, liquid and yeast helps to achieve a smoother, more porous crumb and richer flavor and aroma. ready-made baked goods... Pour 3 tablespoons of lukewarm milk into a bowl, add 1 teaspoon of sugar and crush 15 grams of fresh / pressed yeast (or 5 grams of dry) there.

Mix everything thoroughly so that the yeast and sugar dissolve. Then pour in 1 tablespoon (about 20 grams) of sifted wheat flour (we take from the total amount indicated in the recipe).

Stir again so that no lumps of flour remain. Although, if they are small, it doesn't matter. We leave the dough in a warm (28-30 degrees) place for about 15-20 minutes. The fermentation time of the dough, as well as the yeast dough in general, is a relative concept and depends on the activity of the yeast and the temperature in the room. In other words, you may have very active yeast and the dough will be ready for use in 10 minutes, while for someone it may not rise properly in an hour (again, due to the stale yeast). That is, it is at this stage that you will understand how fresh you bought the yeast and whether it is generally alive. Lyrical digression: as a rule, one briquette (100 grams) of pressed yeast is enough for me for a long time: after buying it, I cut it into 10-12 pieces, wrap each one in food foil, put it in an airtight bag and store it in the freezer. Defrost yeast in the refrigerator for several hours and work with it as if it were fresh.

While the yeast is waking up, we will deal with the rich component of the yeast dough. Break the steam into a large bowl (saucepan or other convenient dish) chicken eggs... Set aside one yolk - you will need it later (to grease the dough).

We mix everything actively (you can even beat it with a mixer), then pour in lukewarm milk (remember, we took 3 tablespoons for the dough?) And 50 grams of butter. The oil must be melted in advance and allowed to cool.

Mix all the ingredients again until smooth, then add about 1 cup (130-150 grams) of sifted wheat flour. Mix with a spoon, whisk or with a mixer to get a smooth, lump-free dough.

Dough: when you see that the mass has increased in volume several times, the dough is probably already ready for further work. You are probably tired of reading about the readiness of the dough in my recipes homemade baked goods, but I will repeat myself anyway. First of all, mature sponge grows very well in volume. In addition, if you pick it off with a spoon or fork, you will notice that the dough is riddled with air bubbles. But this is not all the indicators of its readiness - it is recommended to introduce the dough into the dough when it has already grown in volume and HAS ALREADY STARTED TO LEAVE A LITTLE (especially in the center). I am deliberately writing this in big letters as it is really important. Previously, I did not write in baking recipes, because I did not suspect that many may simply not know this nuance. In other words, the yeast has already managed to eat everything tasty in the dough and are hungry, so it's time for them to eat again. And then we introduce them into the dough. I hope she explained it clearly.

Then add the sifted wheat flour in portions, kneading the dough. In total, for kneading the yeast dough, I needed 540 grams of flour (I use Lida, Belarusian production), and another 60 grams went for rolling. That is, in total, according to the recipe, I personally need 600 grams, but the moisture content of the flour is different, so you may have to add more or, on the contrary, take less.

Knead all the products until a smooth, firm, not tight and completely homogeneous dough is obtained. It sticks a little to the hands, but does not float, it keeps its shape. If you wish, you can knead the yeast dough not only with your hands, but in a kneader or bread maker (it was she who helped me). Round the dough, tighten the bowl (I always wash the dishes in which the dough wanders) cling film or cover with a damp towel and give time to rest in a warm place - about 1 hour or until the volume increases 2.5-3 times. Where better test to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough roam in microwave oven, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and homemade baklava will not work.

In the meantime, let's start filling for the future honey baklava (although this can be done at any time while the dough ferments, or even in advance). We sort walnuts (500 grams) so that there are no spoiled, as well as shell fragments or internal partitions. After that, dry in a dry frying pan or in the oven (180-190 degrees) until a pleasant aroma and light golden color.

We give walnuts cool completely, and then grind in any convenient way. Personally, I like to do this in a food processor (the attachment is a metal knife), but you can chop it with a knife or pass it through a meat grinder.

In addition, you need to melt 200 grams of butter. This can be done in the microwave or directly on the stove in a saucepan (not boiling). We will need some of the oil to grease the dough, and we will pour the rest into the baklava itself.

Knead the dough and divide into 12 pieces of the same size, roll into balls. In this case, it is advisable to use a kitchen scale. In total, I make about 960 grams of dough, so each piece weighs about 80 grams. I made one a little larger - this will be the topmost layer. Cover the dough with cling film or a light towel so that the surface does not wind up and does not become covered with a crust.

Next, we need a baking dish - it is advisable to take a square or rectangular one, so that later it will be convenient to cut the workpiece into portioned rhombuses. In this case, a rectangular shape (30x20 centimeters) with high walls (3.5-4 centimeters) is used, which I lined parchment paper... I don’t remember whether I told you or not about how convenient it is to put paper in a mold so that nothing needs to be cut out. And the secret is simple: we crumple a piece of parchment in the palm of our hand, quickly moisten it in water, wring it out, straighten it and wipe it dry with a towel. Actually, that's all! After such a manipulation, the parchment becomes soft and can be laid in any shape - until it dries, it listens perfectly and we accept any position. Lubricate the paper with melted butter.

We proceed to rolling out the dough. For this we need wheat flour (it took me 60 grams, and you should be guided by yours). Roll each piece of dough with a rolling pin into a thin-thin (so that it shines through) rectangular layer the size of a baking dish. Since the dough is very soft and tender, do not forget to dust the rolling pin and work surface with flour.

We shift the layer of dough into a mold. It is most convenient to twist the dough on a rolling pin, and then transfer it in this way and lay it on paper.

Spread the nut filling on top with an even layer. We need 11 layers, so I also advise you to weigh it as well. I got 787 grams, that is, 11 servings of about 71-72 grams.

To prepare baklava dough according to the classic recipe, soften the butter: at room temperature or for 30 seconds in the microwave on low power (300-450). Add a small egg or just the yolk of an egg, sour cream and stir.

Combine the resulting mass with flour, in which baking powder is mixed if desired. The amount of flour can vary due to differences in its properties from different manufacturers, and also depends on the obtained softness of the softened butter.

If you do not like light dough in the finished baklava, then you can make it brownish by adding sugar syrup to it, but in this case the baklava will be even sweeter (even more sugary!) And the calorie content will be even higher.

Quickly knead a soft, flaky dough by hand or using household appliances and refrigerate while you prepare the filling.

Nuts for the filling can be almost any. For a more budgetary, but also very tasty option, to expensive nuts - walnuts or hazelnuts - add peanuts, for example, 1: 1, 1: 2, or to your taste.

Set aside the walnut quarters (whole almond or hazelnut kernels) in the required amount (for example, 24 pieces), and chop the rest of the nuts.

For the filling, you need to combine nuts, chopped by rolling with a rolling pin, in a meat grinder or using a blender, with finely ground sugar and ground spices to taste (vanilla, cardamom, cinnamon).

The chilled dough must be divided into several parts - their number will depend on how high you want to get the finished dessert and taking into account the size of your form. For example, for my 20x30 rectangular shape, I divided the dough into just 4 pieces. The baklava will turn out to be low, but this is exactly what my household prefers.

Roll each part of the dough into a layer to the size of the mold - very thin.

You will need three portions of the filling, so immediately divide it into 3 equal portions. Spread a sheet of dough in a greased baking dish, distribute the nut-sugar filling evenly. Repeat twice more, finishing with a sheet of dough. As a result, you should get the following layers: dough \ nuts \ dough \ nuts \ dough \ nuts \ dough.

The top layer of the dough must be divided into future portions. To do this, first cut a few parallel lines with a knife, without cutting the bottommost layer of the dough! Then make cuts so that you get rhombuses. You cannot cut the bottom layer of the dough, otherwise all the fillings will flow to the bottom of the mold, bottom dough and it will burn, and then it will get too wet, and the top layers will not be saturated as needed.

Lubricate the surface with yolk mixed with 1 tbsp. cold water- for gloss. Stick a nut into each diamond in the middle.

Place the baklava mold in a preheated oven (200 degrees). After fifteen minutes, take out, refurbish the cuts with a knife, also without cutting them to the bottom layer of the dough. Do not forget to walk with your knife along the walls of the form.

Make the first fill - oil. Pour melted butter evenly over the surface.
Return the mold with the workpiece back to the oven for another 30-45 minutes - the time depends on the properties of the oven and the height of the baklava.