Honey baklava at home, how to make it with walnuts

Eastern cuisine is rich in sweets. Despite their high calorie content and satiety, they attract men and women. Baklava can easily be classified as one of these intoxicating delicacies.

More often, baklava is prepared using puff pastry and nuts, poured with syrup and given a diamond shape. In the east, it is served on the Novruz holiday. According to historians, the first mention of sweets 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 Asia Minor peninsula.

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

The peculiarity of the dough is its subtlety. When you start cooking 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.

Azerbaijani baklava

The classic Azerbaijani-style baklava recipe will allow you to prepare a hearty, melt-in-your-mouth delicacy yourself. Baklava at home is a troublesome task, but the result is worth it.

The dessert is high in calories and can replace any other sweet on anniversaries and other holidays.

Cooking time – 2 hours.

Ingredients:

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

Preparation:

1. Mix flour with yeast, a third of butter and a few grams of salt. Add milk, beat in the egg and knead the dough.
2. Cover the dough with film and set aside for 60 minutes.
3. Beat the toasted nuts together with sugar and carmadon in a blender.
4. Divide the dough into 12 equal parts, one of which will be larger than the rest.
5. Roll out most of it thinly until it is larger than the baking pan. Line the bottom of the pan with melted butter.
6. Next, roll out another part of the dough and place it on the first layer, repeating the procedure with the butter.
7. Sprinkle a small amount of filling onto the butter layer. Cover the top with another layer of dough. Continue until you have used all of the dough and filling.
8. Brush the top layer with a mixture of yolk, water and saffron.
9. Cut the baklava into diamonds, not reaching the bottom, decorating each diamond with a piece of nut.
10. Bake baklava at 190 degrees for 15 minutes. Then remove and pour melted butter over the baklava. Place in the oven for another 25 minutes, reducing the heat to 180 degrees.
11. Prepare syrup by combining 150 g. sugar and ½ glass of water. Heat the syrup until the sugar dissolves, remove from the stove and add honey.
12. Cover the finished dish with syrup and let soak.

A simple recipe for honey baklava in Arabic

This is a classic diamond-shaped baklava. For the dough you will need two eggs, 500 g of flour, 150 g of sour cream and the same amount of milk, 50 g of butter (preferably melted), a pinch of salt and a teaspoon of sugar. In addition, you will need 15 g of fresh or 5-6 g of dry yeast.

For the filling you need 250 g of butter, powdered sugar, chopped walnuts, and if desired, you can add a little cinnamon.

You need a beaten egg to brush the top and halved walnuts to decorate. Honey syrup, which is used to lubricate the almost finished product, consists of hot water (about 100 ml) and 150 g of honey.

Preparing the dough for the honey treat

Warm the milk. It should be slightly warm. Add sugar and yeast to it, leave in a warm place so that the yeast forms a “cap” on the surface of the milk. At this time, in another container, mix the eggs with flour, salt and sour cream. Mix the resulting mixture with the yeast and knead the dough well, and then leave it for an hour and a half in a warm place. The dough should rise.

Many people make baklava from puff pastry, which is sold in the store, or from the puff pastry that they are used to cooking. It turns out delicious too, and if you don’t have time to fuss with yeast dough, you can safely use any puff pastry. Everything is prepared the same way, no matter what kind of dough you use.

Subtleties of preparing the filling

Walnuts must be pre-roasted. Afterwards, it is recommended to pass them through a meat grinder or grind them with a rolling pin, but not with a blender - it will turn out too fine. Mix the chopped nuts with powdered sugar (add cinnamon and/or cardamom if desired).

Homemade baklava with your own hands

The baking tray in which you will cook baklava according to the classic recipe should have high sides. Grease the mold with vegetable or butter. You can use baking paper. The dough should be divided into 12 parts, with one piece (which will be the bottom layer) twice the size of the other pieces of dough.

Roll out the first layer from the largest piece of dough. It should cover the bottom of the mold, its sides and hang slightly over the sides. The rolled out dough should be no thicker than 1 mm, otherwise the baklava will be hard and rough. Roll the dough around the rolling pin and transfer it to the pan. Brush with melted butter. There is no need to sprinkle filling on the first layer, as well as between the last two layers. This is done for strength so that the baklava does not crumble when it is ready. The second layer of dough should match the dimensions of the mold. Grease it with butter and sprinkle with nut filling. Calculate the filling so that there is enough for 10 layers. Roll out the eleventh piece of dough thinly, cover the filling with it, and grease with oil. Place the hanging edges on the dough, brush them with egg, then cover the whole thing with the last twelfth layer.

The result is a closed pie, which needs to be brushed with beaten egg so that the baklava is nice and rosy. Take a sharp knife and cut the baklava into diamonds, decorate each diamond with half a nut. Please note that you do not need to cut it all the way so that the baklava does not crumble; cut the baklava only when it is ready.

Lazy baklava with walnuts

Lazy baklava is prepared quickly from simple ingredients that every housewife has at home. According to the recipe, walnuts are added, but you can use others and even a mixture. When 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 breads;
• ½ can of boiled condensed milk;
• 170 gr. walnuts;
• 2 tbsp. butter;
• a little powdered sugar.

Preparation:

1. Melt the butter in a small saucepan.
2. Place two pita breads 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 butter.
4. Walnuts must first be ground using a blender or an ordinary rolling pin.
5. Spread the chopped nuts in an even layer over the boiled condensed milk.
6. Carefully roll up the roll. Brush with melted butter.
7. Cut the roll into circles and place on a baking sheet covered with baking paper. Bake for about 20 minutes in an oven preheated to 180 degrees.
8. Before serving, you can pour honey, syrup or cover the baklava with powdered sugar.

Lazy baklava - a recipe for making pita bread

Now let's prepare a dessert without any hassles. The “laziness” of this recipe lies in the fact that we will not bother preparing the dough, but will simply replace it with lavash sheets!

Our dish will be international, because we will use Armenian lavash, walnuts, and Russian butter. And all this together will give us a delicious oriental sweet of instant preparation!

In the recipe:

• Lavash - 2 sheets
• Boiled condensed milk - 200 gr.
• Butter - 100 gr.

If you have never prepared such exotic sweets, I highly recommend trying your hand at this. You will not regret it!

Oh, baklava, what are you doing to me?! Even if I'm on a diet, I can't resist a piece of this oriental sweetness! So juicy, tender, sweet - how can you resist here?! One day I decided to make Turkish baklava at home. Words cannot describe how much I liked it!

And when I was looking for a suitable recipe for myself, I found out that there are a lot of them! There are Armenian, Turkish, Azerbaijani (and even specifically based on the name of the capital - Baku), maybe other countries also have their own. And each of these recipes is at least somewhat different. And what especially pleased me is that it can be made even from ordinary puff pastry or even from pita bread. After all, it is not always possible to buy or prepare traditional filo.

Nuts and honey - that's why I love Baklava. I hope you will also appreciate my selection today. Enjoy it for your health!

Author of the publication

offline 3 hours

Honey baklava

This is an unusual, but no less tasty option for making baklava. Adding honey at the final stage makes the dish less crunchy, but not soggy. This baklava is suitable for long family gatherings with tea.

Cooking time – 40 minutes.

Ingredients:

• 500 gr. puff pastry without yeast;
• 2 eggs;
• 50 gr. powdered sugar;
• 3 gr. cinnamon;
• 1 packet of vanillin;
• 300 gr. nuts;
• 150 gr. raisins;
• 3 tbsp. honey.

Preparation:

1. Thaw the puff pastry and divide into 3 parts. Roll out each piece as thinly as possible. The ideal thickness is a sheet of paper.
2. Take a wide flat baking sheet, grease it with a thin layer of oil and lay out the rolled out layer of dough. Use a fork to make punctures 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, adding powdered sugar and cinnamon.
5. While the first sheet is cooling, place the next layer of dough on the baking sheet. Brush its surface with egg whites and cover with nuts and raisins.
6. Place the baked crust on top and press down slightly. Don't be alarmed if the crust cracks, it won't affect the appearance.
7. Repeat filling and cover with remaining dough.
8. Make diamond-shaped cuts without reaching the bottom. Place pieces of nuts on each diamond and brush with yolk.
9. Bake until golden brown for 40-45 minutes at 180 degrees.
10. Pour liquid honey over the finished baklava.

Preparation:

The dough for baklava is mixed from all the ingredients at once; if it turns out too stiff, you can add a little milk.

From the specified amount of ingredients I got a small piece of dough.

From this piece I rolled out a long sausage with a diameter of about 5 cm and cut it into pieces also about 5 cm long. I got 15 pieces.

I put the pieces aside for now and made the filling from ground nuts and powdered sugar.

Initially, I wanted pistachio baklava, but I couldn’t find plain pistachios in stores, only salted ones were everywhere.

So I bought walnuts, added some cashews to them, and added a handful of salted pistachios to try.

Each piece of dough was rolled out thinly, greased with butter, covered with a layer of filling and rolled onto a sushi stick.

According to the original recipe for this baklava, it should be wrinkled, which is why it is wrapped around a stick.

But somehow I couldn’t wrinkle it correctly, so I had to help with my hands. This is how 15 sausages were prepared for baking.

I greased these sausages with raw egg and put them in an oven preheated to 200 degrees for 15 minutes.

After the time had passed, I reduced the heat to 170 degrees, soaked the baklava with butter and put it in the oven to bake for 50 minutes.

During these 50 minutes I just managed to cook the syrup with orange peels. The latter were safely thrown away after cooking; I only needed the smell and faint taste from them.

After simmering for 50 minutes in the oven, I placed the baked baklava sausages tightly in a suitable dish, poured hot syrup over them, and decorated with ground pistachios.

After that, all I had to do was wait 5-6 hours and the Russian-style Turkish baklava was ready.

I tasted my own baklava not with Turkish coffee, but with my favorite Viennese coffee.

And I’ll tell you what: it doesn’t look like Turkish baklava at all and wasn’t even close...

What I got is also very, very tasty! And it goes just fine with a cup of coffee, although, as with Turkish sweets, you can’t eat too much of this deliciousness - it’s too high in calories.

Yes, it didn’t quite turn out the baklava I wanted – with pistachios and thin layers. But I was still pleased with the result, because it turned out very tasty and original.

So my coffee cooking has been replenished with another delicious baklava recipe, and you have the opportunity to treat yourself to an unusual, tasty delicacy, especially since preparing such baklava is not at all difficult. Bon appetit!

Puff pastry baklava

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

Cooking time – 60 minutes.

Ingredients:

• 1 package of yeast-free puff pastry;
• 3 cups prunes;
• 1 cup raisins;
• 1 cup of sugar;
• 1.5 cups walnuts;
• 0.5 cups of nut mixture;
• 100 gr. 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 parts.
2. Grind all used nuts with a blender, rolling pin or knife. Grind the dried fruits in a blender until pureed.
3. Place parchment paper on a baking sheet or baking pan and place the first piece of dough on top. Roll out the dough into thin layers.
4. Apply melted butter to the dough and add half of the pureed dried fruits. Sprinkle a thin layer of sugar on top. Cover the top with the rolled out dough.
5. The next layer is nuts. Before distributing them, you need to coat the dough with oil. Cover with the next layer of dough.
6. Brush the dough with oil and top with 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 diamond shapes without cutting to the bottom. Place a piece of walnut on each diamond.
8. While the baklava is baking, about 40 minutes at 170 degrees, cook 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 syrup over the finished baklava and serve.

Honey baklava at home - recipe

If you want to please your friends and family with an exotic dessert, you can prepare honey baklava. This aromatic, sweet, oriental dish will delight all those with a sweet tooth and make you want to eat another piece.

Ingredients needed for baking:

• butter margarine or butter – 0.25 kg;
• premium flour – 0.4 kg;
• chicken eggs – 4 pieces;
• sour cream – 0.25 kg;
• granulated sugar – 0.3 kg;
• walnut, shelled – 2 cups;
• natural honey – 20 g or 1 tablespoon;
• vanillin;
• baking soda – 1/3 teaspoon;
• baking powder;
• salt.

And now, for the attention of housewives, step-by-step execution of the dish.

1. Take chicken eggs and carefully separate the yolks and whites. Set the whites and one yolk aside.
2. Melt butter or margarine in a water bath.
3. Sift the flour and add 3 yolks, melted butter or margarine, sour cream, 50 grams of sugar, a pinch of vanillin, salt, 1/3 teaspoon of soda slaked with vinegar, baking powder according to the instructions on the package. Mix all this thoroughly.
4. The well-kneaded dough is put into the refrigerator, after dividing it into three parts.
5. For the filling, beat 4 egg whites with sugar, gradually adding chopped walnuts to the mixture.
6. Place greased baking paper on a baking sheet and roll out the cake on it.
7. Apply half of the prepared filling onto a layer of baklava dough and cover with the next one.
8. We spread the remaining filling, also cover it with a cake layer, which we coat with the yolk we left earlier.
9. We bring the temperature in the oven to 180 - 200 degrees and put the future dessert in it for 25 - 30 minutes.
10. Then, we take it out to cut it into diamonds, squares or triangles (as desired).
11. Pour in honey and put in the oven again for 10 - 15 minutes.
12. Treats from oriental fairy tales are served chilled.