Each country has its own language, culture and traditional national cuisine, which is especially revered. The Caucasus, for example, is famous for its ajapsandali. And in Ukraine and Russia they prepare the most delicious borscht with meat. What tasty things do you associate the East with? Probably with sweets. And baklava is one of the main oriental delicacies.
Previously, only sultans could afford this luxury, but over time, baklava became closer to the people. Now they sell it on the beaches and offer it in cafes. And if you try a little, you can cook it at home, which is what I propose to do today.
There are many recipes for this dessert. But their differences are minor. Some require more strength, some less. Today I have prepared for you the best options for preparing baklava from different nations of the world. Let's look at them step by step so that even a beginner can cope!
Turkish baklava at home - step-by-step recipe
Sweets from Turkey are famous all over the world. There are many options for preparing baklava (as it is also called). Now I offer you one of the varieties, which has secured the name “Moth”. This dessert consists of numerous layers of thin dough, soaked in syrup and sprinkled with nuts.
Surely, you have already tried or seen this culinary masterpiece. Let's prepare it with our own hands, at home. Of course, there are subtleties and rules, but the process is quite simple. See for yourself!
Required ingredients:
Dough:
- Butter – 50 gr.
- Warm water – 125 gr.
- Vegetable oil – 125 ml.
- Vinegar – 1 tbsp.
- Yogurt – 2 tbsp.
- Raw egg – 1 pc.
- Flour – 500 gr.
- Salt - a pinch
- Starch for rolling
Impregnation:
- Butter – 200 gr.
Syrup:
- Water – 2 glasses
- Lemon – slice
- Granulated sugar – 2 cups
Filling:
- Chopped walnuts (hazelnuts or pistachios) – 100 gr.
Sprinkles:
- Pistachios
Step-by-step cooking process:
Step 1. We start cooking by kneading the dough. Place soft butter at room temperature into a mixing bowl. Break the egg here and add yogurt.
Next, add water, vinegar (in this case, apple cider vinegar) and vegetable oil. Add a pinch of salt. Mix all this until a homogeneous mixture.
Literally add pre-sifted flour 2 tablespoons at a time. After all, it may leave more or less than what is indicated in the list.
Add flour in small portions, mix and check the consistency. It depends on the gluten content of the product itself and the size of the egg.
First, mix with a spoon, and then move on to manual kneading. Transfer the dough to a table sprinkled with flour. But don’t pack the mass too much. It should be very soft and slightly sticky.
Step 2. Form a long bar from the resulting dough. Divide it into 6 equal parts (you can eyeball it or weigh it on a scale).
Roll each piece into an even ball. We use starch for rolling. In this case, corn. But you can take any other one. Roll out the first bun into a small flat cake and place it on a bowl. Cover with cling film and roll out the second ball in exactly the same way. We put it on the first one and also sandwich it with film. And we do this with all the parts.
We also cover the top layer of the stack with a bag so that no part of the dough is exposed. Leave it like this for 1 hour.
You can even prepare the flatbreads the night before, put them in the refrigerator, and start cooking in the morning.
Step 3. Then melt 200 grams of butter for impregnation. If foam forms on the surface during heating, it will definitely need to be removed. After all, if it gets on the baklava (during baking), it will burn and can ruin the appearance.
Step 4. Sprinkle the work surface generously with starch. Roll out each cake one at a time into very thin layers, like paper. Starch will only be needed at the beginning. After all, with further rolling, the mass will no longer stick to the rolling pin and table. The dough should be very thin, literally transparent.
Step 5. Cut the circle into 4 parts. Using one of them as an example, I will show you how to form baklava. From the middle we twist it a little with our fingers to give it this look. There should be a small notch in the center.
Let's put the filling in this very hole. It could be walnuts, hazelnuts or pistachios. They must first be ground in a blender until they become fine grains (but not flour).
Step 6. Now we fold the product - first bend 1 corner.
Then the second one.
And, accordingly, the third. At the same time, tucking in all the extra protrusions.
Fold it like an envelope, press lightly and turn it over. Thus, we form all the blanks.
Place them in a frying pan or other oven-safe dish.
It is better not to use a springform pan, because we will fill it all with a large amount of liquid syrup.
Next we will bake.
Step 7. Pour melted butter over each product, which has already cooled slightly after melting. Place in the oven, preheated to 180 degrees for 30-40 minutes. The dessert should turn light pink.
By then, prepare the syrup. Pour granulated sugar into water in a saucepan. Squeeze a small piece of lemon here and place it on the stove. Stirring until the sand dissolves, bring to a boil. Pour the hot mixture over our rosy baklava.
Step 8. Let it stand for a while so that the dessert absorbs the syrup. Then decorate the top with chopped pistachios or other nuts.
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Once it has absorbed all the liquid, you can serve. The dessert is good both warm and cold.
Third stage: connecting the parts
- Divide the chilled dough into several equal parts, after which we leave only one piece and put the rest in the refrigerator. Carefully roll out the workpiece to a rectangle, the same size as your mold, and place it on the bottom.
- Brush the top layer of dough with butter and then sprinkle with the nut mixture.
- Roll out a thin layer of dough again, place it in a mold, grease with butter and sprinkle with nuts. We perform this “operation” before you run out of the nut mixture and there remains one uncovered layer of dough placed in the mold.
- Lightly cut the finished layer cake on top, making recognizable notches only on the top layer. Brush everything on top with beaten egg and place in the oven preheated to 180 degrees for 30-45 minutes, depending on your technique.
- In the meantime, you have the opportunity to prepare a sweet coating for the dessert by combining and thickening a small amount of butter and honey (you can use the leftover butter that was used to cover the layers when assembling the baklava).
- A few minutes before the dish is ready, take it out of the oven, make auxiliary “notches” until the very end, and then pour our honey mixture along the entire perimeter of the mold, evenly distributing the liquid. You can also place one whole walnut on each piece of baklava as a garnish, as long as the liquid gravy remains sticky.
- Puff pastry baklava, the recipe for which is almost completely figured out, should remain in the oven for a few more minutes, during which the gravy will be absorbed into the center and a crispy crust will form around the edges. It is best to cool the finished dish slightly, and then just remove it from the mold and serve.
This is how baklava was prepared at home, quickly and without much effort. Its taste, truly oriental and spicy, fully justified all our efforts, and it’s really great!
Honey Armenian baklava with ready-made puff pastry
Now let's look at the recipe for this dessert from another country. Usually, filo dough is used for baklava, which you either prepare yourself or buy in stores in ready-made plates. However, to prepare it, you need to follow a number of rules and subtleties. And you rarely see it on sale, especially in some regions.
Therefore, I offer you such a simple but very tasty recipe from ordinary puff pastry, which is sold in any supermarket. The dessert turns out very beautiful and aromatic. Golden brown, crispy crust on top and bottom, and the middle is incredibly juicy!
List of ingredients:
- Puff pastry without yeast - 1 kg.
- Butter – 150-200 gr.
- Egg – 1 pc.
- A little flour for rolling out
- Walnuts – 350 gr. (plus a little more for decoration)
- Ground cinnamon – 1 tsp. optional
- Powdered sugar – 50 gr.
Syrup:
- Granulated sugar – 100 gr.
- Pure cold water – 100 ml.
- Honey – 250 gr.
Cooking process:
We need to chop the shelled nuts. For decoration, select beautiful quarters. The rest can be cut with a knife or grind with a blender. For those who are not satisfied with both options, I suggest one more. We put them in a bag and arm ourselves with a rolling pin. Tap on top and roll to desired dispersion. They should not be too small, but should be medium grains.
Add powdered sugar and cinnamon (optional). Mix well. At this point, the filling for baklava is ready. Let's put it aside for now.
Dust the work surface with flour. Take a small part of the dough and roll it out into a layer about 5 mm thick.
Now we select the shape for the size. In this case, it is 25 x 14 cm at the base, and the height is 5 cm. Lubricate the bottom with vegetable oil and line the top with parchment paper.
We transfer the layer here, bringing out small sides.
Brush the entire surface of the dough with melted butter. Sprinkle a not too thick layer of chopped nuts over the greased surface.
Take the second piece of dough. Roll it out as thin as possible so that it is almost transparent. Place it on a layer of nuts in the mold.
There is no need to remove the sides - the excess must be cut off.
We slightly fasten the edges of the two layers and trim it all. Grease with butter again and sprinkle with nuts. Thus, we use up all the dough and filling.
Please note that the bottom and top layers should be slightly thicker than the rest in the middle.
In this case, there were 9 layers of dough and a small piece was left out of use. We no longer sandwich the top part with butter and filling. Separately, beat 1 egg until smooth. Coat with this mixture to obtain a golden brown crust.
Now you need to make diamond-shaped cuts, capturing the top couple of layers.
Heat the oven to 180 degrees. Place the product in a hot oven for 40-50 minutes until golden brown.
About 10 minutes before the end of baking, prepare the syrup. Pour honey into a saucepan or small saucepan. Add granulated sugar and water to it. Mix well and put on the stove.
From the moment it boils, simmer over low heat for about 10 minutes so that the syrup thickens a little. After this we are all set for the final stage.
Lightly grease the baked goods with honey impregnation and place a quarter of a nut in the center of each diamond. Place in the oven for another 3 minutes.
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Now cut into diamonds, but not all the way. You need to leave the last layer of dough untouched.
While the baklava is still hot, pour honey syrup. Leave at room temperature for 8 hours. Let it soak thoroughly with the liquid composition. If you really can’t stand it, you can try a piece in a couple of hours.
Puff pastry baklava: recipe with photo
A multi-layer dessert made from thin sheets of dough, coated with butter and sandwiched with walnuts. What is this? Of course, baklava! Today I will make it from puff pastry, but in the future I will definitely try other options.
Making puff pastry with your own hands is a separate topic; for our dish, homemade dough is suitable if you love and know how to cook it, or yeast-free dough bought in a store. No difference. The highlight of the baked goods is fresh nuts and thinly rolled out layers of dough. It takes time for this delicacy to soak well.
Baklava will become a real decoration of the festive table and is suitable for evening tea with the family.
Baklava recipe from ready-made puff pastry:
- Yeast-free puff pastry - 900 g (about 2 packages ready-made)
- Butter - 80 g
- Walnuts (shelled) - 300 g
- Granulated sugar - 100 g
- Water – 100 ml
- Egg - 1 pc.
How to make baklava at home
First, prepare the walnuts: carefully remove the partitions and shell pieces. Chop the kernels into small pieces with a knife.
Dry the nuts in a frying pan for a few minutes. There is no need to fry it too much.
Let's defrost the dough and start rolling out the cakes. We will not roll out the bottom of the baklava and the very top part very thinly, but those cakes that will be in the middle should be rolled out thinly. From two packages of dough I get 6 layers. I divided the round roll of dough into two parts (top and bottom), and from two square sheets I made four cake layers.
Roll out the cakes on a floured surface using a rolling pin.
Place it on the bottom of the mold, trying to make it as even as possible. I use a deep glass form, which is convenient because you can pour the baklava with syrup directly into it. Do not throw away the scraps of cheese dough, but prepare cheese sticks (the recipe with step-by-step photos is posted at the link).
Melt butter (80 g). We will use it to brush the baklava layers.
Using a pastry brush, cover the crust with dough. Do not overdo it with butter, puff pastry already contains a large amount of it.
Sprinkle with chopped walnuts. In some baklava recipes, the nuts are crushed almost into dust and laid out in a thin, even layer.
In this recipe, the nuts are left in the form of fairly large pieces, which is also very tasty in the finished dish.
Someone sprinkles granulated sugar on each layer of dough. I don’t do this, because the oriental sweetness will be soaked in syrup consisting of sugar and water.
Remember that the second and subsequent layers should be much thinner than the first. When all the layers are smeared with oil and sprinkled with nuts, cover the top layer of baklava with oil and cut it across the entire surface, forming pieces.
Then we make cuts with a sharp knife from top to bottom.
Cut with a knife so that the lowest layer (bottom of the baklava) remains uncut.
We decorate each piece of baklava with a piece of nut. Cover the top of the baklava with a mixture of yolk and water (2 tablespoons of water per yolk). You can lightly coat with butter. Just please don't butter the nuts. I made the mistake of coating the nuts with both yolk and nut. They became so tanned that their appearance deteriorated.
Puff pastry baklava is cooked in an oven preheated to 200 °C for 25 minutes, then cover the baklava with foil, mirror side up, and continue cooking for another 15 minutes with the top closed. This will allow the inner layers of the baklava to cook well without frying the top black.
Azerbaijani (Baku) baklava on yeast dough
Each region of Azerbaijan prepares baklava in its own way. And now I want to introduce you to the Baku recipe. This is, of course, a painstaking task and requires patience. But the result will amaze you!
Learn more from the video. Enjoy watching!
Ingredients:
Dough:
- Yeast - half a tsp.
- Flour – 700 gr.
- Melted butter – 75 gr.
- Eggs – 2 pcs.
- Milk – 250 ml.
Filling:
- Ground walnuts – half a kilo
- Cardamom seeds – 1 tsp.
- Granulated sugar – 350 gr.
- Vanilla on the tip of a knife
Syrup:
- Granulated sugar – 150 gr.
- Water – 250 ml.
- Saffron – 2 tsp.
- Lemon juice – 3 tbsp.
Besides:
- Melted butter for greasing – 300 gr.
- Nuts for decoration
- Yolks for greasing – 3 pcs.
Enjoy your tea!
How to make baklava from phyllo dough with walnuts and honey
As I already said, for baklava, filo dough is traditionally used. It consists of thin, literally transparent plates. At the same time, they are very durable, like a handkerchief or napkin.
You can buy this product ready-made and not have to worry about it. Since the process of preparing this dough is quite long and labor-intensive. If, of course, you have a desire, you can make this base yourself. But we'll save time here.
This version of preparing baklava is Arabic. That is, the treat consists of tubes consisting of layers of weightless dough and a juicy nut filling. I highly recommend you try it! After all, this is such an incredibly delicious oriental delicacy that words cannot describe it!
What we need:
- Filo dough – 500 gr.
- Ground nuts – 300 gr. (walnuts, hazelnuts, almonds, etc.)
- Granulated sugar – 200 gr.
- Ground cinnamon – 0.5 tsp.
- Butter – 200 gr.
- Yolk
- Milk
Syrup:
- Granulated sugar – 200 gr.
- Honey – 2-3 tbsp.
- Water – 250 ml.
- Lemon - half a medium lemon
- Zest from one orange or lemon
- Rose water or almond extract – 1 tsp.
The form, in this case, measures 17 x 26 cm.
How to cook:
Since we are using ready-made dough, we will begin our preparation by boiling the syrup. To do this, pour the required amount of water into a small saucepan, ladle or saucepan. Add granulated sugar here. Squeeze the juice from half a lemon. We simply cut the citrus zest (orange or lemon) from the fruit and, without grating, add it to the general composition.
We put it on the stove. Stirring until the granulated sugar dissolves, cook until the syrup begins to thicken a little. This takes on average 3-4 minutes after boiling.
Then remove from the stove, transfer honey here and pour in rose water. You can use almond extract instead.
If you have neither one nor the other, don’t despair. After all, you can do without this component altogether. Just an extract of rose or almond will significantly transform the taste of the finished dessert. But it will be delicious even without them!
Mix everything thoroughly so that the honey is completely dissolved in the hot liquid. Now put the syrup aside to cool to room temperature.
You can take any nuts, if possible. Walnuts, almonds, hazelnuts or pistachios are often used here. Dry the purified product in a dry frying pan without adding oil. Then grind with a blender, meat grinder or knife. You can simply put it in a bag and roll it out with a rolling pin until it becomes medium pieces, but not flour.
In a common bowl, combine nuts, granulated sugar and cinnamon.
Mix all this with a dry spatula or whisk so that the components are evenly combined with each other.
Melt the butter. Lubricate the top of each filo sheet thoroughly with this butter. Sprinkle with a small amount of nut filling. We distribute it very evenly so that there are no voids left. At the same time, we need to leave a little free space on the edge closest to us so that it is convenient to roll it up.
From this very edge we place a thin rolling pin or an elongated clean stick (for example, from a hanger). Let's start rolling our roll. Next, grease the second sheet of dough with butter, place the first roll on it and roll it again. This way the base will be stronger and will most likely hold the filling.
Now we squeeze our product towards the center so that it can fit into the baking dish.
Thus, we roll up all the tubes according to this principle. We fill out the form with them. In a word, we use 2 sheets of phyllo for one roll. Each of them, as you already understood, we coat with oil.
In a separate bowl, combine the raw yolk and about 1 tbsp. milk. For flavor, you can add a little saffron to this mixture. Stir with a fork until smooth. We grease the top of our products with this mixture so that they get a golden, appetizing crust.
Heat the oven to 200 degrees. Place the pan in the oven for 10 minutes first. Then we take it out, carefully cut it into portioned diamonds with a sharp knife. Fill everything evenly with the remaining butter.
Turn up the oven power to 150 degrees. We return the future dessert to bake until ready, approximately another 40 minutes.
We take the rosy baklava out of the oven, decorate each piece with a half or quarter of a walnut (you can grind it with pistachios). Now pour the already cooled syrup over the hot dessert.
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In this form, you need to let the baked goods brew for at least an hour and a half. It's even better to leave it overnight. The main thing is that the sweetness absorbs all the syrup. Then it will become juicier and tastier.
Made from filo dough
You need to try to surprise with a delicious dessert. Make baklava with phyllo dough that tastes amazing.
You will need:
450 g filo dough;
180 g butter;
1 tbsp. walnuts.
For the syrup:
1 p. honey;
0.5 tbsp. Sahara;
0.2 tbsp. water.
The more butter you add, the tastier the dessert will be. Walnuts can also be added to suit your taste.
Step-by-step preparation:
1. Preheat the oven to 220 degrees. Prepare a baking sheet with high sides.
2. Melt the butter and chop the nuts. Open the dough.
3. To prevent the dough from drying out so quickly, it is better to cover it with a wet towel. To start, take one layer.
4. Place the first layer of dough on the bottom of the greased pan. Grease with oil. Place another layer on top.
5. Coat the second layer and sprinkle it thickly with nuts. Cover with a layer and coat it with oil.
6. This should be done until the dough is finished. Now use a sharp knife to cut the baklava into portions. Traditionally these are diamonds. Put the dessert in the oven.
7. To prepare the syrup, boil water, honey and sugar in a saucepan. Usually it is enough to boil the syrup for about 5 minutes.
8. Now take the dessert out of the oven. And it will take about half an hour to bake it, and pour hot syrup over it. When the baklava has cooled, put it in the refrigerator for 10 hours.
Quick baklava without any hassles - a very simple recipe
Especially for you, I found a very simple recipe for everyone’s favorite baklava. I won't say that you won't need to do anything - that's not true. This will also have its own subtleties and rules. But regarding classic recipes, everything will be much simpler.
And you can’t imagine how delicious it turns out! Delicate thin dough and juicy nut filling. Pamper yourself and your loved ones. This is a real paradise for those with a sweet tooth!
Recipe Ingredients:
Dough:
- Flour – 4 cups (600 gr.)
- Frozen butter or margarine – 300 gr.
- Salt - half a tsp.
- Sour cream or thick kefir – 300 gr.
- Soda – 1 tsp.
- Eggs – 2 pcs.
Impregnation:
- Granulated sugar - half a glass (can be replaced with honey)
- Hot water – 1 glass
Interlayer:
- Granulated sugar - one and a half cups
- Proteins – 3 pcs.
- Chopped nuts (any) – 1.5-2 cups
Besides:
- 3 yolks for greasing (take from three whites for a layer)
Glass – 250 ml.
Mold size 30*40 cm.
Let's start cooking:
Let's start by preparing the dough. Take sour cream or thick kefir. The product should be warm, at room temperature. Therefore, a couple of hours before cooking, we take them out of the refrigerator. During the heating season, I put it on a towel and put it on the radiator. So everything heats up quickly.
So, pour soda into the dairy product and pour in the eggs.
Using a whisk, mix the whole thing into a homogeneous mass without clots. For now we set it aside. Let's start preparing the crumbs.
Pour salt into the sifted flour and mix. Take hard, frozen butter. Periodically dip it in flour and rub it on a coarse grater directly into the dry mixture.
You can use good quality margarine instead of butter.
Mix this mass, turning it into fine crumbs. Now we have both components of the test ready.
You may notice how the milk mass has foamed. This means that the soda has “made friends” with kefir (sour cream) and everything is going according to plan.
Pour the liquid mass into the dry mass, collecting everything into a single lump. The consistency of the dough will be medium - not liquid, but not dry. If you find it a little hard, add a little water or milk.
Roll the resulting mass into a bar. Divide into 3 equal parts. You can use scales for this. But this is not at all necessary - you can do it “by eye”.
Now, to make it easier to roll out, you need to put the dough in the refrigerator. To do this, take a container or bag and pour a little flour into it. We form each part with a flat cake, dust it with flour so that they do not stick to each other. Cover with a lid or tie the bag. Place in a stack and put in the refrigerator for half an hour.
Now let's prepare the layer. Nuts need to be crushed into small grains.
We divide the eggs into whites and yolks. We will need the second ones to lubricate the top, and the first ones right now. Add 2-3 tbsp to the whites. sugar, mix and add the rest. So, in portions, it will be easier to combine them.
There is no need to work with a mixer here. A regular hand whisk will suffice. The mass should be light and homogeneous. Pour it into the nuts and mix well.
At this stage, you can already turn on the oven at 200 degrees, so that by the time the product is sent there, it has time to heat up.
Take a baking sheet. There is no need to lubricate it with anything, since the dough itself is quite fatty. Place the first piece on it and roll it out across the width of the mold. In this case, 30 x 40 cm. If the dough suddenly sticks to the rolling pin, dust it with a small amount of flour or roll it through film.
Roll out the next two cakes to the same size, but on a silicone mat. If you don't have one, take cling film or a regular bag.
On the first cake layer, which is already waiting on the baking sheet, spread half of the protein-nut mixture. Use a spatula to distribute everything evenly. Cover with a second layer and do the same with the second part of the filling.
Don't forget to remove the silicone mat or film.
We close with the third layer, pressing lightly so that there are no voids left inside.
Mix the previously set aside yolks until smooth. We coat the top cake with this mixture. Now we cut the product into portioned pieces - diamonds, stripes, squares - it doesn’t matter. You need to cut right to the bottom. Place a peeled piece of nut on each part.
Place this beauty in the oven for 35 minutes.
While the baklava is browning, let's do the soaking. Pour hot water over granulated sugar. Stir until the crystals are completely dissolved.
After 35 minutes, we take out our cake and pour the resulting syrup over it. Pay special attention to the slits so that the dessert is juicy from the inside too. Then put the pan back into the oven for 5 minutes.
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Then cut the baklava again according to the marks. Leave until completely cool.
The second recipe for pakhvala with nuts
- Margarine - 200 grams
- Baking soda - 1 teaspoon
- Sour cream - 1 glass
- Eggs - 4 pieces. They will need to be divided into yolk and white.
- Flour - 400 grams
- Walnut – 300 grams
- Sugar - 2 cups
Let's start cooking
1 First, combine baking soda with flour. Stir well. Then grate the margarine on a coarse grater into a bowl with flour and soda. It is better to pre-freeze margarine by placing it in the freezer for 20 minutes. In this case, the margarine will rub better.
2 Using a fork, stir the margarine and flour well, turning it into an oily mass. Make a hole in the middle of the bowl and pour in 4 yolks and a glass of sour cream. Mixes everything well.
3 Knead the dough first with a fork and then with your hands. It is better to place it on a silicone mat or cutting board to make it easier to knead. The dough should be dense and smooth. Place in the refrigerator for an hour.
4 Meanwhile, grind the nuts using a blender. You should end up with a not-so-fine crumb. Nuts should be ground into small pieces.
5 Beat the egg whites using a mixer, gradually adding sugar. Add sugar in small portions, allowing it to completely dissolve. Van's protein-sugar mixture will not be perfectly whipped because there is a lot of sugar. It will turn out liquid. And pour it into the nuts. Stir well.
Shaping the future shape of baklava
6 Divide the frozen dough into three parts, since we will have three cake layers. Roll out each part into a thin crust. When rolling out the dough, place it in the shape in which you will bake it. In our case, this is the shape of a square baking sheet.
7 Transfer the resulting cake to a baking sheet. We cut off the excess. Don't forget to make sides so that the bottom layer of nuts doesn't spread.
8 Place half of our protein-nut mixture on the bottom layer. And distribute evenly over the entire surface of the cake using a spatula.
9 Roll out the next part of the dough into the same shape as the previous one. Also shaping the baking sheet. Cover the first layer of filling with it and remove the excess.
10 Spread the rest of the filling on the second crust. We also distribute it evenly over the entire surface. Next, roll out the third part of the dough into a crust. And cover it with the second layer of filling. And brush the baklava with yolk. This will give shine and beautiful color.
11 Baklava must be cut, since the dough will crumble after baking and we will not be able to cut it. Cut into small pieces of arbitrary shape. You can put a small piece of walnut on top of each piece.
12 Preheat the oven to 180 degrees. And we send the baklava to prepare. Bake until golden brown.
13 Remove the finished baklava from the oven. Let it cool completely. Cut into portions.
14 Eastern baklava is ready. You can serve. Your family will be very happy about such a sweet miracle.
Here's another version of baklava. Here we used margarine instead of butter. The recipe is simple and clear. I think it will not cause any difficulties for you.
You can also add raisins to the nuts. The filling will be even sweeter.
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
Preparing sugar syrup for baklava
In order for the baklava to be soaked and tasty, we will fill it with sugar syrup. You can use honey, I decided to do without it today (since the delicacy was planned to be taken to visit a person with an allergy to honey).
To prepare the syrup, pour granulated sugar (100 g) into a saucepan with a thick bottom and pour in water (100 g).
First, cook over high heat until the grains are completely dissolved, stirring constantly.
Then, when the syrup boils and becomes covered with bubbles, reduce the heat to medium and, stirring, boil the syrup until it reaches a thin thread.
At first, the syrup will look like water: regular drops from a spatula. But after about five minutes of boiling, you will see that the drops begin to stretch, and not just drip from the spatula. A string of sugar appears and trails behind the spoon.
When the baklava is cooked, let it cool slightly (10-15 minutes), then pour in the syrup.
The syrup should be cooled to room temperature. We pour the baklava with a spoon, trying to get it both on the surface of the delicacy and in the cuts between the pieces.
Now the hardest part is waiting for the baklava to soak (it will take one hour). Then cut the baklava all the way to the bottom of the pan (remember, we left the bottom layer uncut) and serve!
Bon appetit! If you make baklava according to this recipe, please share a photo on Instagram. So that I can find your photo on the Internet, indicate the tag #pirogeevo or #pirogeevo. Thank you!
Calories: Not specified
Cooking time:
Not specified
Products needed:
- ready-made puff pastry - 900 g, - egg yolk - 1 pc. , - walnut kernels - 400 g, - butter - 120 g, - ground cinnamon - 1 teaspoon, - powdered sugar - 1-2 tbsp. spoon, - honey - 300 g, - sugar - 100 g.
Recipe with photos step by step:
1. Melt the butter to a liquid consistency, without bringing to a boil. 2. Grind the walnuts. This can be done either in a blender or with a rolling pin. For the second method, you need to pour the nuts onto cling film, wrap and roll out until chopped. 3. In a separate bowl, combine ground nuts, powdered sugar and cinnamon. You can use either ground cinnamon or grated cinnamon sticks. With sticks the aroma will be fresher. 4. Sift some flour on a table or other clean surface. Divide the dough into several pieces (7-8 pieces). Roll out the first layer thinly. The thinner the layers, the better. 5. Grease a baking dish with butter. Place the first layer in the mold and grease it with oil, and place the second layer of dough on it. Brush it with melted butter and sprinkle generously with nut filling. 6. Continue rolling out and placing layers, brushing each one with butter and adding filling, until the dough is gone. 7. We do not sprinkle the last layer with filling, but only grease it with yolk. 8. Preheat the oven to 180 degrees. Make small cuts in the shape of diamonds or squares on the baklava to make it easier to cut the finished product. Bake the baklava for about 40-45 minutes, until cooked through and golden brown. 9. While the baklava is cooking, you need to prepare the filling. To do this, add 70-80 ml of water to a saucepan and boil it. Afterwards, dissolve sugar (100g) in water and cook for five minutes. Add honey and cook the filling for another 10 minutes. Tip: if you don’t have natural honey, you can use artificial honey. 10. Remove the baklava from the oven and let it cool slightly. Cut the pieces into pre-designated places and pour honey filling (over the entire surface of the baklava). Leave the baklava to absorb the honey mixture for 8 hours at room temperature. 11. Puff pastry baklava is ready.
Bon appetit!
Here's how to prepare
Puff pastry baklava is simply a fabulously tasty delicacy. It’s impossible to refuse such a dish; baklava melts in your mouth and has a pleasant aroma!
