Women's Tips

Honey baklava

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In the arsenal of almost every Eastern hostess there is a personal recipe, which is homemade baklava. Currently, there are many different variants of this delicious sweetness. We will give only an approximate scheme of how to cook the baklava at home, and you can experiment and refine the instructions yourself, based on your taste preferences, or not deviate from the original recipe. Consider cooking step by step with photos of several of the most popular types of baklava.

Home Armenian baklava

This baklava recipe is one of the most successful and simple in execution. Thanks to the ready-made dough, the cooking process is much easier. And in combination with walnuts, cinnamon and vanilla sweetness, puff baklava acquires a truly unforgettable taste.

For cooking you will need:

  • Puff pastry in finished form - 1 kg,
  • Walnut kernels (almond can be replaced) - 1.5 cups,
  • Sugar - 1 cup,
  • Honey - 2 large spoons,
  • Melted butter - 100 g,
  • Water - 3.5 large spoons,
  • Cinnamon - one small spoon,
  • Vanillin - 3 small spoons.

The ingredients are designed for 20 servings of the dish. Let's start cooking baklava at home:

  1. Immediately proceed to the preparation of the filling. After all, the dough is ready. To do this, first chop the nuts in a blender, then combine with cinnamon and fry for 5 minutes without oil. Several whole nucleoli can be left for the final decoration of the dessert.
  2. A sheet of puff pastry is laid on a baking dish, pre-lubricated with melted butter. It is necessary to leave the bumpers over the entire surface.
  3. Next layer is also covered with butter. We spread the prepared filling over the entire surface of the reservoir. Top put the next layer of the finished dough.
  4. Repeat the first part of the previous step. You must leave some oil. It is useful at one of the final stages.
  5. Then the baking dish is covered with the last test plate, and on the first layer, the previously made sides must be tucked. The future sweetness is cut into diamond-shaped pieces, each of which is decorated with a walnut kernel on top.
  6. The form is placed in the oven, preheated to 180 degrees. The baking process should last 15-20 minutes.
  7. For the last step you need to create a mixture of water and honey. You should also add a little oil and vanilla and add sugar. All this is melted in a water bath to a uniform consistency. Finished Armenian baklava is covered on top with the mixture and left to soak. Simple and tasty puff baklava with nuts ready. You can make the dough yourself, but then cooking takes much longer.

Turkish baklava at home

This is a traditional oriental sweetness. Turkish baklava has its own feature - an interesting and unique form in the form of rolls. The cooking process will take a lot of time. But it's worth it. After all, if you step through all the steps, you get a delicious honey baklava.

  • Sifted flour - 0.5 kg,
  • One egg,
  • One pre-separated yolk,
  • Melted butter - 250 g,
  • Walnut kernels - 300 g,
  • Milk - 1 cup,
  • Powdered sugar - 300 g,
  • Water - half a cup,
  • Honey - 300 g,
  • Cinnamon - half a small spoon,
  • Salt - one pinch.

The ingredients are designed for 20 servings of the dish.

  1. Combine flour with egg and 50 g of melted butter in one container, add salt. Then add a glass of preheated milk.
  2. Knead the dough to a dense and elastic state, cover with a cloth and leave to warm for half an hour.
  3. Cooking stuffing. To do this, combine the chopped nuts with powdered sugar, pour in the cinnamon and mix everything thoroughly.
  4. After the required time has elapsed, we take out the dough and form 20 approximately the same balls from it.
  5. Each ball is rolled into a plate with maximum fineness and smeared with butter in a melted state.
  6. On each sheet, the filling is evenly laid, but it is necessary that the edges remain free. Put a small wand on top. You can use a pencil for this. We wrap each plate with the finished filling inside in a roll.
  7. All rolls fit tightly on a pre-oiled baking dish. Each roll should be soaked with a mixture of egg yolk and a spoon of milk. It is necessary to bake a delicacy at a 200-degree temperature for 10-15 minutes.
  8. Then the sweetness is removed and impregnated with residual oil. Again, immerse the form in the oven for about one hour, while reducing the temperature to 170 degrees.
  9. Combine water and honey, put the container on the flame, bring the mixture to a boil, then boil for another 10 minutes.
  10. At the final stage, we get the ready-made dessert out of the oven, cover it with honey-based mixture and let it soak for about a couple of hours.

Azerbaijani baklava. Cook at home

This dish is also called Baku baklava. Consider how to cook this sweet cooking miracle at home.

  • One egg,
  • 50 g piece of butter,
  • A half cup of milk
  • Dry yeast - the floor of a small spoon,
  • Nuts - 0.5 kg. You can take several types at once.
  • Sugar - 0.5 kilograms for the filling and one big spoon in the dough,
  • Melted butter - 1 cup,
  • Flour - 0.3-0.4 kg,
  • Cardamom - 2-3 small spoons,
  • Saffron - half a small spoon,
  • Muscat - half or a whole little spoon,
  • Honey - 1 cup,
  • 1-2 egg yolks.

Components are designed for 20 portions of the dish.

  1. Prepare the dough. To do this, combine the heated milk with dry yeast, fall asleep in a large spoonful of sugar and flour, knead. Next, add a beaten egg, pre-melted butter butter (50-g slice) and gradually sprinkle with flour pinch. The mass should be different hardness and elasticity. We remove it for half an hour in the heat.
  2. Then we get, we divide into 2 large balls and 10 small ones.
  3. The filling will consist of a mixture of finely chopped nuts, sugar and spices - nutmeg and cardamom. One large test ball rolls out as thin as possible. Lubricate the baking dish with a prepared butter and place the test plate there, leaving the edges around the edges. Put the stuffing on top (about four large spoons), and on it a pre-rolled small ball.
  4. Again the filling is put and another plate of dough from a small ball. We continue until all ten small balls end. We finish by rolling the second large ball and place it on top of all previous layers, gently pressing the edges. Baku baklava is cut in the form of triangles or rhombuses, and each piece on top is decorated with a nucleolus nut.
  5. Combine the yolks with saffron soaked in boiling water, cover the baklava with this mixture. Do not forget about the second half of the test. Bake must be in the oven at 180 degrees for 15 minutes.
  6. We take out a dessert, pour it with melted butter and remove it for another half an hour.
  7. At the end of cooking, ready-made Azerbaijani baklava is poured with melted honey.

Crimean home baklava

It has a second name - beach baklava. After all, its taste is familiar from the sea coast.

  • Milk - 1 cup,
  • Flour - 3.5 cups,
  • Baking powder or soda - 1 small spoon,
  • Sugar - 1 cup,
  • Sour cream - 3 big spoons,
  • Butter - 70 g,
  • Nuts - 100 g,
  • Water - half a cup,
  • Honey - 2 small spoons,
  • Salt - 1 pinch,
  • Vegetable oil - 0.7 l.

Calculation for 10 servings. How to cook:

  1. We mix milk and melted butter in one container, add a pinch of salt and sour cream, mix.
  2. Combine flour and baking powder. As a substitute for it in soda, it is added to sour cream.
  3. Combine all of the above and knead the dough.
  4. Cover it with cling film or cloth and leave for 15 minutes.
  5. Over time, divided into pieces, each roll into a thin plate.
  6. Each layer is rolled up using a rolling pin. Then we remove it, and the free edge is slightly bonded to avoid unfolding during frying. Cut into 2 cm thick pieces of a roll.
  7. Then the Crimean baklava is fried in hot sunflower oil until a golden brown crust is obtained.
  8. We make syrup. Honey and sugar are boiled in boiling water until boiling. Each piece is immersed in the syrup and put on the plate. From above everything is sprinkled with nuts.

Baklava at home is prepared quite simply. It is only necessary to be patient and time.

How to cook this, oriental baklava?

Every year it is more difficult for a modern person to surprise him with something, especially with such a common thing as sweets and desserts, but once upon a time, when sugar was a real rarity, unusual oriental sweets were equal in value to gold.

Various magical properties were attributed to them and, naturally, only great Viziers, sultans and respectable nobles were able to pamper themselves with such pleasure.

Baklava is one of these delicacies, which, thanks to the amazing combination of seemingly simple components, can surprise and interest, is one of those delicacies that make Eastern cuisine one of the most mysterious and unique cuisines in the world.

How to cook baklava with your own hands? It seems to be nothing complicated, judging from the technology of the recipe, but, to the great surprise of the hostess, who will try to fully comply with all these recommendations, the result is not always the way it should be. Why is that?

Baklava is not the easiest dish, it is thoroughly steeped in subtleties, without the knowledge and observance of which it will not be possible to get exactly the delicacy that is served today in Turkish or Arabian restaurants.

The true origin of the baklava is still debated between the two countries, claiming the title of its homeland - Turkey and Greece. According to one of the popular versions, this wonderful dessert was first invented by the chef of Sultan Fatih, as evidenced by a book with recipes from the 15th century, which is still kept in the museum of Ottoman sultans, in Istanbul.

Thus, it can be judged that the original idea of ​​this wonderful dish belongs to the Turks. At first, this dish was not available to ordinary people, but, literally in a few centuries, the situation changed radically and, the most delicious baklava, could already be found in almost every city of the Ottoman Empire.

After her recipes have spread around the world, each of them has its own peculiarities and secrets. Today, such a dessert is successfully cooked in Turkey, Azerbaijan, Greece, Armenia, Russia and even in America! Technologies may differ, but the essence remains the same: it is a delicate dessert in which the thinnest layers of dough are soaked with honey syrup and nut filling.

Some useful subtleties

  • According to the technology, dough sheets, layer by layer, are greased with butter and chopped roasted nuts, cut into rhombus, and then baked. In order not to spoil the type of dessert, you only need to cut it to the layer with nuts, otherwise the bottom layers will rise and spoil the whole type of baking.
  • Baklava syrup is poured only after it has already been baked: it is poured in an even layer over the cuts. After this dish, it is important to leave in a cool place for 4-5 hours, so that it is well soaked. To the dish has acquired a special sophistication, you can add a couple of drops of rose water or vanilla into the syrup.
  • The following fact is interesting: the Turks claim that baklava is a very useful dish for men, because, thanks to the magical mixing of honey, nuts and light dough, it contributes to an increase in male power. But for women baklava can be harmful, because literally 100 g of such a dessert contains as much as 600 calories! According to many nutritionists, this is precisely the reason for the pomp of the indigenous Turkish women’s forms, because they are used to savoring this dish almost every day.

Turkish Baklava Recipe with Pistachios

Well, let's move on from theory to practice, try to create a baklava with our own hands, which today is served in Turkish restaurants - delicate and elegant. Let's start with the test, for it we need:

  • flour - 500 g,
  • butter - 50 g,
  • milk - 150 ml,
  • sour cream - 150 ml,
  • eggs - 2 pcs.,
  • dry yeast - 5 g,
  • sugar, salt - on a pinch.

We'll have to work on the dough, but it's worth it: we preheat the milk in advance in a small container, but do not bring it to a boil, mix it with yeast, wait for them to rise. In a separate vessel, mix the butter with flour, beat the eggs, and then pour the sour cream, mix everything well with salt.

Next, pour the yeast mixture into the prepared dough, again knead everything thoroughly, you need to achieve such a consistency, so that it is a little harder than the weed, so say experienced chefs. Next, the dough is laid out in a separate cup, covered with a towel and remains for 1-1.5 hours "to rest." And we at this time will prepare the filling.

What we need:

  • butter - 250 g,
  • walnuts and pistachios - 300 g,
  • powdered sugar - 250 g,
  • Cinnamon - 1 tsp,
  • vanilla, cardamom - for taste.

You must first fry the nuts in the oven, then grind: you can with a knife, but it is a long time, so it's best in a meat grinder. In a blender, you should not grind, because as a result you risk getting dust, not small pieces. Next, mix the nuts with vanilla, cinnamon, cardamom (half a teaspoon is enough) and powdered sugar. Melt the butter in a separate container.

Now the most important thing begins - we collect the baklava. For this we need:

  • honey - 150 g,
  • egg - 1 pc.,
  • nuts for decoration.

To begin with, we will prepare a form - it is better that it be with high sides, the size is about 20 cm by 30 cm. If this is not found, then you can use an ordinary frying pan. Form pre-lubricated with vegetable oil.

After it fits, we divide it into 11 equal parts and another 1 part, which should be 2 times larger than any part of the remaining 11. We take this large part and begin to roll to a thickness of not more than 1 mm, and in size, so that the dough completely covers the shape, the edges should hang down. We gently twist the rolled layer onto a rolling pin, transfer and form it with the help of it. Dough lubricated with butter, melted in advance, you need to calculate it in such a way that after lubricating all layers of the workpiece, left half of it.

Then we take one of 11 equal parts, roll out to the size of the form, the thickness is again no more than 1 mm, wrap on a rolling pin and transfer to the baking sheet again, filling them with the first layer of dough, which is greased with butter.

It is important that all other layers of dough do not go to the sides of the form, as the first.

Grease the second layer again with oil, lay out the nut mixture (try to calculate it so that the powder is enough for all 10 layers). Next - the next layer, everything happens in exactly the same sequence and according to a general principle.

After you have laid the 11th layer of dough, the hanging edges of the first layer can be cut off, leaving about 2 cm. Then they need to be tucked in so that they cover the topmost layer of baklava. The edges are covered with a beaten egg.

We proceed to the last, 12th layer of dough: roll out and lay out in such a way as to completely close the 11th layer, and cover the surface with a beaten egg.

Cut the dough diagonally, but not completely. Put nuts on the rhombus for decoration, let it brew for 15 minutes, and then bake for another 15 minutes in an oven at a temperature of 180 °. After the time has expired, we pour out the residues of butter, bake again until browning.

Honey mix with 100 ml of hot water, pour them (not all!) Baklava after she reddened. Again, put in the oven, give a good redden and get. Give the baklava a good cool, again pour each diamond with the remnants of honey syrup and let it stand for about 2 hours.

Cook this dessert correctly and with pleasure!

Number of servings

Put the nuts on a baking sheet and dry at a temperature of 100-140 ° C for about 10 minutes.

Cool and chop the nuts in a blender (not very fine, about as coarse-grained salt).
Transfer the chopped nuts to a large bowl, add sugar, vanilla sugar, cinnamon, cardamom and mix well.

To cook honey syrup.
For the preparation of honey syrup, combine honey (500 g) with water (100 ml), bring to a boil and reduce to a thin yarn.

The time of boiling syrup will depend on the thickness of the bottom and walls of the pan, as well as on the intensity of heating. The stronger the heat, the faster the syrup will increase.
In order not to miss the moment of syrup readiness, it is better to test more often for a thin thread.

Test for a thin thread. Pour a teaspoonful of some syrup on a cold plate. Then use the bottom of the spoon to gently press on the surface of the syrup and immediately lift the spoon up. At the same time for the spoon stretch thin string of syrup.

Council Instead of honey syrup, you can pour baklava with honey-sugar syrup.
For cooking honey sugar syrup.
To dissolve sugar with water and to slightly reduce, removing the formed foam.
После того как пена исчезнет, в сахарный сироп добавить мед и уварить до пробы на тонкую нить.

Соотношение сахара, меда и воды для медово-сахарного сиропа следующие (в граммах):

INGREDIENTS

  • Слоеное тесто 1,6 Килограмма
  • Яйцо 1 Штука
  • Сливочное масло 170 Грамм
  • Мука 50 Грамм
  • Мед 300 Грамм
  • Сахар 250 Грамм
    100 для заливки и 150 грамм для начинки
  • Вода 100 Миллилитров
  • Фисташки жареные 250 Грамм
  • Грецкий орех жареный 250 Грамм
  • Миндаль жареный 250 Грамм
  • Корица 1,5 Чайных ложки
  • Ваниль 20 Грамм

Grind the nuts in a blender.

Add sugar, vanilla, cinnamon and mix until smooth. In parallel, take out the defrost dough.

We grease a baking sheet with a small amount of oil.

Melt a hundred grams of butter, break an egg into it and beat.

Sprinkle dough with flour and roll out with a rolling pin. Cut it into two parts. One piece is sent to the baking sheet.

Grease the dough with melted butter.

We will have three layers of filling and 4 layers of dough, so we divide the nuts into three parts, and cut the second piece of dough into two. Each piece of the test should be smeared with butter, and on top of it will be a layer of filling. Cover the last layer and proceed to the next step.

Cut the dough into squares or diamonds.

Baklava leave in the refrigerator for 50 minutes. At the same time, we heat the oven to 190 degrees.

Bake baklava in the oven for about 40 minutes.

Meanwhile, mix water, sugar, honey and prepare the gravy. Cook on low heat for 10 minutes.

Baked baklava fill with gravy.

Leave baklava soak for 6-8 hours.

How to cook baklava

This oriental dish is a multi-layered dessert, soaked in syrup (often sugar). Every Turkish mistress knows how to make baklava, and each has their own - a special, most successful - recipe. Sweetness is made from puff pastry with nuts. Roll out the base is very thin, and then fold it into a rectangular shape. However, it is possible and the option of twisting sheets with cylinders. For the impregnation use sorbet (less often - honey) with rose water and lemon juice, and for the nut layer - pistachio.

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

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

Open sources claim that this delicacy is made from a layered basis, but this is no longer the only true option. Armenian, Yerevan, Crimean variations imply a soft dough for baklava, similar to butter, and the Greek prepares for filo. Even the recipes with a yeast lush basis are popular with professionals. As a result, the dough can be any - only the correct rolling and assembly in layers is important.

Baklava - recipe with photos

Like any national dish, this delicious dessert does not have a “standardized” appearance. Every eastern country (and even every region) offers its own recipe for cooking baklava at home. Azerbaijan should be made on a yeast basis, and Greek - from filo (fillo), and it looks like a thin small roll. Choose the option that you like more, and experiment with boldly.

Azerbaijani

  • Cooking time: 3 hours.
  • Servings: 10 persons.
  • Calorie dishes: 18100 kcal.
  • Purpose: on the holiday table.
  • Cuisine: Azerbaijani.
  • The difficulty of preparation: medium.

Azerbaijani baklava according to the classic recipe is collected from thick (2-4 mm) layers of yeast dough, and among the spices, cardamom and cloves are required for the filling. The number of layers does not exceed 10 pieces, and the top must be processed egg yolks, pounded with ground saffron. In the center of each diamond is placed half a walnut.

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

  1. Dissolve the yeast granules in warm water (about 1/3 cup).
  2. Oil (220 g) with milk to warm. Add flour, brew, 3 eggs.
  3. Fry crushed nuts, mix with cardamom and sugar.
  4. After 2 h, divide the dough into 10 balls, roll out a thick layer from each.
  5. Lay them on top of each other, spreading with ghee and pouring over a nut filling.
  6. Top with a pair of whipped yolks with saffron. Cut diagonally, in the center of each piece - a nut.
  7. Bake for half an hour at 180 degrees, then reduce the temperature to 150 degrees for 20 minutes.
  8. Saturate with sugar syrup.

Puff pastry

  • Cooking time: 2 hours.
  • Servings: 6 persons.
  • Calorie dishes: 6928 kcal.
  • Purpose: on the holiday table.
  • Cuisine: Oriental.
  • The difficulty of preparation: medium.

Such puff pastry baklava 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 you can, figure out how to make the dough yourself - the baklava will taste better. To insist dessert is preferably about 8-10 hours, this is a long process, but if necessary, it is reduced to 1-1.5 hours. The dish should be kept warm.

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

  1. Rolled puff layers lay in shape on each other, soaking with melted butter.
  2. Thin crushed nuts with cinnamon and powdered sugar between them.
  3. Lubricate the surface of the last sheet of dough with whipped yolk.
  4. Bake 45 minutes at 190 degrees.
  5. Pour boiled honey with water (9-10 minutes), leave for an hour.

  • Cooking time: 3 hours.
  • Servings: 5 persons.
  • Calorie dishes: 6590 kcal.
  • Purpose: on the holiday table.
  • Cuisine: Turkish.
  • The difficulty of preparation: medium.

First of all, you need to figure out how to make the dough for Turkish baklava - the shop does not work here. Professionals advise to practice with the selected recipe in advance, because the flaky base is very capricious. All its components must be very cold before mixing. After kneading, the mass must also be cooled, and rolled out - in one direction.

  • 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

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

  • Cooking time: 1 hour and 15 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 6962 kcal.
  • Purpose: on the holiday table.
  • Cuisine: Armenian.
  • The difficulty of preparation: medium.

Baklava in Armenian from the rest of the recipes of this eastern dessert is different using vanilla. It is impregnated with a classic solution of sugar, the recipe of which was discussed above. Walnuts are used predominantly, but you can add a few pistachios to them. Lubricating the top layer with egg yolk is an optional action.

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

  1. Melted margarine whipped with sour cream, add egg, flour, soda.
  2. Divide this com into 4 parts, roll each one out thinly.
  3. Lay in shape, alternating with crushed nuts, sprinkled with cinnamon and vanilla.
  4. Cut diamonds, bake an hour at 200 degrees.

  • Cooking time: 1 hour.
  • Servings: 7 persons.
  • Calorie dishes: 7488 kcal.
  • Purpose: on the holiday table.
  • Cuisine: Oriental.
  • The difficulty of preparation: medium.

Puff baklava with honey in some sources is referred to as the Crimean, although its exact origin cannot be determined. It is found among Uzbek recipes, and among Yerevan. If you have time, figure out how to make the dough, and do not buy it - the sweetness will be tastier. If you take a factory product, get yeast-free puff.

  • puff pastry - 500 g,
  • pistachios - 3 glasses,
  • butter - 200 g,
  • sugar - 100 g,
  • honey - 100 g,
  • cinnamon - 2 tsp,
  • lemon juice - 2 tsp.

  1. Rolled puff layers alternate in shape with crushed pistachios, not forgetting to water them with melted butter.
  2. Cut the product into squares. Bake 50 minutes at 190 degrees.
  3. Make a syrup, 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: 5 persons.
  • Calorie dishes: 4695 kcal.
  • Purpose: on the holiday table.
  • Cuisine: Arab.
  • The difficulty of preparation: medium.

Crunchy baklava from filo dough is similar in structure to the German strudel, but their taste qualities vary greatly. The filling of nutritious nuts with spices makes the eastern dessert especially interesting to taste. The base filo for such a dessert is popular with Greek and Arabian hostesses, and this detailed recipe with a photo will help to cope with it.

  • water is 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.

  1. Combine vinegar, eggs, oil, salt, water. Pour this mass into the sifted flour.
  2. Knead the soft base, repel, divide into 12 parts, roll on parchment.
  3. Lay up 3 layers of pure dough to the layer with nuts, pouring them with melted butter and honey.
  4. Bake 50 minutes at 180 degrees.
  5. Pour the sugar syrup after cooling.

  • Cooking time: 2 hours.
  • Servings: 5 persons.
  • Calorie dishes: 7262 kcal.
  • Purpose: on the holiday table.
  • Cuisine: homemade.
  • The difficulty of preparation: medium.

Sochi baklava is a little like traditional Turkish — a step-by-step recipe for cooking is very different from the classical one. However, the sweetness is no less tasty, crumbly, only more like a cake because of the softness. There is no impregnation according to the recipe, and the surface before baking is processed with whipped yolk. If you wish, you can pour honey over the dessert.

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

  1. Sour cream mixed with soda.
  2. Margarine chopped and grind with flour.
  3. Connect both masses, add 3 yolks. Mix. Cool 1-1.5 hours
  4. Chop nuts, combine with whipped proteins, cinnamon and sugar.
  5. Divide the dough into 3 pieces, roll each thinly. One bake at 180 degrees for 4-5 minutes.
  6. Put a raw layer of dough on a baking sheet, top with a nut mass, then toasted cake, nuts, again the dough.
  7. Brush with whipped egg yolk. Cut diamonds.
  8. Bake for half an hour at 200 degrees.

With walnuts

  • Preparation time: 2 hours and 40 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 6551 kcal.
  • Purpose: on the holiday table.
  • Cuisine: Georgian.
  • The difficulty of preparation: medium.

Such a baklava with nuts in Georgian is almost the same in composition of dough and filling from the above desserts. The only nuance of the recipe is the equal ratio of milk to sour cream and the use of fresh yeast, but not dry. Nuts are required walnuts. You can pre-fry them, but the pan should be without oil. Crush preferably in a coffee grinder.

  • 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

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

  • Cooking time: 1 hour 45 minutes.
  • Servings: 10 persons.
  • Calorie dishes: 16745 kcal.
  • Purpose: on the holiday table.
  • Cuisine: Greek.
  • The difficulty of preparation: medium.

Classical Greek baklava is very demanding on the number of layers - in all the recipes there are exactly 33 of them, which is a reference to the age of Jesus Christ. Religious moment is important because this dessert is served at Christmas. Of the nuts, preference is given to almonds, and impregnation is made with honey mixed with orange zest. The correct name for sweetness in Greek is baklava or baklavas.

  • Filo dough - 500 g,
  • butter - 500 g,
  • Almonds - 1 kg,
  • walnuts - 500 g,
  • sugar - 100 g,
  • cinnamon - 4 tsp,
  • light honey - 2 glasses,
  • water - 400 ml
  • orange peel - 1 tsp.

  1. Lay a sheet of dough on the bottom of a rectangular shape, brush with melted butter. Repeat this 9 times.
  2. On the 10th leaf sprinkle thickly crushed almonds and walnuts.
  3. Again, make 9 layers of dough, soaked in oil, again pour the nuts.
  4. After the 33rd layer cut baklava into squares.
  5. Bake an hour at 170 degrees.
  6. Heat honey, add sugar, cinnamon, orange zest, water. Boil for 10-12 minutes. Saturate the ready baklava with the syrup, let it stand for half an hour.

Baklava in a multicooker

  • Cooking time: 1 hour.
  • Servings: 5 persons.
  • Calorie dishes: 3809 kcal.
  • Purpose: on the holiday table.
  • Cuisine: homemade.
  • The difficulty of preparation: easy.

This recipe for baklava in a crock-pot will appeal to hostesses who have no oven, but who have the desire to cook delicious unusual sweets. Working time is significantly reduced by buying ready-made puff pastry and changing the impregnation recipe: it is honey and butter, it cooks quickly. If you wish, you should play with spices and add ground cloves, cardamom.

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

  1. Cover the bottom of the multicooker with parchment.
  2. Spread out the layered puff layers (cut around), alternating with a nut-sugar filling.
  3. Sprinkle with cinnamon. Cut the product with diamonds.
  4. Cook on "baking" an hour, after cooling down, soak in warmed honey-oil mixture.

How to bake baklava at home - tips chefs

Not every professional is taken for such a complicated dish, but you can master cooking baklava at home, if you follow these tips:

  • Honey for syrup in any recipe, it is desirable to take an amber color.
  • How to make crispy sweet? Leave the form in the oven for another half an hour without opening the door.
  • When working with yeast base recipes, after forming the layers, the treat is allowed to walk for a quarter of an hour before being sent to the oven.
  • Before serving, each piece should be kept in the syrup for 3-4 minutes.
  • In any recipe, after assembly, the dessert is not cut to full height — this is best done when it is half cooked.
  • Need a ruddy surface? Beat the yolk with a couple of tablespoons of water and grease with the top layer.
  • For classic recipes with a layered foundation, layers should be rolled up to a thickness of 1 mm.

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