Sand baklava. You will lick your fingers: honey baklava - a recipe for making it at home. Crimean or beach baklava

There are things that will be appreciated even after many decades! These include the oriental sweet baklava, which has won love all over the world. Nowadays you can buy baklava in stores, but it is not always prepared according to the classic recipe and can differ greatly from the original. Therefore, it’s worth learning how to make it yourself and delight your family with this wonderful oriental sweetness! How to make baklava at home? This article will discuss a detailed step-by-step cooking process with all the important nuances and tips.

Preparation takes 1 hour 20-30 minutes. Of these, about 25 minutes or a little more will be spent on kneading the dough, preparing the filling and forming the baklava. And the remaining time for baking. There will be two stages. The first one is 15 minutes, the second one is 35-45 minutes. The final time depends on the heat of the oven. Already during the cooking process it will be possible to accurately determine the required cooking time. So, we need the ingredients:

Wheat flour – 500 gr.;
Chicken eggs – 2 pcs.;
Butter – 300 gr.;
Sour cream – 200 gr.;
Sugar – 2.5 cups;
Baking powder – 1 tsp;
Honey – 50 gr.;
Water – 150 g;
Nuts - 2.5 cups;
Spices - to taste.

Cooking method

First you need to remove 200 grams of butter from the refrigerator and wait a little until it becomes soft. If it was not possible to do this in advance, then you can use the microwave. Set the power to no more than 400 watts and heat for 20-25 seconds. If for some reason it does not reach the desired consistency, then add a few more seconds.
Let's start kneading the dough. Place the prepared butter, one egg (you can only use the yolk), and 200 grams of sour cream in a bowl. Mix everything thoroughly.
Sift flour with 1 tsp. baking powder and add to the resulting mass. Knead the dough by hand or for convenience, you can use a special technique. You may have to add more flour as you knead, it all depends on the type you use and the manufacturer. The dough should be soft and not stick to your hands. Then it needs to be cooled, so leave it in the refrigerator while preparing the filling.
While the dough is cooling, prepare the filling. How to prepare a delicious filling for baklava - we will consider this issue in detail and give some advice. Often only walnuts are used for it, but here you can get creative. Walnuts can be replaced with hazelnuts. A small amount of peanuts may be added. This will make the recipe more economical, but it will not affect the taste and will not spoil it at all. You can also use pistachios or almonds for decoration. If you wish, if you like these nuts, you can add them inside. The nuts need to be chopped, but before that, set aside about 20-30 pieces for decoration, and then put them on top of each piece of baklava. To get nut crumbs, you can use a blender, as well as use old proven methods. Pass through a meat grinder, put in a bag and under a towel, and roll with a rolling pin. A hammer will also help. In this case, all means are good.
Next, you need to combine the chopped nuts and 1.5 cups of sugar (preferably finely ground). Stir and add spices. You can choose your favorites or those often used in cooking: cardamom, cinnamon and vanilla. If the spices are not in a fine state, then they also need to be crushed first. You can use a spice mortar or coffee grinder.
When the filling is ready, you need to remove the “rested” dough from the refrigerator. Divide it into several equal parts. The height of the future baklava will depend on their quantity. Also consider the size of the pan in which you will bake.
Then each piece of dough needs to be rolled into a very thin layer. Don't forget about the size of the form. It is advisable to achieve a thickness of 1 mm. Then the dough will directly melt in your mouth. During cooking, the layers will be saturated with sugar from the filling and will be very tender and tasty. Excess dough can be trimmed and at the end you can make another additional sheet. In this case, you need to cut it a little larger than the size of the mold, since the dough should extend slightly onto its walls to prevent the filling from leaking out.
As you roll out the dough, begin placing it and the filling into the pan. Pre-grease the mold with oil and divide the filling into the required portions depending on the number of layers obtained. As a result, you should end up with one part of the filling less than the number of layers of dough.
Lay out the dough, grease it with a layer of melted butter (can be replaced with vegetable oil) and cover it with the filling, spreading it evenly over the surface. We alternate in this way until everything is completely laid out evenly in the mold. Don't forget to coat each layer with oil. Next, brush the top with egg yolk. To deepen the color, add a pinch of turmeric to the yolk.
When all the layers are laid, you need to immediately cut into diamond-shaped pieces. Try not to touch the very last layer. What is it for? Before the pan is sent to the oven, the baklava will be soaked in oil, the sugar in the filling will also melt due to temperature, and if you cut the last layer, all the liquid that gets to the bottom will burn. To eliminate this and not spoil the bottom, cut more carefully.
All that remains is to decorate each piece with nuts, and the main stage of preparation is done.
Preheat the oven to 200-220 degrees and place the pan with the future baklava for 15 minutes. When time has passed, you need to take out the mold and pour in hot butter (100 remaining grams), after first cutting the cut lines with a knife again so that the butter penetrates well inside. Return the pan to the oven for 30-35 minutes until golden brown. If the crust begins to brown quickly, you can reduce the heat by 10-20 degrees.
While the marshmallow is in the oven, you need to prepare the sugar syrup. This is an important stage. You need to get a syrup of a certain consistency. For this you will need a saucepan. The remaining sugar is poured with water (150 ml) and put on fire. Stir it constantly. After boiling, wait 5-6 minutes and add 50 grams of honey. Don't stop stirring. When the mixture boils again, leave it on the fire for another 6-7 minutes. How to check the readiness of the syrup? Take a small amount with a spoon and pour onto a plate. Place the bottom of a spoon on it and pull up. Thin caramel threads should trail behind it.
The set time has passed and it’s time to take out the baklava to pour sugar syrup over it. Cut the baklava again, now you need to grab the bottom too. I would like to warn you right away that you don’t need to just pour all the syrup onto the surface at once! To begin with, little by little it is poured onto each piece from above, then the remaining is distributed among the cuts. Try to go through all the indentations so that the maximum amount gets inside and saturates the baklava, making it more tasty.
Baklava is served cooled. If you start to take it out right away, it will simply fall apart. As it cools, the sugar syrup will saturate it and begin to set, seizing and binding it together. When it has cooled, carefully remove the baklava from the mold and place on a plate. Now you can invite everyone to the table and try a wonderful dessert.

Whatever one may say, what is cooked at home is valued much more and a lot influences it. The most important thing is that you know what products are used in the composition, you can vary the size of the baklava depending on your preferences, and experiment with fillings. The recipe is quite simple, preparation takes little time and this is a big plus. Of course, its calorie content is high (about 330 kcal per 100 grams), but sometimes it’s worth pampering yourself. We hope that in the article you found all the answers to your question: “How to prepare baklava at home?” and there are no others left who would prevent this culinary masterpiece from being realized at home.

Oriental sweets

How to cook delicious baklava at home: two recipes with step-by-step photos and video tips! Learn all the intricacies of preparing this most delicate oriental pastry, which many associate with the sea! Try making Armenian or Turkish baklava at home! The taste is simply unforgettable, and the delicate dessert melts in your mouth!

baklava recipe at home

13 servings

2 hours

370 kcal

5 /5 (1 )

The cuisine of each nation has its own characteristics and traditions. For example, Eastern cuisine is famous for its ability to cook not only meat and wine, but also desserts. One of the most popular delicacies in these countries is baklava. It is baked goods in sweet syrup and with a scattering of nuts. The peculiarities of preparing the dough mean that the finished delicacy is very tender. Let's look at what these features are.

Recipe for Turkish baklava with photo

Kitchen tools:

Bowl;
sieve;
pot;
board;
rolling pin (preferably long);
baking tray;

ladle;
spoon;
masher or blender for chopping nuts;
pan;
oven.

List of ingredients

Unscented sunflower oil	200 g
Milk	100 g
Eggs	2 pcs.
Soda	1 tsp.
Salt	1 tsp.
Vinegar	2 tbsp. l.
Wheat flour	2-2.5 stacks.
Nuts	400-600 g
Lemon acid	½ tsp.
Sugar	3 stacks
Water	3.5 stacks
Butter	200 g
Starch	How much is needed for rolling (minimum 6 tbsp.)

Step by step recipe

Preparing Ingredients

In a deep bowl, mix 100 g of milk and 100 g of sunflower oil. Add 2 eggs there and mix until smooth.
Pour 2 tbsp into the resulting mass. l. vinegar.
Sift 2-2.5 cups into a separate container. flour. We begin to gradually introduce it into the resulting liquid.
At this stage you also need to add 1 incomplete tsp. soda and salt.
The finished dough should be soft, elastic, and not sticky to your hands, so adjust the amount of flour added yourself. Knead the dough for at least 5 minutes.
Cover it with a clean cloth or towel and set it aside to “rest.” This will require at least 2 hours, but it is better to leave it overnight.
You shouldn’t hide it in the refrigerator - an ordinary, not the most crowded place in the kitchen will do.
You can use any nuts to prepare this dish. I like it best with walnuts. In a hot frying pan or in the oven, you need to dry it a little and then lightly peel 400-600 g of walnuts.
Grind them in a blender or masher until they become fine crumbs.

Making baklava

Place the “rested” dough on a floured kitchen board and roll it into a small sausage. Cut it into approximately 8 equal pieces.
Each part needs to be shaped into a ball, then set aside.
Sprinkle the kitchen board (or work surface) with 1 tbsp. l. starch. Roll out each ball to a very thin pancake. You should be able to see the pattern of the work surface or board through it. Sprinkle the dough occasionally with starch to prevent it from sticking to your hands and rolling pin.
Sprinkle the entire surface of the pancake with 2-3 tbsp. l. chopped nuts.
We place a rolling pin on the edge of the pancake and begin to twist it, wrapping it around the rolling pin.
Directly on the rolling pin, we gather it up a little on both sides, as a result of which folds are formed, and our roll will decrease in length several times.
Carefully remove it from the rolling pin and cut it into small pieces, approximately 2 cm thick.
Place the finished baklava on a baking sheet.

Preparing syrup

Pour 3.5 cups into the pan. water and add 3 cups. Sahara. We put it to warm up on the fire.
As soon as the water boils, add 1/2 tsp. or a small pinch of citric acid.
Cook it until it thickens a little. This will take about half an hour.
Place a container or small pan on the stove and put 200 g of butter and 100 g of sunflower oil in it. Heat them until the oil is completely dissolved.
Generously grease the still raw dough with the resulting oil liquid.
If there is not enough oil somewhere, the baklava will burn, so do not skimp on the oil and carefully lubricate each piece.
Place the baking sheet with baklava into the oven. We will bake for about 60 minutes at a temperature of 170-180°, depending on your oven. Choose the temperature at which you bake desserts.
As soon as you see that it has browned on top, it means you can take it out. Let it cool a little.
As soon as this happens, take a ladle and pour the cooled syrup over the finished baklava. The syrup and baklava should be at approximately the same temperature.
Leave the finished baklava overnight so that all the syrup is absorbed.

Video recipe for making Turkish baklava at home

I suggest you watch the video, which describes in even more detail the recipe for making Turkish baklava at home. In addition, you can find several more ways to form such a delicacy there.

Cooking Turkish baklava at home. Baklava dough recipe

#Turkish baklava #baklava recipe #vkusnotv
Cooking Turkish baklava at home. Baklava dough recipe. Turkish sweet baklava.
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video recipe for Turkish baklava and homemade baklava dough.
What do we need:
100 g vegetable oil
100 g milk
2 eggs
2 tbsp vinegar 6%
1 tsp salt
1 tsp soda
2.5 tbsp flour
Topping: 300 g butter or 200 g butter + 100 g vegetable oil
Filling: 200-300 g walnuts
Syrup: 3.5 tbsp water + 3 tbsp sugar
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2017-09-05T10:00:02.000Z

Recipe for making Armenian baklava at home with photos

Time required: 80-90 minutes.
The recipe is designed for: 15 persons
Calorie content per 100 g: 402 kcal.

Kitchen utensils and appliances:

baking tray;
parchment paper;
shoulder blade;
cling film;
sieve;
grater;

spoon;
2 deep bowls;
1 small plate;
mixer;
oven.

List of ingredients

Sour cream	500 g
Flour	800-850 g (4 cups)
Butter	330 g
Eggs	4 things.
Vodka	40 ml
Soda	1 tsp.
Baking powder	1 tsp.
Salt	2 pinches
Sugar	200 g
Walnuts	400 g
Raisin	150 g
Vanillin	taste
Milk	2 tbsp. l.
Honey	1 tbsp. l.

Step by step recipe

Preparing the dough

Sift 3 cups into a deep bowl. flour, add the rest as needed.
Add a pinch of salt.
Rub the butter into the flour on the coarse side of a grater.
It's easier to do this if you use frozen butter, or you can periodically dip the butter in flour.
Grind the grated butter with flour until it forms even crumbs.
In a separate bowl or plate, mix 500 g of sour cream and 1 tsp. soda and mix thoroughly.
Add 1 tsp to the butter crumbs. baking powder, 3 egg yolks (hide the remaining whites in the refrigerator for now), 40 ml of chilled vodka.
Lastly, add the prepared sour cream and begin kneading the dough. It should turn out soft and elastic; if necessary, add the remaining flour.
Place the dough wrapped in cling film in the refrigerator for 30-40 minutes.

Preparing the filling

Forming baklava

Cover the baking sheet with parchment paper. We take out the dough and divide it into 4 parts.
Roll out the first one into a rectangular shape and place it on a baking sheet.
Place one prepared portion of the filling on top.
Roll out the second piece of dough, cover the previous layer with it and put another portion of filling on top. We do this until the filling is finished.
Roll out the last piece of dough and place it. Fold the edges of the top layer of dough under the bottom.
We cut the dessert into diamonds, that is, we create the usual shape for this dish.
In a small plate, combine 1 yolk and 2 tbsp. l. milk, mix well. Generously coat the top of the treat with the resulting mixture.
On top of each piece you can decorate with half a walnut.
Place the baking sheet in an oven preheated to 200° for approximately 40 minutes.

https://youtu.be/oaIRVlAtSNc

https://youtu.be/W6kdJmRSg5w

Ingredients:
Dough:
800-850 gr. Flour (4 cups)
500 gr. Sour cream
300 gr. butter
3 egg yolks (you will need 4 whole eggs)
40 ml. Vodka
1 tsp. Soda
1 tsp. Baking powder
A pinch of salt

Filling:
4 egg whites
200 gr. Sahara
400 gr. Walnuts
150 gr. Raisins
Vanillin (to taste)
1 egg yolk + 2 tbsp. l. Milk | + 1 tbsp. l. Honey + 30 gr. Butter (for greasing baklava)
*Oven at 200°C | Approximately 35-45 minutes (check your oven)

Mold size 30x40 cm.

Cake Recipes

Salad Recipes

Recipes with main dishes

Cookie Recipes

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I got such a beautiful Armenian Pahlava!
It turned out very tasty, just lick your fingers! The crusts are very soft and the filling is deliciously delicious, not dry. Baklava turned out pretty sweet!

Links to other recipes of “Baklava”:

https://youtu.be/oaIRVlAtSNc

https://youtu.be/W6kdJmRSg5w

Ingredients:
Dough:
800-850 gr. Flower (4 cups)
500 gr. Sour cream
300 gr. Butter
3 egg yolks (4 whole eggs are required)
40 ml. Vodka
1 tsp. Soda
1 tsp. Baking Powder
A pinch of salt

Filling:
4 egg whites
200 gr. Sugar
400 gr. Walnuts
150 gr. Raisins
Vanillin (to taste)
1 egg yolk + 2 tbsp. l. Milk | 1 tbsp. l. Honey + 30 gr. Butter (for lubricating baklava)
*Furnace at 200°C | Approximately 35-45 minutes (look at your oven)

Pan size 30×40 cm

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Cake Recipes
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https://www.youtube.com/playlist?list=PLKlhPYHu5cnQaAvpuTcqpyZADO_tcWvsD

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Cookie recipes
https://www.youtube.com/playlist?list=PLKlhPYHu5cnS4sEjiR9VB4_jN39oBqr6D

2018-01-28T21:11:26.000Z

Did you know? Using this recipe as a basis, you can prepare Azerbaijani baklava at home. The only difference in the latest cuisine is that they like to add more spices and seasonings. For example, cardamom is in the dough, and saffron is in the filling.

How to decorate and what to serve with

The finished dish looks very appetizing. The only thing is that you can decorate the serving plate with powdered sugar. The tender dough simply melts in your mouth, but its richly sweet taste requires serving with some kind of drink.

This dessert perfectly complements the classic Turkish drink - coffee, but you can also serve it with tea, compote, milk and other sour-milk products.

Other possible cooking options

Homemade baklava is an incredibly tasty dish, but a modern housewife doesn’t always have that much time to prepare it. However, if you still want to pamper your family with something unusual, prepare. These cookies are not baked in the oven, but fried in oil. And then you can play with the dough itself. So, brushwood on sour cream will have a more airy structure. And if you cook brushwood with vodka, the crust of the finished delicacy will be golden and especially crispy.

You can also prepare another version of oriental sweets with honey -. This dessert is prepared much faster, but it turns out no less appetizing.

Prepare: flour, sour cream, butter, walnuts, honey, sugar, soda and spices.

For the dough, mix sour cream, softened butter and egg.

Then add flour and soda in portions and mix.

You should get a nice elastic, soft and fluffy dough.

Divide the dough into 4 parts, cover from drying out and let it rest for 15-20 minutes.

Prepare the filling. Set aside some of the nuts for decoration.

Chop the main part into crumbs of different sizes and combine with granulated sugar and spices.

Roll each piece of dough into a thin layer, place it in a mold, alternating with nut filling.

You will get three layers of filling between four layers of dough.

Cut the dough into diamonds so that all layers except the lowest layer of dough are cut. Brush the surface with raw yolk for gloss and stick a half or quarter of a walnut on top of each diamond.

Place the baking sheet in an oven preheated to 180-200 degrees. After 15 minutes, remove, renew the cuts with a knife and fill with the first filling - melted butter.

Return the pan to the oven for about 45 minutes more.

Prepare the second fill. To do this, dissolve sugar in water, bring to a boil and cook until slightly thickened. Remove from heat and when the syrup has cooled slightly, add honey to it and stir.

For the finished hot baklava in Armenian style, again renew the cuts into diamond shapes and pour in the second filling: first, a teaspoon for each nut on the diamond, and then a thin stream into the cuts.

Let the baklava cool completely and during this time it will be well soaked. To serve, cut the diamond pieces to the end, i.e. already the last layer of dough too.

The recipe is simple, and the baklava turns out very tasty (this is an understatement), try it, please yourself and your loved ones.

Enjoy your tea!

Whose national dish is baklava? Despite the fact that this is a traditional dish of eastern countries and belongs to Turkish, Arab, Azerbaijani, and Crimean Tatar cuisine, today baklava recipes are also common among other nations.

So why don’t you treat yourself to oriental delicacies? Moreover, recipes for baklava at home with photos will help you step by step with all the nuances of cooking.

Those who are concerned about calories consumed and watch their figure will probably be interested in how many calories are in baklava. Calorie content of baklava per 100 gr. ready-made treats range from 448 kcal. This dish can be served on a holiday table or simply prepared for tea for the whole family.

Baklava at home: recipe with photos

Classic recipe

The classic recipe for honey baklava at home involves the use of the following products:

two hundred grams of sour cream;
a little more than two hundred grams of butter;
two hundred grams of flour;
one hundred and seventy grams of sugar;
about two hundred and fifty grams of nuts;
three eggs;
a large spoon of honey;
a third of a teaspoon of cardamom;
a third of a teaspoon of nutmeg.

Attention! What nuts should you use for baklava? Basically, these are walnuts, less often - almonds (to avoid bitterness, you need to remove the skin from the kernels). Baking with Manchurian nuts is also delicious - it is similar to walnuts, only without the bitterness.

Start cooking with the dough. Separate the yolks and mix thoroughly with melted butter, sour cream, three large spoons of sugar and salt. Slowly add sifted flour and knead the dough until thick. Divide it into three equal parts and leave in the refrigerator for 30 minutes.

At this time, place the nuts on a heated frying pan and achieve light browning. Some of them will be used as a decoration for delicacies, and the other will be immediately chopped in a food processor or meat grinder, and then mixed with spices.

Beat the previously separated whites until foamy, mix with chopped nuts and sugar. Take the dough out of the cold and roll out a thin layer from the first part.

Oil a baking sheet and place a layer on it. Sprinkle half of the nut-white filling over the dough layer. Cover with the second rolled out layer of dough and use the prepared filling again. Place a third layer on top, which should be coated with yolk. Immediately cut the multi-layer dough into diamonds and decorate each of them with nuts.

This baklava is prepared at high temperature (up to 180 degrees) for about ten minutes. Next, butter and honey are melted, and the surface of the baklava is covered with this mixture. The dish is placed in the oven for another half hour until golden brown.

Puff pastry baklava

You can make baklava from ready-made puff pastry. Baklava will contain about 200 g of flour, 600 g of sugar, a glass of water, one lemon, two eggs, a large spoon of chopped walnuts, and a large spoon of melted margarine.

Baklava at home - recipe with photo of puff pastry

Puff pastry baklava recipe:

sift the flour, add salt to it, previously dissolved in water at room temperature. Knead the dough and cover with a slightly damp cloth;
crush the walnuts using a rolling pin;
Divide the dough into ten equal parts - and roll out the first one on an oiled baking sheet. For convenience, sprinkle starch on the board and rolling pin;
Coat the dough layer with melted margarine. Place the dough layer by layer on top of each other, and after the fifth layer, add a nut layer. The remaining layers are also rolled out, greased and covered with nuts;
immediately divide the dish into squares. Pour over the remaining margarine and place in the oven at 180 degrees for 50 minutes;
At this time, start creating the syrup according to the honey baklava recipe. Pour sugar into a saucepan and cover with water so that it extends slightly beyond its borders. Heat water in a separate container and place lemon in it. Next, cut it and squeeze it out to get a big spoonful of juice. Pour it into a container with sugar and start making thick syrup over the fire;
After finishing baking the baklava, all you have to do is gradually pour the syrup over the dish to soak it. After cooling, the baklava can be served.

Puff pastry baklava: recipe with photo

Recipe with honey and nuts

Here is a recipe for baklava with walnuts and honey. Prepare 350 grams of flour, 200 grams of sour cream, half a kilo of nuts and sugar, a small spoon of soda, one egg, 150 grams of honey and 200 grams of butter. With these ingredients you can make about 15 servings of baklava.

Take the butter out of the cold and grate it. Then grind it together with flour into crumbs. Mix sour cream and soda and add to the grated mixture. Prepare the dough.

Advice: For additional softness, you can add more flour to the dough.

Place the finished dough in the refrigerator for a couple of hours or a day. You can keep it in the freezer for about an hour. At this time, make the filling. Nuts are suitable both raw and roasted (keep in the oven at 150 degrees for about five minutes). Next, grind the nut mass and mix with sugar.

Take out the dough and make two large and two smaller layers for the cakes. Divide the nut filling into three, oil the baking sheet - and start alternating the cake layers and filling. Cut the baklava into diamonds, brush with egg and garnish with nuts.

Place in the oven for twenty-five minutes at 180 degrees. Then pour honey over it and keep in the oven for another five minutes.

Baku baklava

Now we will talk about one of the varieties of Azerbaijani baklava recipes. For Baku baklava, you should take half a kilogram of flour, about 600 grams of sugar (a third of which will be used for syrup for baklava), 200 grams of honey, the same amount of butter (half for the dough, half for filling), two eggs and another yolk , so that when baking, grease the baklava, 300 grams of nuts and a little more for decoration, half a liter of milk, a small spoon of dry yeast, half a small spoon of crushed cardamom, a small spoon of saffron, a pinch of salt, 0.1 liter of water, a couple of large spoons of sunflower oils

Azerbaijani baklava - recipe with photo

Baku baklava recipe:

Within an hour, the goodies will be soaked in honey - and you can serve the baklava on the table.

Baku baklava - step-by-step recipe with photos

Another option on how to prepare baklava at home - video:

Cooking baklava according to the Armenian recipe

For the Armenian baklava recipe you need the following products:

for the dough - two hundred grams of margarine or butter, 0.2 liters of sour cream, one egg, about three and a half cups of flour, half a small spoon of soda;
for the filling - a couple of glasses of nuts, a small spoon of vanillin, a small spoon of cinnamon, one and a half glasses of sugar and cardamom;
for processing the top cake - one yolk;
for the first filling - one hundred grams of oil;
for the second filling - a glass of sugar, 50 ml of honey and 150 ml of water.

Armenian baklava - recipe with photos, step-by-step description

Prepare the dough by mixing sour cream, soft butter and eggs. Add flour and soda, knead the dough, divide into four parts, cover for fifteen minutes.

Chop most of the cooked nuts (the size may vary) and mix with spices and sugar. When the dough is ready, roll out the cakes in the mold - and start alternating with the nut mixture. Immediately cut the dish into diamonds (do not touch the bottom cake).

This baklava is covered with yolk and traditionally decorated with nuts. Bake the dish at 180-200 degrees for about fifteen minutes, then run the knife along the edges again and add the first filling. Place in the oven for another 45 minutes.

At this time you can make syrup. Boil sugar in water, and after cooling, add honey. Use this mixture as a second filling when the baklava is finished baking. Don't forget to update the cuts.

After cooling and complete soaking, you can use a knife to cut the bottom layer and serve the finished dish.

Armenian baklava - recipe with photo

Turkish baklava

How to cook baklava at home according to Turkish traditions? Take half a kg of flour, one egg, a glass of milk, a little salt, 250 grams of butter (a fifth will be used for dough), about three hundred grams of nuts and the same amount of powdered sugar, half a small spoon of cinnamon, a glass of water and sugar each and a large spoon of honey.

Turkish baklava - recipe with photos, step by step

Sift the flour, mix with salt, form a well inside - and add slightly warmed milk, melted butter and egg.

Gradually add flour and knead the dough with a fork. Achieve elasticity, add milk if necessary. Then knead for up to ten minutes until the dough loses its stickiness. Place it in a bag and set it aside for half an hour.

Make the filling with chopped nuts, powdered sugar and cinnamon. Divide the dough into many thin parts. Grease them with oil and sprinkle with nut filling. Then roll each cake into a roll (special sticks will help you), roll it into an accordion, remove the sticks and wrap the ends inward.

Place all the pieces on parchment paper on a baking sheet - and cover to prevent drying out. Once fully cooked, brush with a mixture of yolk and water.

Baklava is baked at 200 degrees for about fifteen minutes. Next, you should reduce the temperature by 30 degrees, grease the delicacies with melted butter, and put them in the oven for another hour. At this time you can brew the syrup.

Attention! Make sure the sugar dissolves and don't turn the heat on too high.

Pour the syrup over the finished dish and leave the baklava out of the oven for five to six hours. Cover the dish itself with film.

Turkish baklava - recipe with photo

Recipe for Crimean baklava (brushwood)

Many people have heard about honey baklava - brushwood. Its preparation is slightly different from the classic one.

For beach baklava (or Crimean brushwood), the following simple ingredients are needed: a quarter liter of milk, about 60 grams of butter, half a liter of sour cream, a quarter spoon of soda, up to four glasses of flour.

Crimean baklava - recipe with photo

Attention! The dough can also be prepared with soda: you will need about a quarter of a liter of it. In addition, use a small spoon of sugar, a pinch of salt and three cups of flour.

To prepare the syrup for impregnation, you will need half a kilogram of sugar, about two hundred ml of water, two tablespoons of honey, as well as half a liter of vegetable oil and fried nuts.

Melt the butter, add to the milk, add soda and sour cream. Knead the dough with added flour. If necessary, add flour little by little to thicken. Cover and set aside; let the dough rest for ten minutes. After this, divide it into balls, which will be rolled out into thin layers.

They should dry within five to ten minutes. Then the layers are rolled into a roll and tucked four cm at a time. For better adhesion, treat the edges with water. Cut the roll into two cm strips at a 45 degree angle. Make sure the edges don't stick together.

Unfold these pieces slightly and shake off any unnecessary flour. Prepare a frying pan: pour half a liter of oil into it and start frying on each side. The baklava should take on a golden hue. Place the finished pieces on napkins to remove the oil.

Crimean baklava - recipe with photos, step by step at home

At the same time, make the syrup. Boil a mixture of sugar and water and add honey.

Dip the baklava pieces into the syrup for a minute and sprinkle with nuts (or other additives).

Crimean honey baklava - recipe with photo

Sheki baklava

Sheki baklava is prepared according to a special recipe. For this dish, 280 grams of rice flour, 420 grams of sugar, 140 grams of nut kernels, one gram of citric acid, a couple of grams of cilantro seeds and quite a bit of saffron and cardamom are used.

Add 120 ml of water to the flour and prepare the dough. Pour it onto a hot baking sheet (use a special funnel) and bake the rishta in the form of a grid. Prepare the filling by mixing crushed cardamom, cilantro and nuts. Grease a copper tray with oil and lay out eight layers of rishta. Apply the filling evenly on them.

Place five more layers of dough on top.

Give the dish a round shape, decorate the surface with saffron and place on the coals or in the oven for twenty minutes.

Mix sugar, citric acid and 100 ml water to prepare syrup. Pour it into the dish, let it soak for about eight hours - and start trying oriental sweets!

Sochi baklava

For a simple recipe for Sochi baklava at home, about three hundred grams of butter, four glasses of flour, two yolks, three hundred grams of sour cream, half a small spoon of soda are used. The filling will contain three hundred grams of sugar, the same amount of chopped nuts, and two proteins. The top of the baklava will be brushed with three large spoons of honey.

Pour the flour onto a flat surface, add butter and chop. Pour in sour cream and yolks, sprinkle with soda. Knead the dough and divide it by three. Refrigerate for 60 minutes.

For the filling, beat the egg whites, add sugar and nuts. When the dough is rolled out into the cake pans, alternate them with the filling. Brush the baklava with yolk on top, cut the dish into diamonds and decorate with nuts. Set the oven to medium temperature and place the goodies for forty minutes. Finally, drizzle with honey.

Sochi baklava - recipe with photo

Uzbek baklava

Another recipe for honey baklava at home is Uzbek baklava. It will contain two glasses of flour, one hundred and fifty grams of sour cream and the same amount of nuts, three eggs, one hundred grams of butter, seventy-five grams of raisins, a third of a small spoon of soda, a little salt and vanillin, a glass of sugar and cinnamon.

Preparing the dough for baklava. Take a container, add flour, add butter and grind. Make a hole inside where you add eggs, soda, sour cream and salt.

Knead the dough until soft and cover for forty minutes. After this, roll out into three layers.

Beat the egg whites until foamy and pour into a container. Add raisins, sugar, cinnamon and pre-ground nuts there.

Alternate between layers and filling. Top the baklava with nuts and cover with egg. Cut the dish into diamonds and cook for an hour and a half at 190 degrees.

Uzbek baklava - recipe with photo

Filo dough baklava recipe

How to make baklava from phyllo dough at home? For one package of this dough you need to take 0.2 liters of water, 0.1 kg of butter, 0.25 kg of sugar, one lemon and three cups of nuts.

Give the nuts a golden brown appearance in a frying pan or in the microwave. Grind them and mix with 0.1 kg of sugar. Give the dough the required shape - and treat each layer with melted butter. Place four layers on top of each other. Make an even layer of nuts on top.

Then add four more layers of buttered dough. Cut the dish and cook at 180 degrees for about fifty minutes.

When the products acquire a golden hue, pour syrup over them. It is prepared by boiling water and 0.15 kg of sugar for five minutes. After cooking, add the juice of half a lemon. Ready baklava is served chilled.

Filo dough baklava - recipe with photo

Video

There is nothing overly complicated in preparing oriental sweets. But if you need help, watch detailed baklava recipe videos.

Oriental sweets are the taste of childhood. Kozinaki, halva, baklava... All this is very tasty, satisfying and nutritious. Baklava is one of those dishes thanks to which the cuisine of the East is considered unique.

Dish for the padishah

The history of baklava begins in ancient times, and the prototype of the sweet Turkish dish can be found in ancient Assyria. On the territory of modern Iran, baklava has been prepared since ancient times, and the dish is still an integral part of the wedding ceremony here. The bride must bake baklava and then serve it to the groom's parents to prove her skill and show that her husband will only eat well-cooked dishes after the wedding.

But the real glory of baklava came in the 15th century, when it became the favorite sweet of the padishah, and soon spread among the nobles of the Ottoman Empire. In the Topkapi Palace, located in Istanbul, baklava was first prepared in 1453, during the reign of Sultan Fatih, which can be read about even in the ancient Turkish cookbook, which is still carefully preserved in the former Sultan's palace, but as a museum exhibit.

Until the decline of the Ottoman Empire, baklava was served only on the tables of sultans, viziers and other noble nobles; it was not available to the common people.

The traveler Evliya Celebi, who lived in the 17th century, talks in his memoirs about baklava, which he managed to taste in the city of Bitlis, located in Eastern Turkey. He mentions that by the 17th century, baklava, although it had not yet become generally available, was already being prepared in almost all cities of the Ottoman Empire, despite the difficulties of the preparation technology. By that time, the taste of baklava had already been tasted by Greek sailors, who even managed to bring to Athens the recipe for the padishahs’ sweet dish. Now not only Iranians, Turks, Greeks and residents of Mediterranean countries have their own baklava recipes, different from each other, but also the British and even the Americans.

Eastern subtleties

Baklava is made from many sheets of dough no more than 1 mm thick. The main ingredients are flour, honey, walnuts and butter. The cooking principle is quite simple: sheets of dough are greased with oil and stacked on top of each other, with each layer of sheets sprinkled with nut-spicy filling.
There are many ways to prepare baklava, and each has its own characteristics. For example, for those who prefer a light and not very sweet taste, there is Assabi. If you want practically dietary baklava, then your choice is Kul Shkur. Also very popular are sheets of thin dough stuffed with pistachios or cashews, generously soaked in syrup. In the USA, this dish was called "Bird's Nest". In Turkish - Bugzha.

The Turks claim that baklava is good for men - a mixture of nuts, honey and transparent dough helps to increase potency. And doctors remind that for all its advantages, this dish is “dangerous” for women who are watching their figure. One hundred grams of baklava with honey and walnuts contains about 600 kilocalories. According to nutritionists, one of the main reasons for the excessive shape of many Turkish women lies in the age-old custom of eating baklava every day, for breakfast, lunch and dinner.

Baklava recipe

First stage: knead the dough

For the dough you will need: 500 g of flour, 150 ml of milk and sour cream, 50 g of butter, 2 eggs, 5-6 g of dry yeast, 1 tsp. sugar, 1 pinch of salt.

Add sugar and yeast to the heated milk, stir and let the yeast rise. In a separate bowl, mix flour with butter, sour cream and eggs, adding salt. Pour the yeast mixture into the dough, kneading the dough thoroughly, then place the resulting mass on a table lightly sprinkled with flour, knead the soft dough thoroughly, then place it in a cup, cover with a towel and leave at room temperature for 1.5 hours.

Stage two: preparing the filling

You will need: 250 g each of butter, walnuts and powdered sugar, 1 tsp. cinnamon, ½ tsp. cardamom, vanilla.

Lightly fry the nuts in the oven, then grind in a meat grinder (do not grind with a blender, as it will turn out too fine), mix with powdered sugar and vanilla, adding cinnamon and cardamom. Melt the butter and pour into a separate container.

Third stage: making baklava

You will need: 150 g of honey, 90-100 ml of hot water for syrup, 1 beaten egg and nuts (halved walnuts, almonds or other nuts) to decorate the top layer.
Prepare the mold: it is better to use a mold with high sides, approximately 20 by 30 cm in size. The mold must be coated with vegetable oil in advance.

When the dough has risen, divide it into 12 parts, making one part 2 times larger than the rest. Take this large part and roll it out thinly using a rolling pin - the thickness should be no more than 1 mm, and the dimensions should be such that the mold is completely lined with it, and the ends of the dough hang down, carefully wrap the rolled out dough on the rolling pin, transfer it to the mold, cover it with dough . Grease the dough with melted butter (you need to calculate - after greasing all layers of baklava, half or a little less butter should remain).

If during the process of assembling the baklava the butter hardens and spreads poorly, it should be heated.

Take one of 11 equal parts of dough, roll it out to the size of the bottom of the mold, also no more than 1 mm thick (all layers of dough should have this thickness), wrap it around a rolling pin and transfer it to a baking sheet, placing it on the first large layer of dough, greased with oil.

The second layer of dough should cover only the bottom of the mold, without going over the sides.

Brush the 2nd layer of dough with butter and sprinkle with the nut mixture (also allow for enough sprinkles for 10 layers). Roll out another piece of dough, place it on the 2nd layer, grease and sprinkle - thus laying 10 layers, including the very first large one.

Roll out the 11th piece of dough and place it on the 10th piece, brush with butter. Cut off the overhanging edges of 1 layer, leaving 1-2 cm, tuck them so that they cover the 11th layer of dough, coat these folded edges with beaten egg. Roll out the 12th piece of dough, place it on the 11th, coat the entire surface with egg.

Diagonally cut the baklava not completely into diamonds, place half a walnut in the center of each diamond, pressing lightly, let stand for 15 minutes, then place the mold in an oven preheated to 180 degrees.

Bake for 15 minutes, remove, pour over the butter that remains after greasing the layers (the butter should get into the cuts, so if they stick together, cut them with a knife again), put in the oven and bake until lightly browned.

Mix honey with hot water and pour this syrup over the baklava (also making sure it gets into the cuts) when it starts to brown. Not all of the syrup will be needed (about a third) - you should not water it too much. Place the pan back in the oven and let the baklava brown well until brownish. After baking, let the baklava cool, remove the diamonds and dip each top and bottom side into the remaining syrup for 2-3 seconds. Before serving, let the baklava stand for another 15-20 minutes to completely soak in the syrup.