Crimean brushwood or beach baklava

Hello, dear members of the forum!
I would like to share with you the recipe for baklava, which grannies give to all delicacies on the beaches of Crimea: crispy, flaky, sweet-sweet.
I have long wanted to cook this at home, but I could not find a suitable recipe; there were only recipes for baklava with inside.
And not so long ago, another search in the vast expanses of the Internet finally yielded a good result! I hasten to tell you! The recipe came out combined, from several creators + something else of mine So.
Dough:
3 tbsp.
flour 1 tbsp.
mineral water 1 tsp.
sugar 1 pinch salt
3 tbsp.
l. vodka (I added 1 more tablespoon of sour cream.)
Pour the flour into a bowl, create a depression. Pour sour cream, mineral water, vodka, salt, sugar into the hole and mix everything well with a spoon. Then knead until elastic on a table sprinkled with flour. And let the dough now lie a little under a napkin (so that a crust does not form). Knead again later. Then roll out thinly (about 1 mm). (To make rolling more convenient, I divided the dough into 5 much smaller parts.) The resulting plate is not extremely tight, nor is it loose, roll it into a roll. (At first I was afraid that the dough would stick together after rolling, so I greased the rolled out layer with butter.

Crimean honey baklava (baklava)

Sometimes baklava is Uzbek, sometimes Turkish, sometimes Arabic, and sometimes Crimean. They are all different in the method of production, and, accordingly, in taste, but there is a common principle between them. All these types of baklava are made from the finest dough, flavored with nuts and soaked in honey syrup.

Flour - 500 g
Carbonated or regular water - 200 ml
Egg - 1 piece
Salt - 0.5 tsp.
Sugar - 2 tsp.
Refined sunflower oil – 60 ml
Soda - 1 tsp. without top

Refined sunflower oil – 500-700 ml

For honey syrup:

Water - 1.5 cups
Sugar - 1 cup.
Honey - 4 full tbsp. l.

1. Add salt, sugar and soda to the sifted flour, mix everything. Then add the egg, water and sunflower oil. Instead of carbonated water, you can use milk combined with water in a 1:1 ratio or ordinary water. Knead a stiff elastic dough. The dough must be homogeneous and easily lag behind your hands. Let the dough rest for 30-60 minutes, covered.

Step 1. Knead the dough

2. Divide the dough into 4 parts. Roll out each part as thinly as possible and cut into equal diamond shapes. Let the dough dry a little - 15-20 minutes - then the layers will not stick together.

Step 2. Roll out the dough thinly and cut into diamonds

3. We stack 4-6 rhombuses one on top of the other, make a diamond-shaped slot in the center and thread one sharp corner through it.

We stack 4-6 rhombuses one on top of the other, forming baklava

4. Heat the oil very well in a deep frying pan or cauldron. Cook the baklava in a generous amount of bubbling oil. Before lowering the baklava, separate the layers of baklava if they are not stuck together enough. Or you can flatten them with a fork while frying. This is done so that the baklava comes out shaggy and the layers are perfectly separated from each other.

Step 4. Cook the baklava in extremely hot oil.

5. To make syrup, add sugar and honey to water and bring to a boil. We immerse the already cooled baklava for 15-20 seconds in hot syrup for soaking.

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Baklava “Crimean” honey

For the test:

For the syrup:

Now I’m preparing “Crimean” baklava. If you have ever been to Crimea, then you probably understand it, since in Crimea such baklava is sold almost everywhere. And even on the beach, vendors wear large nets. Baklava is truly extremely tasty, warm, fragile-crumbly, honey-like. Naturally, incredibly nutritious, but extremely tasty. Let's cook!

PREPARATION:

A small introduction. Choose refined, deodorized vegetable oil, i.e. without taste or aroma. I often came across baklava recipes where a little vodka was added to the dough, so that the baklava would be even more crumbly and bubbly. If you don't mind vodka in the dough, then add 1-2 tablespoons. The dough really doesn’t come out much like the rest and the baklava comes out the most crumbly and bubbly. I won't add vodka. I understand that almost everyone is wary of ready-made baking powder, and if you are one of them, then you can safely skip the baking powder in this recipe. Just prepare the dough without baking powder, no need to substitute anything.

Read also: Pies with cabbage and eggs

Mix flour and baking powder, do it carefully so that the baking powder is moderately distributed over the entire size, and then sift.

I will knead the dough in a kitchen machine, but you can knead it completely relaxed with your hands. The kneading sequence will be completely the same. Pour milk into the bowl of a kitchen machine, add sour cream, melted butter, add salt, install the hook attachment and, evenly adding flour, knead a smooth, homogeneous and fairly stiff dough.

The dough comes out plastic, elastic, completely non-sticky.

It cuts perfectly with a knife, the cut is homogeneous and at the same time the dough does not stretch behind the blade of the knife, it can be cut completely relaxed even into small pieces.

Round the dough, put it in a bowl, cover and leave on the desktop for 15-20 minutes. During this period of time, the flour gluten in the dough will relax, it will become significantly softer, more flexible, and will be easier to roll out. I draw your attention to the fact that the dough for baklava must be stiff, it must be denser and steeper than the usual dough for dumplings and dumplings, approximately like the dough for homemade noodles. Only hard dough can be rolled out thinly and yet it will not tear, and when cutting it will not stick together. And if you don’t roll out the dough thinly, then the baklava will not turn out the way it should be. On thickly rolled out dough, baklava will be quite rough, but if you roll out the dough thinly, then the baklava will be tender and crumbly.

I divide the dough into 4 parts since I will be rolling out huge sheets of dough.

But, as an option, the dough can be divided into more parts. This will make the dough pieces smaller and may make it easier for you to roll them out. We round any piece of dough by bringing the edges of the dough towards the center.

And roll it up so that a smooth ball is formed. Cover the rolled pieces of dough and leave for another 5-7 minutes to rest.

I will roll out the dough into a large layer, I will roll it out with a long rolling pin. If you don’t have such a rolling pin or it’s awkward for you to roll out such huge pieces of dough, then you can quite easily divide the dough into the smallest pieces - into 6, 8, 12 parts and roll out these small pieces with an ordinary rolling pin. This is completely acceptable, there is no difference.

Next we will need to roll out the dough extremely thin.

The thinner the dough is rolled out, the tastier and more tender the baklava. It is better that the rolling thickness is about 1 mm. When rolling, if the dough sticks to the rolling pin, use flour, but just keep in mind the fact that we will deep-fry the baklava, so use flour very evenly, only if necessary. You see, through the thinly rolled dough you can look at the sketch on the packaging in a completely relaxed way.

Before cutting, we need to dry the dough slightly. Dust the dough with flour, roll it onto the rolling pin, turn it over using the rolling pin, dust it with flour on the other side, roll the dough onto the rolling pin again and transfer it to the laid out sheet. There we level the dough and leave it for 10-15 minutes so that it airs and dries slightly. While the dough is drying, we will have time to roll out all the remaining pieces. Before cutting, the dough must be allowed to air dry, slightly dry, because if this is not done, if you fold the dough and cut immediately after we have rolled it out, then when cutting, the dough will stick together, and as a result, the baklava will not turn out as flaky as it is must be. But at the same time, make sure that your dough does not dry out, because if you dry it out, it will break and crumble when folded. Place the dough on the worktop, shake off the remaining flour and loosely roll it into a thin roll.

It is usually recommended that the width of the roll, i.e. The width of this fold was approximately 3-4 cm, but here a lot depends on the size of the dough and on what kind of baklava you want to get in the end. After the dough is folded to the middle, lightly coat the edges of the dough with plain water.

You don’t need a lot of water, just a little bit, so that the edges of the dough stick and the baklava holds on tighter and doesn’t unravel.

And then we cut the roll into strips approximately 2 cm wide, maintaining an acute angle of approximately 35 degrees.

Crimean baklava

Baklava comes in different varieties: Uzbek, Turkish, Crimean. They differ in production techniques and in taste, but the principle is common - the dough is rolled out into the thinnest sheets, soaked in syrup and flavored with nuts. Now we will prepare honey baklava, which is sold to vacationers on the beaches of Crimea.

In fact, Crimean (also called “beach”) baklava is a type of brushwood. Figured dough products are fried in a large amount of vegetable oil until crisp and golden brown. To give baklava its own signature taste, it is soaked in a syrup of sugar, water and honey, and then sprinkled with roasted nuts. The sweetness comes out crispy and flaky, melting in your mouth. So let's prepare Crimean baklava at home and plunge into pleasant memoirs about the holiday!

Ingredients

milk – 125 ml
vodka – 1 tbsp. l.
butter – 30 g
sour cream – 1.5 tbsp. l.
soda – 1/4 tsp.
wheat flour - approximately 2 tbsp.
salt – 1 chip.
vegetable oil – 500 ml for frying
walnuts - for decoration

sugar – 200 g
water – 100 ml
honey - 1 tbsp. l.

Manufacturing

Melt a piece of butter in a microwave oven or in a water bath. In a deep bowl, combine milk, melted butter, sour cream, salt and soda, pour in vodka. Stir. Please note that eggs are not used in this recipe (there are other baklava recipes, but they are not directly needed here; it is enough that the dough is kneaded with milk and sour cream).

Add flour. First add 1.5 cups, stir with a spoon. Then add more flour evenly, kneading the dough with your hands. Quantity - based on the principle of “how much dough will take.” It must not stick to your hands, and at the same time turn out to be plastic. About 2 cups will be useful (plus or minus another 0.5 tbsp.). Gather the kneaded dough into a bun and cover with a towel to prevent it from drying out. Leave on the kitchen counter for 15 minutes.

Divide the rested dough into 5 parts (90-100 g each). Dust your work surface with flour. Roll each part into an extremely narrow rectangle. The thickness should be approximately 1 mm. Leave the layers of rolled out dough to dry on each side for 5-10 minutes. When they are weathered, they will not stick together when molded.

Generously flour either layer. And wrap it in a roll 4 cm wide (do not twist it very tightly!). When you reach the edge, moisten it with water so that it “sticks” and the baklava does not unravel when frying. By the way, in Crimea, professional baklava molders make it a little differently. They roll out layers of extremely large diameters, and for rolling they use long and thin rolling pins (about 40 cm long), then the baklava comes out especially shaped and larger in size. If you have such a rolling pin, you can try it.

Cut the resulting roll into segments at an angle of 45 degrees. Cut with gentle sawing movements, and to prevent the edges from sticking together, dip your knife in flour every time.

Unfold the resulting pieces slightly from the edges. Shake off the excess flour so it doesn't burn in the oil when you fry it.

Honey baklava (Crimean)

This is a real recipe for making that delicious baklava with honey that is sold on Crimean beaches. Baklava comes out fabulously fragrant, crispy and just melts in your mouth.

Ingredients

1 kg flour
400 ml unstained water
1 testicle
50 g margarine
1 tbsp. vegetable oil (+ for lubricating layers)
1 tsp salt without a slide

+ watery honey and walnuts – to taste

Recipe for making a dish at home

Sift about 200 grams of flour into a bowl through a sieve, pour in about 200 ml of boiling water and stir quickly. Grate margarine on top and knead with your hands until smooth.
Add enough flour evenly until the dough becomes extremely stiff. Beat the egg into a separate bowl, add salt and vegetable oil and beat with a fork. Without ceasing to beat, pour in 200 ml of water.
Pour the resulting mixture into the choux pastry, add the remaining flour and knead until smooth. The dough should be extremely tight and elastic; add a little boiling water or flour as needed.
Wrap the dough tightly in cling film and place in the refrigerator for an hour. After the designated time, remove the dough from the refrigerator and roll it out extremely thin (the thinner the better). Cut the rolled out dough into diamonds of similar size.
Place 3-4 diamonds on top of each other (in stacks), coating any layer with vegetable oil. Create a small slit in the center along the diamonds and thread one end of the diamonds through it. In this way, prepare blanks for baklava from the remaining dough.
Heat about 0.5 vegetable oil in a metal pot, deep fryer or deep frying pan. As soon as the oil begins to click, place several pieces in it and fry the baklava over medium heat until golden brown on all sides.
Cover the dish with several layers of napkins or cardboard towels, and transfer the fried items onto them with a slotted spoon. In this way, fry all the baklava and blot off excess fat.
Place the fried products in a bowl, pour in honey or sweet syrup to taste (but so that they do not soften) and stir. If desired, you can also add chopped nuts. After it has cooled completely and some of the honey has been absorbed, you can serve the honey baklava to the table. Bon appetit!

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