Puff pastry baklava

Baklava is a deliciously savory sweet. These are the thinnest layers of dough, layered with nut interior and soaked in honey syrup. This usual and breathtakingly fragrant combination does not leave anyone who has tasted a piece at least once. Naturally, I would like to someday try to cook this beauty according to a traditional recipe. But for now I’m getting my hands on a lighter version of it, which anyone can handle – baklava made from puff pastry. Recipe with photos – it couldn’t be simpler! All you need is to stock up on ready-made puff pastry, nuts and honey, and other ingredients that are always available in the house. Then a very easy manufacturing process, a little patience - and you can amaze your family with the fragrant, fabulous baklava!

yeast-free puff pastry – 900 g,
butter – 100 g,
walnuts (peeled) – 300 g,
sweet powder – 50 g,
ground cinnamon (optional) – 1 tsp,
sugar – 100 g,
honey – 250 g,
water – 100 ml,
egg – 1 pc.

How to make baklava from puff pastry

First, take out the puff pastry to defrost. I had 2 packages (450 g each), each with 2 square layers of dough. We take out all the layers at once and lay them out to defrost on a surface lightly sprinkled with flour. Be sure to cover the layers on top with something to prevent them from drying out.

At the same time, you can start making the insides for baklava. Nuts, powder and cinnamon will go there (you don’t have to put it in, it’s a matter of taste). We sort out the nuts from debris and frequently encountered pieces of partitions. Throw in a few even halves of nuts for decoration, lightly dry the others in a dry frying pan or in the oven.

Next, grind the dried nuts with a blender (or rolling pin) into coarse crumbs.

Mix the resulting nut crumbs with powder, add cinnamon to taste. The inside is ready.

Melt the butter to coat the baklava layers.

By this time, the dough has already defrosted enough to be rolled out. We cut two layers so that one part is larger than the other - the widest parts will be the lower and upper layers of baklava.

We cut the remaining two layers in half. Line a baking tray (preferably with sides) with baking paper. Next, according to the size of the baking sheet, first roll out one of the larger parts of the dough.

Place the rolled out dough on top of the paper so that low sides are formed. Brush the dough generously with melted butter. Spread the nut filling on top in a thin layer.

Next, roll out a narrow layer of dough again (it will be thinner than the first), cover it with a layer of nut interior.

And we repeat: coat the inside with oil, cover with dough, coat with oil again, etc. We repeat all this until the dough or inside is completed. I ended up with 8 layers.

The top layer should be the second large layer of dough - cover the filling with it, carefully folding the edges of the layer, simultaneously fastening them to the bottom one. Brush the top layer with beaten egg.

Next, make diamond-shaped cuts on the raw dough, trying to cut through only the top layers. Place walnut halves in the middle of each resulting diamond.

In this form we send the baklava to a temperature of 170-180 degrees. oven, where we bake it until browned. Check readiness with a match/toothpick. Approximate baking time is 30-40 minutes.

Take the finished baklava out of the oven and cut the baklava into diamond shapes along the marked cuts, right down to the very bottom of the pan. In the meantime, it sits and cools, prepare the honey-sugar filling. To do this, mix sugar, honey and water (I pour boiling water right away so that the pouring reaches a boil more quickly). Dissolve honey and sugar in water, place the container on the stove at the highest heat.

Boil the mixture to a “narrow thread” - pour a little syrup into a plate, wait 5-7 seconds, press the filling with a spoon and then slowly raise it. If a “thread” stretches upward behind the spoon, the filling for the baklava is ready. The boiling time depends on the intensity of boiling and the thickness of the walls of the container in which the filling is cooked. It took me 10 minutes to boil.

Pour the hot syrup over the slightly cooled baklava, trying to pour the cuts especially generously.

We leave the baklava to soak in the filling for at least a couple of hours, absolutely - if it sits for 8 hours, but it is unlikely that you will be able to withstand its excellent smell for that long. Bon appetit!

Puff pastry baklava

Baklava or as it is also called - baklava (possibly from the Tatar baγla - to wrap) is a sweet pastry made from puff pastry or phyllo dough, most often with walnuts or pistachios, which is generously soaked in sweet or honey syrup. It is the thickness of the dough, nuts and impregnation that make this sweet baklava (or baklava, whichever you prefer). Prepare it at home yourself using yeast-free puff pastry from the hypermarket, which is available to everyone.

ready-made puff pastry without yeast – 800 g
melted butter – 100 g
egg (yolk) – 1 pc.

honey – 250 g
sugar – 100 g

shelled walnuts – 2 cups
sweet powder – 1 tbsp. l.
ground cinnamon – 1 tsp.

STEP-BY-STEP COOKING RECIPE

Key words

Legumes grow everywhere, they are tasty, filling, easy to prepare and very economical. If we compare them, .

Just

average

Just

Mi, this is a recipe specifically for baklava. You can use ready-made dough or your own homemade dough. How to cook it? See the recipe at the link: https://www.gastronom.ru/recipe/19225/sloenoe-testo

How to make your own puff pastry. The housewives have become lazy, give them what they have ready. Ugh.

This is 1/3 cup of water, approximately 80 ml.

Is 0.3 cups of water the size of a glass or add a third of a cup of water? Thank you

Ainur, who will stop you? Why is it not allowed?

Is it possible to add cordamom instead of cinnamon?

thanks for the recipe! The baklava came out the first time, which I’m very happy about mmmm. what does the house smell like at the moment?

Very tasty baklava. Got it out the first time. Everyone liked it. We were preparing for the holiday. Everyone ate too much, and it tastes even better with ice cream.

Depends on the size of the mold and how thin you roll out the dough.

How many dough sheets are there?

This is the best baklava! Now I have to cook it for my wife every week! Thanks for the simple and delicious recipe.

Many thanks to the creator for such a simple and at the same time tasty and very affectionate recipe. The baklava according to this recipe turned out wonderful :).

It is necessary to grease only those layers of dough on which you do not put the filling. But you can’t spoil the dough with oil, at least not in this recipe))

Horror. Well, how could such a recipe be arranged? This is a DELICIOUS, no, most DELICIOUS recipe?!))) But I’m only on the first day of a diet (Diet is a set of rules for human consumption of food) , and here such a recipe caught my eye. The first piece didn't even last 7 hours. I go to bed and the whole family dozes off (so as not to eat all the baklava at once while unconscious) Very tasty! Thank you so much for the easy and affordable recipe! But I just have a tiny clarification - does any layer of dough need to be greased with oil? (I did, just in case)

Thanks for the recipe! It’s very tasty, only when the whole family is at home for 7 hours it won’t work!

So that the honey was not poisonous, I cooled the water and sugar to a warm state, mixed it with honey and poured it over the baklava. The result was the same - very tasty. Thanks for the recipe!!

Very tasty and very simple! I recommend it to gourmands :)

The deliciousness turned out to be unusual! While the baklava stood soaking in a hidden place, the whole family found where this magical smell came from)

thank you for the recipe! sooooooooo delicious)))))))))

Thank you very much for the recipe. The kids and my husband had a lot of fun with this delicious treat)

Puff pastry baklava

Ingredients

Yeast-free puff pastry – 1 package

Prunes – 3 cups

Sugar (Demerara) – about 1 cup

Peeled walnuts - 1.5 cups

Various peeled nuts - 0.5 cups

Butter – 100-150 g

Egg yolk – 1 pc.

430 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

I offer another recipe for baklava, now made from ready-made puff pastry, with an interior made of various dried fruits and nuts, soaked in honey syrup. Unlike previously proposed recipes for Turkish and Armenian baklava, this one is prepared more quickly, and it is also the least labor-intensive to make, because store-bought puff pastry is used. For the inside and syrup, I used demerara, but you can use regular refined sugar. I made three layers of the inside: 2 from dried fruits and 1 from nuts.

Cooking Armenian baklava at home: a delicious recipe from ready-made puff pastry with photos

Hello! I am glad to welcome you to the culinary blog “1st Cook”!

The article is devoted to Armenian cuisine. And we will look at the most delicious sweetness of baklava. There are different recipe options. Now let's look at the tested ones.

Now let's prepare a magical oriental sweetness. Baklava is such a unique dish that has not actually changed its composition and production method. The way they cooked it a few decades ago is the way it has come down to the present day.

Baklava made from ready-made puff pastry

The recipe is essentially ordinary. But despite all this, it turns out very tasty. Below is a step-by-step recipe with photos. We cook at home.

Compound:

Puff pastry without yeast - 900 g
Egg yolk - 1 piece
Butter - 100 g

For the inside you need:

Shelled walnuts - 2 cups
Sweet powder - 1 tablespoon
Ground cinnamon - 1 teaspoon

Honey - 250 gr
Sugar - 100 gr

Let's start making baklava

1 Let's start with the inside first. Take walnuts, sweet powder and ground cinnamon. Place in a bowl and mix. The inside is ready.

2 The next thing we need to do is sprinkle flour on the table. So that the dough does not stick. Roll out the dough into a thin layer. Cut into layers the size of the baking dish.

3 Next you need the resulting layers. We proceed as follows. Grease the mold with melted butter. Lay out the first layer, grease it with butter and place the filling in a thin layer. Place another layer of dough on top and also grease with oil and spread in a thin layer. And repeat this until one of the ingredients is completed.

4 While you are adding the filling, you can turn on the oven. It is necessary to heat it to 180 degrees. Cut the baklava into diamonds. And you can send it for 40-45 minutes.

5 While our sweet dish is baking, prepare the filling. Take a small saucepan and pour 0.3 cups of water. Add sugar and cook for 5 minutes. Then add honey and cook for 8 minutes. Remove the prepared baklava from the oven and let it cool slightly. And later cut into diamonds along the lines that were left earlier. Pour over the filling. And leave the sweetness for 7-8 hours. During this period of time, the honey filling should thoroughly saturate the baklava.

2nd recipe for pakhvala with nuts

Margarine – 200 gr
Baking soda - 1 teaspoon
Sour cream - 1 glass
Testicles - 4 pieces. They will need to be divided into yolk and white.
Flour - 400 gr
Walnuts – 300 gr
Sugar - 2 cups

Let's start cooking

1 First, combine baking soda with flour. Stir well. Then grate the margarine on a large grater into a bowl with flour and soda. It is better to freeze margarine in advance by placing it in the freezer for 20 minutes. In this case, the margarine will rub better.

2 Using a fork, mix 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. It mixes everything perfectly.

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 crumb that is not quite small. The nuts should be ground into small pieces.

5 Beat the egg whites using a mixer, adding sugar evenly. Add sugar in small portions, allowing it to dissolve one hundred percent. Van's protein-sugar mixture will not be completely whipped because there is a lot of sugar. It will turn out watery. 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 shortcakes. Roll each part into a narrow 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 shortcake to a baking sheet. We cut off the excess. Don't forget to create sides so that the bottom layer of nuts doesn't spill.

8 Place half of our protein-nut mixture on the bottom layer. And distribute it moderately over the entire surface of the crust 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 the inside with it and remove the excess.

10 Place the rest of the inside on the second shortbread. We also distribute it sparingly over the entire surface. Next, roll out the third part of the dough into a shortbread. And cover it with the 2nd layer of the inside. And brush the baklava with yolk. This will give off shine and beautiful color.

11 Baklava must be cut, because after baking the dough will crumble and we will not be able to cut it. Cut into small pieces of random 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 one hundred percent. Cut into portions.

14 Eastern baklava is ready. You can serve it on the table. 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 add raisins to the nuts. The inside will be even sweeter.

Video recipe for making baklava

I suggest you look at another baklava recipe. There's a slightly different sequence here. But the essence is actually the same. Only here butter is used. And slaked soda with vinegar.

You can use both butter and margarine.

This is what the process of making the most delicious oriental sweetness, Armenian baklava, looks like at home. We looked at how you can make it from ready-made puff pastry. You will definitely try to cook one of the options. It turns out very tasty, you'll lick your fingers. Thank you for reading to the end. Thank you for attention. Please rate or like. Leave your comments. Best wishes!