Baklava; traditional recipe

Baklava - traditional recipe

Baklava recipes vary in different state cuisines. But all the available options combine several traditional principles of its production: thin layers of dough, sweet nutty interior, butter and honey filling. There is also debate about the country of the first origin of baklava. If in your understanding, baklava according to a traditional recipe has something in common with Turkish cuisine, then prepare a rich yeast or yeast-free dough for it and add spices to the nut filling; if you are closer to Greek cuisine, then prepare or take puff pastry, preferably phyllo.

Total cooking time – 1 hour 20 minutes
Active cooking time – 1 hour 0 minutes
Cost – highest cost
Calorie content per 100 g – 388 kcal
Number of servings – 8 servings

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How to cook baklava according to a traditional recipe

Ingredients:

Wheat flour – 500 g 3.5-4 cups
Sour cream – 200 g
Butter – 200 g
Chicken egg – 2 pcs. 1 – for dough, 1 – for gloss
Baking powder – 1 tsp.
Nuts – 2.5 tbsp. (200 ml)
Sugar – 1.5 tbsp. (200 ml) for the inside
Spices - to taste
Butter – 100 g for the first filling
Sugar – 1 tbsp. (200 ml) for 2nd filling
Water – 150 ml
Honey – 50 g

Manufacturing:

To make the dough for baklava according to the traditional recipe, soften the butter: at room temperature or for 30 seconds in the microwave at low power (300-450). Add a small egg or just the yolk of an egg, sour cream and stir.

Combine the resulting mass with flour, into which baking powder is mixed if desired. The amount of flour may vary due to differences in its properties between different manufacturers, and also depends on the acquired softness of the softened butter.

If you don’t like the light dough in the finished baklava, then you can make it brownish by adding sweet syrup to it, but in this case the baklava will be even sweeter (even more sugary!) and the calorie content will be even higher.

By hand or using household appliances, quickly knead the soft, flaky dough and place it in the refrigerator while you make the inside.

The nuts for the inside can be virtually anything. For the most economical, but also very tasty option, add peanuts to precious nuts - walnuts or hazelnuts, for example, 1:1, 1:2, or to your taste.

Set aside walnut quarters (whole almond or hazelnut kernels) in a suitable quantity (for example, 24 pieces), and chop the other nuts.

For the inside, you need to combine the nuts, crushed by rolling with a rolling pin, in a meat grinder or using a blender, with finely ground sugar and ground spices to taste (vanilla, cardamom, cinnamon).

The chilled dough must be divided into several parts - their number will depend on the height you want the finished dessert and taking into account the size of your mold. For example, for my 20x30 rectangular pan, I divided the dough into only 4 pieces. The baklava will turn out to be low, but this is exactly what my household prefers.

Roll each part of the dough into a layer to fit the mold - very narrow.

The insides will need three portions, so immediately divide it into 3 uniform parts. Place a sheet of dough in a greased pan and spread the nut-sugar filling sparingly. Repeat two more times, ending with a layer of dough. As a result, you should get the following layers: doughorekhitestoorekhitestoorekhitesto.

The top layer of dough must be marked for future portions. To do this, first cut several parallel lines with a knife, without cutting the very bottom layer of dough! Then make cuts so that diamond shapes come out. Cutting the bottom layer of dough is not allowed, otherwise all the fillings will flow out to the bottom of the mold, the bottom dough will burn and later become unnecessarily soggy, and the top layers will not be soaked as necessary.

Lubricate the surface with yolk mixed with 1 tbsp. cool water for gloss. Stick a nut into any diamond in the center.

Place the mold with the baklava preparation in a preheated oven (200 degrees). After fifteen minutes, take it out and renew the cuts with a knife, also without cutting them to the bottom layer of dough. Don't forget to go along the walls of the mold with a knife.

Make the first fill - oil.
Brush the surface sparingly with melted butter. Return the pan with the preparation back to the oven for another 30-45 minutes - the time depends on the oven settings and the height of the baklava.

While the baklava is baking, cook the sweet syrup for the second filling: bring to a boil and lightly cook water with sugar (white or brown) over medium heat until slightly thickened and remove from heat.
In the standard, saffron is added to the sweet filling. When the syrup has cooled, stir it with a portion of honey.

Fully baked baklava must be poured with the second filling - honey. To do this, renew the cuts on the 3 layers of dough again. First, pour two teaspoons of syrup onto any diamond, and then pour the syrup into the cuts in a narrow stream.

After it has cooled completely, cut the baklava according to the traditional recipe to the end, i.e. cutting through to the bottom layer of dough. Place the diamond portions on a serving dish; it is better to line them with parchment paper (baking paper) or foil.

Baklava made from phyllo dough. Step-by-step recipe with photos

To begin with, I’ll immediately make a reservation that the actual production and baking of baklava takes no more than 40 minutes. This is if you don't rush at all. In addition, it will take 8-10 hours for the sweet syrup and phyllo dough to become one. And this, by the way, is very comfortable. They baked it in the evening, seasoned it with syrup, and in the morning you can entertain your household with mind-bogglingly tasty and sweet baklava.

1. Ingredients

To successfully make baklava you need:

filo dough 450 g
butter 180 g
walnuts 1 cup

honey 1 glass
sugar 0.5 cups
water 0.2 cups

Just 6 ingredients, a very ordinary baklava recipe. You can use more butter - the baklava will turn out tastier. You can have as many walnuts as you like. I like it when there are more of them, so the combination of honey and nuts is the best combination in desserts. In addition, nuts are a very necessary product.

2. Prepare everything you need

Turn on the oven at 220 O C and take out the mold. To make baklava from phyllo dough, I use glass with thick walls. It’s very comfortable - it doesn’t burn, doesn’t stick, and it looks more aesthetically pleasing and appetizing.

Melt the butter and chop the nuts. For baklava, the fraction of nuts may be larger, but this is not for everybody. Open the dough.

It would be great to have a damp towel on hand. The phyllo dough dries quickly after opening the package. Separate the layer, roll the remaining dough, cover with a towel - and you can take your time.

Now we are ready to create and see.

3. Assembling baklava

Carefully separate one very thin layer of phyllo dough. We put it in a mold according to its size. Lubricate with oil. And we repeat this 2 more times.

The third, oil-coated layer of our later very tasty baklava is sprinkled with nuts.

Do this until the last sheet of phyllo dough is reached. Or until our baklava reaches the desired heights. Then we take the sharpest knife. If there is none, we sharpen it. Cut the baklava into even pieces down to the middle. Then place in a preheated oven until golden brown.

If they tear when separating the layers, there is no need to worry, everything is going according to plan. The most important thing is that the top sheet is intact. But even if it happens that the phyllo dough you came across is not of the highest quality, try to select entire sections of dough that are large in area. Place the top layer of baklava in such a way that the cuts fall on their joints and voila!

4. Syrup

Put honey, sugar in a saucepan, pour water. Over low heat, stirring, bring to a boil. We wait about 5 minutes. You can play Ratatouille - it’s not a scary experience, although...

In general, after 5 minutes of boiling over low heat, the syrup for baklava according to our recipe is ready. And, most likely, everything in the oven is already browned.

5. Last step

Remove the baklava from the oven, cut the dough to the bottom of the pan and fill with syrup. When the mold has cooled, you can put it in the refrigerator for 8-10 hours. And after that - delicious tea, the sweetest dessert and pleasure.

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?

How to create baklava at home

Baklava, without exaggeration, is the most popular and beloved oriental sweet. It combines all possible pleasures: the most delicious crispy thin dough, delicious nutty interior, and fragrant honey soaking. Now we will tell you about the history of this famous pastry, and at the same time we will find out how baklava is made and what culinary subtleties will help to achieve an impeccable result.

Little whim of the Sultan

Baklava is considered one of the oldest desserts in the world. Most historians agree that the Assyrians invented it, and the Turks perfected the recipe. A unique recipe dating back to 1453 was preserved in a 15th-century cookbook. According to legend, its creator is a court chef who prepared baklava especially for Sultan Fatih. The ruler was in such ecstasy that he ordered the recipe to be written down and henceforth to prepare food for all huge celebrations.

In general, some historians argue that baklava, or rather its model, arose much earlier. The Assyrians learned to cook it back in the 8th century BC. e. The Turkic tribes borrowed the idea, and together with them it moved to other lands, including Greece. That’s why Turks and Greeks still argue about whose national dish is baklava.

From Turkey to America

The Turkish baklava recipe has spread all over the world. Now it is a common dessert in Azerbaijan, Armenia, Tatarstan, the Caucasus, the Middle East, Mediterranean countries and even Great Britain and America.

There are about a hundred types of baklava in total. Let's list the most popular ones. Regular baklava dzhevizli with walnuts in the form of rectangles, dzhevizli duryum in the form of tubes with nuts, ova in the form of a horseshoe with entrails and sprinkling of nuts, round sarma, also with nut entrails and sprinkling. By the way, walnuts are not consumed all the time. For example, hazelnuts are put in sutlu nurie baklava, and pistachios are put in fystkly baklava. In Europe, melted chocolate or cocoa powder is added to the dough. Americans use maple syrup as a topping.

Eastern wisdom

It is especially interesting to watch how baklava is prepared in Turkish markets. Skillfully wielding a huge rolling pin up to 3 meters in length, experienced craftsmen roll out the thinnest dough, throwing it into the air and wrapping it around the rolling pin. Then it is cut into layers, the number of which ranges from 15 to 35. The nut filling is laid between them and everything is filled with sherbet - a consistency of water, sugar or honey and lemon juice.

Here are a few secrets that will help you prepare baklava at home. In various recipes you can find both yeast dough and ordinary butter dough with soda or baking powder. Some housewives add ghee instead of butter. And to make it even tastier, add thick homemade sour cream.

If you are making layered baklava, choose the number of layers at your discretion. But there must be no less than 5 of them. The lower and upper layers of dough should be a little thicker than all the others. Otherwise, the baked goods will burn on the bottom and will not brown well on top. And so that it is covered with an appetizing glossy crust, it is brushed with egg yolk before sending it to the oven.

The nuts for the inside are not crushed very well. Large pieces will crunch appetizingly in your teeth after baking. You can eat not only walnuts, but also hazelnuts, unsalted pistachios, almonds and cashews. The syrup is prepared based on the average proportion - 500 g of sugar per 200 ml of water. To prevent it from becoming sugary, during cooking you need to add the juice of half a lemon or 0.5 tsp. citric acid. The syrup is poured over the baklava at the very end, when the baked goods have cooled one hundred percent - this is a fundamental point. It is important that the syrup itself is also at room temperature.

Delicious diamonds

Let's start with the usual step-by-step recipe for baklava, which is laid in thin layers and served in the form of diamonds, topped with nut kernels.

Ingredients for the dough:

wheat flour - 450–500 g
butter - 100 g
chicken eggs - 2 pcs. + yolk for greasing
sugar - 4 tbsp. l.
milk - 150 ml
dry yeast - 1 tbsp. l.
salt - 1 tsp.
starch - for topping

walnuts - 350 g + 50 g whole kernels for decoration
butter - 200 g
sugar - 50 g

sugar - 150 g
honey - 50 g
water - 200 ml
lemon juice - 2 tbsp. l.

Dissolve dry yeast in slightly warm milk and leave for 10–15 minutes. Sift the flour into a slide and make a hole. Pour in the dough, break 2 eggs, add softened butter, salt and sugar.

Knead the soft dough until it stops sticking to your hands. Roll the dough into a ball, wrap it in cling film, and leave for 30–40 minutes.

In a hot dry frying pan, fry the nuts, remove the husks and crush them with a rolling pin, not very coarsely. Don't forget to throw in whole kernels for decoration.

Mix the crushed nuts with sugar - the inside is ready. If desired, you can add a little ground cinnamon, cloves or nutmeg to taste.

We take out the dough, roll it out into a layer, and fold it into an envelope. Roll it out again and fold it into an envelope. Place in the refrigerator for another half hour.

Melt and cool 200 g of butter in advance.

We take out the dough and divide it into 10–15 parts. The number of layers depends on the size of the baking dish.

Spray the work surface with starch and roll out layers the width of a sheet of paper. Grease the mold with melted butter, lay out the first layer of dough, coat it with butter and spread the nut filling in a thin layer. In this way, we alternate layers of dough and nut filling to the very top. Lubricate the top layer with yolk.

We cut the layers of dough in the form of diamonds and decorate each layer with half a walnut kernel.

Place the baklava in an oven preheated to 200°C for 15 minutes.

Take out the baklava, cut the seams with a knife, pour the remaining melted butter between the seams. Place the pan in the oven again for another 30–40 minutes, reducing the flame to 160–170 °C.

Mix water with sugar and lemon juice, simmer over low heat for 10 minutes. When the syrup has cooled slightly, dissolve the honey in it one hundred percent and cool to room temperature. Let the finished baklava cool one hundred percent and only then moderately pour in the syrup, which must have cooled down. As a rule, you need to let the baklava steep all night (that is, in the dark) .

Golden scrolls

Here is the most common recipe for homemade baklava, which is formed and baked into tubes with entrails. It turns out no less tasty and colorful.

wheat flour - 500 g
chicken eggs - 1 pc. + yolk for greasing
milk - 200 ml + 1 tbsp. l. for lubrication
butter - 200 g for soaking + 50 g for dough
walnuts, almonds - 300 g
sweet powder - 300 g
honey - 300 g
water - 100 ml
cinnamon - 0.5 tsp.
salt - a pinch

Add 50 g of softened butter and an egg with a pinch of salt to the sifted flour. Pour in warm milk and knead into a plastic soft dough. Roll into a ball, cover with a clean towel in a bowl and leave in the refrigerator for half an hour.

Grind the nuts in a blender not very coarsely, mix with sweet powder and cinnamon. Melt 200 g of butter and cool. Divide the dough into 20 balls, roll out very thin layers of random shape. Lubricate the layer with watery oil and sprinkle moderately with 2-3 tbsp. l. nutty insides.

Now we take a long wooden stick (pencil), wrap the dough around it in the form of a roll, move the edges towards the center with an accordion, and remove the stick. This is literally how we roll other rolls. Grease the baking dish with oil, place the rolls tightly, grease with a mixture of yolk and milk, and place in the oven at 170 °C for 15 minutes. Then brush the rolls with the remaining butter and bake for about another hour.

For the syrup, mix honey with water and simmer over low heat without boiling for 10 minutes. When the finished baklava has cooled one hundred percent, pour syrup over all the rolls and leave for at least 2 hours. That's all - you can treat everyone.

Knowing how to bake baklava at home, you can always amuse your sweet tooth with all your heart and amaze your guests with your culinary talent. Obviously, this will require a lot of time, patience and effort, but the result is worth it. A cool delicacy will appear on your table that everyone will like without exception.

Baklava; traditional recipe