A simple baklava recipe. How to make baklava at home

A short lesson in cooking and oriental studies in one article! Türkiye, Crimea, Azerbaijan and Armenia - what connects all these countries? Baklava is a sophisticated sweet that anyone can prepare. The main thing is to follow the chosen recipe exactly.

Baklava - art

Baklava has a long history, passing the recipe from generation to generation; this is, perhaps, one of the few dishes that have reached the present day and, at the same time, retained the original recipe.

However, baklava has wandered not only through culinary blogs and housewives’ notebooks: every eastern country has its own authentic variation of this delicacy.

Under the influence of modern culinary art, baklava, of course, acquires modifications - Canadians fell in love with baklava drizzled with maple syrup, and Americans loved it with peanut butter.

However, no one dares to deviate from traditional recipes, because they have a unique explosion of taste and bouquet of aromas.

Baklava or 7 ways to conquer the East

Remember the phrase “The East is a delicate matter”? Indeed, this expression is confirmed in everything: from the mentality of people to national cuisine.

We present to your attention baklava recipes in variations from various eastern countries. Just be extremely careful during the cooking process and always remember folk wisdom.

Traditional puff pastry baklava: step-by-step recipe

It would be wise to start your acquaintance with oriental sweets with a traditional, universal recipe. Classic international baklava is prepared from the following products:

All of the above products are the basis of the dish - the components of puff pastry. If you don't want to bother with mixing it, just stock up on it ready-made by purchasing it at your local grocery store. Preparing the filling, filling and decoration will not be complete without:

• Walnuts - 350 g;
• Butter - 350 g;
• Cinnamon - 1½ teaspoons;
• Vanilla - to taste;
• Thick honey - 250 g;
• Hot water - 150 ml;
• Halves of walnuts;
• Chicken egg - 1 pc.

Preparing baklava will take a lot of time, but the result will not make you sad about the effort spent. On the contrary, you will most likely get involved in the process of preparing the delicacy. Step by step recipe:

Turkish Baklava Recipe

Forget about travel agencies, get into the kitchen and start preparing baklava according to the Turkish recipe. We guarantee that you will experience the full flavor of Turkish cuisine. To do this you will need:

• Flour - 1 kg;
• Chicken egg - 2 pcs.;
• Milk - 500 ml;
• Butter (not spread) - 100 g;
• Salt - to taste;
• Nuts - 600 g;
• Powdered sugar - about 600 g;
• Cinnamon - 1 teaspoon;
• Ground cloves - to taste;
• Sugar - 500 g;
• Water - 500 ml;
• Egg yolk - 1 pc.

Recipe for Turkish baklava:

Armenian baklava

Such a confectionery product as Armenian baklava is familiar to everyone. But, unfortunately, not everyone knows the recipe. But you’re not one of them, are you? You love to challenge yourself and treat your family to something delicious, don’t you? Then quickly write down the recipe.

Required ingredients include:

• Butter (not spread) - 300 g;
• Sour cream - 300 g;
• Egg - 1 pc.;
• Wheat flour - 5.5 tbsp. spoons;
• Soda - 2/3 teaspoon;
• Walnuts - 2 cups;
• Cinnamon - 2 teaspoons;
• Vanilla sugar, cardamom to taste;
• Sugar - 2 tbsp. spoon;
• Water - 225 ml;
• Honey - 75 ml;
• Yolk - 1 pc.

The sequence of actions for preparing Armenian baklava:

Azerbaijani baklava

Do you love Azerbaijani cuisine or, conversely, have you never tried such culinary experiments in your kitchen?

Then the recipe for a delicacy with Azerbaijani notes was created especially for you:

Crimean beach honey baklava with nuts

If you have ever visited the Crimean coast at least once in your life, then you are probably familiar with the cries of pretty women “Baklava! Baklava! Baklava! Perhaps you can recognize the Crimean peninsula by this dish.

The sweetness evokes genuine childish joy mixed with memories of the sound of the sea surf and the gentle rays of the sun. Don’t be upset if summer is far away or you are going to spend your next vacation within the walls of your apartment.

The following recipe will take away any boredom you may have about your time spent on Crimean Beach.

The dish consists of:

• Milk - 250 ml;
• Butter (peasant) butter - 60 g;
• Sour cream - 50 ml;
• Soda - ¼ teaspoon;
• Flour - 3.5-4 cups;
• Granulated sugar - ½ kg;
• Water - 200 ml;
• Honey - 2 teaspoons;
• Walnuts - a handful;
• Refined vegetable oil - ½ liter.

At the first stage, melt the butter and mix with milk. Add sour cream and soda to the butter-milk mixture and thoroughly mix.

Gradually add flour and knead the dough so that it resembles dumpling dough in structure. Cover the baklava base and leave it for 15-20 minutes, then divide it into balls with a five-centimeter diameter.

Sprinkle your work surface with flour and roll out one piece of dough into a rectangular shape, one millimeter thick. Now roll the layer into a roll, forming a kind of “turn up”.

Wet the edges with water so that it does not lose its shape during frying. Cut the formed roll into two parts at an angle of 45 degrees.

Make sure the edges don't stick together! Unfold the boats that come out slightly and shake off any excess flour.

Fill a deep frying pan with vegetable oil and, dipping the baklava into it, fry until golden brown. Remove oil with paper napkins.

Don't forget to prepare a syrup by mixing sugar and water together and bringing it to a boil. Add honey to the mixture. Dip each cooled piece into the sweet sauce for half a minute or a minute, and then sprinkle it with nuts.

Amazing baklava made from phyllo dough

The peculiarity of this recipe is in the dough - it is called phyllo or stretch dough. It is the base that provides the airiness and unique lightness of the dessert. We suggest mastering the technique of kneading dough while simultaneously preparing baklava from it.

Purchase the following ingredients:

• Flour - ½ kg;
• Salt - 1 teaspoon;
• Vegetable (regular) oil - 5-6 tbsp. spoon;
• Butter - 50 g.

These four ingredients can be replaced with purchased half-kilogram phyllo dough.

For the syrup you will need:

• Water - 1.5 cups;
• Sugar - 1.5 cups;
• Lemon juice - 1 teaspoon.

As purely dessert additions to the dough, stock up on:

• Walnuts - 1.5 cups.

The following sequence of actions will serve as a basis for creating an airy delicacy:

1. First you need to prepare the filling, because after kneading the dough you cannot hesitate for a minute. To do this, pour sugar and lemon juice into the water, first bring the mixture to a boil, and then, over low heat, until thickened. At the same stage, chop the nuts;





2. Let's start kneading the dough. Sift the flour twice, add salt and vegetable oil and gradually pour in warm water (1 cup at 35 degrees). Knead the dough using a wooden spoon. Gradually adding water will save you from a hard dough: 1 tablespoon at a time;
3. Transfer the lump of dough to the table and knead with your hands without adding flour. We carefully beat it on the work surface several dozen times. Place the dough in a sealed plastic bag, tie the free end and immerse it in water at a temperature of 40 degrees for 10 minutes;
4. Divide the dough into pieces the size of a tennis ball. Sprinkle the table with flour and stretch each part on it until translucent. When dealing with the remaining balls, you should cover the individual layers with a damp towel. After melting the butter, grease each plate;



5. Place two coated filo sheets on a baking sheet and sprinkle with nuts. Now again a double layer of dough and nuts. Repeat until all the raw materials are gone;



6. Cut the dough into rectangles or diamonds, trying to leave the bottom layer intact;



7. In an oven preheated to 180 degrees, bake the filo-baklava for 25 minutes. At the end of the period, lower the temperature by 20 degrees and continue baking for the same period of time;
8. Having taken the baklava out of the oven, we go through the sections again, dividing the dessert completely. Fill the molds with syrup;



9. In just 3-4 hours you can safely taste the fruit of your labors!

Bon appetit!

Have you ever tried Turkish baklava? If you have tried it, you will probably agree that this is one of the most delicious, sweet and juicy varieties of baklava in the whole world. An article about how to prepare such baklava, and we have 6 of the best recipes!

Classic baklava is prepared from the following products:

• Wheat flour - 450 g;
• Butter (not spread) - 1½ packs;
• Ice water - 150 ml;
• Egg - 2 pcs.;
• Granulated sugar - 2 teaspoons;
• Salt - to taste.

All of the above products are the basis of the dish - the components of puff pastry. If you don't want to bother with mixing it, just stock up on it ready-made by purchasing it at your local grocery store. Preparing the filling, filling and decoration will not be complete without:

• Walnuts - 350 g;
• Butter - 350 g;
• Cinnamon - 1½ teaspoons;
• Vanilla - to taste;
• Thick honey - 250 g;
• Hot water - 150 ml;
• Halves of walnuts;
• Chicken egg - 1 pc.

Preparing baklava will take a lot of time, but the result will not make you sad about the effort spent. On the contrary, you will most likely get involved in the process of preparing the delicacy.

1. Sift the pre-cooled flour and mix with grated cold butter;
2. Dissolve salt and sugar in chilled water, add the egg;
3. We combine the liquid and flour parts of the future base for baklava into a homogeneous dough;
4. Wrap in cling film and place in the refrigerator;
5. After 30-50 minutes, take out the semi-finished product, dividing it into 4 equal parts, roll out the layers, grease them with oil and lay them on top of each other;
6. We bend the resulting layer in half and roll it out again;
7. Divide the rolled out layer into four and, after smearing it with oil, repeat the procedure of dividing in half;
8. We repeat the procedure several times, eventually getting 4 layers;
9. Grind the nuts and combine with powder and sweet seasonings;
10. Mix honey with hot water;
11. Grease a baking sheet with oil and, using a floured rolling pin, transfer a layer of dough onto the entire surface of the baking sheet;
12. Drizzle with melted butter and sprinkle with nut filling;
13. Cover with a layer, which we flavor with oil and filling;
14. Repeat the operation until the ingredients run out;
15. Pinch the edges and leave for 20 minutes;
16. When time has passed, grease the surface of the dish with yolk, divide into portions, each of which is decorated with half a walnut;
17. Place in an oven preheated to 200 degrees;
18. After the first ten minutes of cooking, pour honey sauce over the dough;
19. After another 20 minutes, remove the sweetness from the oven;
20. Let's enjoy the dish!

Recipe 2: Turkish baklava made from filo dough

To begin with, I’ll immediately make a reservation that the actual preparation and baking of baklava takes no more than 40 minutes. This is if you are not in a hurry. It will take an additional 8-10 hours for the sweet syrup and phyllo dough to become one. And this, by the way, is very convenient. Baked in the evening, seasoned with syrup, and in the morning you can delight your household with amazingly tasty and sweet baklava.

To successfully prepare baklava you need:

• filo dough 450 g
• butter 180 g
• walnuts 1 cup

For the syrup:

• honey 1 glass
• sugar 0.5 cups
• water 0.2 cups

Just six ingredients, a very simple baklava recipe. You can use more butter - the baklava will turn out tastier. You can have as many walnuts as you want. I like it when there are more of them, because the combination of honey and nuts is the best combination in desserts. In addition, nuts are an extremely healthy product.

1. Preparation of products

Turn on the oven at 220 O C and take out the mold. To make baklava from phyllo dough, I use thick-walled glass. It’s very convenient - 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 everyone. Open the dough.

It would be nice to have a wet towel on hand. Filo 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 create.

2. Assembling baklava

Carefully peel off 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.

Sprinkle the third, butter-coated layer of our future very tasty baklava with nuts.

We do this until the last sheet of phyllo dough. Or until our baklava reaches the desired heights. Then we take the sharpest knife. If there is no such thing, 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 come across is not of the highest quality, try choosing whole sections of dough that are large in area. Place the top layer of baklava so that the cuts fall on their joints and voila!

3. Syrup

Put honey, sugar in a saucepan, pour water. Over low heat, stirring, bring to a boil. We wait about five minutes. You can play Ratatouille - experiments are not scary here, although...

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

4. Filling with syrup

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 then - delicious tea, the sweetest dessert and pleasure.

Recipe 3: how to make Turkish honey baklava at home

For a deep 25x35 cm pan (about 18-20 servings) you will need the following products.

For yeast dough:

• flour: 500-600 g (or how much more);
• milk: about 200 ml;
• sour cream: 100 grams;
• eggs: 2 pieces (4 yolks are possible);
• butter: 30 grams;
• vegetable oil: 20 grams;
• yeast (fresh): 10-15 grams (or 5-7 grams of dry yeast);
• sugar: 1 teaspoon;
• salt – 1 pinch.

Instead of yeast dough, you can take ready-made dough, for example, Filo or any other.

For the filling:

• walnuts (you can take hazelnuts, almonds or pistachios of your choice): 500 g;
• sugar: 450 g;
• vanilla sugar: 1 teaspoon;
• cinnamon: 1 teaspoon;
• ground cardamom (optional): 0.5 teaspoon.
• For honey syrup
• honey: 500 grams;
• water: 100 ml;
• butter (needed for filling baklava): 200 g;
• egg yolks (needed for greasing baklava): 1-2 pcs;
• walnut halves (needed to decorate baklava): 25-30 pcs.

1. Cooking nuts

Place the nuts on a baking sheet and dry at a temperature of 100-140°C for about 10 minutes. After this, cool the nuts and grind them in a blender - not very finely, the size should be approximately the same as coarse salt. Place the chopped nuts in a large bowl, add sugar, vanilla sugar, cinnamon, cardamom and mix well.

2. Honey or sugar syrup

To prepare honey syrup, combine honey (500 g) with water (100 ml), bring to a boil and boil to a “thin thread”. The time for boiling the syrup will depend on the thickness of the bottom and walls of the pan, and on the intensity of heating. The higher the heat, the faster the syrup will boil. In order not to miss the moment when the syrup is ready, it is better to test the “thin thread” more often. We do it like this:
pour a teaspoon of syrup onto a cold plate; then lightly press the bottom of the spoon onto the surface of the syrup and immediately lift the spoon up. At the same time, a thin thread of syrup will stretch behind the spoon.

Instead of honey syrup, you can fill the baklava with honey-sugar syrup.

To prepare honey-sugar syrup we need the following:
Dissolve sugar with water and boil slightly, skimming off any foam that forms; After the foam disappears, add honey to the sugar syrup and boil until it tastes like a thin thread.

The ratio of sugar, honey and water for honey-sugar syrup is as follows (in grams):

Sugar Honey Water
100 250 90
150 200 100
200 150 110
250 100 120
300 50 130

3. Preparing yeast dough for baklava

Pour 1 teaspoon of sugar into a bowl, pour in 1 tablespoon of warm milk and stir until the sugar dissolves. Next, crumble the yeast and mix well with the sweet milk. Leave in a warm place for 15-20 minutes until the yeast rises to the top. Break the eggs (or egg yolks) into a large bowl, add a pinch of salt and sour cream. Mix everything well.

Pour in the remaining milk, add melted butter and vegetable oil, and mix. Sift a glass of flour and mix. Add foamed yeast to the dough and mix again. Gradually adding flour, knead a soft dough. Place the dough in a deep bowl, grease the surface of the dough with vegetable oil, cover the bowl with cling film or cover with a towel. Place the dough in a warm place for 1.5-2 hours until it increases in volume by about 3 times. Knead the risen dough, cover the bowl again with cling film and let the dough rise again.

4. Assembling Turkish baklava

Divide the finished dough into 10-14 pieces. Melt butter (200 g) and cool. Grease the pan with melted butter using a brush. Roll out a piece of dough to a thickness of 1 mm and place it in a mold (the bottom layer of dough, if desired, can be rolled out to a larger size in order to cover not only the bottom, but also the sides of the mold with dough; for this, a piece of dough can be taken a little larger than the rest). Generously grease the dough with butter. Sprinkle some of the filling evenly over the dough. Roll out the second layer of dough and place it on top of the first.

Grease the dough with butter and also sprinkle with nut filling. Thus, alternating the dough (greased with butter) with the nut filling, fill out the form. Do not sprinkle the last layer with nuts. Leave the baklava to proof for 15-20 minutes.

Then brush with egg yolk. Carefully cut the baklava into diamond shapes (without cutting through the dough to the bottom of the pan). Decorate each piece of baklava with half a walnut (press the nuts into the dough a little). Place the baklava in an oven preheated to 180°C. Bring the remaining butter (100-50 grams should remain) to a boil. After 15 minutes, pour boiling butter over the baklava, trying to get it into the cuts. Return the baklava to the oven for 30 minutes. We take the baklava out of the oven and once again cut the baklava diamonds along the old cuts to the bottom of the mold. Fill the baklava with honey or honey-sugar syrup, making sure that the syrup gets into the cuts of the baklava. Place in the oven for another 5 minutes.

Baklava tastes better the more it is soaked in honey syrup. Therefore, you don’t have to skimp on syrup for pouring baklava.

Remove the finished baklava from the oven, cover with a napkin and leave in the mold until completely cooled and soaked (for 3-5 hours).

Store baklava in the refrigerator for about a month.

Recipe 4: Turkish baklava with pistachios (step by step with photo)

For the test:

• 300 g flour
• 60 ml water
• 2 eggs
• 1 tbsp. vegetable oil
• salt a pinch
• soda pinch

For the filling:

• 200 g walnuts
• 150 g hazelnuts
• 100 g pistachios
• 120 g butter
• 1 tsp. cinnamon
• 4 tbsp. l. honey
• 20 g vanilla sugar

For the syrup:

• 100 g sugar
• 130 ml water
• 2 tbsp. honey
• 30 ml lemon juice
• zest of half a lemon

Knead the dough, put it in a bowl, cover with a towel and leave for 30 minutes. Then knead and leave for another 20 minutes. Let's repeat it 2 more times.

Quick recipe 5: Turkish puff baklava

• 1 kg of ready-made puff pastry (not yeast);
• 2 eggs;
• 1 glass of sugar;
• 1 cup walnuts;
• 1 cup raisins.

For the syrup:

• 0.5 cups sugar;
• 1 tablespoon honey;
• ¼ glass of water;
• A few spoons of lemon juice.

Take the finished puff pastry out of the freezer half an hour beforehand so that it completely thaws at room temperature and becomes soft.

Carefully separate the egg whites from the yolks - if the yolk gets into the whites, they will not beat properly.

Using a mixer, beat the whites until foamy, then add sugar.

Pour chopped nuts and raisins into the foam, which it is advisable to steam and dry first - then it becomes more bally.

Gently, from bottom to top, mix the fluffy mass with nuts and raisins.

We cover the baking sheet with pastry parchment, greased with vegetable oil, and spread the puff pastry crust on top of the parchment. I combined two strips of dough into a whole cake.

Distribute the protein-nut mass over the crust.

We grease the top crust with whipped yolks (that’s what came in handy, there was no need to make an omelette!).

Directly in its raw form, cut the future baklava into diamonds diagonally. You can cut not quite to the very bottom so that the filling does not leak out of the cake onto the paper.

We bake the puff baklava at a low temperature so that the puff pastries with the wet filling between them are well baked. I baked this baklava almost a year ago and didn’t immediately write down at what temperature, but Marina’s original recipe indicated that it was 170C. Then the heat should be reduced further to dry the baked goods.

Bake until golden brown - the surface of the baklava should become rosy, smooth, shiny, the dough should be flaky, and the meringue with nuts should dry out slightly.

After thinking about it, I decided to pour honey syrup over the puff baklava - the syrup adds a delicious sweetness to the baklava, judging by the previous recipe we tried. Cook the sugar-honey syrup like this: pour sugar into a saucepan, add water and, over the tiniest heat, stirring, cook until the sugar dissolves, and then at a low simmer for about 10 minutes. Next, add honey and cook for about 5 minutes. Add lemon juice and turn off, done! Baklava should not be poured with hot syrup. Let it cool, just be careful - the syrup may turn into caramel, and then you will need to heat it to melt it.

Pour syrup over the baklava and decorate each diamond with halves - “butterflies” made from walnut kernels.

Divide the baklava into portions and serve the sweets for tea!

Recipe 6: Turkish baklava at home with photo

• 4 cups water (for syrup)
• 5 cups granulated sugar (for syrup)
• 2 tbsp. l. lemon juice (for syrup)
• 3 cups walnuts (for filling)
• 2 tbsp. l. granulated sugar (for filling)
• 1 ½ cups unsalted ghee (soaking)
• 2 packages of phyllo dough, each containing 20-22 sheets

First we make the syrup. Mix sugar and water in a small saucepan, boil for 5 minutes, then reduce heat and, uncovered, simmer for another 10 minutes. The syrup is ready when it turns light yellow. Stir lemon juice into syrup and set aside to cool.

Preparing the filling: Grind the walnuts and sugar in a food processor, but do not grind them completely, so that the baklava filling is crispy. We leave it aside.

Grease a baking sheet with melted butter. Preheat the oven to 190 degrees. Carefully place the sheet of phyllo dough into the baking tray, being mindful that it is very fragile. Don't worry if the dough is a little torn in some places, it's not critical.

Wide pastry brush lightly brush the dough sheet with melted butter (no more than 2 tbsp). Continue layering sheets of dough, brushing them with melted butter, until you've used up one package of phyllo dough.

Lay out Grind walnuts with sugar on top of the dough and lightly sprinkle them with water so that the next layer of dough sticks better. Place a second package of phyllo dough on top of the filling, brushing each sheet with butter. Also brush the top layer and edges of the baklava with oil.

Dip a sharp knife into hot water and cut the raw baklava into even rectangles, squares or diamonds before filling. Only the top layer of dough should be cut, before the filling. This will allow the top layers of puff pastry to curl inward slightly while baking.

Place the baking sheet in the center of the oven. Bake baklava for 30 minutes at 190 degrees. Reduce the temperature to 160 degrees and leave the baklava in the oven for another half hour, until the top layer turns brownish. After removing the baklava from the oven, let it cool slightly at room temperature.

Go through the knife again along the cuts already made earlier, but this time cutting to the end and touching the baking sheet with the knife. Pour the cooled syrup over the baklava along the cut lines and allow to cool completely. Serve baklava at room temperature. The finished dish will be stored in the refrigerator for a week.

How to cook Turkish baklava at home: tips

1. This recipe recommends using ghee to coat the dough, but you can easily substitute it with regular unsalted butter. Just melt and cool it.
2. Filo dough can be found in most supermarkets in the frozen food section. Keep it in the freezer until you need it. Before cooking, defrost the dough at room temperature, but do not open the packaging or unwrap the partially defrosted dough. When the dough is defrosted and its sheets can be easily separated from each other, unseal the package and immediately cover with a slightly damp towel to prevent the dough from drying out. The dough dries very quickly, so if possible, keep it covered with a damp cloth while cooking.
3. For a more refined taste of baklava, you can use pistachios instead of walnuts for the filling.

Baku baklava recipe at home

Baku baklava, or “baklava” as it is called in Azerbaijan, is an incredibly tasty dessert, but its preparation cannot be called easy. You'll have to try a little. But believe me, the time and effort spent are worth the result that comes out. The work of culinary art that you will serve will remain in the memory of your household for a long time. And they will probably ask you to cook puff pastries soaked in sugar and honey syrup, again and again.

The following products are needed for baklava:

How to cook baklava

Step 1: Start with the test. Dissolve yeast in warm milk.

dilute yeast in warm milk

Step 2. Combine the eggs with melted butter, a pinch of salt and half a portion of saffron. Pour in the yeast diluted in milk.

combine eggs with melted butter

Step 3. Sifting the flour, try to knead an elastic dough. If it is runny, add flour. But be careful not to fill it with flour, otherwise it will be difficult to roll out too tight dough.

sift the flour

Step 4. After kneading the dough well, transfer it to a warm place and leave for 1-1.5 hours. Let him come.

the dough should stand for 1.5 hours

Step 5. While the dough is resting, make the filling. To do this, pass the nuts through a meat grinder or grind them using a blender. Combine nuts with sugar and ground cardamom.

combine nuts with sugar

Step 6. Grease the pan in which the baklava will be baked with vegetable oil. It is better to take deodorized oil, which does not have a distinct taste.

grease the mold with vegetable oil

Step 7. Keep an eye on the dough. As soon as it has increased several times, punch it down and divide it into 9-12 parts. Make two pieces a little larger.

divide the dough into pieces

Step 8. You can start rolling out the cakes. Try to make them very thin. If you are a beginner cook and your thin cakes are torn, don’t be upset, even if there are small holes, it won’t show up in the final result. Use two large balls to make a top and bottom layer. It's okay if they are a little thicker than the rest.

Roll out the dough into thin layers

Step 9. Sprinkle each layer of dough with filling.

fill each layer with filling

Step 10. Brush the top cake with yolk, which you mix with saffron in advance. And place the baklava in the oven for 5 minutes at a temperature of 150 degrees.

put in the oven for 5 minutes

Step 11. After 5 minutes, remove the baklava. Cut into beautiful diamonds. Press half a nut kernel into each diamond. Pour melted butter into the slits and return the pan with baklava to the oven for 1 hour at the same oven temperature.

make diamonds and put nuts

Step 12. While the baklava is baking, prepare the honey-sugar syrup. Combine honey, sugar and water. Simmer the syrup over low heat until thickened, 15-20 minutes.

preparing honey syrup

Step 13. After the required time has passed, remove the baklava. Pour in the syrup and leave to soak for another hour.

pour honey syrup and let it brew

Place oriental sweets on a dish and treat your household.

piece of honey baklava

Baklava is a unique oriental dessert consisting of thin layers of dough, soaked in sweet syrup, confectionery spices and supplemented with nuts.

Few people remain indifferent after trying this culinary masterpiece. From the article you will learn how to bake sweets at home.

Baklava is prepared mainly in Turkey, Greece, Armenia and other Eastern countries.

Every chef has his own recipes and subtleties of preparation, which also depend on the territorial affiliation of the dish.

Turkish cuisine is famous for its exotic delicious dishes: , , .

Cooking time: 45 minutes.

Difficulty level: average.

Number of servings: 7.

Energy value:

• proteins – 9 g;
• fats – 27 g;
• carbohydrates – 45 g;
• calorie content – ​​400 kcal.

• ready-made puff pastry 2 packages (yeast-free, approximately 800 g);
• one egg;
• butter 100 g;
• liquid honey 300 gr;
• sugar 70 gr;
• powdered sugar 50 g;
• one teaspoon of cinnamon;
• walnuts 200 gr.

Inventory:

• pan;
• baking tray;
• rolling pin;
• 2 small containers (for honey and nuts).

Step-by-step preparation:

1. Chop the walnuts with a knife and mix with cinnamon and powdered sugar.
2. Sprinkle the table with flour and roll out the puff pastry. The diameter of the layer should approximately coincide with the shape of the baking sheet.
3. Place one sheet of dough on a baking sheet, brush with melted butter and sprinkle with filling.
4. The last layer should be without filling and cover the main composition. Bake for 30 minutes at 180 degrees, periodically pouring liquid honey.
5. Remove from the oven and immediately cut into portions. You can decorate the top with halves of nuts and drops of honey.

Important! Baklava must be cut while hot, as the cooled dessert will crumble heavily and lose its festive appearance.

Watch the video on how to make baklava from puff pastry:

How to prepare Turkish honey sweet?

Cooking time: 2 hours (1 hour 20 minutes for preparation, 40 minutes for cooking).

Difficulty level: high.

Number of servings: 7.

Energy value:

• proteins – 10 g;
• fats – 25 g;
• carbohydrates – 43 g;
• calorie content – ​​370 kcal.

For the test:

• wheat flour 500 gr;
• butter (preferably 82% fat) 200 g;
• water 150 ml;
• 2 eggs;
• 2-3 teaspoons sugar;
• a pinch of salt.

For filling and filling:

• 400 grams of peeled walnuts;
• 300 g butter;
• 2 teaspoons cinnamon;
• a bag of vanillin (2 g);
• 250 grams of honey;
• 150 ml water;
• 1 egg.

Inventory:

• sieve for sifting flour;
• grater;
• 2 deep containers (for kneading dough and filling);
• cling film;
• rolling pin;
• 2 small plates for additional ingredients;
• baking tray

1. Sift the flour. Next, grate the butter. Mix it with flour. To make it easier to grate the butter, you need to place it in the freezer for 15 (no more) minutes.
2. Dissolve sugar and a pinch of salt in ice water. Finally add the egg and beat thoroughly.
3. Combine flour and butter with egg mixture. The consistency should be uniform, without lumps.
4. Cover the dough with cling film so that there are no open areas and place in the refrigerator for at least 30 minutes.
5. In the meantime, you can start filling. Finely chop the walnuts with a knife, sprinkle with sugar and cinnamon. The classic recipe for Turkish baklava involves the use of cinnamon. But if you don’t like this seasoning, you can replace it with coriander or cumin.
6. After the time has passed, remove the dough from the refrigerator, remove the cling film and roll out thinly. Cut into four parts.
7. We place each layer on top of each other, pre-lubricating with melted butter. Fold the resulting layer in half and roll it out. There should be 4 plates in total.
8. Honey must be mixed with hot water (approximately 90 degrees).
9. Lightly sprinkle a baking tray greased with butter and place the first layer of dough on it.

   Important! Puff pastry is very thin and can tear easily, so one trick you can use in this situation is to wrap the puff pastry around a floured rolling pin. This way, transferring the dough will not be difficult, and the products will turn out beautiful and neat, without uneven edges or tears.

10. Pour butter on top and sprinkle with nuts, sugar and cinnamon. We do the same with the remaining layers. The edges need to be sealed. Leave for 15 minutes in a warm place.
11. After 15 minutes, brush the surface with yolk and cut into portions. Decorate each serving with almonds or walnuts.
12. Bake in an oven preheated to 200 degrees for 30 minutes. 15 minutes before the end, pour honey syrup. Cool and serve.

And here it is - honey baklava with nuts!!! A worthy accord of the week of Eastern baking!

I would like to say thank you to regular site reader Olya for the idea - she inspired me to try the homemade baklava recipe, which I walked around like a fox around grapes! Because it seemed to me that it would be long and difficult... but it turned out that baklava at home is quite possible and very tasty!

Marina on her Georgian cuisine website offers three recipes for baklava: the first, the most complex, is made from homemade dough, the second is from store-bought phyllo dough (it’s as thin as paper), the third is the easiest, from puff pastry.

And in Crimea, Ira shared with me the recipe for Crimean “beach” baklava, that same honey layered sweet that is sold on the beaches and which looks like a huge “brushwood” and is also very tasty!

After studying all these recipes, I... came up with my own. 🙂 A hodgepodge, so to speak. That is, combined baklava. I'm looking forward to your impressions of the results... and we have already tried homemade baklava with tea, which we are very pleased with!

For those who are about to try baklava for the first time, I inform you: it is not airy (as I expected), it is layered, but at the same time dense, and VERY sweet. Do you like this kind of baked goods? Then let's begin!

Ingredients:

Baklava dough:

• 3 cups flour;
• 12 tablespoons of water;
• 0.5 cups sunflower oil;
• a pinch of salt.

For lubrication:

• 100 g butter.

Filling for baklava:

• 1 cup chopped walnuts;
• 0.5 cups sugar.

Syrup:

• 1 glass of sugar;
• 0.5 glasses of water;
• 2 tablespoons honey;
• juice of half a lemon.

Homemade baklava recipe:

Let's start with the filling :) You need to crack lots and lots of walnuts and then chop them. Just not in a meat grinder. The filling for baklava should be dry, free-flowing, and not greasy, and when twisted in a meat grinder, a lot of oil is released from the nuts. I rolled the nuts with a rolling pin on a board.

Mix chopped nuts with sugar. You don’t need a lot of sugar, don’t use a 1:1 ratio, it’s better to use 2 parts nuts and 1 part sugar - thanks to the syrup it will be very sweet!

I read how to make syrup on Marina’s website. After pouring the sugar into a saucepan, pour water into it and heat over low heat until the sugar dissolves.

Then, over a small fire, stirring occasionally, boil the syrup for 10 minutes.

Add honey, stir and boil for another 5 minutes.

Finally, add lemon juice to the syrup, mix and turn off.

Let it cool down. To top the baklava you need cooled syrup. True, for me it froze to the point that it looked like candy, and then I warmed it up a little so that it became liquid again.

Well, the filling and syrup are prepared, it’s time to knead the dough!

After thinking about it, I decided to make baklava from Viennese strudel dough.
Why? Because it is easier to make than phyllo dough, which is not sold ready-made in our city; because it is easy to make and rolls out very thin. Just what you need!

How to make strudel dough, you can read in detail on the website, but briefly here:

Pour water, vegetable oil (refined sunflower) into flour, add salt and mix with a spoon. Then knead with your hands for about 5 minutes until you get a lump of soft, elastic dough. The ingredients for the dough are one and a half times more than for the strudel, since if you take 1 serving, it won’t be enough.

We divide the lump of dough into small lumps, I got 19. Although the classic baklava has 32 layers.

Cover the lumps with a towel and leave for 15 minutes, as I like this expression - “rest”. In fact, the lumps are not just resting - gluten is formed there, thanks to which the dough can then be rolled out so well.

Grease the pan with oil - I baked it in a frying pan - and start assembling the baklava! Roll out 1 lump at a time very thinly so that the dough glows! There is no need to sprinkle the table with flour; there is enough sunflower oil in the dough and it does not stick.

Carefully remove the layer of dough from the table; you can gently stretch it a little more with your hands. If it breaks, it’s okay, there are many layers and the hole will be patched.

Place the first layer of dough in the pan and brush with melted butter – grease well, generously so that the layers don’t stick together!

Then roll out the second one, spread it on top of the first one and also grease it with oil.

And so 5-6 layers. Sprinkle the next layer with filling.

On the layer of nut-sugar crumbs we again place a layer of thinly rolled dough, grease with butter, and again 5-6 layers. Then - the second layer of filling.

Hurray, we did it!!!

Take a sharp knife and carefully cut the layers into diamonds.

Place the baklava in the oven at 200C and take a break from rolling. We rest for about 20 minutes, and it’s time to look - aha, the baklava is browned! Reduce the heat to 180C and let it bake for another 5-7 minutes.

Turn off the oven, immediately generously pour sugar and honey syrup over the baklava and return to the warm oven.

Let it sit for a few minutes. The syrup will melt and soak the baklava!

You can also sprinkle some nut crumbs on top.

We take out the form with baklava while it is warm, because it will be more difficult to get it out of the form when it has cooled down - and carefully cut along the lines with a knife, separating the diamonds from each other. Then, using a fork, we carefully remove them one by one and place them on a plate.

Sweet, honey baklava is ready!

Enjoy your tea!

Perhaps you have your own baklava recipe at home? I will be glad if you share! Let's put together a collection of homemade baklava recipes and try them all one by one!