Baklava recipe. Turkish baklava at home - delicious recipes

Turkish baklava is a famous oriental dessert that can be prepared at home. Interesting and very tasty Turkish baklava recipes are described in detail below.

Baklava is made from yeast or puff pastry. It must contain nuts.

Authentic Turkish baklava

This is real Turkish baklava at home. The calorie content of oriental sweets is 2600 kcal. It takes 4 hours to cook. Makes seven servings.

Ingredients:

• half a kilo of puff pastry;
• 30 g walnuts;
• 50 g pistachios;
• 250 g plums. oils;
• one and a half stack. Sahara;
• stack water;
• 250 g honey;
• half a lemon.

Preparation:

1. Place two sheets of dough on top of each other. Fold one side 10 cm from the edge.
2. Chop the nuts and sprinkle on the sheets, not reaching the top end.
3. Roll the sheets into a roll and collect them into an accordion.
4. Do the same with the remaining sheets of puff pastry.
5. Place the accordion rolls in a mold with high sides.
6. Cut with a knife into rolls, each 6 cm wide.
7. Melt the butter and pour the baklava evenly.
8. Leave for 15 minutes so that the dough is saturated with oil.
9. Place the baklava in the oven at 150 degrees for 2 hours.
10. Make honey syrup: mix water, lemon juice, sugar and honey and put on fire. When it boils, simmer for another two minutes.
11. When the syrup has cooled a little and becomes warm, pour in the prepared, but not hot, baklava.
12. When the sweetness is saturated with syrup, sprinkle finely chopped on top.

Turkish baklava made from puff pastry is very appetizing, with a honey-creamy taste.

Turkish baklava with protein cream

Prepare Turkish baklava with an air layer of protein cream and nuts. Calorie content – ​​3600 kcal, makes 12 servings. Baklava takes about three hours to prepare.

Required ingredients:

• stack Sahara;
• two eggs;
• kilogram of puff pastry;
• stack walnuts;
• stack raisins;
• half stack Sahara;
• 1 l. Art. honey;
• ¼ cup water;
• three spoons tbsp. lemon juice.

Cooking steps:

1. Separate the whites from the yolks and beat until foamy with a mixer.
2. Add sugar, beat, increasing speed, until the mixture becomes thick and white.
3. Chop the nuts, steam the raisins and dry.
4. Add raisins and nuts to the mixture and mix from bottom to top.
5. Grease a baking tray with oil and line it with dough.
6. Distribute the protein-nut mixture evenly and cover with another layer of dough. Brush the top with whipped yolks.
7. Cut the raw baklava into diamond-shaped portions.
8. Bake at 170 gr. one and a half to two hours until the top is browned. Finally, reduce the heat in the oven to dry out the baked goods.

Baklava- an oriental sweet, a popular confectionery product made from puff pastry with nuts in syrup, widespread in the cuisines of oriental peoples. The classic recipe for making this pie is quite complicated and often discourages those who want to make it themselves. Try baking this miracle with me and you will see how easy it is!

You will need:

For the test:

• butter 250 gr
• sour cream 250 gr
• salt a pinch

For the filling:

• whites from 4 eggs
• cardamom 10 grains
• ground cinnamon 2 tsp.

The amount of dough is calculated for a baking tray measuring 27 x 37 cm. I do not recommend “stretching” the dough onto a larger baking sheet, because... The cake will be thin and dry in the oven.

Step-by-step photo - recipe:

First, break the eggs and separate the yolks from the whites. They will go into the dough three yolks. Leave the fourth yolk to brush the baklava before baking.

Squirrels save. They are needed for filling the pie.

2 cups nuts grind using a blender or meat grinder.

Sift into a deep bowl 4 cups flour, make a hole in the flour and place it in 3 yolks, soft butter,sour cream, soda quenched with vinegar and a pinch of salt.

Mix everything quickly with your hands and knead the dough.

Do not knead for a long time - shortbread dough loves quick kneading. Once the mixed ingredients form flakes, gather them into a ball.

Divide the dough into 3 parts, roll into balls, place in a bowl, cover with film and remove in the refrigerator for 1 hour.

Meanwhile, prepare filling.

Beat with a mixer 4 squirrels And 2 cups sugar. It is enough for the mass to become white and homogeneous. Sugar grains will be felt.

10 cardamom grains remove dry petals. If cardamom is difficult to peel, crush it with a pestle and mortar.

Peeled black Grind cardamom seeds in a mortar. The grains are quite hard, don’t be embarrassed if you can’t grind them into powder, just enough for them to release the aroma.

Combine whipped whites with ground nuts, cardamom and cinnamon. Mix everything well with a spoon.

This is what the finished one looks like filling for baklava.

Remove the dough from the refrigerator and roll out the first layer to the size of the baking sheet.

Using a rolling pin, place it on a baking tray lined with baking paper.

Place half of the filling on top and gently spread over the entire surface.

Roll out the second layer of dough in the same way and place it on a baking sheet.

Spread the remaining filling on top and cover with a third layer of dough. Top of the pie brush with yolk, it will give the baklava a bright color. Gently holding the cake with your fingers, cut it into diamond shapes. Place a nut half in the center of each diamond. There is no need to pinch the edges of the pie.

Bake baklava 35 - 40 minutes at t 200°C.

Ready baklava brush with melted honey.

That's how it immediately sparkled!

Cooled baklava cut into diamonds.

The aroma of oriental spices, the taste of walnuts... delicate crumbly dough...

...admire this beauty...

...and enjoy this taste!

Baklava. Brief recipe.

You will need:

For the test:

• premium wheat flour 4 cups (cup volume 200 ml)
• eggs 4 pcs (3 yolks and 1 yolk will go into the dough for greasing the pie before baking, whites will be needed for the filling)
• butter 250 gr
• sour cream 250 gr
• soda 0.5 tsp and 1 tsp vinegar to extinguish it
• salt a pinch
• honey 2 tbsp. (for lubrication of the finished product)
• whole nut kernels for decoration
• flour for sprinkling while rolling out dough

For the filling:

• walnuts 2 cups (cup volume 200 ml)
• sugar 2 cups (cup volume 200 ml)
• whites from 4 eggs
• cardamom 10 grains
• ground cinnamon 2 tsp.

Sift 4 cups of flour into a bowl, make a well in the flour and put 3 yolks, soft butter, sour cream, soda, quenched with vinegar and a pinch of salt. Mix everything quickly with your hands and knead the dough.
Once the dough is smooth, divide it into 3 parts, roll into balls, place back in the bowl, cover and refrigerate for 1 hour.
Beat 4 egg whites and 2 cups sugar with a mixer, add ground nuts, 10 cardamom grains and 2 tsp. cinnamon. Mix everything well.
Roll out the dough, place it on a baking sheet and spread half of the filling on it. Cover the top with a second layer of dough and spread it with the remaining filling. Cover the pie with a third layer of dough, brush with egg, cut into diamonds.
Place a walnut half in the center of each diamond.
Bake in the oven for 35 - 40 minutes at 200°C
Brush the finished baklava with melted honey and cut into diamonds.

Eastern cuisine is rich in sweets. Despite their high calorie content and satiety, they attract men and women. Baklava can easily be classified as one of these intoxicating delicacies.

More often, baklava is prepared using puff pastry and nuts, poured with syrup and given a diamond shape. In the east, it is served on the Novruz holiday. According to historians, the first mention of sweets dates back to the 15th century during the reign of Sultan Fatih. There is another version, in which baklava was invented in the 13th century on the Asia Minor peninsula.

Baklava or baklava (baklava) can be prepared from different types of dough: filo, puff pastry, yeast dough and even pita bread.

The peculiarity of the dough is its subtlety. When you start cooking baklava, you need to get a recipe and follow it exactly. Guests at the event or family members will not remain indifferent and will certainly ask for more.

Azerbaijani baklava

The classic Azerbaijani-style baklava recipe will allow you to prepare a hearty, melt-in-your-mouth delicacy yourself. Baklava at home is a troublesome task, but the result is worth it.

The dessert is high in calories and can replace any other sweet on anniversaries and other holidays.

Cooking time – 2 hours.

Ingredients:

• 0.5 kg flour;
• 250 ml milk;
• 0.5 tsp dry yeast;
• 300 gr. butter;
• 1 egg;
• 400 gr. Sahara;
• 300 gr. nuts;
• carmadon, saffron;
• 3 tbsp. honey;
• 1 yolk;
• salt.

Preparation:

1. Mix flour with yeast, a third of butter and a few grams of salt. Add milk, beat in the egg and knead the dough.
2. Cover the dough with film and set aside for 60 minutes.
3. Beat the toasted nuts together with sugar and carmadon in a blender.
4. Divide the dough into 12 equal parts, one of which will be larger than the rest.
5. Roll out most of it thinly until it is larger than the baking pan. Line the bottom of the pan with melted butter.
6. Next, roll out another part of the dough and place it on the first layer, repeating the procedure with the butter.
7. Sprinkle a small amount of filling onto the butter layer. Cover the top with another layer of dough. Continue until you have used all of the dough and filling.
8. Brush the top layer with a mixture of yolk, water and saffron.
9. Cut the baklava into diamonds, not reaching the bottom, decorating each diamond with a piece of nut.
10. Bake baklava at 190 degrees for 15 minutes. Then remove and pour melted butter over the baklava. Place in the oven for another 25 minutes, reducing the heat to 180 degrees.
11. Prepare syrup by combining 150 g. sugar and ½ glass of water. Heat the syrup until the sugar dissolves, remove from the stove and add honey.
12. Cover the finished dish with syrup and let soak.

Lazy baklava with walnuts

Lazy baklava is prepared quickly from simple ingredients that every housewife has at home. According to the recipe, walnuts are added, but you can use others or even a mixture. When guests are already on the doorstep, and there is nothing to serve for tea, this recipe will come in handy.

Cooking time – 30 minutes.

Ingredients:

• 2 large pita breads;
• ½ can of boiled condensed milk;
• 170 gr. walnuts;
• 2 tbsp. butter;
• a little powdered sugar.

Preparation:

1. Melt the butter in a small saucepan.
2. Place two pita breads so that they overlap slightly. Brush with a thin layer of melted butter.
3. Apply an even layer of boiled condensed milk on top of the butter.
4. Walnuts must first be ground using a blender or an ordinary rolling pin.
5. Spread the chopped nuts in an even layer over the boiled condensed milk.
6. Carefully roll up the roll. Brush with melted butter.
7. Cut the roll into circles and place on a baking sheet covered with baking paper. Bake for about 20 minutes in an oven preheated to 180 degrees.
8. Before serving, you can pour honey, syrup or cover the baklava with powdered sugar.

Honey baklava

This is an unusual, but no less tasty option for making baklava. Adding honey at the final stage makes the dish less crunchy, but not soggy. This baklava is suitable for long family gatherings with tea.

Cooking time – 40 minutes.

Ingredients:

• 500 gr. puff pastry without yeast;
• 2 eggs;
• 50 gr. powdered sugar;
• 3 gr. cinnamon;
• 1 packet of vanillin;
• 300 gr. nuts;
• 150 gr. raisins;
• 3 tbsp. honey.

Preparation:

1. Thaw the puff pastry and divide into 3 parts. Roll out each piece as thinly as possible. The ideal thickness is a sheet of paper.
2. Take a wide flat baking sheet, grease it with a thin layer of oil and lay out the rolled out layer of dough. Use a fork to make punctures in different places and bake the dough at 180 degrees until golden brown.
3. Finely chop the toasted nuts.
4. Separate the whites from the yolks, beat the whites until fluffy, adding powdered sugar and cinnamon.
5. While the first sheet is cooling, place the next layer of dough on the baking sheet. Brush its surface with egg whites and cover with nuts and raisins.
6. Place the baked crust on top and press down slightly. Don't be alarmed if the crust cracks, it won't affect the appearance.
7. Repeat filling and cover with remaining dough.
8. Make diamond-shaped cuts without reaching the bottom. Place pieces of nuts on each diamond and brush with yolk.
9. Bake until golden brown for 40-45 minutes at 180 degrees.
10. Pour liquid honey over the finished baklava.

Puff pastry baklava

This is another easy and quick recipe. The dough is taken ready-made, which reduces the preparation time. This airy and delicious baklava is perfect for dessert at children's parties and tea parties.

Cooking time – 60 minutes.

Ingredients:

• 1 package of yeast-free puff pastry;
• 3 cups prunes;
• 1 cup raisins;
• 1 glass of sugar;
• 1.5 cups walnuts;
• 0.5 cups of nut mixture;
• 100 gr. oils;
• 1 yolk;
• 3 tbsp. honey.

Preparation:

1. Remove the puff pastry from the freezer and defrost according to the instructions. Divide the dough into four equal parts.
2. Grind all used nuts with a blender, rolling pin or knife. Grind the dried fruits in a blender until pureed.
3. Place parchment paper on a baking sheet or baking pan and place the first piece of dough on top. Roll out the dough into thin layers.
4. Apply melted butter to the dough and add half of the pureed dried fruits. Sprinkle a thin layer of sugar on top. Cover the top with the rolled out dough.
5. The next layer is nuts. Before distributing them, you need to coat the dough with oil. Cover with the next layer of dough.
6. Brush the dough with oil and top with the remaining dried fruit. Cover the top with a layer of dough.
7. Mix the yolk with 1 tablespoon of water and cover the top of the baklava. Cut into diamond shapes without cutting to the bottom. Place a piece of walnut on each diamond.
8. While the baklava is baking, about 40 minutes at 170 degrees, cook syrup from 1/2 cup sugar and 1/3 cup water. You need to cook it for 5 minutes, then remove from heat and add honey.
9. Pour syrup over the finished baklava and you can serve.

In oriental cuisine, it is not only the spicy main dishes that are attractive, which are especially wonderful in winter due to their warming effect. Sweet recipes also deserve attention, and Turkish baklava stands out especially among them. Any housewife can handle this national dish, served on Novruz, if she knows how to make the dough.

How to cook baklava

This oriental dish is a multi-layer dessert soaked in syrup (often sugar). Every Turkish housewife knows how to make baklava, and each has her own special, most successful recipe. The sweet is made from puff pastry with nuts. Roll out the base very thin, and then fold it into a rectangular shape. However, the option of twisting sheets into cylinders is also possible. For impregnation, sherbet (less often honey) with rose water and lemon juice is used, and pistachios are used for the nut layer.

Syrup

The classic mixture, used back in the Ottoman Empire for soaking layers, was prepared from sherbet - sugar boiled with water, acidified with lemon juice. However, most recipes (Armenian, Baku, etc.) use honey syrup for baklava. Choose any:

• Classic impregnation – 200 ml of water, 2 cups of sugar, a spoon of lemon juice. Boil for 3-4 minutes.
• Honey - water with any honey 1:1 is heated until the latter dissolves.

Dough

Open sources claim that this delicacy is made from a puff base, but this is no longer the only correct option. Armenian, Yerevan, Crimean variations imply a soft dough for baklava, similar to butter, and the Greek one is prepared on phyllo. Even recipes with a fluffy yeast base are popular among professionals. As a result, the dough can be anything - all that is important is proper rolling and assembly in layers.

Baklava - recipe with photo

Like any national dish, this delicious dessert does not have a “standardized” appearance. Each eastern country (and even each region) offers its own recipe for making baklava at home. The Azerbaijani one must be made with a yeast base, and the Greek one must be made from filo (phyllo), and it looks like a thin little roll. Choose the option that you like best and feel free to experiment.

Azerbaijani

• Cooking time: 3 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 18100 kcal.
• Cuisine: Azerbaijani.

Azerbaijani baklava, according to the classic recipe, is made from thick (2-4 mm) layers of yeast dough, and among the spices for the filling, cardamom and cloves are always used. The number of layers does not exceed 10 pieces, and the top one must be treated with egg yolks, ground with ground saffron. Place half a walnut in the center of each diamond.

Ingredients:

• dry yeast – 10 g;
• flour – 950 g;
• milk – 210 ml;
• sour cream – 2 tbsp. l.;
• eggs – 5 pcs.;
• saffron - a pinch;
• butter – 620 g;
• nuts – 1 kg;
• sugar – 1 kg;
• cardamom – 1/2 tsp;
• sugar syrup – 200 ml.

Cooking method:

1. Dissolve yeast granules in warm water (about 1/3 cup).
2. Warm butter (220 g) with milk. Add flour, dough, 3 eggs.
3. Fry crushed nuts, mix with cardamom and sugar.
4. After 2 hours, divide the lump of dough into 10 balls, roll out a thick layer from each.
5. Place them on top of each other, coat them with melted butter and sprinkle with nut filling.
6. Top with a couple of beaten yolks and saffron. Cut diagonally, with a nut in the center of each piece.
7. Bake for half an hour at 180 degrees, then reduce the temperature to 150 degrees for 20 minutes.
8. Soak in sugar syrup.

From puff pastry

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 6928 kcal.
• Purpose: for the holiday table.
• Cuisine: oriental.
• Difficulty of preparation: medium.

This baklava made from puff pastry with nuts is as close as possible to the traditional one, if you do not take into account the fact that it is made from a factory. If possible, figure out how to make the dough yourself - the baklava will taste better. It is advisable to infuse the dessert for about 8-10 hours; this is a long process, but if necessary it can be reduced to 1-1.5 hours. The dish should be kept warm.

Ingredients:

• ready puff pastry – 750 g;
• butter – 100 g;
• egg;
• sugar – 120 g;
• honey – 250 g;
• cinnamon – 1 tsp;
• powdered sugar – 1 tsp;
• nuts - 2 cups.

Cooking method:

1. Place the rolled out puff layers in the mold on top of each other, soaking them in melted butter.
2. Between them, thinly sprinkle crushed nuts with cinnamon and powdered sugar.
3. Brush the surface of the last sheet of dough with beaten egg yolk.
4. Bake for 45 minutes at 190 degrees.
5. Pour honey boiled with water (9-10 minutes), leave for an hour.

Turkish

• Cooking time: 3 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 6590 kcal.
• Purpose: for the holiday table.
• Cuisine: Turkish.
• Difficulty of preparation: medium.

First of all, you need to figure out how to prepare the dough for Turkish baklava - store-bought dough will not work here. Professionals advise practicing with the chosen recipe in advance, since the puff base is very capricious. All ingredients must be very cold before mixing. After kneading, the mass also needs to be cooled and rolled out in one direction.

Ingredients:

• flour – 450 g;
• water – 300 ml;
• butter – 300 g;
• eggs – 2 pcs.;
• sugar – 2 tbsp. l.;
• nuts – 350 g;
• cinnamon – 1.5 tsp;
• honey – 200 g.

Cooking method:

1. Make a dough from grated butter, ice water (150 ml), cold flour, sugar and beaten eggs. Cool for 2-2.5 hours.
2. Divide into 8 parts, roll out thin.
3. Alternate with a mixture of nuts and cinnamon. The top layer is made of dough. Cut the product into diamonds.
4. 10 minutes after baking, pour honey syrup (honey + water) and cook for another half hour. Oven temperature – 200 degrees.

Armenian

• Cooking time: 1 hour 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 6962 kcal.
• Purpose: for the holiday table.
• Cuisine: Armenian.
• Difficulty of preparation: medium.

Armenian baklava differs from other recipes for this oriental dessert in the use of vanilla. It is soaked in a classic sugar solution, the recipe for which was discussed above. The nuts used are mainly walnuts, but you can add some pistachios to them. Brushing the top layer with egg yolk is optional.

Ingredients:

• margarine – 200 g;
• flour – 3.5 cups;
• sour cream - a glass;
• egg;
• soda – 1/2 tsp;
• nuts – 2.5 cups;
• vanilla – 1/4 tsp;
• cinnamon – 1 tsp;
• sugar – 300 g.

Cooking method:

1. Beat melted margarine with sour cream, add egg, flour, soda.
2. Divide this lump into 4 parts, roll out each of them thinly.
3. Place in pan, alternating with crushed nuts, sprinkled with cinnamon and vanilla.
4. Cut into diamonds, bake for an hour at 200 degrees.

Honey

• Cooking time: 1 hour.
• Number of servings: 7 persons.
• Calorie content of the dish: 7488 kcal.
• Purpose: for the holiday table.
• Cuisine: oriental.
• Difficulty of preparation: medium.

Puff baklava with honey is mentioned in some sources as Crimean, although its exact origin cannot be determined. It is found both among Uzbek recipes and among Yerevan ones. If you have time, figure out how to make the dough instead of buying it - the sweetness will be tastier. If you take a factory product, purchase a yeast-free puff pastry.

Ingredients:

• puff pastry – 500 g;
• pistachios – 3 cups;
• butter – 200 g;
• sugar – 100 g;
• honey – 100 g;
• cinnamon – 2 tsp;
• lemon juice – 2 tsp.

Cooking method:

1. Alternate the rolled puff layers in the mold with crushed pistachios, not forgetting to pour melted butter over them.
2. Cut the product into squares. Bake for 50 minutes at 190 degrees.
3. Make a syrup by warming honey with sugar, cinnamon and lemon juice. Soak the finished dessert and leave for half an hour.

Made from filo dough

• Cooking time: 1 hour 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 4695 kcal.
• Purpose: for the holiday table.
• Cuisine: Arabic.
• Difficulty of preparation: medium.

Crispy baklava made from phyllo dough has similar structural notes to German strudel, but the taste is very different. The filling of rich nuts with spices makes the oriental dessert especially interesting in taste. The filo base for such a dessert is popular among Greek and Arab housewives, and this detailed recipe with photos will help you cope with it.

Ingredients:

• water - glass;
• flour – 490 g;
• vinegar – 1 tsp;
• eggs – 3 pcs.;
• vegetable oil – 2 tbsp. l.;
• salt;
• butter – 100 g;
• honey – 100 g;
• nuts – 200 g;
• sugar syrup - glass.

Cooking method:

1. Combine vinegar, eggs, oil, salt, water. Pour this mixture into the sifted flour.
2. Knead the soft base, beat it, divide it into 12 parts, roll it out on parchment.
3. Before the layer with nuts, place 3 layers of clean dough, pouring melted butter and honey over them.
4. Bake for 50 minutes at 180 degrees.
5. Drizzle with sugar syrup after cooling.

Sochi

• Cooking time: 2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 7262 kcal.
• Purpose: for the holiday table.
• Kitchen: homemade.
• Difficulty of preparation: medium.

Sochi baklava bears little resemblance to traditional Turkish baklava - the step-by-step cooking recipe is very different from the classic one. However, the sweetness is no less tasty, crumbly, only more reminiscent of a pie due to its softness. There is no impregnation according to the recipe, and the surface is treated with beaten yolk before baking. If desired, you can drizzle the dessert with honey.

Ingredients:

• margarine – 250 g;
• eggs – 4 pcs.;
• sour cream - a glass;
• flour – 470 g;
• soda – 1 tsp;
• nuts – 2 cups;
• sugar – 300 g;
• cinnamon – 1 tsp.

Cooking method:

1. Mix sour cream with soda.
2. Chop margarine and grind with flour.
3. Combine both masses, add 3 yolks. Mix. Cool for 1-1.5 hours.
4. Chop the nuts and combine with beaten egg whites, cinnamon and sugar.
5. Divide the dough into 3 parts, roll each thinly. Bake one at 180 degrees for 4-5 minutes.
6. Place the raw dough layer on a baking sheet, top with the nut mixture, then the browned crust, nuts, and dough again.
7. Brush with beaten yolk and water. Cut into diamonds.
8. Bake for half an hour at 200 degrees.

With walnuts

• Cooking time: 2 hours 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 6551 kcal.
• Purpose: for the holiday table.
• Cuisine: Georgian.
• Difficulty of preparation: medium.

This Georgian-style baklava with nuts is almost no different in the composition of the dough and filling from the above desserts. The only nuance of the recipe is the same ratio of milk to sour cream and the use of fresh yeast, not dry. Walnuts are a must. You can fry them first, but the pan should be without oil. It is advisable to crush it in a coffee grinder.

Ingredients:

• sour cream – 150 g;
• milk – 150 g;
• flour – 500 g;
• eggs – 2 pcs.;
• fresh yeast – 15 g;
• butter – 300 g;
• sugar – 1 tsp;
• walnuts – 200 g;
• sugar – 200 g.

Cooking method:

1. Knead the base from milk, sour cream, eggs, flour, yeast and 50 g of butter.
2. After 1.5 hours (after rising), roll out 12 layers.
3. Place on a baking sheet, alternating with the filling (nuts, 250 g of melted butter and sugar).
4. Bake until reddish, soak before serving.

Greek

• Cooking time: 1 hour 45 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 16745 kcal.
• Purpose: for the holiday table.
• Cuisine: Greek.
• Difficulty of preparation: medium.

Classic Greek baklava is very demanding on the number of layers - in all recipes there are exactly 33 of them, which is a reference to the age of Jesus Christ. The religious moment is important because this dessert is served at Christmas. Of the nuts, preference is given to almonds, and the impregnation is made with honey mixed with orange zest. The correct name for the sweet in Greek is baklava or baklavas.

Ingredients:

• ready-made filo dough – 500 g;
• butter – 500 g;
• almonds – 1 kg;
• walnuts – 500 g;
• sugar – 100 g;
• cinnamon – 4 tsp;
• light honey – 2 cups;
• water – 400 ml;
• orange zest – 1 tsp.

Cooking method:

1. Place a sheet of dough on the bottom of the rectangular pan and brush with melted butter. Repeat this 9 times.
2. Sprinkle thickly crushed almonds and walnuts onto the 10th sheet.
3. Again make 9 layers of dough soaked in oil, pour in the nuts again.
4. After the 33rd layer, cut the baklava into squares.
5. Bake for an hour at 170 degrees.
6. Warm the honey, add sugar, cinnamon, orange zest, and water. Cook for 10-12 minutes. Soak the finished baklava in syrup and let it brew for half an hour.

Baklava in a slow cooker

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 3809 kcal.
• Purpose: for the holiday table.
• Kitchen: homemade.
• Difficulty of preparation: easy.

This recipe for baklava in a slow cooker will appeal to housewives who do not have an oven, but who want to cook delicious, unusual sweets. The work time has been significantly reduced by purchasing ready-made puff pastry and changing the soaking recipe: it is honey-butter and is prepared quickly. If desired, you should play with the spices and add ground cloves and cardamom.

Ingredients:

• puff pastry – 450 g;
• nuts – 200 g;
• sugar – 100 g;
• a pinch of cinnamon;
• butter – 50 g;
• honey - 2 tbsp. l.

Cooking method:

1. Line the bottom of the multicooker with parchment.
2. Lay out the rolled out puff layers (cut in a circle), alternating with the nut-sugar filling.
3. The surface should be sprinkled with cinnamon. Cut the product into diamonds.
4. Cook in the “baking” for an hour, after cooling, soak in the warmed honey-butter mixture.

Not every professional takes on such a complex dish, but you can master making baklava at home if you follow these tips:

• It is advisable to use amber-colored honey for syrup in any recipe.
• How to make a crispy sweet? Leave the pan with it in the oven for another half hour to an hour without opening the door.
• When working with yeast base recipes, after forming the layers, let the delicacy rise for a quarter of an hour before putting it in the oven.
• Before serving, each piece should be kept in syrup for 3-4 minutes.
• In any recipe, after assembly, the dessert is not cut to its full height - it is better to do this when it is half baked.
• Need a ruddy surface? Whisk the yolk with a couple of tablespoons of water and brush the top layer with it.
• For classic recipes with a puff base, you need to roll out the layers to a thickness of 1 mm.

Video

Honey baklava at home recipe with photos step by step

Unfortunately, I don’t know whose dish this is and I don’t distinguish the subtleties and differences between Azerbaijani (Baku), Armenian and Uzbek baklava. I only know that what is called Crimean or beach baklava is actually brushwood. I don’t know what’s special about the Sochi recipe. If I'm not mistaken, the Turkish national version is not diamonds, but puff rolls (or buns). But one thing I can say for sure is that you shouldn’t be lazy and prepare dessert from ready-made puff pastry, or phyllo dough, or (oh, horror) from pita bread. Don't spoil your impression. Traditionally, it is made from dough that is rolled out so thin that at first glance it may seem flaky. Don’t be afraid of the words “it rolls out so thin...”, for some it may seem very labor-intensive and complicated. Below I offer a recipe for dough that rolls out very easily and does not tear and detailed step-by-step photos for it, so that preparing the sweets will not turn into a feat and you will want to bake more and more.

What do we need to make baklava?

Dough ingredients:

• flour – 300g;
• milk – 10ml;
• sour cream - 2 tbsp;
• egg – 1 whole and 1 white;
• sugar – 1 tbsp;
• yeast – 1 tsp;
• salt - a pinch;
• butter – 20g;
• sunflower oil;

Filling:

• nuts – 250g;
• sugar – 130g;
• cardamom – 1 tsp;
• cinnamon – 1 tsp;
• vanilla sugar – 1 tsp;
• butter – 150g;
• egg - 1 yolk.

Fill:

• honey – 100g;
• sugar – 1/3 cup;
• water – 1/2 cup.

How to cook baklava at home: step-by-step recipe with photos

First, a few clarifications on the ingredients.

As for the baking dish. I cooked in a square springform pan measuring 24cm x 24cm. A small baking sheet with high sides will also work.

The indicated amount of flour is approximate and depends on its quality. I recommend that you first add 2/3, and then add a little at a time. The dough should be tight, pliable, soft, but not sticky.

The ingredient list lists nuts. As I understand it, in classic baklava these are mainly walnuts. However, this can be expensive, so you can replace some with peanuts.

The same goes for honey for honey filling. You can increase the amount of sugar and reduce honey.

Baklava dough recipe

How to make the filling

Collecting baklava

Honey impregnation

Let the finished baklava cool and that’s it... drink tea! Very tasty!

Crimean or beach baklava

For those who have not encountered it, it is a hybrid of baklava and brushwood. It is not baked, but deep-fried, and this is the biggest difference from classic baklava. At first glance, it seems that it is easier to prepare, but in reality it turns out that it is more difficult to cope with. From the specified amount of ingredients, a small portion is obtained - 10-12 pieces of Crimean beach baklava.

Dough ingredients:

• flour – 150-200g;
• egg – 1 piece;
• sugar – 1 tbsp;
• sour cream – 1 tbsp;
• soda - on the tip of a knife;
• salt - a pinch;
• vegetable oil – 1 tbsp.

Filling and filling ingredients:

• honey – 2-3 tbsp;
• sugar – 4 tbsp;
• water – 100ml;
• walnut;
• butter – 50g;
• vegetable oil for frying – 1 cup.

How to cook Crimean baklava

1. Sift flour with salt and soda into a bowl. Break the egg, add sour cream and sugar. Mix the dough. Since the flour is different, I recommend adding 150 grams first. Then, depending on the consistency of the dough, you can add more. Overall the dough should be stiff.
   
2. Place it on a lightly floured table and knead it with your hands. Then we form a ball, wrap it in cling film and leave it on the table for half an hour.
   
3. After this time, unwrap and cut into 4 pieces.
   
4. Grease a countertop or silicone mat with vegetable oil, place one piece of dough and roll it out very thin.
   
5. Lubricate with softened butter. Set aside.
   
6. Roll out the second piece of dough in the same way and also grease it with butter. We put it on the first one.
   
7. Roll it into a very loose roll.
   
   
8. Then cut the roll into pieces with a regular knife or pizza cutter.
   
9. For now, place the blanks on a cutting board, placing them on the end and slightly “flattening” the layers.
   
10. Repeat with the remaining pieces of dough.
11. Pour vegetable oil into a saucepan. We heat it up very well. We lower the Crimean baklava blanks into the oil with a slotted spoon. Not all at once, so that they would be free there. Fry, turning from side to side, for 3 minutes.
    
    
12. Remove to a plate lined with paper towels.
    
13. When all the baklava is fried, prepare the soaking. Chop the nuts. Since you don’t need a lot of them here, I just rolled them in the bag with a rolling pin.
    
14. Pour water into a small saucepan, add sugar and honey. We put it on fire. Heat to a boil, stirring occasionally. Sugar and honey will dissolve in water and syrup will form.
15. Place the baklava on the board. We will water it with syrup, and so that we don’t have to wash the board later, I covered it with foil. Immediately sprinkle with nuts and pour in the impregnation again.
    

When the baklava has cooled, it has been soaked and it is ready - you can drink tea.

Both types of baklava should be stored in the refrigerator, in a plastic container with a tight lid. It can be stored for 3-4 days, but this is in theory, in practice it disappears much faster, because it is very tasty.