People in Armenia know how and love to cook amazing sweets. Many recipes have existed in families for several generations. One of the famous delicacies with ancient history is Armenian baklava. It is prepared with a lot of nuts. A mandatory ingredient is good homemade honey. We offer a classic recipe according to which Armenian housewives prepare festive baklava.

For 6-8 servings you will need:

650 g flour;
4 eggs;
380 g butter;
500 g granulated sugar;
1 tsp. soda;
1.5 cups sour cream;
80-110 g honey;
2 stacks peeled walnut kernels.

How to cook

1. Sift the flour into a wide bowl. Place 300 grams of chilled butter and chop it into small pieces directly in the flour. After this, rub with your fingers until crumbs form.

2. Divide the whites and yolks of the eggs into different cups. Fold the sour cream into the flour crumbs and put three yolks. And also add soda, then knead the dough for 5 minutes. Shape it into a ball, pack it in a transparent food bag and place it in the refrigerator for 90 minutes.

3. Remove the chilled dough from the packaging and divide into 8 pieces, which are again wrapped in cling film and returned to the cold.

4. Proceed to the filling: grind the nuts in a meat grinder, add sugar and egg whites. Mix well.

5. Roll out the dough balls into thin flat cakes. Carefully transfer the first sheet of dough onto an oiled baking sheet and place some of the filling on it in an even layer. Cover with the next sheet of dough and again with the filling. And repeat this until all the prepared ingredients are exhausted.

6. Cut the product into diamonds. Beat the remaining yolk and brush the surface of the baklava with it. Lightly press a walnut half into the center of each cookie. Place in the oven and keep for 40 minutes at 200 degrees.

7. Meanwhile, melt the remaining 80 grams of butter in a saucepan, add honey, stir. Pour this mixture over the baklava 5 minutes before the end of the baking process. Be sure to cool Armenian baklava before serving.

To prepare the dough for baklava according to the classic 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 egg yolk, sour cream and mix.

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 resulting 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 sugar 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 a household appliance, quickly knead the soft, flaky dough and place it in the refrigerator while you prepare the filling.

Nuts for the filling can be almost any kind. For a more budget-friendly, but also very tasty option, add peanuts to expensive nuts - walnuts or hazelnuts, for example, 1:1, 1:2 or to your taste.

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

For the filling, you need to combine 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 needs to be divided into several parts - their number will depend on how tall 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 family prefers.

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

You will need three portions of the filling, so immediately divide it into 3 equal parts. Place a layer of dough in a greased pan and spread the nut-sugar filling evenly. Repeat twice more, ending with a layer of dough. The result should be the following layers: dough\nuts\dough\nuts\dough\nuts\dough.

The top layer of dough needs to be marked out into future portions. To do this, first cut several parallel lines with a knife, without cutting the very bottom layer of dough! Then make cuts to create diamond shapes. You cannot cut the bottom layer of dough, otherwise all the filling will flow out to the bottom of the mold, the bottom dough will burn and then become excessively soggy, and the top layers will not be soaked as needed.

Lubricate the surface with yolk mixed with 1 tbsp. cold water - for gloss. Stick a nut into the middle of each diamond.

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 run the knife along the sides of the mold.

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

Cooking instructions

4 hours Print

1. The white must be separated from the yolk and placed in the refrigerator. Finely chop the nuts with a knife. Roll out the dough. Crib How to separate whites from yolks

2. The dough is baked at the very beginning of the process in an oven preheated to 200 degrees. Bake only two strips of dough. Two more will face a different fate. Bake for 15–20 minutes until the dough has risen and becomes golden brown. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

3. When the nuts are chopped, add 200 grams of granulated sugar and cinnamon.

4. For the meringue, beat the cooled egg whites well with a mixer. Add 200 grams of granulated sugar to it and beat again until completely thick, until the meringue “stands” when you turn the bowl upside down, as if nothing had happened. Mixer tool It is convenient to beat egg whites, as well as knead other substances like minced meat or dough, not by hand (as this requires effort and time), but using a mixer like a KitchenAid. For example, the Artisan model has ten speed modes and three different attachments for working with any consistency, and it is also a universal food processor.

5. Place baking paper on a baking sheet. On top is a “raw” sheet of dough. Spread with meringue. Sprinkle nuts with sugar and cinnamon on top. Cover with baked pastry strip. Then spread the meringue again, pour in the nuts, and cover with a strip of prepared dough. And again - meringue and nuts on top. Cover the baklava with the raw dough and seal the edges with your fingers. Cut the baklava, brush with yolk, garnish with walnuts and place in the oven for ten minutes.
Tool Baking paper For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.

6. While the baklava is browning, heat the honey and butter on the stove. Then remove the baklava from the oven, cut again along the old cuts and carefully pour honey into them. Bake for 30 minutes. Tool Honey dispenser The device holds the honey in the grooves, so that it flows gradually onto a dish or just onto the bread. You can also use it to add honey to various drinks. Metal and silicone ones are much more hygienic than their wooden counterparts.

Description

Armenian honey baklava– a tasty, aromatic and orientally sweet dish. There are a huge number of baklava recipes in the world. We invite you to try a time-tested step-by-step recipe with photos of preparing honey baklava at home. It is believed that this is the Armenian version of the dish, although its Azerbaijani roots cannot be ruled out either.

In general, Armenians rarely prepare multi-layer baklava (as in this case), usually limiting themselves to only three or four layers. But multi-layered Armenian baklava still exists, although it is rare. This is exactly what we will prepare today from very simple, affordable products.

Baklava according to this recipe turns out to be very tender and literally melts in your mouth. Prepare it to see for yourself.

Ingredients

• 
  (4 tbsp.)
• 
  (350 g)
• 
  (2.5 tbsp.)
• 
  (4 things.)
• 
  (300 g)
• 
  (2 tbsp.)
• 
  (2 tbsp.)
• 
  (1 tsp)

Cooking steps

Let's start with the test. Grind all the flour and 300 g of butter until crumbly. Separate the yolks of three eggs and add to the butter-flour mixture. We also put sour cream and baking soda there and knead a homogeneous elastic dough, from which we form a ball and send it to settle in the refrigerator for an hour.



After an hour, take out the dough and divide it into 8 equal parts, from which we also roll into balls.



Let's start preparing the filling. Grind the walnuts into coarse flour. We combine them with the whites of 4 eggs and sugar.



The result should be a mixture like this.



Roll out each piece of dough into a very thin layer, lightly sprinkling the worktop with flour (otherwise the dough will stick).



We transfer the layer of dough to a baking sheet, cover it evenly, but not very thickly, with the filling, cover it with the next layer and so alternate dough-filling-dough until the last layer.



Cut the resulting monolith into diamonds, cover with egg yolk and decorate with walnut halves. Now we send the baklava to bake in the oven at 200 degrees. It will be ready in about 45 minutes.



About 7 minutes before the baklava is ready, you need to take it out and pour it with a mixture of honey and 50 g of melted butter, and then finish baking.



After removing the baklava from the oven, be sure to let it cool directly on the baking sheet, otherwise it will leak..



Now you can enjoy the amazing taste of Armenian honey baklava. This is the perfect dessert for a homemade tea party.



Bon appetit!

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 basis for creating an airy delicacy will be the following sequence of actions:

1. First you need to prepare the filling, because after kneading the dough you cannot hesitate for a minute. To do this, add sugar and lemon juice to 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!