Baklava (Baklava in Turkish) is a traditional Turkish sweet pastry. It is prepared from nuts placed between layers of thin yufka dough (we call it filo in Greek). Baklava is baked in an oven or oven, after baking it is soaked in syrup or honey.

According to the method of preparation, Turkish baklava is very close to both of these dishes are prepared from yufka dough. Some even call baklava a subspecies of berek. However, it would be more correct to say that berek and baklava are brother and sister.

Turks consider baklava one of their three great culinary inventions. The other two are doner and .

How to prepare a classic version

Most often, baklava is prepared in the form of a large layer cake. Thin yufka dough is smeared with melted butter or vegetable oil. Then rectangular pieces of dough are placed on a baking sheet, placing a filling of grated nuts between them: pistachios, walnuts, hazelnuts, almonds.

Almonds are used in baklava varieties native to. Hazelnuts are used in varieties from the Black Sea coast. Walnuts in varieties from Central Anatolia. Pistachios in varieties from South Anatolia.

Also in varieties from the coast of the Marmara Sea and from Bursa, chestnut is used. The varieties from Thrace and Edirne (European part of Turkey) use sesame seeds.

The filling is not placed on every layer. There are many variations: with one layer of filling only in the center, with two layers on top and bottom of the cake, with several thin layers. It all depends on the imagination of the chef.

Before baking, a large baklava pie is cut into pieces, most often diamond-shaped, less often triangular, rectangular or segments, as in the photo next to it, click on the photo to enlarge. If this is not done, then after baking it will be impossible to cut the baklava beautifully.

Bake in the oven for about 30 minutes at a temperature of 180-190 degrees. Immediately after baking, pour over with honey or syrup, which seeps inside and soaks the dish. The most commonly used is rose syrup or orange blossom syrup.

It is customary in Turkey to sprinkle baklava on top with ground nuts. Less often, ice cream, whipped cream or kaimak are placed on top.

Basic forms and types

Baklava is different:

In the form: puff pie, rolls, envelopes, sliced ​​roll.

According to the type of nuts used: pistachio (Fıstıklı), with walnuts (Cevizli), with hazelnuts (Fındıklı), with almonds (Badem).

According to the type of filling used: honey (Bal) or with syrups (Şuruplu).

In appearance: square (Kare), open (Açık), carrot (shaped like a triangular piece like a cake, Havuç), in the form of a mussel (Midye).

And there are more than a dozen interesting and tasty types of baklava, which are rare even in Turkey, and in Russia they are not found at all. We will talk about these types in detail in the second part of our article.

Cooking instructions

2 hours 30 minutes + 5 minutes Print

1. Sift the required amount of flour according to the recipe into a bowl. Add a pinch of salt, stir.
Make a hole in the center of the flour hill and add all the liquid components of the dough there: warm milk, egg, melted butter (50 g).

2. Using a fork, adding flour from the edges of the hole to the center, start kneading the dough.
You need to ensure that all the measured flour in the bowl enters the dough and at the same time it turns out to be quite soft, elastic and not sticky. If you feel that during the kneading process the dough clearly lacks liquid, it turns out to be dry and cannot absorb all the flour, add warm milk in small portions.

3. Put the kneaded dough on a board dusted with flour and knead thoroughly for 7-10 minutes until the dough stops sticking to your hands and the board. Put the kneaded dough in a bag and let it rest for at least 30 minutes.

4. For the filling, you will need to chop the nuts into pieces. Mix ground nuts with powdered sugar and cinnamon.

5. Divide the rested dough into pieces the size of a ping-pong ball (23 pieces).

6. Cover the divided dough with a towel to keep it from drying out. Take one piece and roll it as thin as possible into a circle. Brush the rolled out dough with very softened butter. Sprinkle the filling over the dough. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to do a trick with it, which allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate around it in the air. "Afisha-Food" arranged a revision of the rolling pins, the most maneuverable was the beech brand Bérard.

7. Using a thin stick (Chinese for example), roll the dough into a roll. Gather the folded dough into an accordion, remove from the stick and tuck the tips inside. Roll out in the same way, sprinkle with filling and roll up all the remaining dough. Put the made pieces of baklava on a baking sheet covered with parchment and cover the made pieces with a towel so that they do not dry.

8. When all the pieces are ready, grease them with egg yolk, shaken with a tablespoon of water and put in an oven preheated to 200 C for 10–15 minutes. Lower the temperature in the oven to 160-170 C, remove the baking sheet, generously grease the baklava with melted butter, return the baking sheet to the oven and bake for about 50-60 minutes until completely golden - readiness. 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, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

9. At this time, we are preparing sugar syrup. For sugar syrup, add the right amount of sugar and a tablespoon of honey to hot water and, when heated, achieve complete dissolution of sugar. Bring the solution to a boil and cook at a low boil for about 15 minutes.

10. Pour hot baklava with sugar syrup and leave at room temperature for 5–6 hours, covering the baklava with a film.

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

Classic baklava is prepared from the following products:

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

All of the above products - the basis of the dish - are the components of puff pastry. If you don't feel like messing around with kneading it, just stock up on a pre-made one at your local grocery store. Preparation of the filling, filling and decoration will not do 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.

Cooking baklava will take a lot of time, but the result will not make you sad about the effort spent. On the contrary, you are most likely to get involved in the process of cooking goodies.

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

Recipe 2: Turkish baklava 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. Additionally, it will take 8-10 hours for the sweetest syrup and filo dough to become one. And this, by the way, is very convenient. They baked it in the evening, seasoned it with syrup, and in the morning you can delight your family with surprisingly tasty and sweet baklava.

To successfully prepare baklava, you need:

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

For syrup:

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

Only six ingredients, a very simple baklava recipe. Butter can be more - 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. Food preparation

We turn on the oven at 220 ° C and take out the form. To make baklava from phyllo dough, I use glass with thick walls. It is very convenient - it does not burn, does not stick, and it looks more aesthetic and appetizing.

Melt the butter, chop the nuts. For baklava, the fraction of nuts can be larger, but this is not for everyone. We open the dough.

It would be nice to have a wet towel handy. Phyllo dough dries quickly after opening the package. Separate the layer, roll up the remaining dough, cover with a towel - and you can take your time.

Now we are ready to create and create.

2. We collect baklava

Carefully peel off one very thin layer of filo pastry. We lay it out in a form according to its size. Lubricate with oil. And we repeat this 2 more times.

The third, covered with oil, layer of our future very tasty baklava is sprinkled with nuts.

Continue doing this until the last sheet of phyllo dough. Or until our baklava reaches the desired heights. Then we take the sharpest knife. If this is not the case, we sharpen. Cut the baklava into even pieces to the middle. Then put in preheated oven until golden brown.

If, when separating the layers, they tear - 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 so happened that the phyllo dough you came across is not of the highest quality, try choosing whole areas of dough that are large in area. Lay out the top layer of baklava so that the cuts fall on their joints and voila!

3. Syrup

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

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

4. Filling with syrup

We take out the baklava from the oven, cut the dough to the bottom of the mold and fill it with syrup. When the form has cooled, it will be possible to remove it in the refrigerator for 8-10 hours. And after - delicious tea, the sweetest dessert and pleasure.

Recipe 3: how to make Turkish honey baklava at home

For a deep 25 x 35 cm dish (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 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 tsp.
• For honey syrup
• honey: 500 grams;
• water: 100 ml;
• butter (needed for pouring baklava): 200 g;
• egg yolks (needed for lubrication of baklava): 1-2 pcs;
• halves of walnuts (needed to decorate baklava): 25-30 pcs.

1. Cooking nuts

Spread the nuts on a baking sheet and dry at a temperature of 100-140 ° C for about 10 minutes. After that, we cool the nuts and grind them in a blender - not very finely, the size should be approximately the same as that of coarse salt. Put 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, honey (500 g) is combined with water (100 ml), brought to a boil and boiled to a “thin thread”. The boiling time of the syrup will depend on the thickness of the bottom and walls of the pan, and on the intensity of heating. The stronger 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 for a “thin thread” more often. We do it like this:
pour a little syrup on a cold plate with a teaspoon; then, with the bottom of the spoon, lightly press on 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 pour baklava with honey-sugar syrup.

To prepare honey-sugar syrup, we need the following:
dissolve sugar with water and boil slightly, removing the resulting foam; after the foam disappears, add honey to the sugar syrup and boil until a thin thread is sampled.

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. Cooking 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 sweet milk. Leave warm for 15-20 minutes, until the yeast rises with a “cap”. Break eggs (or egg yolks) into a large bowl, add a pinch of salt and sour cream. We mix everything well.

Pour in the remaining milk, add the melted butter and vegetable oil, and mix. Sift a glass of flour, mix. Add the foamed yeast to the dough and mix again. Gradually adding flour, knead a soft dough. We put the dough in a deep bowl, grease the surface of the dough with vegetable oil, tighten the bowl with cling film or cover with a towel. We remove the dough in a warm place for 1.5-2 hours, until it doubles in volume. Knock down the risen dough, cover the bowl again with cling film and let the dough rise again.

4. We collect Turkish baklava

We divide the finished dough into 10-14 pieces. Butter (200 g) melt and cool. Grease the mold with melted butter using a brush. We roll out a piece of dough to a thickness of 1 mm and lay it out in a mold (the lower layer of dough, if desired, can be rolled out to a larger size 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 more than the rest). Lubricate the dough generously with butter. Sprinkle the dough evenly with some of the filling. Roll out the second layer of dough and lay it on top of the first.

Lubricate the dough with butter and also sprinkle with nut filling. Thus, alternating the dough (greased with butter) with nut filling, we fill out the form. Do not sprinkle the last layer with nuts. Let the baklava rest for 15-20 minutes.

Then brush with egg yolk. Carefully cut the baklava into rhombuses (without cutting through the dough to the bottom of the mold). We decorate each piece of baklava with half a walnut (slightly press the nuts into the dough). We put the baklava in an oven preheated to 180 ° C. The remaining butter (should remain 100-50 grams) is brought to a boil. After 15 minutes, pour baklava with boiling butter, trying to get 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 rhombuses along the old cuts to the bottom of the form. Pour the baklava with honey or honey-sugar syrup, trying to get the syrup into the cuts of the baklava. Put in the oven for another 5 minutes.

Baklava is tastier, the more soaked in honey syrup. Therefore, syrup for pouring baklava can not be spared.

We take out the finished baklava from the oven, cover with a napkin and leave it in the form until completely cooled and impregnated (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 test:

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

For 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 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 we crush and leave for another 20 minutes. Let's repeat 2 more times.

Quick Recipe 5: Turkish Puff Baklava

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

For syrup:

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

We take out the finished puff pastry from the freezer in half an hour 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 whip properly.

Beat egg whites with a mixer until foamy, then add sugar.

Pour the chopped nuts and raisins into the foam, which is preferably steamed and dried first - then it becomes more soft.

Gently, from the bottom up, mix the lush mass with nuts and raisins.

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

We distribute the protein-nut mass over the cake.

Lubricate the top cake with whipped yolks (that's useful, it was not necessary to make an omelet!).

Right in the raw form, we cut the future baklava into rhombuses obliquely. You can cut not quite to the very bottom so that the filling does not flow out of the cake onto the paper.

We bake puff baklava at a low temperature so that puff cakes with moist filling between them are well baked. I baked this baklava almost a year ago and did not immediately write down at what temperature, but in the original recipe from Marina it is indicated that at 170C. Then the heat should be further reduced to dry the baked goods.

We bake until golden brown - the surface of the baklava should become rosy, smooth, shiny, the dough should delaminate, and the meringue with nuts should dry slightly.

On second thought, I decided to drizzle some honey syrup over the puff baklava—the syrup makes baklava deliciously sweet, according to a previous recipe we tried. We cook sugar-honey syrup like this: pour sugar into a saucepan, add water and, on the tiniest fire, stirring, cook until the sugar dissolves, and then with a gentle boil for about 10 minutes. Next, add honey and cook for about 5 minutes more. Add lemon juice and switch off, done! Baklava should not be watered with hot syrup. Let it cool, just don't miss it - the syrup can turn into caramel, and then it will need to be heated to melt.

Pour baklava with syrup and decorate each rhombus with halves - “butterflies” from walnut kernels.

After dividing the baklava into portioned pieces, we serve sweets for tea!

Recipe 6: Turkish baklava at home with a photo

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

First we make the syrup. Mix sugar with water in a small saucepan, boil for 5 minutes, then reduce heat and, without covering the lid, boil for another 10 minutes. The syrup is ready when it turns light yellow. Stir the lemon juice into the syrup and set aside to cool.

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

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

Wide cooking brush lightly grease the dough sheet with melted butter (no more than 2 tbsp.). Continue laying out the pastry sheets, brushing them with melted butter, until you have used up one package of phyllo dough.

Spread out ground walnuts with sugar on top of the dough and lightly sprinkle them with water in order to better stick the next layer of dough. Place a second package of filo pastry on top of the filling, brushing each sheet with butter. Oil also the top layer and edges of the baklava.

Dip a sharp knife into hot water and cut the raw baklava into even rectangles, squares or rhombuses before filling. Only the top layer of the dough should be incised, before the filling. This will allow the top layers of the puff pastry to curl slightly inward during 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 an hour until the top layer turns brown. After removing the baklava from the oven, let it cool slightly at room temperature.

Go through the knife one more time along the cuts already made earlier, but this time cutting to the end and touching the baking sheet with a knife. Drizzle the baklava with the cooled syrup along the cut lines and let cool completely. Serve baklava at room temperature. In the refrigerator, the finished dish will keep for a week.

How to make Turkish baklava at home: tips

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

A short lesson in cooking and oriental studies in one article! Turkey, Crimea, Azerbaijan and Armenia - what connects all these countries? Baklava is a refined sweet that everyone can cook. 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 survived to the present and, at the same time, retained the original recipe.

Nevertheless, baklava wandered not only on culinary blogs and notebooks of hostesses: each eastern country has its own authentic variation of this delicacy.

Under the influence of modern culinary art, baklava, of course, takes on modifications - Canadians fell in love with baklava, poured with maple syrup, and Americans - with peanut butter.

However, no one dares to deviate from traditional recipes, because they have a unique explosion of taste and a 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 of various eastern countries. Only in the process of cooking be extremely careful and always remember the wisdom of the people.

Traditional Puff Pastry Baklava: A Step by Step Recipe

Acquaintance with oriental sweetness would be wise to start with a traditional, universal recipe. Classic international baklava is made from the following products:

All of the above products - the basis of the dish - are the components of puff pastry. If you don't feel like messing around with kneading it, just stock up on a pre-made one at your local grocery store. Preparation of the filling, filling and decoration will not do 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.

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

Turkish baklava recipe

Forget about the travel agencies, head to the kitchen and start making Turkish baklava. We guarantee that you will feel the whole flavor of Turkish cuisine. For this you will need:

• Flour - 1 kg;
• Chicken egg - 2 pcs.;
• Milk - 500 ml;
• Butter (not spread) butter - 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.

Turkish baklava recipe:

Armenian baklava

Such a confectionery product as Armenian baklava is familiar to everyone. But, unfortunately, not everyone knows the recipe. But you don't belong to them, do you? You love to challenge yourself and treat your family to tasty treats, don't you? Then write down the recipe.

The required ingredients include:

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

The sequence of actions for the preparation of Armenian baklava:

Azerbaijani baklava

Do you love Azerbaijani cuisine or, on the contrary, have you never carried out 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 at least once in your life you had to visit the Crimean coast, then, for sure, you are familiar with the cries of pretty women “Baklava! Baklava! Baklava! Perhaps, by this dish you can find out the Crimean peninsula.

Sweetness evokes genuine childish joy mixed with memories of the sound of the sea surf and the gentle rays of the sun. Do not be discouraged if you are going to spend the next vacation or the next summer away in the walls of the apartment.

The following recipe will deprive you of any boredom about the time spent on the Crimean beach.

The dish consists of:

• Milk - 250 ml;
• Creamy (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 mix thoroughly.

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

Sprinkle the work surface with flour, roll out one unit of dough, giving a millimeter-thick layer a rectangular shape. Now roll the layer into a roll, forming a kind of "turns".

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

Make sure the edges don't stick together! Slightly unroll the boats that come out and shake off the excess flour from them.

Fill a deep frying pan with vegetable oil and, lowering the baklava into them, fry until golden brown. Remove oil with paper towels.

Do not forget to prepare the syrup from sugar and water mixed together and brought to a boil. Add honey to the mixture. Dip each cooled piece into the sweet sauce for half a minute to a minute, and then sprinkle it with nuts.

Amazing phyllo dough baklava

The peculiarity of this recipe in the test is that it is called filo or exhaust. It is the base that provides the airiness and unique lightness of the dessert. We offer to master the technique of kneading dough with parallel preparation of baklava from it.

Purchase the following ingredients:

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

This four ingredients can be replaced with a purchased half-kilogram filo dough.

For the syrup you will need:

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

As a purely dessert additives to the dough, stock up on:

• Walnuts - 1.5 cups.

The following sequence of actions will serve as a support for creating an airy treat:

1. First you need to prepare the filling, because after kneading the dough, you can not hesitate even 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 it thickens. At the same stage, grind 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 glass of 35-degree temperature). Knead the dough with a wooden spoon. The gradual addition of water will save you from steep dough: 1 tablespoon;
3. We shift the lump of dough onto the table and knead with our hands without adding flour. Carefully beat off on the working surface several dozen times. We place the dough in a sealed plastic bag, tie the free end and immerse it in water with 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 to a translucent state. Catching up on the remaining balls, cover individual layers with a damp towel. After melting the butter, grease each plate;



5. On a baking sheet lay out two smeared phyllo sheets and sprinkle with nuts. Now again a double layer of dough and nuts. Repeat until all raw materials run out;



6. We cut the dough into rectangles or rhombuses, trying to leave the bottom layer intact;



7. In an oven preheated to 180 degrees, bake filo baklava for 25 minutes. After the expiration of the period, we lower the temperature by 20 degrees and continue to bake for the same period of time;
8. Taking the baklava out of the oven, we go through the slices again, finally dividing the dessert. Pour molds with syrup;



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

Enjoy your meal!

And after trying baklava, many begin to be interested in how to cook it at home. Baklava (or baklava) is considered a popular puff pastry confection. The recipe for Turkish baklava is not very complicated. As a rule, baklava has a filling of nuts and is doused with sugar syrup.

This dish is widespread in eastern countries, it has gained wide popularity in the Crimea. For the first time, sweets were mentioned in the 15th century.

According to legend, Sultan Vatih liked baklava so much that he decided to perpetuate this Turkish baklava recipe.

Since then, baklava has been cooked during every holiday. According to another version, the recipe for baklava was brought by the ancient Greeks to the peninsula from Athens. Do not be lazy and try to cook this amazing dish yourself!

Turkish baklava recipe step by step

Ingredients:

• Flour - 500 g
• Egg - 1 pc
• Yolk - 1 pc.
• Butter - 250 g (200 g - for lubrication, 50 g - in the dough)
• Milk - 1 cup (+1 tbsp for greasing)
• Walnuts - 300 g
• Powdered sugar - 300 g
• Honey - 300 g
• Water - 0.5 cups
• Cinnamon - 0.5 tsp
• Salt - 1 pinch

Break 1 egg into the sifted flour and add 50 g of melted sl. oil, a pinch of salt. Warm up 1 tbsp. milk and pour into a bowl of flour. Knead the dough, it should be elastic. When the dough is ready, cover it with a napkin and put it in a warm place for half an hour. We are preparing the stuffing. Grind nuts, add powdered sugar and cinnamon, mix.

After half an hour, take out the dough and divide it into 20 equal balls. We take one ball of dough and roll it into a thin plate, then grease with melted butter.

Now put the prepared filling on the plate, about 2-3 tablespoons so that it does not reach the edge of the plate.

We put any oblong stick on top, in my case a pencil and fold the plate in the form of a roll with a pencil.

It is better to prepare special sticks for this in advance.

Then we move the edges of the roll to the middle and remove the pencil.

We do the same operation with the remaining 19 balls. Now we take out the baking dish, grease it with butter and put the cooked rolls on it tightly to each other.

Mix the egg yolk with a spoonful of milk and grease the surface of the rolls with this mixture. Next, send the form to the oven preheated to 200 degrees for 10-15 minutes.

After the time has passed, we need to get the baklava and grease it with all the melted butter that we have left.

Again we send it to the oven, but already reduce the temperature to 170 degrees and cook for about an hour. In the meantime, we mix honey and water in a saucepan, put it on fire and cook this mixture for 10 minutes after boiling.

When the baklava is ready, we take it out of the oven and pour it with the prepared honey mixture, let it brew for about 1.5-2 hours.

Well, then you can already call the family to the table and treat them with fragrant Turkish baklava. Enjoy your meal!

Turkish baklava video recipe: