During their stay in the Caucasus, in the Crimea or in Turkey, vacationers at every step encounter stalls with oriental sweets, among which baklava is very popular. The confectionery stands out with a rich honey taste, combined with a pleasant bitter nutty notes. In the article we will consider the 7 most interesting options for how to cook baklava at home.

How to make puff pastry baklava

Using a storeless yeast puff pastry, you can quickly make a honey treat.

For 800 grams of the finished base should also be prepared:

  • 1 egg
  • 100 g of fatty oil;
  • as much sugar;
  • 250 g of honey;
  • 400 g dried nuts;
  • some cinnamon and powdered sweet.

The sequence of actions:

  1. The kernels are chopped finely and mixed with cinnamon and powder.
  2. The dough is rolled thinly, after which rectangles are cut from it according to the size of the form.
  3. Two flour layers are laid out on the oiled baking sheet, the last of which is covered with a thin layer of filling. The second layer of dough is laid on top.
  4. So the base of the dessert is going until the components are over. To complete the "design" should the test layer.
  5. The upper layer is smeared with warm yolk.
  6. In a furnace warmed up to 180 ° C, the preparation of delicacies with diamond-shaped incisions is sent for 40 minutes. After them, the dessert cools slightly and is filled with dressing. It should be prepared in advance by boiling sugar and honey in 100 ml of water for about 8 minutes with constant stirring.

For good impregnation, sweets should be infused at room temperature for about 6 to 8 hours.

Traditional turkish recipe

The recipe for Turkish baklava, which is loved by sweet tooth around the world, provides for:

  • half a liter of cold water;
  • 700 g flour;
  • eggs
  • 50 ml of sunflower oil;
  • 200 g of potato starch;
  • 400 g butter;
  • the same amount of peeled nuts;
  • 400 g of sugar (for the filling - 100 g);
  • 50 g of honey;
  • a pinch of salt.

Algorithm of actions:

  1. Walnut kernels are chopped into small pieces.
  2. 250 ml of water with the addition of flour, eggs, vegetable oil and a pinch of salt knead the dough, which is covered with a cling film.
  3. After 1 hour, the resulting mass is divided into 12 parts, each of which is sprinkled with starch and rolled into thin layers.
  4. Each layer is repeatedly abundantly sprinkled with starch, after which a pile is collected from all of them, which is carefully rolled out.
  5. Next, three layers of dough are cut into a rectangular shape, cut to the size of the container.
  6. Each layer is necessarily smeared with ghee, covered with half the nuts and sprinkled with sugar.
  7. Then again lay four layers of dough, smeared with butter, and the filling of nuts with sugar.
  8. The product, in which the flour layer should be the last, is divided into portions and sent to a hot oven (180 ° C) for 45 minutes.
  9. In the finale, a warm treat is poured with syrup prepared on a stove from the remaining water, sugar and honey.

On a note! Rolling layers in a pile saves time, but if there is concern that they will stick together, you can manipulate each of them individually.

Filo pastry sweets

Despite the fact that the process of creating baklava lasts for 10 hours, most of the time is required for honey syrup and dough to become one.

To create an oriental treat for half a kilo of filo, you need:

  • pack of butter;
  • 200 g dried nuts;
  • 100 g of plain white sugar;
  • 250 g of honey;
  • 60 ml of water.

Step-by-step cooking instructions:

  1. Alternately 3 layers of dough are laid out in the oiled form, each of which is well seasoned with melted butter.
  2. Next, a nut layer is created.
  3. Thus, the product is assembled to the end so that the flour layer is on top.
  4. Rhombus blanks are prepared from the delicacies thanks to the cuts made in the general “pie”. Cut to the end it should not be enough to immerse the knife to the middle of the product.
  5. Baklava is sent to the preheated oven, where it is aged until golden brown.
  6. At the end of baking, the treat is poured with a syrup of honey, water and sugar, which was cooked on the stove for about 5 minutes.

If you get low-quality dough that breaks badly, do not worry. The main thing is that a whole layer is used for the top layer.

Azerbaijani baklava at home

If traditional homemade pies, rolls and pies are already fed up with everything, then you should try something new.

A great alternative is Azerbaijani baklava, which is prepared from such products:

  • 300 g flour;
  • 5 g of dry yeast;
  • 250 g butter;
  • 160 - 170 ml of milk;
  • eggs
  • a pinch of salt;
  • 500 g chopped walnuts;
  • 600 g of sugar;
  • 100 ml of honey;
  • 120 ml of water.

The way to create a dessert:

  1. Preparing a dough of 120 ml of milk, 50 g of flour, 10 g of sugar, salt and yeast.
  2. When the base of the future dough rises 3 times, flour is sifted into a spacious bowl, where dough, yolk, remaining milk and 50 g of melted butter are added.
  3. Knead a soft, not sticky to the hands of the dough, which is removed under the towel for "relaxation".
  4. For the filling, walnuts are ground with ⅔ of the declared amount of sugar. Separately, the remaining oil is melted.
  5. On medium heat, a syrup is prepared from honey, sugar residues and a specified amount of water.
  6. The dough is divided into 14 equal balls, of which 4 are collected in 2 - for the base and top of the product.
  7. First, a large bun is rolled, which is laid out on an oiled baking sheet, where it is greased with oil and sprinkled with filling.
  8. Next, all the layers that are coated with oil and nuts are laid out alternately.
  9. After placing the upper layer, the whole product is cut into pieces and sent to the oven for 180 minutes at 180 ° C.
  10. Almost finished baklava is poured with syrup and returned to the oven for 10 minutes.

The filling should be distributed carefully so that it is enough for all layers.

Cooking in Armenian

Baklava is present in many oriental cuisines, each of which brings a little of its own flavor to the recipe. At home, it’s worth trying to cook a treat in Armenian traditions.

Ingredients:

  • 320 g butter;
  • 200 g sour cream;
  • 1 egg
  • 500 to 600 g of flour;
  • ½ sachet of baking powder.
  • 300 g of walnuts;
  • 550 g of granulated sugar;
  • 5 g of vanillin;
  • the same amount of cinnamon;
  • 30 g of honey;
  • 160 ml of water.

Working process:

  1. From sour cream, 200 g of melted butter, eggs, flour and baking powder knead elastic dough. Then it is divided into 4 parts and placed about half an hour.
  2. From the kernels of nuts, 350 g of sugar, cinnamon and vanilla, the filling is prepared.
  3. The remaining oil is melted for future baklava filling.
  4. The remaining sugar dissolves in boiling water, after which liquid honey is added to the cooled solution.
  5. Thin layers are rolled out of the dough, which are collected on a baking sheet in a stack, alternating with the filling.
  6. In the final, the product is divided into diamonds and sent to the oven, preheated to 200 ° C, for 15 minutes.
  7. Then the baklava is filled with ghee and placed back in the oven for another 40 minutes. After the designated time, the sweetness is poured with syrup.

As decorations, you can use whole kernels of nuts.

With walnuts and honey

To prepare another variation of the favorite treats of the Sultans, you need:

  • 650 g of flour;
  • 250 g of honey;
  • egg;
  • 400 g of walnuts;
  • a pack of oil weighing 200 g;
  • 350 g of sugar;
  • 50 ml of water;
  • 300 g of sour cream;
  • 3 boxes of cardamom.

The dessert is prepared as follows:

  1. From flour, butter crumbs (200 g) and sour cream, the dough is kneaded, which is left in the cold for 1 hour.
  2. An egg is created from eggs, chopped nuts, spices and sugar in a blender.
  3. The dough is divided into two parts, which are rolled out according to the size of the baking sheet.
  4. When the flour layer is in shape, it is covered with a filling and covered with a second layer of dough.
  5. The product is cut (but not completely) in the form of diamonds and sent to the oven preheated to 200 ° C for 15 minutes. After the designated time, the dessert is filled with ghee.
  6. Baklava continues to bake for another 45 minutes, and then is poured with honey syrup with a small addition of water.

To obtain a beautiful shiny crust, it is recommended to grease the baklava with the yolk before sending it to the oven.

How to cook Baku baklava

Traditionally, the Baku variation of baklava is prepared on the basis of yeast dough. To complete the recipe, it will take about 800 g.

Also at hand should be:

  • 500 g of nuts;
  • 450 g of sugar;
  • a bag of cinnamon;
  • 200 g of honey;
  • the same amount of butter;
  • egg.

Way of execution:

  1. Nuts with sugar and cinnamon are passed through a meat grinder.
  2. The oil is melted.
  3. The dough is divided into two parts for two forms, each of which, in turn, is divided into 12 koloboks (2 balls should be large).
  4. Thin layers are rolled out of koloboks, which are assembled in forms as follows: a larger layer, a layer, a thin layer, a thin layer, and so on, until the filling and the dough are over.
  5. The top layer is greased with an egg, after which the baklava is cut and sent to the oven for 20 minutes. After this time, the dessert is filled with ghee.
  6. The delicacy is baked for another 40 minutes and evenly coated with honey.

Baku baklava does not need long-term impregnation and after cooling it can be served for tea.

If there is a desire to impress households or guests with their skills in preparing desserts, honey baklava, beloved by all, will be an excellent choice.

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