Today, the unusual eastern sweetness of Turkish baklava can be tasted not only in restaurants of national cuisine. It is sold by weight even in many supermarkets. But such desserts are very different from the original. You can prepare sweets according to the traditional recipe yourself at home.

Dough for turkish baklava

Baklava is a world-famous oriental delicacy. Delicate, moist, tasty to indecent and equally unacceptably high-calorie.

The process of its preparation is quite laborious, and the result for the most part depends on the quality of the prepared dough.

Ingredients:

  • one and a half packs of oil;
  • a pair of incomplete glasses of premium flour;
  • a pair of eggs;
  • half a glass of ice water;
  • 2 tsp granulated sugar;
  • a pinch of salt.

Cooking:

  1. Cool the flour. Pass it through the smallest sieve from a high distance.
  2. Mix the dry ingredient with butter (300 g) crushed with a grater.
  3. Dissolve the remaining loose components in ice water. No sweet or salty grains should remain in the liquid.
  4. Connect the masses from the second and third step. Mix into a homogeneous dough.
  5. Wind into a bag and put in the cold for 45 - 55 minutes. Divide into four equal parts.
  6. Roll out each and stack the resulting cakes in a stack, greasing with the remaining melted butter.
  7. Fold the resulting workpiece in half, repeat rolling and cut the resulting workpiece into four equal parts.
  8. Repeat manipulations with the test at least 5 times. In the last, leave 4 layers and oil them thoroughly.

On the resulting dough for baklava, the filling will be laid out.

Turkish baklava - a classic recipe

In addition to the four layers of dough indicated by your, you will also need:

  • third of a kilo of walnuts (pre-clean);
  • cinnamon powder and vanillin - to taste;
  • egg;
  • thick honey - a full glass;
  • hot water - 2/3 tbsp.

It's time to cook Turkish baklava according to all the rules:

  1. First of all, you need to lay out in front of you the generously smeared with melted butter billets of dough.
  2. Crush the nuts in any convenient way and mix with seasonings. You can also add powdered sugar to your taste here.
  3. Dissolve honey in warm water.
  4. Spread each layer of base with oil on a baking sheet. Sprinkle with a nut mixture and leave for 20 to 25 minutes.
  5. Grease the top with yolk and send the treat to bake at 200 degrees.
  6. After 12 minutes, pour the treat with honey water and cook another third of an hour.

Optionally decorate the dessert with halves of walnuts.

Cooking with Pistachios

Ingredients:

  • the dough according to the first recipe - 3 layers;
  • water - 3.5 tbsp .;
  • butter - 230 - 250 g;
  • crushed pistachios - 280 - 300 g;
  • lemon - half;
  • sugar - 4 tbsp.

Cooking:

  1. Each layer of dough should be generously poured with melted butter and stacked on top of each other.
  2. In the process, sprinkle generously with crushed pistachios.
  3. Cut the resulting “pie” into squares and send to the oven for 45 minutes at 160 degrees.
  4. Squeeze citrus juice into the water, having previously filtered it from the seeds. Add sugar. Simmer until the sweet crystals are completely dissolved. Cool.
  5. Pour the cooked baklava with pistachios with a sweet mixture.

Give a treat to brew and serve for tea.

With walnuts with honey

This is one of the most popular options for the dessert in question. The tradition of cooking it came to the Turks from the Assyrians.

A cookbook has been preserved in the Topkapi Sultan's Palace, which describes the recipe for the first Turkish “paklava” dating from 1453.

Ingredients:

  • dough - 7 thin layers;
  • walnuts - 2 tbsp .;
  • sugar - a full glass;
  • butter - 140 - 170 g;
  • yolk - 1 pc.;
  • cardamom, cinnamon, vanilla sugar - 0.5 tsp each.

Cooking:

  1. Prepare the layers of dough.
  2. Grind peeled nuts into crumbs. Leave a few pieces to decorate the dessert.
  3. Mix crushed nuts with spices and sweet sand (5 dessert spoons).
  4. For syrup, send water with the rest of the sugar to the stove for 5 - 6 minutes. Add honey to the sweet mixture. Stir everything and leave it on fire for another 1 minute.
  5. Melt all the butter.
  6. Spread the dough in layers on a baking sheet covered with baking paper.
  7. Grease each base with oil and sprinkle with a nut mixture.
  8. Cover the top layer with raw yolk.
  9. Cut the workpiece (not completely) with diamonds. After 15 - 17 minutes of cooking at 170 degrees, pour the treat with butter.
  10. After another 40 minutes, pour the future dessert with honey syrup.

Decorate each rhombus of the finished treat with the remaining whole nuts.

Filo pastry sweetness

Ingredients:

  • filo dough - 430 - 450 g;
  • butter - 180 g;
  • peeled walnuts - 1 full glass;
  • honey - 1 full glass;
  • granulated sugar - half a glass;
  • water - 1 cup.

Cooking:

  1. Preheat the oven to 220 degrees.
  2. Melt the butter. Kill the nuts.
  3. Dough carefully divided into layers. One put in shape. Cover the rest with a wet towel.
  4. Grease each layer with melted fat and sprinkle with nuts.
  5. Cut the resulting workpiece to about the middle into pieces.
  6. On a slow fire, cook a thick syrup of water, honey and sugar. Leave it on the stove for about 4 to 5 minutes.
  7. Bake a treat for half an hour at 170 degrees.
  8. Pour the finished dessert into syrup. Cool.

Put the baklava in the cold for 8 - 9 hours.

From the finished puff pastry

Ingredients:

  • puff pastry dough - 870 - 900 g;
  • butter - 80 - 100 g;
  • peeled walnuts - 280 - 300 g;
  • icing sugar - 70 g;
  • sugar - 80 - 100 g;
  • honey - a full glass;
  • water - half a glass;
  • egg - 1 pc.

Cooking:

  1. Dry the peeled nuts in a pan, and then beat with a blender with powder.
  2. Melt all the butter. Defrost the dough.
  3. Roll out eight thin layers. The first bottom should be a little thicker than the rest.
  4. Put them all on a baking sheet with parchment. Each alternately pour oil and sprinkle with nut filling.
  5. Coat the upper part without the filling with a beaten egg. Fasten the edges.
  6. Cut the workpiece with rhombuses, but not completely.
  7. Cook in the oven at 170 degrees for a little over half an hour.

Pour the delicacy with syrup from water, sugar and honey while still hot.

Turkish milk baklava

Ingredients:

  • milk - a full glass + dessert spoon;
  • muk - half a kilo;
  • egg - 1 pc. + 1 yolk;
  • butter (butter) - 200 + 70 g;
  • walnuts - 1.5 tbsp .;
  • honey - 2 tbsp .;
  • icing sugar - 280 - 300 g;
  • water - ½ tbsp .;
  • cinnamon and salt - a pinch.

Cooking:

  1. Sift the flour. Drive an egg into it.
  2. Add a small portion of the oil, after melting it. Pour in salt.
  3. Heat the milk and pour the entire glass into the base of the dough.
  4. Knead elastic dough and keep warm for half an hour.
  5. For the filling, grind nuts into crumbs, mix with powder and cinnamon.
  6. Divide the dough into 20 pieces. Each roll thinly, grease with oil, sprinkle with nut filling.
  7. Lay a sushi stick in the middle of the bed, roll up the blank. On both sides, move its edges to the middle. Remove the stick.
  8. Put the billets in the mold and bake for 12-14 minutes at 200 degrees.
  9. Then reduce the heating of the oven by 30 degrees, fill the treat with the remaining oil and cook it for about another hour.
  10. Cook honey with water in a separate bowl for 8 - 9 minutes.
  11. Pour the resulting dessert with honey syrup and let it brew for a couple of hours.

Serve with fragrant tea.

When preparing Turkish sweets according to any of these recipes, you need to remember that they are very high-calorie. For example, the calorie content of baklava from filo dough is 352 kcal per 100 g. Frequent use of such sweets can negatively affect the figure.

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