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Composition of regular baklava. Baklava - the most famous oriental sweet

Composition of regular baklava. Baklava - the most famous oriental sweet

Before telling you about how to properly eat this oriental sweet, we decided to find out which of the two options for its name is still correct: “baklava” or “baklava”. The answer was found in the small encyclopedic dictionary of Brockhaus and Efron, and if you had doubts before, know: “From the Turkish language the word “baklava” migrated almost unchanged to many languages of the world, but in Russian the pronunciation “baklava” has taken root.” In general, no one forbids you to call the dessert as you like, because in essence it is always a puff pastry with a nut filling, although it has more than two dozen varieties.

Turkish baklava

In 2011, the European Union gave Turkish baklava the official status of a national sweet. But many eastern countries laid claim to the authorship of the dessert! However, baklava from Gaziantep, a city in southern Turkey, seems to have won the hearts of members of the European Parliament with its unique taste, so much so that they have also patented its preparation technique. Of course, some Turkish families have been preparing dessert according to the same recipes for more than a century and a half! Classic baklava consists of at least 15 layers of thin dough filled with crushed pistachios. During the cooking process, the dessert is poured with a large amount of sugar syrup - that's why it turns out so sweet and crunchy.

Other types of baklava

Each country that considers baklava a national dish has its own interesting traditions. For example, in Baku baklava, each layer of dough is coated with filling, and the filling itself is shaped like a diamond. Rose oil is always added to Syrian baklava; by the way, in Syria not a single sweet is complete without this ingredient. Americans add maple syrup to baklava, the British add chocolate, and the traditional Crimean recipe is honey baklava with walnuts, in which you can even find vodka in the list of ingredients. Even in Turkey itself, in its different regions, you can find baklava with almonds, hazelnuts, cashews and even sesame seeds. Another type of baklava is the Arabic kunafa, a “nest” of thin strands of dough stuffed with peanuts. The type of baklava can also be recognized by its shape: stickleback, for example, resembles a shell, and bukashe resembles an opening flower bud.

Perfect baklava recipe

You will need:

For the test:

flour - 500 g
vegetable oil - 2 tbsp. spoons
water - 200 ml
egg yolk - 3 pcs.
salt - 1 teaspoon
apple cider vinegar - 1 teaspoon
corn starch
melted butter

For filling:

green crushed pistachios - 400 g

For the syrup:

sugar - 200 g
water - 200 ml
citric acid - 1 teaspoon

How to cook:

Make a mound with half the flour on the table with a depression on top, add salt. Combine vinegar and yolks in warm water, gradually pour the mixture into the well, gently kneading the dough with your fingers. Gradually add more flour and vegetable oil. It's okay if there is a little flour left over. The dough should be soft, tender, not sticky, if this is what you have, don’t add any more flour. Make a bun out of the dough and beat it on the table several times, then wrap it in cling film and send it to rest in the refrigerator for 50-60 minutes. Having taken out the dough, let it warm up, and then roll it out into a sausage and divide it into 15-20 parts - according to the number of layers of our dessert. Sprinkle each layer with cornstarch and roll out as thin as possible, ideally no more than two millimeters (master baklava makers bake the dessert from dough 0.04 mm thick!). Now the filling: chop the pistachios into crumbs and add to each layer, except for the top 5-6 layers - this is the top of the baklava, there should be no nuts in it. After placing the last layer of dough, cut the dessert into squares or triangles, as you like, and pour in melted butter. Leave for 5-10 minutes so that the dough has time to soak. Now we send the cakes to the oven. Baklava is baked at 200 degrees for about 20-30 minutes. Having taken it out, do not rush to serve the dessert; first you need to pour syrup over it. Mix water and sugar in equal proportions, bring to a boil until the sugar dissolves. Add a teaspoon of citric acid, stir again and generously pour the prepared dessert directly into the pan. The baklava should practically float in the syrup - don’t worry, it will soon all be absorbed. Cover the baking sheet with foil and let the dessert cool completely. Now you can try it!

Oriental sweets are the taste of childhood. Kozinaki, halva, baklava... All this is very tasty, satisfying and nutritious. Baklava is one of those dishes thanks to which the cuisine of the East is considered unique.

Dish for the padishah

The history of baklava begins in ancient times, and the prototype of the sweet Turkish dish can be found in ancient Assyria. On the territory of modern Iran, baklava has been prepared since ancient times, and the dish is still an integral part of the wedding ceremony here. The bride must bake baklava and then serve it to the groom's parents to prove her skill and show that her husband will only eat well-cooked dishes after the wedding.

But the real glory of baklava came in the 15th century, when it became the favorite sweet of the padishah, and soon spread among the nobles of the Ottoman Empire. In the Topkapi Palace, located in Istanbul, baklava was first prepared in 1453, during the reign of Sultan Fatih, which can be read about even in the ancient Turkish cookbook, which is still carefully preserved in the former Sultan's palace, but as a museum exhibit.

Until the decline of the Ottoman Empire, baklava was served only on the tables of sultans, viziers and other noble nobles; it was not available to the common people.

The traveler Evliya Celebi, who lived in the 17th century, talks in his memoirs about baklava, which he managed to taste in the city of Bitlis, located in Eastern Turkey. He mentions that by the 17th century, baklava, although it had not yet become generally available, was already being prepared in almost all cities of the Ottoman Empire, despite the difficulties of the preparation technology. By that time, the taste of baklava had already been tasted by Greek sailors, who even managed to bring to Athens the recipe for the padishahs’ sweet dish. Now not only Iranians, Turks, Greeks and residents of Mediterranean countries have their own baklava recipes, different from each other, but also the British and even the Americans.

Eastern subtleties

Baklava is made from many sheets of dough no more than 1 mm thick. The main ingredients are flour, honey, walnuts and butter. The cooking principle is quite simple: sheets of dough are greased with oil and stacked on top of each other, with each layer of sheets sprinkled with nut-spicy filling.
There are many ways to prepare baklava, and each has its own characteristics. For example, for those who prefer a light and not very sweet taste, there is Assabi. If you want practically dietary baklava, then your choice is Kul Shkur. Also very popular are sheets of thin dough stuffed with pistachios or cashews, generously soaked in syrup. In the USA, this dish was called "Bird's Nest". In Turkish - Bugzha.

The Turks claim that baklava is good for men - a mixture of nuts, honey and transparent dough helps to increase potency. And doctors remind that for all its advantages, this dish is “dangerous” for women who are watching their figure. One hundred grams of baklava with honey and walnuts contains about 600 kilocalories. According to nutritionists, one of the main reasons for the excessive shape of many Turkish women lies in the age-old custom of eating baklava every day, for breakfast, lunch and dinner.

Baklava recipe

First stage: knead the dough

For the dough you will need: 500 g of flour, 150 ml of milk and sour cream, 50 g of butter, 2 eggs, 5-6 g of dry yeast, 1 tsp. sugar, 1 pinch of salt.

Add sugar and yeast to the heated milk, stir and let the yeast rise. In a separate bowl, mix flour with butter, sour cream and eggs, adding salt. Pour the yeast mixture into the dough, kneading the dough thoroughly, then place the resulting mass on a table lightly sprinkled with flour, knead the soft dough thoroughly, then place it in a cup, cover with a towel and leave at room temperature for 1.5 hours.

Stage two: preparing the filling

You will need: 250 g each of butter, walnuts and powdered sugar, 1 tsp. cinnamon, ½ tsp. cardamom, vanilla.

Lightly fry the nuts in the oven, then grind in a meat grinder (do not grind with a blender, as it will turn out too fine), mix with powdered sugar and vanilla, adding cinnamon and cardamom. Melt the butter and pour into a separate container.

Third stage: making baklava

You will need: 150 g of honey, 90-100 ml of hot water for syrup, 1 beaten egg and nuts (halved walnuts, almonds or other nuts) to decorate the top layer.
Prepare the mold: it is better to use a mold with high sides, approximately 20 by 30 cm in size. The mold must be coated with vegetable oil in advance.

When the dough has risen, divide it into 12 parts, making one part 2 times larger than the rest. Take this large part and roll it out thinly using a rolling pin - the thickness should be no more than 1 mm, and the dimensions should be such that the mold is completely lined with it, and the ends of the dough hang down, carefully wrap the rolled out dough on the rolling pin, transfer it to the mold, cover it with dough . Grease the dough with melted butter (you need to calculate - after greasing all layers of baklava, half or a little less butter should remain).

If during the process of assembling the baklava the butter hardens and spreads poorly, it should be heated.

Take one of 11 equal parts of dough, roll it out to the size of the bottom of the mold, also no more than 1 mm thick (all layers of dough should have this thickness), wrap it around a rolling pin and transfer it to a baking sheet, placing it on the first large layer of dough, greased with oil.

The second layer of dough should cover only the bottom of the mold, without going over the sides.

Brush the 2nd layer of dough with butter and sprinkle with the nut mixture (also allow for enough sprinkles for 10 layers). Roll out another piece of dough, place it on the 2nd layer, grease and sprinkle - thus laying 10 layers, including the very first large one.

Roll out the 11th piece of dough and place it on the 10th piece, brush with butter. Cut off the overhanging edges of 1 layer, leaving 1-2 cm, tuck them so that they cover the 11th layer of dough, coat these folded edges with beaten egg. Roll out the 12th piece of dough, place it on the 11th, coat the entire surface with egg.

Diagonally cut the baklava not completely into diamonds, place half a walnut in the center of each diamond, pressing lightly, let stand for 15 minutes, then place the mold in an oven preheated to 180 degrees.

Bake for 15 minutes, remove, pour over the butter that remains after greasing the layers (the butter should get into the cuts, so if they stick together, cut them with a knife again), put in the oven and bake until lightly browned.

Mix honey with hot water and pour this syrup over the baklava (also making sure it gets into the cuts) when it starts to brown. Not all of the syrup will be needed (about a third) - you should not water it too much. Place the pan back in the oven and let the baklava brown well until brownish. After baking, let the baklava cool, remove the diamonds and dip each top and bottom side into the remaining syrup for 2-3 seconds. Before serving, let the baklava stand for another 15-20 minutes to completely soak in the syrup.

Almost every eastern housewife has her own recipe for preparing homemade baklava. Currently, many different versions of this delicious sweet are known. We will provide only an approximate diagram of how to prepare baklava at home, and you can experiment and modify the instructions yourself, based on your taste preferences, or do not deviate from the original recipe. Let's look at the preparation step by step with photos of several of the most popular types of baklava.

Homemade Armenian baklava

This baklava recipe is one of the most successful and easiest to make. Thanks to the ready-made dough, the cooking process is much simpler. And in combination with walnuts, cinnamon and the sweetness of vanillin, puff baklava acquires a truly unforgettable taste.

To prepare you will need:

ready-made – 1 kg;
Walnut kernels (can be replaced with almonds) – 1.5 cups;
Sugar – 1 cup;
Honey – 2 large spoons;
Melted butter – 100 g;
Water – 3.5 large spoons;
Cinnamon - one small spoon;
Vanillin – 3 small spoons.

The ingredients are for 20 servings of the dish. Let's start preparing baklava at home:

Turkish baklava at home

This is a traditional oriental sweet. Turkish baklava has its own feature - an interesting and unique shape in the form of rolls. The cooking process will take a lot of time. But it's worth it. After all, if you follow all the steps step by step, you will get delicious honey baklava.

You need to prepare:

Sifted flour – 0.5 kg;
One egg;
One pre-separated yolk;
Melted butter – 250 g;
Walnut kernels – 300 g;
Milk – 1 glass;
– 300 g;
Water - half a glass;
Honey – 300 g;
Cinnamon - half a small spoon;
Salt – one pinch.

The ingredients are for 20 servings of the dish.

Azerbaijani baklava. Cook at home

This dish is also called Baku baklava. Let's look at how to prepare this sweet culinary miracle at home.

Required ingredients:

One egg;
50 gram piece of butter;
Half a glass of milk;
Dry yeast - half a small spoon;
Nuts – 0.5 kg. You can take several types at once;
Sugar – 0.5 kilograms for the filling and one large spoon for the dough;
Melted butter - 1 cup;
Flour – 0.3-0.4 kg;
Cardamom – 2-3 small spoons;
Saffron - half a small spoon;
Muscat – half or a whole small spoon;
Honey – 1 glass;
1-2 egg yolks.

The ingredients are designed for 20 servings of the dish.

Crimean homemade baklava

It has a second name - beach baklava. After all, its taste is familiar precisely from the sea coast.

Ingredients:

Milk – 1 glass;
Flour – 3.5 cups;
Baking powder or soda - 1 small spoon;
Sugar – 1 cup;
Sour cream – 3 large spoons;
Butter – 70 g;
Nuts – 100 g;
Water - half a glass;
Honey – 2 small spoons;
Salt – 1 pinch;
Vegetable oil – 0.7 l.

Calculation for 10 servings. How to cook:

Baklava is quite easy to prepare at home. You just need to be patient and time.

Video: Simple baklava recipe - quick and tasty

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

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:

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

Place the rolled out puff layers in the mold on top of each other, soaking them in melted butter.
Between them, thinly sprinkle crushed nuts with cinnamon and powdered sugar.
Brush the surface of the last sheet of dough with beaten egg yolk.
Bake for 45 minutes at 190 degrees.
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:

Make a dough from grated butter, ice water (150 ml), cold flour, sugar and beaten eggs. Cool for 2-2.5 hours.
Divide into 8 parts, roll out thin.
Alternate with a mixture of nuts and cinnamon. The top layer is made of dough. Cut the product into diamonds.
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:

Beat melted margarine with sour cream, add egg, flour, soda.
Divide this lump into 4 parts, roll out each of them thinly.
Place in pan, alternating with crushed nuts, sprinkled with cinnamon and vanilla.
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:

Alternate the rolled puff layers in the mold with crushed pistachios, not forgetting to pour melted butter over them.
Cut the product into squares. Bake for 50 minutes at 190 degrees.
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:

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

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

Knead the base from milk, sour cream, eggs, flour, yeast and 50 g of butter.
After 1.5 hours (after rising), roll out 12 layers.
Place on a baking sheet, alternating with the filling (nuts, 250 g of melted butter and sugar).
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:

Place a sheet of dough on the bottom of the rectangular pan and brush with melted butter. Repeat this 9 times.
Sprinkle thickly crushed almonds and walnuts onto the 10th sheet.
Again make 9 layers of dough soaked in oil, pour in the nuts again.
After the 33rd layer, cut the baklava into squares.
Bake for an hour at 170 degrees.
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:

Line the bottom of the multicooker with parchment.
Lay out the rolled out puff layers (cut in a circle), alternating with the nut-sugar filling.
The surface should be sprinkled with cinnamon. Cut the product into diamonds.
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

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Those who are concerned about calories consumed and watch their figure will probably be interested in how many calories are in baklava. Calorie content of baklava per 100 gr. ready-made treats range from 448 kcal. This dish can be served on a holiday table or simply prepared for tea for the whole family.

Baklava at home: recipe with photos

Classic recipe

The classic recipe for honey baklava at home involves the use of the following products:

two hundred grams of sour cream;
a little more than two hundred grams of butter;
two hundred grams of flour;
one hundred and seventy grams of sugar;
about two hundred and fifty grams of nuts;
three eggs;
a large spoon of honey;
a third of a teaspoon of cardamom;
a third of a teaspoon of nutmeg.

Start cooking with the dough. Separate the yolks and mix thoroughly with melted butter, sour cream, three large spoons of sugar and salt. Slowly add sifted flour and knead the dough until thick. Divide it into three equal parts and leave in the refrigerator for 30 minutes.

At this time, place the nuts on a heated frying pan and achieve light browning. Some of them will be used as a decoration for delicacies, and the other will be immediately chopped in a food processor or meat grinder, and then mixed with spices.

Beat the previously separated whites until foamy, mix with chopped nuts and sugar. Take the dough out of the cold and roll out a thin layer from the first part.

Oil a baking sheet and place a layer on it. Sprinkle half of the nut-white filling over the dough layer. Cover with the second rolled out layer of dough and use the prepared filling again. Place a third layer on top, which should be coated with yolk. Immediately cut the multi-layer dough into diamonds and decorate each of them with nuts.

This baklava is prepared at high temperature (up to 180 degrees) for about ten minutes. Next, butter and honey are melted, and the surface of the baklava is covered with this mixture. The dish is placed in the oven for another half hour until golden brown.

Puff pastry baklava

You can make baklava from ready-made puff pastry. Baklava will contain about 200 g of flour, 600 g of sugar, a glass of water, one lemon, two eggs, a large spoon of chopped walnuts, and a large spoon of melted margarine.

Baklava at home - recipe with photo of puff pastry

Puff pastry baklava recipe:

sift the flour, add salt to it, previously dissolved in water at room temperature. Knead the dough and cover with a slightly damp cloth;

Recipe with honey and nuts

Here is a recipe for baklava with walnuts and honey. Prepare 350 grams of flour, 200 grams of sour cream, half a kilo of nuts and sugar, a small spoon of soda, one egg, 150 grams of honey and 200 grams of butter. With these ingredients you can make about 15 servings of baklava.

Take the butter out of the cold and grate it. Then grind it together with flour into crumbs. Mix sour cream and soda and add to the grated mixture. Prepare the dough.

Place the finished dough in the refrigerator for a couple of hours or a day. You can keep it in the freezer for about an hour. At this time, make the filling. Nuts are suitable both raw and roasted (keep in the oven at 150 degrees for about five minutes). Next, grind the nut mass and mix with sugar.

Take out the dough and make two large and two smaller layers for the cakes. Divide the nut filling into three, oil the baking sheet - and begin alternating the cake layers and filling. Cut the baklava into diamonds, brush with egg and garnish with nuts.

Place in the oven for twenty-five minutes at 180 degrees. Then pour honey over it and keep in the oven for another five minutes.

Baku baklava

Now we will talk about one of the varieties of Azerbaijani baklava recipes. For Baku baklava, you should take half a kilogram of flour, about 600 grams of sugar (a third of which will be used for syrup for baklava), 200 grams of honey, the same amount of butter (half for the dough, half for filling), two eggs and another yolk , so that when baking, grease the baklava, 300 grams of nuts and a little more for decoration, half a liter of milk, a small spoon of dry yeast, half a small spoon of crushed cardamom, a small spoon of saffron, a pinch of salt, 0.1 liter of water, a couple of large spoons of sunflower oils

Azerbaijani baklava - recipe with photo

Baku baklava recipe:

add yeast to warm milk;

Within an hour, the goodies will be soaked in honey - and you can serve the baklava on the table.

Baku baklava - step-by-step recipe with photos

Another option on how to prepare baklava at home - video:

Cooking baklava according to the Armenian recipe

For the Armenian baklava recipe you need the following products:

for the dough - two hundred grams of margarine or butter, 0.2 liters of sour cream, one egg, about three and a half cups of flour, half a small spoon of soda;

Prepare the dough by mixing sour cream, soft butter and eggs. Add flour and soda, knead the dough, divide into four parts, cover for fifteen minutes.

Chop most of the cooked nuts (the size may vary) and mix with spices and sugar. When the dough is ready, roll out the cakes in the mold - and start alternating with the nut mixture. Immediately cut the dish into diamonds (do not touch the bottom cake).

This baklava is covered with yolk and traditionally decorated with nuts. Bake the dish at 180-200 degrees for about fifteen minutes, then run the knife along the edges again and add the first filling. Place in the oven for another 45 minutes.

At this time you can make syrup. Boil sugar in water, and after cooling, add honey. Use this mixture as a second filling when the baklava is finished baking. Don't forget to update the cuts.

After cooling and complete soaking, you can use a knife to cut the bottom layer and serve the finished dish.

Armenian baklava - recipe with photo

Turkish baklava

How to cook baklava at home according to Turkish traditions? Take half a kg of flour, one egg, a glass of milk, a little salt, 250 grams of butter (a fifth will be used for dough), about three hundred grams of nuts and the same amount of powdered sugar, half a small spoon of cinnamon, a glass of water and sugar each and a large spoon of honey.

Turkish baklava - recipe with photos, step by step

Sift the flour, mix with salt, form a well inside - and add slightly warmed milk, melted butter and egg.

Gradually add flour and knead the dough with a fork. Achieve elasticity, add milk if necessary. Then knead for up to ten minutes until the dough loses its stickiness. Place it in a bag and set it aside for half an hour.

Make the filling with chopped nuts, powdered sugar and cinnamon. Divide the dough into many thin parts. Grease them with oil and sprinkle with nut filling. Then roll each cake into a roll (special sticks will help you), roll it into an accordion, remove the sticks and wrap the ends inward.

Place all the pieces on parchment paper on a baking sheet - and cover to prevent drying out. Once fully cooked, brush with a mixture of yolk and water.

Baklava is baked at 200 degrees for about fifteen minutes. Next, you should reduce the temperature by 30 degrees, grease the delicacies with melted butter, and put them in the oven for another hour. At this time you can brew the syrup.

Pour the syrup over the finished dish and leave the baklava out of the oven for five to six hours. Cover the dish itself with film.

Turkish baklava - recipe with photo

Recipe for Crimean baklava (brushwood)

For beach baklava (or Crimean brushwood), the following simple ingredients are needed: a quarter liter of milk, about 60 grams of butter, half a liter of sour cream, a quarter spoon of soda, up to four glasses of flour.

Crimean baklava - recipe with photo

To prepare the syrup for impregnation, you will need half a kilogram of sugar, about two hundred ml of water, two tablespoons of honey, as well as half a liter of vegetable oil and fried nuts.

Melt the butter, add to the milk, add soda and sour cream. Knead the dough with added flour. If necessary, add flour little by little to thicken. Cover and set aside; let the dough rest for ten minutes. After this, divide it into balls, which will be rolled out into thin layers.

They should dry within five to ten minutes. Then the layers are rolled into a roll and tucked four cm at a time. For better adhesion, treat the edges with water. Cut the roll into two cm strips at a 45 degree angle. Make sure the edges don't stick together.

Unfold these pieces slightly and shake off any unnecessary flour. Prepare a frying pan: pour half a liter of oil into it and start frying on each side. The baklava should take on a golden hue. Place the finished pieces on napkins to remove the oil.

Crimean baklava - recipe with photos, step by step at home

At the same time, make the syrup. Boil a mixture of sugar and water and add honey.

Dip the baklava pieces into the syrup for a minute and sprinkle with nuts (or other additives).

Crimean honey baklava - recipe with photo

Sheki baklava

Sheki baklava is prepared according to a special recipe. For this dish, 280 grams of rice flour, 420 grams of sugar, 140 grams of nut kernels, one gram of citric acid, a couple of grams of cilantro seeds and quite a bit of saffron and cardamom are used.

Add 120 ml of water to the flour and prepare the dough. Pour it onto a hot baking sheet (use a special funnel) and bake the rishta in the form of a grid. Prepare the filling by mixing crushed cardamom, cilantro and nuts. Grease a copper tray with oil and lay out eight layers of rishta. Apply the filling evenly on them.

Place five more layers of dough on top.

Give the dish a round shape, decorate the surface with saffron and place on the coals or in the oven for twenty minutes.

Mix sugar, citric acid and 100 ml water to prepare syrup. Pour it into the dish, let it soak for about eight hours - and start trying oriental sweets!

Sochi baklava

For a simple recipe for Sochi baklava at home, about three hundred grams of butter, four glasses of flour, two yolks, three hundred grams of sour cream, half a small spoon of soda are used. The filling will contain three hundred grams of sugar, the same amount of chopped nuts, and two proteins. The top of the baklava will be brushed with three large spoons of honey.

Pour the flour onto a flat surface, add butter and chop. Pour in sour cream and yolks, sprinkle with soda. Knead the dough and divide it by three. Refrigerate for 60 minutes.

For the filling, beat the egg whites, add sugar and nuts. When the dough is rolled out into the cake pans, alternate them with the filling. Brush the baklava with yolk on top, cut the dish into diamonds and decorate with nuts. Set the oven to medium temperature and place the goodies for forty minutes. Finally, drizzle with honey.

Sochi baklava - recipe with photo

Uzbek baklava

Another recipe for honey baklava at home is Uzbek baklava. It will contain two glasses of flour, one hundred and fifty grams of sour cream and the same amount of nuts, three eggs, one hundred grams of butter, seventy-five grams of raisins, a third of a small spoon of soda, a little salt and vanillin, a glass of sugar and cinnamon.

Preparing the dough for baklava. Take a container, add flour, add butter and grind. Make a hole inside where you add eggs, soda, sour cream and salt.

Knead the dough until soft and cover for forty minutes. After this, roll out into three layers.

Beat the egg whites until foamy and pour into a container. Add raisins, sugar, cinnamon and pre-ground nuts there.

Alternate between layers and filling. Top the baklava with nuts and cover with egg. Cut the dish into diamonds and cook for an hour and a half at 190 degrees.

Uzbek baklava - recipe with photo

Filo dough baklava recipe

How to make baklava from phyllo dough at home? For one package of this dough you need to take 0.2 liters of water, 0.1 kg of butter, 0.25 kg of sugar, one lemon and three cups of nuts.

Give the nuts a golden brown appearance in a frying pan or in the microwave. Grind them and mix with 0.1 kg of sugar. Give the dough the required shape - and treat each layer with melted butter. Place four layers on top of each other. Make an even layer of nuts on top.

Then add four more layers of buttered dough. Cut the dish and cook at 180 degrees for about fifty minutes.

When the products acquire a golden hue, pour syrup over them. It is prepared by boiling water and 0.15 kg of sugar for five minutes. After cooking, add the juice of half a lemon. Ready baklava is served chilled.

Filo dough baklava - recipe with photo

There is nothing overly complicated in preparing oriental sweets. But if you need help, watch detailed baklava recipe videos.