Baklava Recipe

This recipe was automatically translated from Romanian. View original here
Baklava Recipe

Before I went to Turkey I was quite passive in the "baclava" chapter, what I found in the trade was dry, too sweet, a strange taste... But I ate something absolutely different from the Turks, I can't wait every day dessert, I ate baclava harder than ever. Coming home I started to methodically study the net and recipe books, I discovered that there are actually many recipes and types of baklava - with various doughs, methods of preparation, and I said that I will put them all slowly on the site, of course tested.

This will be the first recipe, I had "love at first sight" with her, as soon as I saw her on a Russian forum. It tastes delicious, and so far people remind me how good it was to put the recipe and make more.

It is not as moist as a classic baklava, an intense nut taste, moderately sweet, more filling than dough. I recommend you to try it!

Ingredients

Butter
280 g
200g for dough and 80g for greased
Egg
3 pieces
Sour cream
200 g
Vanilla Extract
1 tbsp
Baking powder
10 g
Salt
0.25 tsp
White flour
4 cups
Walnuts
3 cups
you can make with any type of nuts you like - almonds, hazelnuts
Powdered sugar
2 cups
Cinnamon powder
0.5 tsp
if you like
Sugar
1 cup
Honey
3 tbsp

Step by step

1

First we will make the dough. Take 200g butter from the refrigerator and grate it.

2

Over the butter add 200g of sour cream, 2 egg yolks (separate the egg yolks from the 3 eggs, and in the dough you will use only 2 egg yolks), vanilla essence, baking powder, salt, 1/3 glass of water and 3.5 glasses of flour. Mix well with your hands, mix all the ingredients well and bind.

3

Then pass everything on a bottom or on the table and knead the dough. It's lighter than in a bowl.

4

When the dough is even and smooth, cut a small piece of it, about 1/6.

5

Place the larger piece of dough in the refrigerator. During this time we prepare the filling.

6

From the small piece, spread a sheet as thin as possible, put it in the oven at a higher temperature, so that it browns quickly.

7

Turn it over to bake well on both sides. When it is ready, take it out and let it cool a bit.

8

Heat the walnuts a little in the pan, over low heat until slightly browned.

9

Then pass through the mincer or blender, the nuts and the baking sheet. Add 1 glass of powdered sugar, cinnamon and mix. If you like it and you can, you can add cardamom, a spice that is used in oriental sweets.

10

Beat 3 egg whites well, make a hard foam, then add 1 glass of powdered sugar and beat with a mixer like meringue.

11

Add the meringue to the walnut mixture and mix well. This will be the filling for baclava.

12

In a simple baking tray, spread baking paper and sprinkle it with plenty of flour.

13

Divide the dough into 3 balls - 1 larger, for the base and walls, the 2nd for the middle smaller and the 3rd for the top, the smallest.

14

Spread the first sheet of dough, the largest. Put it in the tray so that it also covers the walls.

15

Put half of the filling over it and spread it well, if it is harder, with your hands or a spoon.

16

Spread and put the second sheet of dough, put the other half of the filling over it and level and press lightly with your hands.

17

Then roll out the third ball of dough, the smallest, and place it on top. Cut the baclava into diamonds, with a knife or lighter it will be with a pizza cutter (try not to cut to the bottom, only to the last layer of dough). Grease with the 3rd yolk, put some hazelnuts or almonds on each rhombus for beauty and bake for 15 minutes.

18

During this time, melt 80g of butter, in 15 minutes remove the tray from the oven and pour the melted butter evenly over the entire surface of the cake. Bake for another 40-50 minutes until well browned.

19

In a saucepan pour 1.5 glasses of water and 1 glass of sugar, stir and simmer for 5 minutes on low heat.

20

Then remove from the heat, allow to cool for 5 minutes and add 3 tablespoons of honey, mix well to dissolve.

21

When the cake is browned, take it out of the oven and pour the syrup evenly over the entire surface. Then let it cool completely in the pan, it's perfect to do it in the evening and let it penetrate until morning.

Then enjoy it with all your family and friends :)

The recipe is not complicated, I just tried to explain the steps in more detail, as it will take 2-2.5 hours to make it, including baking it.

Good appetite!

Quantity: 2 kg (20-25 servings)
Prep time: 90 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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