Not a single Armenian holiday is complete without delicious sweetness - baklava. The first mention of it was recorded in the cookbook of the Ottoman Empire during the reign of Sultan Fatih and dated to the 15th century (more precisely - 1453). Today, almost everyone knows this oriental sweetness made from puff pastry with nuts.
It is necessary
-
- 1, 5-2 cups flour;
- 100 g ghee;
- 4 tablespoons milk;
- 1 egg;
- 8 g yeast;
- 200 g of peeled almonds or walnuts;
- ½ cup granulated sugar;
- 0.3 g saffron;
- some cinnamon and cloves;
- 500 g of honey.
Instructions
Step 1
Make puff pastry. Take flour, add salt, sugar, soda, two tablespoons of ghee and an egg there - mix. Add yeast to preheated milk, let it come up a little and pour into a mold with flour. Knead the dough thoroughly - it should be very tough.
Step 2
Leave the dough to sit for one to two hours. Roll it out in a thin layer, about half a centimeter. The thinner the dough, the better.
Step 3
Take a deep baking sheet and brush it with vegetable oil. Put the rolled dough in there and coat with melted butter.
Step 4
Chop the peeled nuts (almonds or walnuts), add a little ground cinnamon, a little ground cloves and half a glass of sugar to them - this will be the filling.
Step 5
Spread the nut filling on top of the dough.
Step 6
Cover the resulting layer of nuts with sugar with another sheet of dough. Lubricate it with ghee.
Step 7
Make a few more layers as described above.
Step 8
Cut the baklava into rhombuses and brush on top with egg yolk mixed with saffron. For beauty, press half a nut into the middle of each piece.
Step 9
Place the baklava in the oven and bake at about 180-200 degrees for about 35-40 minutes.
Step 10
Prepare the icing. For 500 g of honey, take 100 g of water - place the mixture on the fire and cook until a thin thread is obtained, about 15 minutes.
Step 11
Remove the baklava from the oven within 15 minutes and pour over the honey syrup. Then place back and bake until golden brown.
