Pahleve is a Tatar type of baklava made without yeast. The oriental sweetness of baklava is a puff pastry confection with nuts in syrup. It is widespread in the cuisines of the Eastern peoples: Turkish, Armenian, Azerbaijani, Crimean Tatar.
It is necessary
- For the test:
- - 450 g flour;
- - 2 eggs;
- - 1 glass of milk;
- For filling:
- - 300-350 g of sugar;
- - 300-350 g of walnuts;
- - 200-300 g of butter;
- - 300 g of honey;
- - salt;
- - For lubrication:
- - 1 yolk;
- - 2 tablespoons of water
Instructions
Step 1
Make a dough. Beat eggs, mix with milk, add flour. Knead a tougher dough than for homemade noodles. Roll each piece into thin slices more than 1.5 mm thick, the size of a frying pan.
Step 2
Divide the dough into 6-8 pieces, each weighing 150 g, form into balls and place on a cutting board. Usually, pahlewe is prepared in six to eight layers, and the number of layers can be increased to ten to twelve, then the dough must be divided into 10-12 parts.
Step 3
Prepare walnuts, lightly dry them in a pan, then mince or grind in a mortar, add granulated sugar and stir until smooth.
Step 4
Roll each part of the dough into thin layers of 1.5 mm the size of a frying pan. Transfer to a greased skillet, brush with melted butter on top, sprinkle with chopped nuts and sugar. After that, roll out the next piece of dough, put it on the first one, grease again with butter and sprinkle with crushed nuts.
Step 5
Repeat this operation as many times as the dough has been divided into parts. Brush the prepared pahlavi on top with beaten egg yolk and diluted water. Place in the oven for 10-15 minutes.
Step 6
Cut the baked goods into cubes or diamonds (the last layer is not cut), pour melted butter over the slices and place them in the oven again for 10-15 minutes.
Step 7
Boil honey in a separate bowl, it should be liquid. Before the end of baking, after removing the pahlavé from the oven, pour it with warm liquid honey and again - for 30-40 minutes into the oven. Cut the finished pahlavi into pieces, let cool.
