The dish is praise. Baklava is a sweet that is good for men and “harmful” for women.

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

To prepare the dough for baklava according to the classic recipe, soften the butter: at room temperature or for 30 seconds in the microwave at low power (300-450). Add a small egg or just the egg yolk, sour cream and mix.

Combine the resulting mass with flour, into which baking powder is mixed if desired. The amount of flour may vary due to differences in its properties between different manufacturers, and also depends on the resulting softness of the softened butter.

If you don’t like the light dough in the finished baklava, then you can make it brownish by adding sugar syrup to it, but in this case the baklava will be even sweeter (even more sugary!) and the calorie content will be even higher.

By hand or using a household appliance, quickly knead the soft, flaky dough and place it in the refrigerator while you prepare the filling.

Nuts for the filling can be almost any kind. For a more budget-friendly, but also very tasty option, add peanuts to expensive nuts - walnuts or hazelnuts, for example, 1:1, 1:2 or to your taste.

Set aside walnut quarters (whole almond or hazelnut kernels) in the required quantity (for example, 24 pieces), and chop the remaining nuts.

For the filling, you need to combine nuts, crushed by rolling with a rolling pin, in a meat grinder or using a blender, with finely ground sugar and ground spices to taste (vanilla, cardamom, cinnamon).

The chilled dough needs to be divided into several parts - their number will depend on how tall you want the finished dessert and taking into account the size of your mold. For example, for my 20x30 rectangular pan, I divided the dough into only 4 pieces. The baklava will turn out to be low, but this is exactly what my family prefers.

Roll each part of the dough into a layer to fit the mold - very thin.

You will need three portions of the filling, so immediately divide it into 3 equal parts. Place a layer of dough in a greased pan and spread the nut-sugar filling evenly. Repeat twice more, ending with a layer of dough. The result should be the following layers: dough\nuts\dough\nuts\dough\nuts\dough.

The top layer of dough needs to be marked out into future portions. To do this, first cut several parallel lines with a knife, without cutting the very bottom layer of dough! Then make cuts to create diamond shapes. You cannot cut the bottom layer of dough, otherwise all the filling will flow out to the bottom of the mold, the bottom dough will burn and then become excessively soggy, and the top layers will not be soaked as needed.

Lubricate the surface with yolk mixed with 1 tbsp. cold water - for gloss. Stick a nut into the middle of each diamond.

Place the mold with the baklava preparation in a preheated oven (200 degrees). After fifteen minutes, take it out and renew the cuts with a knife, also without cutting them to the bottom layer of dough. Don't forget to run the knife along the sides of the mold.

Make the first fill - oil. Brush the surface evenly with melted butter.
Return the pan with the preparation back to the oven for another 30-45 minutes - the time depends on the properties of the oven and the height of the baklava.

Is it possible to prepare baklava at home and how to do it? A question that worries all those with a sweet tooth who have at least once tried this oriental delicacy. Today I will share with you a step-by-step recipe for homemade honey baklava: many layers of dough, nut filling and fragrant syrup - it just melts in your mouth, making you forget about everything in the world...

As you know, there are a huge number of baklava recipes and every housewife will have the right one. Personally, I cook homemade baklava extremely rarely (once every few years) and all because I cannot limit myself and my family from temptation and sweet temptation. On the other hand, natural honey, fresh walnuts and good quality butter are quite expensive products, so baklava can hardly be called an affordable dessert.

Before writing a detailed recipe for a dish that is popular in many countries, I always read a lot about it. However, unfortunately, today it is hardly possible to find out anything accurately and for sure. What I mean is that some copywriters steal articles from other sites, remaking them for search engines, others copy them from them, without bothering to search for the correct information... A vicious circle.

What are these lyrics for? The thing is that I really wanted to understand the names and features of different types of baklava. Baku (Azerbaijani), Armenian, Turkish, Crimean... Eyes run wild, but the exact and significant differences are not described in the recipes.

It is clear that Crimean baklava is deep-fried dough, generously covered with syrup and sprinkled with nuts, and all other types are a multi-layered dessert, which I wrote about above. The difference, in my opinion, is in the dough, which serves as the basis of baklava (phyllo, puff pastry, yeast) and the shape of the confectionery. A variety of nuts are used for the filling - for example, walnuts or pistachios (for us this is a luxury). The syrup can be honey, honey-sugar, with lemon juice and rose water.

In any case, today we are preparing an incredibly tasty, very, very filling and aromatic dessert. Unlike the cloyingly sweet versions of the original baklava, I deliberately reduced the amount of sugar in the nut filling. However, the calorie content of baklava is off the charts, which should be remembered when your hand reaches for the next piece...

Ingredients:

Yeast dough:

(600 grams) (200 milliliters) (100 grams) (2 pieces ) (50 grams) (15 grams) (1 teaspoon) (0.25 teaspoon)

Nut filling:

Honey syrup:

For lubrication:

For decoration:

Cooking step by step:

To prepare homemade baklava, we will need the following ingredients: premium wheat flour, milk of any fat content (in my case 2.5%), butter (fat content of at least 72%), granulated sugar and vanilla sugar, natural honey, sour cream of any fat content ( I took 20%), medium-sized chicken eggs (45-50 grams each), drinking water, shelled walnuts, yeast, ground cinnamon, ground cardamom and salt. I will indicate possible product substitutions and their proportions in the recipe.

So, first of all, let's prepare the dough for baklava. Of course, you can use the thinnest phyllo dough (by the way, I have a detailed recipe -) or puff pastry, but I prefer yeast dough. I suggest preparing it using the sponge method, since it contains quite a lot of baked goods. You may be asking what dough is and what it is needed for. I won’t write long and hard about the fact that this is a semi-finished product that is used for baking bread and other bakery products and increases the plasticity of the dough. In other words, this mixture of flour, liquid and yeast helps to achieve a more tender and porous crumb, as well as a richer taste and aroma of the finished baked goods. Pour 3 tablespoons of lukewarm milk into a bowl, add 1 teaspoon of sugar and crumble in 15 grams of fresh/pressed yeast (or 5 grams of dry).

Mix everything thoroughly so that the yeast and sugar dissolve. Then pour in 1 tablespoon (about 20 grams) of sifted wheat flour (take from the total amount indicated in the recipe).

Mix again so that there are no lumps of flour left. Although, even if they are small, it doesn’t matter. Leave the dough in a warm (28-30 degrees) place for about 15-20 minutes. The fermentation time of dough, as well as yeast dough in general, is a relative concept and depends on the activity of the yeast and the temperature in the room. In other words, you may have very active yeast and the dough will be ready for use after 10 minutes, but for someone it may not rise properly even in an hour (again due to the staleness of the yeast). That is, it is at this stage that you will understand how fresh the yeast you bought and whether it is even alive. Lyrical digression: as a rule, one briquette (100 grams) of pressed yeast lasts me a long time: after purchasing, I cut it into 10-12 pieces, wrap each one in food foil, put it in a sealed bag and store it in the freezer. Thaw the yeast in the refrigerator for several hours and work with it as if it were fresh.

While the yeast is waking up, let's work on the rich component of the yeast dough. Break a couple of chicken eggs into a large bowl (saucepan or other convenient container). Set aside one yolk - it will be needed later (to grease the dough).

We mix everything actively (you can even beat it with a mixer), after which we pour in lukewarm milk (remember, we took 3 tablespoons for the dough?) and 50 grams of butter. The butter must be melted in advance and allowed to cool.

Mix all the ingredients again until smooth, then add about 1 glass (130-150 grams) of sifted wheat flour. Mix with a spoon, whisk or mixer to form a liquid, smooth dough without lumps.

Dough: when you see that the mass has increased in volume several times, the dough is probably ready for further work. You’re probably already tired of reading about the readiness of the dough in my homemade baking recipes, but I’ll repeat it anyway. First of all, mature dough increases in volume very well. In addition, if you pick it off with a spoon or fork, you will notice that the dough is completely riddled with air bubbles. But this is not all the indicators of its readiness - it is recommended to introduce the dough into the dough when it has already grown in volume and HAS ALREADY STARTED TO SAG A LITTLE (especially in the center). I'm intentionally writing this in capital letters because it's really important. I didn’t write this in baking recipes before, because I didn’t suspect that many people might simply not know this nuance. In other words, the yeast has already eaten everything tasty in the dough and is hungry, so it’s time for them to feed themselves again. And then we introduce them into the dough. I hope I explained it clearly.

Then add sifted wheat flour in portions, kneading the dough. In total, to knead the yeast dough, I needed 540 grams of flour (I use Lidskaya flour made in Belarus), and another 60 grams went for rolling. That is, in total, according to the recipe, I personally need 600 grams, but the moisture content of the flour is different, so you may have to add more or, on the contrary, take less.

Knead all the products until you get a smooth, elastic, not tight and completely homogeneous dough. It sticks a little to your hands, but does not float and keeps its shape. If you wish, you can knead the yeast dough not only with your hands, but in a dough mixer or bread maker (it was she who helped me). We round the dough, cover the bowl (I always wash the dishes in which the dough is fermenting) with cling film or cover with a damp towel and let it rest in a warm place - about 1 hour or until the volume increases 2.5-3 times. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and you won’t get homemade baklava.

In the meantime, let's make the filling for the future honey baklava (although this can be done at any time while the dough is fermenting, or even in advance). We sort walnuts (500 grams) so that there are no spoiled ones, as well as fragments of shells or internal partitions. After this, dry it in a dry frying pan or in the oven (180-190 degrees) until it has a pleasant aroma and is lightly golden.

Let the walnuts cool completely and then chop them in any convenient way. Personally, I like to do this in a food processor (the attachment is a metal blade), but you can chop it with a knife or put it through a meat grinder.

In addition, you need to melt 200 grams of butter. This can be done in the microwave or directly on the stove in a saucepan (without boiling). We will need some of the oil to lubricate the dough, and we will pour the rest into the baklava itself.

Punch down the dough and divide into 12 pieces of the same size, roll into balls. In this case, it is advisable to use a kitchen scale. In total I make about 960 grams of dough, so each piece weighs about 80 grams. I made one a little larger - this will be the top layer. Cover the dough with cling film or a light towel to prevent the surface from becoming airy and crusty.

Next we will need a baking dish - it is advisable to take a square or rectangular one, so that later it will be convenient to cut the workpiece into portioned diamonds. In this case, I use a rectangular shape (30x20 centimeters) with high walls (3.5-4 centimeters), which I lined with parchment paper. I don’t remember whether I told you or not about how convenient it is to place the paper in a mold so that nothing needs to be cut out. And the secret is simple: crumple a piece of parchment in the palm of your hand, quickly moisten it in water, squeeze it out, straighten it and wipe it dry with a towel. Actually, that's all! After such manipulation, the parchment becomes soft and can be placed in any shape - until it dries, it obeys perfectly and we can take any position. Grease the paper with melted butter.

Let's move on to rolling out the dough. For this we need wheat flour (I used 60 grams, and you can use your own). Using a rolling pin, roll out each piece of dough into a thin, thin (so that it shows through) rectangular layer the size of the baking dish. Since the dough is very soft and delicate, do not forget to dust your rolling pin and work surface with flour.

Transfer the dough sheet into the mold. The most convenient way is to roll the dough onto a rolling pin, then transfer it and place it on paper.

Spread the nut filling on top in an even layer. We need 11 layers, so I also advise you to weigh it too. I got 787 grams, that is, 11 servings of approximately 71-72 grams.

In no other world cuisine do chefs treat desserts with such reverence as in the east. Baklava, Turkish delight and halva were previously prepared only in the palaces of the sultans and served at tea parties of the padishahs. The vivid imagination and special attitude towards desserts in Asia Minor is reflected in the originality of the names of baklava. The sweetness reminds chefs of a turban, a nest, and even a lady’s belly.

Today we will learn how to cook real baklava: the same one that is sold on Crimean beaches, and we will also learn the secrets of preparing a magical sweet from grandmothers.

In contact with

In the East, in ancient times, sweets were often prepared by healers and pharmacists Therefore, pieces of tender nougat, honey baklava and halva were believed to have healing properties.

This is because doctors added medicines to them, masking the unpleasant taste of medicines with the sweetness of desserts.

Baklava (baklava) is an oriental sweet made from thin layers of dough filled with nuts, honey, sugar or dried fruits. The finished dessert is soaked in syrup: this way the dessert turns out tender and “melting”.

Spices add a special charm to the dessert.: saffron, cardamom, a pinch of cinnamon, rose water or aromatic oils added to syrup and filling.

The first recipe for baklava was discovered in Mesopotamia, in a book of recipes with walnuts. The prototype of the sweet was prepared in Assyria and ancient Iran.

Baklava is a traditional wedding dish. The bride prepared a sweet dessert for the groom's parents to show off her culinary skills.

The modern version of baklava dates back to the fifteenth century. The tradition of preparing the finest dough for dessert came precisely from the cooks of the Turkish sultans.

Records of the recipe were made at the court of Fatih.

According to legends, the ruler liked the recipe for the new dessert so much that he ordered the secrets of its preparation to be immortalized. Since then, baklava began to be prepared for all holidays; not a single tea party of noble nobles is complete without a delicate nut dessert.

Greece and Türkiye are arguing for the right to be called the birthplace of the famous dessert.

Athenian sailors managed to taste the food of the nobles and even brought recipes with them.

It is believed that this is how a version of Greek baklava appeared based on phyllo dough - the thinnest transparent sheets of flour and butter.

Modern scientists believe that The discoverers of baklava were the Assyrians. They first prepared such sweet pastries in the 8th century. BC e. In Turkey and what is now Greece, the recipe was modified and brought to perfect taste, light and delicate with a spicy aroma of rose and cardamom.

Nowadays, not only Iran, Greece and Turkey have their own baklava recipes, but also the Middle East, England and the USA.

We will also uncover the veil of secrets about the magical food of sultans and nobles and learn how to prepare baklava at home.

Basic ingredients of baklava: flour, sugar, honey, nuts and butter.

The basic principle of preparing a homemade dessert is as follows: dough is kneaded from flour (with soda, sour cream or yeast), rolled into thin, almost thin sheets.

Each sheet of dough is brushed with melted butter and sprinkled with a mixture of crushed nuts, sugar and spices.

After baking, layers the dessert generously soaked in sweet syrup based on sugar or honey and infuses for thirty minutes to an hour.

To prepare the dessert, you will need a bowl for kneading the dough, a rolling pin and a comfortable table or large board on which to roll out the sheets.

To prepare the filling you will need a coffee grinder, food processor or blender. If this is not the case, you can chop the nuts manually using a large, sharp knife.

We will bake the baklava in the oven, for baking any shape will do for baking the way you like it. Glass forms have proven themselves well.

To prevent the dessert from burning, grease the pan with any oil or fat. Baking paper will help you prepare the dessert without excess fat: you will need to cover the bottom and walls of the mold with it.

Please note that the layers of dough will be cut before baking, so baking Containers with a special non-stick coating are not suitable, which cannot be scratched.

Types of baklava

To prepare it, the puff pastry is rolled into a thin roll, and pine nuts, cashews or pistachios are added to the filling.

According to the shape of assabi - thin and graceful rolls resembling a girl’s fingers.

Assabi takes a long time to prepare, but the smaller the dessert, the tastier and richer it is.

Kul Shekur

The name of this baklava is translated from Arabic as “gratitude”, the pieces are shaped like rose buds and are often served in sets in combination with others. Traditionally, they contain 12 layers of dough.

Isvara

Isvara tastes like the first one, but when preparing it, add a double nut filling.

Dough leaves turn up like a flower with a pistachio or cashew center.

In America, this type of baklava is called “bird's nest”.

The pieces are baked until golden-crisp and generously poured with sweet soaking.

Oriental dessert recipes

100 grams contain:

Calories- 341 kcal.

Squirrels– 0.66 g.

Fats– 49 gr.

Carbohydrates– 80 gr.

Cooking time: 40 min., 5-8 hours for impregnation.

Servings: 12

Complexity: Just

Inventory:

• Bowl;
• mortar or mixer;
• baking dish;
• silicone brush;
• baking paper;
• small saucepan (for making syrup).

Products:

• puff pastry dough (one package);
• butter 90 gr. (half a package);
• flour 2 tbsp. spoons;
• honey 300 grams;
• sugar 190 grams;
• water 100 ml;
• nuts (walnuts or pistachios) 3 cups;
• a pinch of cinnamon;
• vanilla.

Preparation:

How to make baklava from puff pastry, watch the video:

100 grams contain: 448.6 kcal,

Cooking time: half an hour.

Servings: 10.

Complexity: Just.

Squirrels– 6.1 g.

Fats– 51 gr.

Carbohydrates– 38 gr.

Products:

• puff pastry 1 pack;
• walnuts 250 grams;
• egg 2 pieces;
• half a glass sugar;
• honey 2 tablespoons;
• tablespoon butter.

Kitchenware:

• mixer;
• deep basin or large bowl;
• rolling pin;
• baking tray;
• silicone brush;
• baking paper or parchment.

Preparation:

The preparation of Armenian baklava is shown in the video:

100 grams contain: 467.9 kcal,

Squirrels– 4.1 g.

Fats– 69 gr.

Carbohydrates– 36 gr.

Cooking time: half an hour.

Servings: 15.

Complexity: average.

Inventory:

• Bowl;
• baking tray;
• blender or mortar;
• rolling pin;
• brush for lubrication.

Products:

• flour 360 gr.;
• sour cream 200 grams;
• sugar 450 grams;
• walnuts 500 grams;
• soda 1 small spoon;
• egg 1 piece;
• honey 145 gr.;
• butter 190 gr.

Preparation:

Important! You need to cut the baklava into pieces and place it on plates while it’s hot, otherwise it will be difficult to do it later.

If you want to make honey baklava, use the video:

100 grams contain: 426.9 kcal.

Squirrels– 5.1 g.

Fats– 47 gr.

Carbohydrates– 33 gr.

Cooking time: 35-40 minutes.

Servings: 12.

Complexity: experience required.

Inventory:

• Bowl;
• deep frying pan;
• rolling pin;
• napkins or paper towels;
• small saucepan or bowl for syrup;
• thin long rolling pin (optional);
• sharp knife.

Products for dough with milk:

• milk 1 glass;
• butter 65 grams;
• sour cream 50 ml;
• soda a quarter teaspoon;
• flour 450 grams.

For the soda test - the first option:

• soda 1 glass;
• sugar 1 small spoon;
• salt on the tip of a knife;
• flour about 400 grams.

Second option:

• flour 3 cups;
• mineral water 1 glass;
• cognac 3 tablespoons;
• sugar 1 tablespoon;
• a few pinches of salt.

For syrup - first option:

• sugar - 500 grams;
• water - glass;
• honey - 2 teaspoons (you can do without it).

Second option:

• water 165 ml;
• sugar 200 gr;
• honey a tablespoon.

Additionally, you will need some roasted ground walnuts and two glasses of vegetable oil for frying.

Preparation (first option):

1. Mix melted butter with milk, add soda and sour cream. Add 3 cups of flour and make a dough, add more flour if needed.

   The resulting dough should be tight, like for dumplings or noodles.

2. Cover the dough with a napkin and leave for 15 minutes.
3. Divide the dough into balls approximately 5 centimeters in diameter.
4. Sprinkle the table with flour and thinly roll out one portion of the dough into a rectangle. As you roll out, add flour to prevent the dough from sticking.
5. Leave the dough layer to dry for 7 minutes on each side.
6. Roll the dough into a roll 4 cm wide. If the dough is sticky, sprinkle it with flour. Moisten the edge of the roll with water so that the baklava does not fall apart during frying. You can do this even simpler: roll the dough on a thin long rolling pin and pull it out, securing the edges of the dough with water.
7. Using a sharp knife, cut the roll with a sawing motion at a 45-degree angle. Before cutting, sprinkle the knife in flour to prevent the edges of the dough from sticking together.
8. Unwrap each piece a little and shake off any remaining flour.
9. Heat oil in a frying pan and fry the dough pieces on all sides until amber in color.
10. Place the finished baklava on napkins or towels to absorb excess oil.
11. To prepare the syrup, mix sugar with water, boil and add honey at the end.
12. Place the baklava in the hot syrup for 30-40 seconds. If you lower it while hot, the dish will turn out soft, and if you lower the cooled slices, it will turn out crispy.
13. Place the baklava on a plate and sprinkle with ground nuts.

Preparation (second version of Crimean baklava “brushwood”):

1. Pour mineral water with cognac into the flour, add salt and sugar, mix everything.
2. Knead the dough: it should be stiff but elastic. You may need more flour than indicated, so add a little at a time. Cover the resulting lump with a towel and leave to lie for 20 minutes.
3. Divide the risen dough into four equal parts, roll one of them as thin as possible. Sprinkle a little flour onto the sheet of dough to prevent the layers from sticking together.
4. Roll the layer into a roll 4 cm wide and cut diagonally into slices 2 cm wide.
5. Spread the pieces to make a “flower”. We do the same with the remaining dough.
6. Fry the baklava in hot oil until golden brown, place the finished flowers on a napkin to cool.
7. Meanwhile, cook the syrup: bring a mixture of water, sugar and honey to a boil and cook until slightly thickened.
8. Dip each flower in syrup, sprinkle with powder and walnuts.

Watch the video for preparing Crimean (beach) baklava:

To prepare the dough you will need:

• flour 0.5 kg;
• milk 150 ml;
• sour cream 150 ml;
• butter 55 g;
• egg 2 pieces;
• dry yeast 6 g (half a standard sachet);
• sugar 1 teaspoon;
• pinch of salt.

Inventory: bowl for kneading dough.

Preparation:

1. Pour sugar and yeast into warm milk (heated to 36-37 degrees), stir and leave to rise for several minutes (up to 15).
2. In a separate container, mix flour, sour cream, eggs and butter, add salt.
3. Pour milk into the resulting mixture and knead into a soft, smooth dough.
4. Leave it to rise at room temperature for one and a half to two hours, covered with a towel.

To prepare the filling you will need:

Inventory:

• meat grinder or large knife;
• baking tray;
• Bowl.

Products:

• butter 1 package (200 grams);
• powdered sugar 1 cup;
• walnut 240 gr;
• cinnamon 1 teaspoon;
• ground cardamom ¼ teaspoon;
• vanillin.

Preparing the baklava filling:

1. Roast the nuts in the oven at 150 degrees until they have a light nutty aroma.
2. Grind them in a meat grinder (or finely chop them with a knife).
3. Mix all ingredients except oil.
4. It needs to be melted and left aside for now.

To prepare you will need baking dish with high sides, about 18 cm in size. If there is no mold, a frying pan with a removable handle will do. A rolling pin is useful for rolling out.

1. When the dough has risen, divide it into 12 portions, one should be twice the size of the others.
2. Roll out most of it with a rolling pin as thin as possible (one millimeter). The size of the rolled out layer should be such that it can completely cover the bottom and edges of the mold.
3. Grease the dough with oil. Roll out one of the small pieces of dough also thinly but to the size of the bottom of the mold, place it on the first layer (directly on top of the butter).
4. Brush the layer again with butter and sprinkle with the nut mixture. (Divide the filling so that there is enough for 10 layers).
5. Also, alternating layer by layer, proceed with the rest of the dough and filling.
6. Place the last layer of dough (large) on top of the previous one, folding the edges.
7. Brush the top with egg and cut the baklava into diamonds, just short of cutting to the very bottom.
8. Place a nut on each serving and let stand for about a quarter of an hour.
9. While the dessert is infusing, turn on the oven to 180 degrees and prepare the syrup; for this, mix honey with hot water and bring to a boil.
10. Bake the baklava for 15 minutes until golden brown, pour the remaining melted butter over the finished dessert (it should get between the pieces, and if the layers stick together, separate the pieces with a knife).
11. Pour the hot syrup over the puff pieces and place in the oven until browned.

Attention! There is no need to pour out all the syrup; only a third of the total amount will be needed.

After baking, let the dessert cool, Dip the finished diamonds into the syrup for a few seconds. Leave the baklava for 20 minutes (or better yet, half an hour) so that the dessert is soaked and infused properly.

1 serving contains: 469 kcal.

Squirrels– 7.2 g.
Fats– 27.9 g.,
Carbohydrates– 58.1 g.

Cooking time: two hours.
Servings: 11.
Complexity: average.

Inventory:

• meat grinder;
• Bowl;
• baking dish;
• rolling pin

Products:

• half a glass of water;
• flour 450 gr;
• one yolk;
• walnuts 155 gr;
• fresh yeast 15 g;
• sugar 165 gr;
• cardamom a couple of pinches;
• honey 75 gr;
• butter 140 gr.

Preparation:

1. Dissolve the yeast in heated water, stirring, add flour. Knead the dough and leave to lie for half an hour in a warm place.
2. Grind the nuts in a meat grinder, add sugar and cardamom to them.
3. Preheat the oven to 195 degrees.
4. Roll out the dough into thin, almost transparent sheets. Place a layer of dough on a greased pan, brush it with butter, and add the filling. Alternate layers one after another.
5. Cut the surface of the baklava and lightly brush it with yolk.
6. Bake in a preheated oven for 35 minutes, 15 minutes before the end of cooking, brush the crust with honey and send to finish baking.

If you like Turkish sweets, then these recipes are for you:, and also,.

This video will help you prepare Turkish baklava:

1 serving contains: 1458 kcal.
Squirrels–20 gr.
Fats– 77.6 g.,
Carbohydrates– 170.6 g.

Cooking time: half an hour.
Servings: 6.
Complexity: simple.

Inventory:

• baking dish;
• rolling pin;
• culinary brush;
• nut cracker or meat grinder;
• small saucepan or bowl.

Products:

• nuts 300 gr;
• yeast-free puff pastry 400 g (one pack);
• sugar 1.5 cups;
• honey 190 gr;
• butter 100 g;
• egg 1 pc;
• cardamom and cinnamon 1 teaspoon each.

Preparation:

1. Leave the dough warm while you prepare the filling.
2. Grind the nuts in a meat grinder or nut grinder and mix with sugar in a one to one ratio.
3. Add spices to the mixture and stir. Melt the butter in the microwave or on the stove.
4. Divide one sheet of dough in half, the second into 4 parts. Roll out the halves to the size of the mold, and roll out smaller portions of dough thinner (these are the middle layers of baklava).
5. Grease the pan with butter, lay out a large sheet, brush with melted butter and lay out some of the filling. Next, lay out the middle layers in the same way.
6. Turn on the oven at 180-200 degrees.
7. Brush the last layer with egg yolk and cut into squares or diamond shapes.
8. Bake the baklava for 30 minutes.
9. While the dessert is baking, prepare the syrup. Stir 4-5 tablespoons of honey into ¾ cup of warm water; if it does not dissolve, heat the mixture on the stove.

   If you are cooking without honey, mix 100 grams of sugar in half a glass of warm water and heat until the sugar dissolves.

10. Pour hot syrup over the finished baklava and leave for an hour, or better yet, for several hours to soak.

100 grams contain: 678.9 kcal.

Squirrels– 4.1 g.
Fats– 64 gr.
Carbohydrates– 30 gr.

Cooking time: 30 minutes.
Number of servings: 15.
Complexity: average.

Inventory:

• bowl for kneading dough;
• rolling pin;
• baking dish;
• meat grinder or mortar.

Products:

• butter 350 gr;
• sour cream 300 gr;
• egg 4 pcs;
• flour 520 gr;
• teaspoon soda;
• sugar 500 gr;
• walnuts 2 cups;
• honey 2 tbsp.

Preparation:

1. First prepare the dough: grind butter (300 g) with flour, add 3 yolks, sour cream and soda, knead the dough and leave to cool for an hour.
2. Prepare the filling: grind the nuts (preferably in a meat grinder or mortar), combine with egg whites and sugar.
3. Divide the resulting dough into 8 parts, roll out each piece.
4. Grease the mold with oil, lay out the dough, brush with the remaining melted butter, lay out some of the nuts, repeat until the dough is finished.
5. Cut the baklava into pieces, brush with yolk. Bake at 200 degrees for 45-50 minutes.
6. 10 minutes before it’s ready, pour in honey and the remaining butter, put in the oven to finish baking.

Important! You can remove the dessert from the mold only after it has cooled, otherwise everything will spread.

How to prepare oriental sweets, you will learn from the video:

1. Cognac in the Crimean baklava recipe can be replaced with vodka, and honey - sugar.
2. The readiness of the syrup is checked by bubbles: as soon as they appear, remove the container from the heat.
3. For decoration you can use more than just walnuts, but also hazelnuts.
4. It’s better to bake baklava in the evening, and leave it to soak in the syrup until the morning in the refrigerator: this way the dessert will turn out juicier and will come out of the mold better.
5. To knead the correct dough for homemade baklava liquid ingredients(eggs, water, milk and others) added to dry mixture flour, sugar, soda or salt.
6. Most the best filling option is made from nuts, crushed in a meat grinder. In a blender or coffee grinder, the mixture turns out too smooth, without noticeable nut pieces. If you don’t have anything on hand, you can cut the nuts with a knife, pound them in a mortar or grind them with a rolling pin.
7. To ensure that the surface of the baklava has a pleasant golden color, add the yolk for greasing, add a pinch of ground turmeric.

Today you learned how to prepare real baklava, which chefs used to pamper their sultans. Even a beginner can prepare baklava: simple puff pastry recipes do not require special skills, but complex recipes will require some effort. Our tips and proven recipes from readers will help you with this.

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Irina Kamshilina

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

Content

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:

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

1. Place the rolled out puff layers in the mold on top of each other, soaking them in melted butter.
2. Between them, thinly sprinkle crushed nuts with cinnamon and powdered sugar.
3. Brush the surface of the last sheet of dough with beaten egg yolk.
4. Bake for 45 minutes at 190 degrees.
5. 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:

1. Make a dough from grated butter, ice water (150 ml), cold flour, sugar and beaten eggs. Cool for 2-2.5 hours.
2. Divide into 8 parts, roll out thin.
3. Alternate with a mixture of nuts and cinnamon. The top layer is made of dough. Cut the product into diamonds.
4. 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:

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

1. Alternate the rolled puff layers in the mold with crushed pistachios, not forgetting to pour melted butter over them.
2. Cut the product into squares. Bake for 50 minutes at 190 degrees.
3. 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:

1. Combine vinegar, eggs, oil, salt, water. Pour this mixture into the sifted flour.
2. Knead the soft base, beat it, divide it into 12 parts, roll it out on parchment.
3. Before the layer with nuts, place 3 layers of clean dough, pouring melted butter and honey over them.
4. Bake for 50 minutes at 180 degrees.
5. 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:

1. Mix sour cream with soda.
2. Chop margarine and grind with flour.
3. Combine both masses, add 3 yolks. Mix. Cool for 1-1.5 hours.
4. Chop the nuts and combine with beaten egg whites, cinnamon and sugar.
5. Divide the dough into 3 parts, roll each thinly. Bake one at 180 degrees for 4-5 minutes.
6. Place the raw dough layer on a baking sheet, top with the nut mixture, then the browned crust, nuts, and dough again.
7. Brush with beaten yolk and water. Cut into diamonds.
8. 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:

1. Knead the base from milk, sour cream, eggs, flour, yeast and 50 g of butter.
2. After 1.5 hours (after rising), roll out 12 layers.
3. Place on a baking sheet, alternating with the filling (nuts, 250 g of melted butter and sugar).
4. 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:

1. Place a sheet of dough on the bottom of the rectangular pan and brush with melted butter. Repeat this 9 times.
2. Sprinkle thickly crushed almonds and walnuts onto the 10th sheet.
3. Again make 9 layers of dough soaked in oil, pour in the nuts again.
4. After the 33rd layer, cut the baklava into squares.
5. Bake for an hour at 170 degrees.
6. 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:

1. Line the bottom of the multicooker with parchment.
2. Lay out the rolled out puff layers (cut in a circle), alternating with the nut-sugar filling.
3. The surface should be sprinkled with cinnamon. Cut the product into diamonds.
4. 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.
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