Baklava puff pastry is a popular confectionery product widely distributed among Eastern peoples, for example, in Turkey, Azerbaijan, Turkmenistan, Uzbekistan, in Arab countries, among Crimean Tatars, as well as in Bulgaria, Macedonia and Greece. Baklava is prepared from puff pastry with a filling of nuts and syrup or honey. Traditionally, this dish is included in the menu of the spring holiday Novruz.
You can cook baklava from the ready puff pastry , it's normal, but it's better to cook the dough on your own, then you'll know for sure that there is not, for example, an unhealthy margarine in it.
Recipe for honey baklava from puff pastry
Ingredients:
- wheat flour - 300 g (2 cups);
- butter - 200 g;
- very cold water - 70-80 ml;
- egg of chicken - 1 piece;
- common salt - 1 pinch;
- sugar-1 teaspoon.
For filling:
- nuts (usually walnuts) - 250 g;
- cinnamon - 1 teaspoon;
- butter, natural - 250 g;
- powdered sugar - 250 g;
- vanilla - 1 pinch.
For decoration:
- beautiful halves of walnuts (by the number of pieces);
- egg chicken - 1 pc.
To fill:
- honey floral natural thick - 150 g;
- hot water - not more than 100 ml.
Preparation
First, prepare a no-fat puff pastry. A classic recipe requires attention, patience and some skills. However, a simplified method for preparing a puff pastry is known. Oil, eggs and water for 2 hours we put in the refrigerator. In a bowl we sift the flour. We rub the oil on a large grater or cut it very finely with a knife. Dissolve in cold water salt and sugar, add the egg and stir without stirring. Pour this mixture into a bowl and knead the dough. We knead carefully, until elastic, with oiled hands. Dough should be at least for 40 minutes. You can cover it with a napkin or, wrapped in a food film, put in the refrigerator.
We roll out about 4 identical layers of dough. We top each one with oil and put them on top of each other. We bend in the middle and roll out. The resulting layer is again divided into 4 parts, we smear, impose and roll out. The more repetitions, the better.
Filling: crush nuts and mix with powdered sugar, vanilla and cinnamon.
Pouring: in a separate container, mix honey with hot water (not boiling water).
Lubricate the pan with oil. Lightly sprinkle the rolling pin with a flour, and with it carefully place the layer of thinly rolled dough so that it covers the edges of the pan. We melt the butter and generously grease the dough, distribute the nut-cinnamon-sugar filling. We spread the second layer of dough from above, also lubricate it with butter and sprinkle with nut filling. Repeat the layers. We protect the edges and leave at room temperature for 20 minutes. Lubricate the top layer of baklava with egg yolk, cut into diamonds and decorate with unmilled nuts.
Bake in the oven at 200 degrees for half an hour. For a quarter of an hour until ready, we pour honey on the baklava honey. We serve with tea, coffee, karkade or compote.
Baklava from puff yeast dough
Baklava from puff yeast dough is prepared in approximately the same way, only the dough is prepared in a different way.
Ingredients:
- wheat flour - 300 g;
- egg of chicken - 1 piece;
- live yeast - 10 g;
- sugar - 1 teaspoon;
- milk - 50 ml;
- melted butter - 100 g;
- a pinch of salt.
Preparation
We grow sugar and yeast in warm milk. Add 100 grams of sifted flour. The resulting spoon for 2 hours is placed in a warm place. After the specified time, add the melted butter and the remaining flour. Knead the dough and place it again in a warm place for 1 hour. We sweep, roll a few layers, smear with oil and stack them on top of each other. Bend and roll out. Repeat several times. We let stand the test for 20 minutes.