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Eastern beaches at - home - cooking baklava

Recipe from: Juliya

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Baklava, a delicious oriental sweet, probably scares many with the complexity of the cooking process. But our reader Oksana Nemtsova sent a simple recipe with a photo of baklava, which will be obtained from any novice hostess:

This is a very tasty baklava, I spied a recipe from my mother-in-law. Preparing in a simplified form, in the oven, instead of proteins in the filling, I put sour cream.

There are many recipes for this baking - each nation has its own. But the principle of preparation is always similar - thin dough, nut filling, layering, sweet filling and baking in the oven. Only the Crimean beach baklava is slightly different from the rest of the species.

Fast lazy baklava

  • 200 g sour cream
  • 180-200 g butter
  • 3 cups flour
  • 1/2 tsp salt
  • 1/2 teaspoon of soda
  • vanillin

Filling:

  • 250 g ground nuts
  • 2 cups sugar
  • 2 tbsp. spoons of sour cream

A simple recipe for lazy baklava:

  1. In a bowl, mix sour cream with salt, soda, vanilla, pour melted butter.

Knead the dough on sour cream with butter

Pour in flour and knead the dough. Put in the refrigerator for an hour.

Dough for fast baklava

To make the filling, mix the nuts with sugar and sour cream.

Nut filling

  • Divide the dough into three equal parts, roll out thinly to the size of the baking sheet.
  • Cover the pan with parchment. Put the first layer of dough, on top 1/2 of the filling, again a layer of dough, the remaining filling and cover with the third layer of dough.

    Cooking lazy baklava

    With a wet knife, gently cut the dough into rhombuses. Lubricate on top with sweet tea or milk.

    Cut into diamonds

  • Bake the baklava in an oven preheated to 200 degrees 20 minutes before browning.

  • Lazy Baklava

    Cooking recipes

    In ancient times, baklava was served only to the sultans and the rich - for the poor, the dish was not available. According to the traditional recipe, dessert is prepared from sheets of dough thin as paper, spread with oil or grease and spread in layers. Baklava filling is made from ground or chopped nuts, usually walnuts, pre-soaked in spices, honey or sugar syrup and rose water. It is better if the nuts are first roasted in the oven or in a pan and add cinnamon and cardamom to them.

    Baklava of various shapes is baked: rectangular, round, square or in the form of rolls. Cooking baklava at home will take a lot of time, but for the perfect combination of sweets and aromatic spices, you can try. The dish is prepared not only in Turkey, Azerbaijan, Greece and all the Mediterranean countries, but also in the UK and America, where it is poured with chocolate or maple syrup. Step-by-step baklava recipes and photos for them were prepared by our authors.

    Turkish baklava

    Turkish baklava turns out to be very tasty and satisfying, which makes you remember about rest and summer days. This dessert is often served already cooled, but try at least once breaking off a still warm piece, this is the highest bliss!

    Ingredients

    • Wheat flour 500 g
    • Chicken egg 1 piece
    • Milk 1 cup
    • Salt pinch
    • Butter 250 g
    • Walnuts 300 g
    • Icing sugar 300 g
    • ½ teaspoon cinnamon
    • Sugar 1 cup
    • Water 1 cup
    • Honey 1 tablespoon

    General information:

    • Time for preparing: 2 hours 30 minutes
    • Servings: 6 servings

    Cooking

    Sift the required amount of flour into a bowl. Add a pinch of salt, mix. Make a hole in the center of the flour meal and add all the liquid components of the dough: warm milk, egg, melted butter (50 g). Using a fork, pouring flour from the edges of the hole into the center, begin to knead the dough.

    You need to ensure that all the flour measured in the bowl is included in the dough and at the same time it turns out to be quite soft, elastic and not sticky. If you feel that during the kneading process the dough is clearly not enough liquid, it turns out to be dry and cannot absorb all the flour, add warm milk in small portions.

    Put the kneaded dough on a flour dusted board and knead thoroughly for 7 to 10 minutes until the dough stops sticking to your hands and the board. Put the kneaded dough in a bag and leave it for at least 30 minutes to rest.

    For the filling, you will need to chop nuts into pieces. Grind chopped nuts with powdered sugar and cinnamon. Divide the rest of the dough into pieces the size of a ping-pong ball (23 pieces). Cover the divided dough with a towel so that it does not dry. Take one piece and roll it as thin as possible into a circle. Lubricate rolled dough with very softened butter. Sprinkle the filling on the dough.

    Using a thin stick (Chinese, for example), roll the dough into a roll. Collect the rolled dough into an accordion, remove from the stick and tuck the tips inward. In the same way, roll, sprinkle with the filling and roll all the remaining dough. We spread the pieces of baklava on a baking sheet covered with parchment and cover the pieces with a towel so that they do not dry.

    When all the pieces are ready, grease them with egg yolk, shaken with a tablespoon of water and put in the oven preheated to 200 C for 10-15 minutes. Reduce the temperature in the oven to 160−170 C, remove the baking sheet, grease the baklava with plenty of melted butter, return the baking sheet to the oven and bake for about 50-60 minutes until golden - ready.

    At this time, we prepare sugar syrup. For sugar syrup, add the right amount of sugar and a tablespoon of honey in hot water and, when heated, achieve complete dissolution of the sugar. Bring the solution to a boil and cook at low boil for about 15 minutes. Pour hot baklava with sugar syrup and leave at room temperature for 5-6 hours, covering the baklava with a film.

    Baku baklava

    The famous oriental delicacy of dough, honey and nuts, which has many recipes. One of the most famous is the recipe for Baku baklava (or Azerbaijani baklava) from yeast dough stuffed with nuts and butter and honey.

    Ingredients

    • packaging of dry yeast. - 1 pc or 30 grams of fresh
    • egg - 1 pc
    • warm milk - 650 ml
    • Flour - 800-1000 grams
    • Butter - 200 grams
    • walnuts - 1 kg
    • sugar - 1 kg
    • ground frame - 1 pinch
    • sugar - 1 cup for syrup
    • honey - 1 tbsp. a spoon
    • Butter - 200 grams for filling
    • vanilla sugar packing - 1 pc.
    • yolk - 1-2 pcs for lubrication

    General information:

    • Time for preparing: 2 hours 30 minutes
    • Servings: 6 servings

    Cooking method:

    1. So, prepare the dough. If the yeast is fresh, then add them to 500 ml of warm milk. If dry, add yeast with flour. Add 1 tbsp. a spoonful of granulated sugar and flour (about 12 tablespoons somewhere) to make a mass that resembles fat sour cream in density. We clean in a warm place for 30-40 minutes. The mass will increase in volume several times.
    2. Melt 200 ml of oil, add 150 ml of milk to it and cool to room temperature. In the remaining part of the flour, make a deepening, add the dough and break there 1 egg. Then pour the milk-butter mixture. Add flour gradually so as not to overdo it. The dough should be soft, but not stick to your hands. We remove the dough for 30 minutes in a warm place.
    3. Grind 1 kg of walnuts (leave 20 halves of the nut for decoration to decorate) finely chop in a blender, but so that pieces of nuts can be felt on the teeth. About the size of a pea of ​​black pepper. Mix with 1 kg of sugar and add ground cardamom. I also add vanilla sugar.
    4. From the test form 12-13 balls, but I still focus on the eye.
    5. Lubricate the rectangular baking sheet, sprinkle with flour a little. Roll out the first layer finely and finely. Lay the dough on the bottom of the pan and cut it around the perimeter.

    Then there are two options: grease the layer with melted butter or do not grease. In the second case, the baklava turns out a little drier than if it was lubricated in advance.

    1. So, sprinkle a layer of dough with a sugar-nut mixture. Then we roll out and also lay another layer of dough on the bottom of the baking sheet and also lay the sugar-nut mixture. The last layer of dough will be thicker than everyone else.
    2. Make cuts in the form of rhombuses on the surface of the baklava and stick a nut into each half. Lubricate the surface of the baklava with yolk. And send to the oven, heated to a temperature of 180 degrees, for 10 minutes.
    3. After 10 minutes, the baklava will rise. Pour it with melted butter (200 grams). But do not cut diamonds to the end, otherwise the baklava will be dry on top. We send to the oven for another 15 minutes.
    4. Cooking syrup for pouring. 300 ml of water + 200 grams of sugar + tbsp. a spoon of honey. Pour baklava with warm syrup and send to the oven for another 15 minutes. We take it out of the oven, cut our diamonds until the day and let it stand so that the impregnation reaches the bottom.

    Baku baklava (recipe at home) - ready. As you can see, nothing really complicated. Bon Appetit.

    Crimean baklava (vegan)

    Here is a recipe for baklava, which is usually worn on the beaches in the Crimea. Eggs are included in the original recipe, so I had to replace them, but the baklava did not suffer at all from this. It turns out very tasty!

    Ingredients:

    • 60 g butter
    • 50 ml sour cream
    • ¼ tsp soda
    • 3.5-4 cups flour
    • 250 ml sparkling water
    • 1 teaspoon sugar
    • a pinch of salt
    • about 3 cups flour
    • 500 g sugar
    • 200 ml of water
    • 2 teaspoons honey (optional)
    • some fried walnuts
    • 500 ml refined vegetable oil

    General information:

    • Time for preparing: 2 hours 30 minutes
    • Servings: 6 servings

    Cooking

    Melt the butter and pour into milk. Add sour cream and soda. Stir, add flour and knead a cool dough, like dumplings. First add 3 cups of flour, and then pour in the mixing process as needed. Leave the dough for 10 minutes, covering with something. Divide it into several parts. Sprinkle the table with flour and roll one part into a rectangle, as thin as possible (preferably 1 mm). The thinner you roll, the tastier the baklava will be.

    When rolling, sprinkle flour so that the dough does not stick. Leave this layer to dry for 5-10 minutes on each side. Roll up, turning 4 cm each. If the dough sticks, sprinkle with flour. Moisten the edge with water so that it sticks, and the baklava does not disintegrate when frying. If you have a thin long rolling pin, then just screw the dough loosely on it (also moisten the edge) and pull out the rolling pin.

    Cut the resulting roll into strips of 2 cm at an angle of 45 °. You need to cut with a sharp knife, dipping it into flour, with a sawing motion. The edges of the dough should not stick together! Expand the resulting little pieces. It is advisable to squeeze the excess flour so that it does not burn during frying. Heat a vegetable oil in a deep frying pan (approximately 0.5 l). Dip a few pieces and fry on both sides until golden. Fold on a tray covered with napkins to remove excess oil. Simultaneously prepare syrup. To do this, mix sugar and water and bring to a boil. Turn off the heat and add honey.

    Dip the cooled baklava in hot syrup for ½ − 1 minute. If you lower the hot baklava, it will become soft, and if it has cooled, it will remain crispy. Spread on a tray and immediately sprinkle with crushed nuts on top.

    Greek baklava

    Greek baklava from filo pastry with nuts is perhaps the most subjectively interesting and unusual interpretation of all of our favorite sweets.

    Ingredients:

    • 450 gr walnuts or walnut mixtures,
    • pistachios and almonds 450 gr.
    • filo dough
    • ¼ tsp salt
    • 225 gr. butter
    • 1 tsp ground cinnamon
    • Glass of sugar
    • 1 tbsp. honey
    • ¾ Art. water
    • 1 tbsp. l fresh lemon juice
    • 2 cinnamon sticks
    • 1 strip (2.5 cm.) Of lemon peel
    • A pinch of ground cinnamon
    • A pinch of ground cardamom

    General information:

    • Time for preparing: 2 hours 30 minutes
    • Servings: 6 servings

    Cooking

    In a medium-sized saucepan, mix sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves and cardamom. Cook over medium heat, stirring occasionally with a wooden spoon until sugar dissolves. Reduce heat to moderately low and simmer until the syrup slightly thickens, about 10 minutes. Remove the cinnamon sticks and lemon zest and let the syrup cool. Finely chop the nuts with a chef's knife. (If you have a food processor, you can chop nuts in pulse mode.)

    Combine nuts, cinnamon and salt in a medium-sized bowl. Mix well. Melt butter in a small saucepan over low heat. With a culinary brush, lightly grease a 33 × 23 cm or 38 × 25 cm baking dish with a small amount of melted butter. Open the package of thawed filo dough and lay thin sheets on a clean work surface.

    Measure the dough sheets: if they are about the same size as the baking dish you use, then move on. If the dough sheets are larger than the shape, cut them with a sharp knife about the size of a baking sheet. Throw away the trim.

    Cover the dough sheets with a piece of cling film and a slightly damp kitchen towel, as filo dough dries very quickly, if not covered. Place the grate in the center of the oven and heat it to 180 ° C. Put 1 of the filo dough sheets on the bottom of the greased mold and lightly grease with a small amount of melted butter. Repeat the process with 6 more sheets of dough to get 7 layers.

    Measure out approximately ¾ tbsp. nut mixture and distribute it evenly on a greased dough base. Repeat the same process with another 7 sheets of filo dough, as before lubricating each layer with butter, and put another ¾ tbsp on this dough. nut mixture. Continue to spread the dough on 7 greased sheets, alternating them with ¾ Art. nuts until you use the whole nut mixture.

    Put the remaining sheets of filo dough on top, greasing each layer with butter until all the dough is used. With a sharp knife, make 4 cuts lengthwise, cutting through all the layers of the dough, at a distance of 4 cm. (You should get 5 strips 4 cm wide.) Then make a diagonal cut through the strips at a distance of 4 cm from each other to make rhombuses. You should get about 36 pieces of baklava in the form of rhombuses.

    Bake the baklava until golden brown, about 40 minutes. Use the oven gloves to take the baklava mold out of the oven and let stand on the wire rack for 5 minutes to allow the baking to cool slightly. Use a small pot or a small measuring cup to pour warm baklava with a small amount of chilled syrup. Allow to stand for several hours before serving.

    Cooking secrets

    Of course, even knowing the composition of the ingredients will not allow baking baklava in the form in which we meet it in Turkish restaurants. Therefore, you need to know how to cook baklava correctly.

    1. The dough needs to be cut only to the nut layer, otherwise when baking, not only the top cakes will rise, but also the lower ones, which will ruin the look of the dessert.
    2. Baklava must be left for several hours so that it is soaked in syrup. A drop of vanilla or rose water will add sophistication to the syrup.
    3. If there is not a few hours for self-preparation of filo dough, then you can buy ready-made in specialized stores. It is better not to skimp and buy the right dough than to risk the taste of sweets.

    Ready baklava can be stored in a cool place for up to ten days. But rarely comes to this, because real baklava, cooked at home, is eaten almost instantly.