Baklava (master class)

Category: Bakery products
Baklava (master class)

Ingredients

flour 3.5 cups
oil 200gr
medium egg 1 PC
water 100gr
sugar 3 tbsp. l.
soda 1 tsp
salt
For filling
peeled nuts 2 glasses
cinnamon 1 tsp
carnation 4 buds
sugar 3 tbsp. l.
medium egg 1 PC.
For syrup
sugar 2 glasses
water 1 glass
or
honey 200gr.
Glass-250ml

Cooking method

  • First, let's prepare the filling:
  • Baklava (master class) You can take any nuts that you like. You can mix, you can of the same type. I just didn't use peanuts. Here my nuts have already been fried in the airfryer, but this is not necessary. It just tastes better, in my opinion.
  • Baklava (master class) We grind them. When I didn't have a blender, I did it with a rolling pin.
  • Baklava (master class) Add everything else EXCEPT the eggs and mix. I chopped the cloves in a coffee grinder, I used to pound them.
  • Baklava (master class) We knead the dough. Anyone who has a bread maker can combine this process with making the filling. Do not use all the flour at once, because here you will need to be guided by the dough. It should be soft, very pleasant to work with. The flour can go as less and, much less often, more.
  • Baklava (master class) Roll out two circles from this test. I did not make it thicker than 3 mm
  • Baklava (master class) And only after that we mix the egg into the filling. She becomes viscous
  • Baklava (master class) We spread the filling on one layer of dough
  • Baklava (master class) Cover with the second one and lightly roll with a rolling pin so that the dough and filling adhere well.
  • Baklava (master class) Cut the way you like it. The one who has wheels for slicing, the easier life is.
  • Baklava (master class) Can be stacked tighter, when baking they do not really increase in size
  • Baklava (master class) Here you can see. I baked in an airfryer, but you can bake in the oven and in the "Miracle" electric oven, there were those in Soviet times. The result is equally good everywhere.
  • Baklava (master class) Personally, I put it in a deep cup and fill it with syrup. Can be stacked in one layer on a dish, covered with syrup, and then turned over.
  • The syrup is very easy to cook. Water with sugar is brought to a boil, and boils over low heat for about 10 minutes. We need our baklavas to be saturated with syrup first, and then sugar begins to crystallize on them, like glaze. Personally, it is convenient for me to do this in two deep cups, I periodically just turn them over like an hourglass and the syrup flows from top to bottom. In the photo, if you look closely, you can see the syrup. I haven't tried it with honey.

The dish is designed for

Decently

Time for preparing:

The process of baking and pouring itself is 1.5-2 hours. Impregnation for a couple of days. It is possible in 2-3 hours, if you really can't wait at all.

Cooking program:

Baking 180-200 degrees.

National cuisine

Eastern

Note

Not a single New Year in our family can do without this dish for over 20 years. A classmate from Pakistan brought him, but she recognized him from the parents of her Hindu husband. I would be glad to change it to something else, but they don't let me. Due to the impregnation of the syrup, the baklava becomes tender, crumbly, and the crystallizing sugar on the surface does not allow it to quickly stale. We had that a month later, a couple of the left pieces were quite edible. When there was no such variety in stores, I also made it on pure walnuts, and now I am making a mixture of my favorites. You can add raisins to the filling, if you like. Baklava is completely easy to prepare.
Bon Appetit!

Jefry
giraffe, thanks for the great master class. You should definitely try it! Only about the last procedure - I did not quite understand the impregnation, the cookies there do not fall apart when turning over? And for a couple of days they should already dry, be sugared and do not need to twirl? Hmm, obviously not our recipe mentality! What patience you need to have! They start to use my marmalade, even without letting it solidify ... And then - licking your lips for two days!
PySy. Is it possible without a carnation? She's not okay for me, even in a minimal amount ...
Giraffe
Baklava does not fall apart at all. So I can turn over passing by. If you wish, you can gently shift each one with your hands and pour it with syrup, but I don't bother like that.When you decide that it's enough to mess around with it, just transfer it to another dish, because the syrup, as a rule, still remains. I then attach it to buns, diluting it with water. You don't have to put the cloves, I sometimes forgot to eat them anyway at the same speed. It only seems that it is long and laborious, in fact, everything is much simpler.
mamontenok
giraffe, Tell me, don't you grease the layers of dough with melted butter? I make such baklava, but grease each layer with oil.
Giraffe
Never lubricated. The filling should adhere well to the dough, and it will roll on oil. I know types of baklava, which after baking is poured with melted butter and sugar, but this is not the option.
BlackHairedGirl
Tanyusha, thanks for the master class !!! But tell me, please, what does this dough look like? How short is it? And yet, should it be crumbly or not? It's just that I have a completely different image of baklava in my head, the dough in which is flaky ... It is interesting to try your recipe and compare, I was interested in the history of the origin of the recipe ... And I generally breathe unevenly towards oriental baking recipes
Giraffe
The finished dough is soft, elastic, very pleasant in the hands. When they write about the yeast good that squeaks, it causes the same feelings, only in silence. I really like to do it precisely because of how the hands feel. Immediately after baking, of course, it is dry, but after impregnation it is probably closer to sandy: tender, not dry, slightly crumbly but does not crumble.
BlackHairedGirl
Thank you!
Tiga
giraffe, thanks for the recipe. For some reason I thought that baklava is long and troublesome, but it turned out to be so simple and so insanely delicious, thanks again. But what I did
Baklava (master class)
Giraffe
How delicious it turned out! I'm glad I liked it. What are the nuts for the filling?
Tiga
Then I had only walnuts, so now I want to try with hazelnuts and peanuts. True, I did not put cloves at all, and I put twice as much cinnamon.But how delicious it turned out
Giraffe
The main thing is that it's delicious! And somehow I also forgot to put the cloves, they ate anyway. I haven't tried peanuts, it seems to me that they are not very friendly with moisture. In any case, if you do so, I am waiting for a story.
Hairpin
Giraffe!!! And after pouring syrup into the refrigerator or on the cabinet?
Giraffe
It's just that I usually stand on the table, but preferably not in the access zone of my family. The amount of
Hairpin
Giraffe... I poured hot syrup over the hot pieces and wrapped them in foil ... Now I twist and twirl now!
Giraffe
Watch how they are fed, the excess syrup can be drained into buns. I usually have.
Hairpin
Giraffe... to be honest, I still didn't understand what you had with baklava ... Well, I twisted and twisted it ... guests came today ... almost at the last moment I remembered about baklava ... and. .. I DIDN'T HAVE A FIG !!! Not a piece !!! They said that the baklava was fabulous ... and ... well, I understood that in order to try, I had to do it again ... without guests ...

The nuts were walnuts (well, you like to ask how nuts are ...)
Giraffe
Well, haven’t you done take two for yourself, my beloved?
santorini
Tatyana, I want to cook baklava according to your recipe and the question arose: if soaked with honey, then boil syrup or just warmed up honey? I know that honey cannot be heated above 40 degrees - it is not useful. Thank you.
Marilyn
What is the recipe for a delicious couple of questions to the hostess)) butter for the dough, as I understand it, you need softened butter? and syrup for impregnation .. sugar with water .. can water or sugar be replaced with honey? forgive the dunce for such questions, if that
Freesia
Yesterday I made baklava according to your recipe - delicious! The question is, today I undertook to turn it over in a bowl, but the syrup froze, and I can't tear the baklava off the dish. What should I do? There is little of it, however, it remains frozen, it absorbed very quickly.
Giraffe
Can be slightly warmed up to start thawing.
Giraffe
It's good that I saw a question in the new message feed Freesias... And then I decided that a new recipe. For some reason, notifications did not come, I hope that I was not too late with the answer.

Quote: santorini

Tatyana, I want to cook baklava according to your recipe and the question arose: if soaked with honey, then boil syrup or just warmed up honey? I know that honey cannot be heated above 40 degrees, it is not useful. Thank you.

Just warm up and pour honey. Then you need 200 grams of honey.

Quote: Marilyn

... a couple of questions arose to the hostess)) butter for the dough, as I understand, you need softened butter? and syrup for impregnation .. sugar with water .. can water or sugar be replaced with honey?

I prefer butter, and if margarine, then high quality and with good fat content. I did it on softened and drowned, then how it goes. I didn't notice much of a difference. If you don't want to cook the syrup, but there is enough honey and it will not be too sweet and honey, then heat 200 grams of honey to become liquid and pour over. At the same time, let it soak in a warm place so that the honey does not thicken so quickly.
Freesia
Thank you! I’m afraid that soon the syrup will not need to be heated, we need to hide it somewhere until Saturday!
Giraffe
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