Baklava pie

Category: Bakery products
Baklava pie

Ingredients

Flour 1 glass
Eggs at room temperature 3 pcs
Sugar 3/4 cup
cardamom 2 tsp
milk 0.5 cups
rose water / I didn't have 1 tbsp. the spoon
baking powder 1.5 tsp
almonds / walnuts, finely ground 1.5 cups
b / odorless vegetable oil 0.5 cups
Glaze-impregnation
Zest of one orange
lemon juice 1 tbsp. the spoon
Orange juice 1/4 cup
honey 1 glass

Cooking method

  • 1 glass = 240ml
  • Separate the whites from the yolks. Beat the yolks, gradually add sugar, milk, vegetable oil, cardamom, milk while beating. When the mass becomes homogeneous, add sifted flour with a sprinkler and ground nuts. Mix well.
  • Whisk the whites until soft peaks and add to the flour mixture. Mix gently from bottom to top.
  • Prepare a mold with a diameter of 20-22 cm. To do this, line the bottom of the mold with baking paper, grease the paper and the sides of the mold with vegetable oil, sprinkle with flour, shake off excess flour. Pour the dough into a mold and place in the oven preheated to 180 degrees. Bake until dry splinters / toothpicks 35-45 minutes.
  • While the cake is baking, make the icing. In a small saucepan, mix all the glaze components and bring to a boil, remove from heat.
  • Remove the finished cake from the oven. Do not get out of the form. Drizzle half of the frosting over the cake and leave it alone until the frosting is absorbed. Then transfer the cake to a platter, cut into diamonds or triangles and gradually, using a brush, distribute the remaining icing.
  • Baklava pie

Note

Recipe source 🔗

Ukka
Tanya, I haven't tried baklava on baking powder, but only on yeast. And your impregnation is interesting! It will be necessary to make yours too !!!
celfh
Olya, I find it difficult to compare with something, this is the first baklava that I had a chance to try)) I liked it.
Ukka
Tanyusha, yes, baklava is just a big deal !!! Only ends quickly ... And the guests somehow smell its presence and flock!
SchuMakher
Tanya, tell me honestly, is it dreary?
celfh
Mash, do you know at least one dreary recipe for me? with my working day from 7-00 to 17-00? When there are a lot of beeches in a recipe, I don't even consider it.
SchuMakher
Irishka CH
Quote: celfh

with my working day from 7-00 to 17-00? When there are a lot of beeches in a recipe, I don't even consider it.
Tan, sister! I have the same working day !!! current here you have bukaff something a lot! I even got lost in them ... I didn't think your recipe ...
celfh
Quote: Irishka CH

Tan, sister! I have the same working day !!! current here you have bukaff something a lot! I even got lost in them ... I didn't think your recipe ...
Ira, if you remove the instructions for preparing a baking dish, everything will be as usual
Sonadora
Tanya, oh how delicious! Thank you very much for the recipe! Bookmarking with your permission.
SchuMakher
Quote: Sonadora

Bookmarking with your permission.

and I stole it earlier!
MariS
How delicious, Tan!
I will definitely try - I have never made baklava before.
celfh
Girls, this is a very simplified version of Azerbaijani baklava.
Cartoon
Quote: celfh

Girls, this is a very simplified version of Azerbaijani baklava.
yes) Very simplified)) That's why I want to repeat it)) And I love baklava
I made it several times according to Olga's recipe (https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10386.0). It's just super taste)
I'll try yours tomorrow) My husband just bought walnuts. How did you feel))
Cartoon
Baklava pie
Made a pie) My husband, however, said that it was too sweet) Despite the fact that I reduced the sugar and used only half a glass of honey. Well, we are like that) We love Pechevo, but for less sweetness)) It tastes and color ..)
I have some mixed feelings about the pie.It seems like I liked it, but I can't call my tongue baklava) Although, of course, I'm for the fact that one dish has the right to live in different variations and it's great) So thanks for the recipe! It was interesting) And most importantly - easy)) Simple and tasty - our motto)))
celfh
Cartoon, I have nothing to compare with The author of the recipe called it, and I called it

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers