Homemade Baklava Recipe: How To Cook From Puff Pastry, Including Honey, Azerbaijani, Armenian, Turkish, Armenian

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Baklava at home: 5 delicious recipes

Baklava is an oriental dish that consists of layers of dough, alternating with a filling of nuts or dried fruits and soaked in sweet syrup. Due to the laboriousness of preparation, this sweet is rarely prepared on its own, although it is not so difficult - it is enough to know some tricks and follow the specified recipe. The family will appreciate your efforts, as homemade baklava is a delicious treat!

Content

• 1 Armenian baklava: a step by step recipe
• 2 Honey baklava from puff pastry
• 3 Azerbaijani baklava
• 4 Crimean baklava
• 5 Video: Turkish baklava

Armenian baklava: a step by step recipe

Not only walnuts are added to Armenian baklava, but also spices - cinnamon and cardamom.

Armenian baklava is made from shortcrust pastry, so it turns out crumbly and tender

Products for the test:

• 200 g butter;
• 200 g sour cream;
• 1 egg;
• 700 g flour;
• 1 tsp soda.

For filling;

• 300 g of walnuts;
• 150 g sugar;
• 1/2 tsp vanillin;
• 2 tbsp. l. cinnamon;
• 4 grains of cardamom

For impregnation:

• 150 g butter;
• 200 g sugar;
• 100 g of water.

Recipe:

1. Soften the oil.

   

   For softening, hold the butter for half an hour at room temperature

2. Add sour cream, egg and soda. Beat.

   

   Sour cream and butter whisk well

3. Sift flour.

   

   Sifting oxygenates the flour

4. Knead the dough and roll it into a ball. Leave for half an hour.

   

   Shortcrust pastry is soft and pliable

5. Fry the nuts in a dry frying pan.

   

   Walnuts will have a more pronounced flavor after roasting.

6. Chop with a knife.

   

   For Armenian baklava, the nuts need to be crushed into large crumbs

7. Extract the seeds from the cardamom kernels.

   

   Cardamom has a tart and spicy aroma

8. First combine the sugar, vanillin, cardamom and cinnamon. Then introduce the nuts.

   

   Spiced sugar can be prepared in advance and kept in a glass jar

9. Divide the dough into five parts and roll each into a thin layer.

   

   It is better to roll out shortcrust pastry on parchment

10. Melt butter.

    

    Melt butter without letting it burn

11. Put the first layer of dough on a baking sheet with parchment and grease it with oil.

    

    It is convenient to grease the dough with butter using a silicone brush

12. Spread the filling and cover with the next layer. Layer the whole baklava in this way. Pinch the edges and cover with oil.

    

    The oil on the surface of the baklava will give it a gloss.

13. Cut into diamonds and bake at 170 ° C for 40-50 minutes.

    

    During baking, all layers are soaked in butter.

14. Boil the syrup from water and sugar and pour over the hot baklava. Let stand for half an hour and serve.

    

    During cooking, the syrup must be constantly stirred.

Honey baklava from puff pastry

The puff pastry baklava recipe is the simplest and fastest. For a treat, you will need a puff yeast-free dough, which you can buy ready-made.

Layered baklava in honey is easy to prepare - even a beginner in cooking will be able to please and surprise home with unusual pastries

Products:

• 1 kg of puff pastry;
• 2 squirrels;
• 1 tbsp. Sahara;
• 250 g of walnuts;
• 200 g of raisins.

For syrup:

• 100 g sugar;
• 2 tbsp. l. honey;
• 50 ml of water;
• 1 tsp lemon juice.

Recipe:

1. Defrost puff pastry.

   

   It will take 1 hour to defrost puff pastry at room temperature.

2. Separate the yolks from the whites.

   

   The yolks are not needed for making honey baklava, they can be used for another dish

3. Beat egg whites with sugar.

   

   For a quick whisk, the whites must be well cooled.

4. Chop the walnuts.

   

   Use a blender to finely chop the nuts.

5. Steam the raisins with boiling water.

   

   In boiling water, the raisins will increase in size and become soft.

6. Dry on a napkin.

   

   Wipes will absorb excess water from the raisins

7. Mix proteins with raisins and nuts.

   

   Mix the filling for honey baklava thoroughly

8. Roll out the puff pastry. You will need two such layers.

   

   To obtain a large layer, you will need to connect parts of the puff pastry briquette

9. Line a baking sheet with parchment.

   

   Parchment will prevent baklava from burning

10. Transfer one layer of dough to it, distribute the filling over it and cover with the second. Cut the baklava into diamonds. Bake at 170 ° C for an hour.

    

    To cut baklava, you need a clean knife

11. Boil the syrup from water, sugar, honey and lemon juice.

    

    While cooking honey syrup, stir constantly.

12. Pour baklava with it. Let the treat soak for 1–2 hours and serve.

    

    Layered baklava in honey impregnation is very tasty with tea or coffee

Azerbaijani baklava

Among the varieties of Azerbaijani baklava, Baku is the most famous.

Baku baklava is made from yeast dough and has many thinnest layers

Products for the test:

• 200 ml of milk;
• 100 ml of vegetable oil;
• 1 tbsp. l. dry yeast;
• 2 tbsp. l. Sahara;
• 600 g flour.

For filling:

• 300 g of walnuts;
• 100 g sugar;
• 1 tsp nutmeg.

Moreover:

• 30 g butter for lubrication;
• 150g whole walnut halves;
• a pinch of saffron;
• 1 yolk;
• 100 g butter;
• 100 g of honey.

Recipe:

1. Pour yeast and sugar into milk heated to 38 ° C.

   

   Do not overheat the milk, otherwise the yeast will "brew" and lose its activity

2. Pour in vegetable oil and mix.

   

   Milk with yeast and butter mix well with a whisk

3. Sift flour.

   

   A frequent sieve will help to sift flour quickly

4. Add it to the milk-yeast mixture and knead the dough. Place it in a warm place for 2 hours.

   

   The dough should acquire a uniform consistency.

5. The finished yeast dough will approximately double in size.

   

   The finished yeast dough becomes elastic

6. Grind the walnuts in a blender.

   

   Small crumbs of nuts impart a delicate texture to the filling for Baku baklava

7. Mix with sugar.

   

   Nuts and sugar are the basis for the baklava filling

8. Grate the nutmeg. Add to the filling.

   

   It is better not to replace nutmeg with ground from a bag

9. Divide the dough into balls. There should be 12 of them in total.

   

   An ideal Baku baklava should have at least twelve layers

10. Roll each into a very thin round layer.

    

    You will need a rolling pin to roll out the dough

11. Grease a baklava dish.

    

    Traditionally, a round shape is used for baking Baku baklava.

12. Boil the saffron with boiling water. Leave to cool completely. Strain.

    

    Saffron is an expensive spice that gives baked goods a flavor and a pleasant yellow-orange color

13. Separate the yolk from the protein. Beat the yolk with saffron water.

    

    A special kitchen device is useful to separate the yolk from the protein.

14. Spread the layers of dough on a baking sheet, sandwiching each of them with filling. Lubricate the surface with the yolk-saffron mixture. Cut into diamonds.

    

    When slicing baklava, try to keep the top layer even

15. Place half a walnut on each diamond. Bake at 160 ° C for 15 minutes.

    

    Baked Baku baklava acquires a delicious gloss

16. Boil butter and honey syrup. Soak baklava with it and return the baking sheet to the oven for another 30 minutes at the same temperature.

    

    Butter honey syrup is very aromatic

17. Serve warm.

    

    Baku baklava according to the traditional recipe will surprise home with its bright taste

Crimean baklava

Crimean baklava looks like brushwood in honey syrup

Products:

• 1 tbsp. water with gas;
• 1 tbsp. l. Sahara;
• a pinch of salt;
• 1 package of baking powder;
• 3-3.5 st. flour;
• 500 ml of vegetable oil;
• 400 g of sugar for syrup;
• 200 ml of water;
• 2 tbsp. l. honey.

Recipe:

1. Combine flour, sugar, salt and baking powder.

   

   It is convenient to knead the dough for Crimean baklava in a bowl with high walls

2. Pour in water.

   

   Pour water in small portions, stirring it with flour all the time

3. Knead the dough, roll it into a ball. Let stand for half an hour.

   

   Proofing will allow the gluten in the flour to swell, making the dough elastic

4. Roll out and cut with a curly knife into rectangles. Each one is cut inside into ribbons. Form the blanks for baklava as shown in the photo below.

   

   The thinner the dough is rolled, the more beautiful the Crimean pkhlava will turn out

5. You should get curly boats with scalloped edges.

   

   Try to make the blanks for the Crimean baklava neat, since during frying they will be saturated with oil and unfold

6. Fry baklava in boiling oil.

   

   Frying Crimean baklava requires care, as it burns easily

7. Boil the syrup with honey. Dip the baklava into it with a slotted spoon for 3 seconds.

   

   The syrup will saturate the baklava and make it glossy

8. Cool the prepared Crimean baklava and serve.

   

   Ready Crimean baklava turns out fragrant, sweet and crispy

Video: Turkish baklava

For the first time I tried baklava while visiting a classmate whose grandmother was from Baku. There was an indescribable aroma of spices and hot honey in the kitchen. With four hands, mother and grandmother Sadagat rolled out the dough so thin that it seemed that one could read through it. The surface of the baklava was invariably decorated with walnut halves. As a child, it seemed that cooking baklava was something terribly complex and large-scale. But now, using the old recipe, I spend no more than an hour of my time on this (excluding baking). And if you want to cook a delicacy very quickly, then the recipe for Crimean baklava, which is also called "beach", always helps.

Sweet, aromatic, with nuts and honey - baklava is one of the most beloved oriental sweets. Yes, you have to tinker with it, but the result is worth it. Follow proven recipes and receive well-deserved compliments from households and guests.