How to make baklava at home? This question came to mind to anyone who has ever tried this sweet, crunchy delicacy dough, nuts and honey. Baklava, which came to us from the Caucasus and the Middle East, has become popular all over the world. Now we can meet this delicacy not only on the shelves of the Arab markets, but also in our stores.
Personally, I have always associated this sweetnesswith the summer, because dealers often offer baklava on sea beaches. But in Baku baklava is traditionally served at the spring festival of Nowruz, and is considered one of the main sweet treats for guests. Baklava has many varieties of recipes. But I want to tell you about my favorite. And so, how to make baklava in Azerbaijani.
Ingredients for the "Azerbaijani baklava home":
- 250 g flour;
- 60 g melted butter;
- 80 ml of milk;
- 1 egg;
- 8g yeast;
- 200 grams of walnut kernels or almonds;
- 200 g of sugar;
- 1 packet of vanilla sugar;
- turmeric - to taste;
- 1 tbsp. tablespoon sesame seeds;
- 30 g honey.
Recipe "Azerbaijani baklava home":
Soften the butter at roomtemperature. Milk heating to 30-35 gr.S. Sift the flour into a large bowl and make a hole in the center. Pour the milk to warm, add the yeast, eggs, butter and salt. Well all the stir to get a smooth and soft dough. Cover the dough with a clean towel and leave in a warm place for 1 hour.
While the dough is rising, prepare the stuffing. Nuts are clean, lightly fry in a pan and grind in a mortar or with a rolling pin. Then mix with crushed nuts and sugar.
Take coming up the dough and divide into 10-13equal parts. Roll each piece of dough into a layer 0.5 mm. Grease a baking tray with oil. Put on baking the first layer of dough, grease the top with melted butter, then put another layer of dough on top of the first. Basis pahlava should be thicker than the other layers.
Put the stuffing from nuts and sugar on top of the second layer. Continue to alternate layers of dough and butter, until they run out.
Cut the baklava diamonds 10x4 cm, before cooking. Sprinkle with sesame seeds.
Brush the surface with egg yolk mixed with saffron.
Put half of nut in the center of each diamond. Bake the baklava at 180-200 oC for 35-40 minutes.
15 minutes before end of cooking, brush the surface baklava honey.
Ready dainty little cool, and serve with tea, coffee or milk.