Baklava is a popular confectionery made of puff pastry with nuts in syrup, widely distributed in the kitchens of Eastern peoples. Traditionally served during the spring holiday Novruz.
According to historians, the first mention of sweetness is dated XV century: “The tradition to prepare a thin dough for baklava came from the Assyrians. In the cookbook of the Museum of the Ottoman Sultans in the Topkapi Palace the record of the times of Sultan Fatih was preserved, according to which the first “paklava” was prepared in the palace in August 1453. They assure that the sultan liked the invention of the cook so much that he ordered to perpetuate his recipe. Since then, baklava is cooked at every holiday.”
This recipe of baklava came to us from Azerbaijan.
- butter – 350 g;
- sour cream – 300 g;
- eggs of chicken – 4 pcs;
- flour – 4 glasses;
- soda – 1 tsp;
- sugar – 2.5 cups;
- walnut – 2 cups;
- honey – 2 tbsp.
How to cook baklava?
First prepare the dough. Mix the flour with butter in a crumb. Add 3 yolks, soda and sour cream, knead the dough, remove it in the refrigerator for 1 hour.
Dough to be divided into 8 balls.
Prepare the filling: nuts to grind, but not into flour, but to keep the pieces.
Mix nuts, 4 protein and sugar.
Each ball of dough thinly roll out.
On the baking sheet spread the sheets of dough, laying out on each evenly the filling. Alternating dough and nuts.
The top layer should be dough. Cut the resulting pie into rhombuses, grease with egg yolk, decorate with nuts. Bake for 40-50 minutes at 200 degrees.
5-10 minutes before readiness to get it. Lubricate with honey, melted and mixed with 50 g of butter. Return to the oven, bring to readiness.
It is very important to note that you can remove from the baking tray only completely cooled baklava! Otherwise it will fall apart!