Armenian baklava
12 servings
60 minutes
The recipe was shared with us by brand chef Gayane Breiova, restaurant Gayane's.
1
Pour 1 kilogram of flour into a container, grate 200 grams of butter, add 4 egg yolks, and mix until smooth.
- Wheat flour: 1.2 kg
- Butter: 1 kg
- Egg yolk: 5 piece
2
Add a pinch of salt, citric acid, vodka, vinegar, and gradually pour in warm water.
- Salt: pinch
- Citric acid: pinch
- Vodka: 70 ml
- Vinegar: 70 ml
- Water: 1.5 glass
3
Knead the dough and divide it into 3 parts.
4
Prepare the grease for the dough separately. For this, beat 800 grams of butter or margarine with 200 grams of flour until smooth. Divide it into 12 parts.
- Butter: 1 kg
- Wheat flour: 1.2 kg
5
Roll out 3 pieces of dough and spread with 3 parts of the obtained mixture. Fold each piece of dough into an envelope, leaving the filling inside.
6
Send to the refrigerator for 30 minutes. Take out the layers, roll them out, and grease again. Send to the refrigerator again. Repeat this procedure two more times.
7
Whip the egg whites from 2 eggs with sugar.
- Egg white: 2 pieces
- Sugar: 100 g
8
Chop the nuts and add them to the egg whites. Add cinnamon and mix well.
- Walnuts: 250 g
- Ground cinnamon: 1 teaspoon
9
Roll each layer of dough thin and place them on top of each other.
10
Place the filling along the dough near the edge and roll it into a roll.
11
Mix the yolk with a little milk in a separate bowl and brush the mixture on the roll.
- Egg yolk: 5 piece
- Milk: 50 ml
12
Make diagonal cuts in the shape of a diamond.
13
Bake at 180 degrees for about 20 minutes.
14
Take the roll out of the oven, drizzle with hot honey, and return it for another 2 minutes.
- Honey: 150 g
15
Slice and serve.