Armenian baklava
15 servings
240 minutes
Armenian baklava is a true symbol of Eastern sweetness, soaked in the aroma of honey and nuts. This dessert has deep roots in Armenian cuisine history, where flaky dough combines with airy meringue and spiced nuts to create a unique texture. Each layer of baklava is a harmony of sweetness and tenderness: crispy dough, airy meringue, and rich walnuts with cinnamon. Its taste is exquisite and rich, enveloped in soft notes of honey that gently soak the layers during baking. Baklava is not just a treat but a symbol of hospitality and festive gatherings, where each piece is a sweet gift for the soul. It pairs wonderfully with tea or coffee or serves as an elegant treat for special occasions.
1
Separate the egg whites from the yolk and place in the refrigerator. Chop the nuts finely with a knife. Roll out the dough.
- Chicken egg: 6 pieces
- Walnuts: 600 g
- Yeast-free puff pastry: 4 pieces
2
The dough is baked at the beginning of the process in an oven preheated to 200 degrees. Only two strips of dough should be baked. The other two await a different fate. Bake for 15-20 minutes until the dough rises and becomes golden.
- Yeast-free puff pastry: 4 pieces
3
After chopping the nuts, add 200 grams of sugar and cinnamon.
- Walnuts: 600 g
- Sugar: 400 g
- Ground cinnamon: 2 teaspoons
4
To make meringue, beat the cooled egg whites well with a mixer. Add 200 grams of sugar and beat again until fully thick, so that when the bowl is turned upside down, the meringue 'stands' as if nothing happened.
- Chicken egg: 6 pieces
- Sugar: 400 g
5
Place baking paper on the tray. On top - a 'raw' sheet of dough. Spread meringue on it. Sprinkle nuts with sugar and cinnamon on top. Cover with a baked strip of dough. Then spread meringue again, sprinkle nuts, cover with a strip of ready dough. Again - meringue and nuts on top. Seal the baklava with raw dough, pinching the edges with fingers. Cut the baklava, brush with egg yolk, decorate with walnuts and place in the oven for ten minutes.
- Yeast-free puff pastry: 4 pieces
- Chicken egg: 6 pieces
- Walnuts: 600 g
- Sugar: 400 g
- Ground cinnamon: 2 teaspoons
- Chicken egg: 6 pieces
6
While the baklava is browning, heat honey and butter on the stove. Then take the baklava out of the oven, cut along the old cuts again, and carefully pour honey into them. Bake for 30 minutes.
- Honey: 6 tablespoons
- Butter: 50 g