Simple Baklava
20 servings
120 minutes
Baklava is a famous oriental sweet, the history of which, according to one version, begins in Greece as early as the 2nd century BC. In any case, it is to this time that the first records of the ancient Roman pie placenta made of puff pastry, honey and nuts are attributed . Nowadays, we are accustomed to considering Turkey as the birthplace of baklava (or baklava), which is not surprising: there are more than a hundred varieties of this dessert in the country. The filling and cooking technology may vary depending on the region, but the essence remains the same: these are layers of dough soaked in honey, rolled out to a paper-thin layer, between which a textured filling is hidden.
1
Prepare the necessary ingredients.
2
Whisk 4 yolks with 220 grams of sugar until pale. Add sour cream and baking soda, mix.
- Egg yolk: 6 pieces
- Sugar: 620 g
- Sour cream: 200 g
- Baking soda: 1 teaspoon
3
Melt the butter, pour it into the egg mixture, and mix.
- Butter: 300 g
- Egg yolk: 6 pieces
4
Then add flour and knead the dough. Cover the dough with plastic wrap and refrigerate for 1 hour.
- Wheat flour: 600 g
5
Send the walnuts to an oven preheated to 180 degrees for 10-15 minutes. Then chop the nuts with a knife, not too finely. So it's better not to use a blender.
- Walnuts: 700 g
6
Mix walnuts with 400 grams of sugar and egg whites, stirring until the sugar dissolves.
- Walnuts: 700 g
- Sugar: 620 g
- Egg white: 5 piece
7
Divide the dough into three equal parts, roll each into a thin layer. Place one layer of dough on a baking sheet, evenly spread half of the nuts on it, cover with the second layer of dough, then add the nuts again, and finally place the third layer of dough on top. Seal the edges well to prevent syrup from leaking.
- Wheat flour: 600 g
- Walnuts: 700 g
8
Brush the pie with egg yolks, mark portioned pieces in a diamond shape with a knife without cutting through. Place an almond on each diamond. Bake the baklava in the oven for 30 minutes.
- Egg yolk: 6 pieces
- Almond: 80 g
9
Pour honey over the hot baklava and spread it with a brush.
- Honey: 300 g
10
Return to the oven for another 10 minutes.
