Baklava

Spread walnuts on a baking sheet and toast in an oven preheated to 160 degrees for 8 minutes, stirring occasionally.

Place the hot nuts on a cotton towel, wrap them in it, and gently rub and squeeze the nuts inside the towel. Then unfold the towel and clean the nuts from their shells.

Pass the cleaned nuts through a meat grinder or chop them in a blender, add 800 grams of sugar and cardamom. Mix well.

Pour hot water over the almonds, let them sit for 10 minutes, then peel off the skin.

Grind the saffron in a mortar to a powder, pour in 120 ml of hot water, and let it steep for 30 minutes.

For the syrup, take 300 grams of sugar, pour in 250 ml of water, place on medium heat, bring to a boil and cook for 5 minutes. Then remove from heat, add 2 tablespoons of honey, lemon juice and mix. Let the syrup cool.

Pour the cooled syrup into a pitcher with a spout and add half of the saffron water.

Melt 500 grams of butter in a thick-walled pot over medium heat. Remove the foam from the surface and continue to cook for 40 minutes on low heat. Then strain the butter through a sieve.

For the glaze, mix the egg yolk, the remaining saffron water, and 1 teaspoon of vegetable oil.

For the dough starter, mix yeast, 1 tablespoon of sugar, 2 tablespoons of flour, and 60 ml of warm milk. Cover and place in a warm place for 15-20 minutes.

In a mixing bowl, combine 800 grams of flour, 120 ml of milk, 150 grams of softened butter, sour cream, and eggs. Add the starter and knead an elastic dough that pulls away from the sides of the bowl and doesn't stick to your hands.

Divide the dough into 14 pieces: 12 should weigh about 90 g each, and the remaining two about 150 g. Roll each piece of dough into a ball, place it on a flat surface, and cover with plastic wrap.

Grease a rectangular shape measuring 30x40 cm (or a round one with a diameter of 36 cm) with butter. Place parchment at the bottom and grease it with butter as well.

Roll one of the two large dough balls on a floured surface to the size of the mold. Transfer the dough to the bottom of the mold and grease it with melted butter.

Evenly distribute 3/4 cup of nut filling.

Roll out one of the 12 smaller balls to fit the shape. The dough should be very thin and transparent. Place the dough in the mold, grease it with oil, and add the nut filling. Repeat this with ten more thin layers of dough.

Roll the last small ball of dough just like the previous ones, place it in the mold, flatten it well, trim the excess dough at the edges, grease with oil but do not sprinkle with nut filling.

Roll out the second large ball of dough, place it in the mold, and trim the excess dough from the edges.

Cut the future baklava into diamonds and brush with egg glaze. Place an almond on each diamond and press them slightly. Send the baklava to an oven preheated to 180 degrees for 10 minutes.

Once again, run a knife through the cuts and pour hot melted butter over the baklava. Return the baklava to the oven for 50 minutes.

Pour syrup over the hot baklava and return to the oven for another 7-10 minutes.

Cut the hot ready baklava with a knife once more. Let it cool for 20 minutes, after which it can be served.