Armenian baklava

Baklava is a very tasty oriental delicacy. I want to thank my friend from Armenia for the recipe. . The original recipe can be found here .

This is how it happened for me.

Ingredients

3 eggs
1 tbsp. Sahara
2 tbsp. walnuts - not very finely chopped
cinnamon
1 tbsp. honey (300 g jar)
3 layers of the same size (approx. 34x27) puff pastry.

I rolled out the finished puff pastry, 3 layers 34 by 27 cm.

One of them was baked. Didn't pierce.

Then I separated the whites from the yolks and beat them with sugar.

The first layer of dough is raw. You need to grease it with cream, sprinkle with nuts and cinnamon.

Place a second layer of dough on top, which has already been baked.

And again in the same order: cream, nuts, cinnamon.

Cover with a third layer of raw dough

Make cuts and brush the top with yolk.

Baklava is baked for 45 minutes. For the first 20 minutes my temperature was 200, then the top began to quickly brown and I switched to 180.

This is so pretty straight out of the oven. We need to go through the knife again to freshen up the cuts.

And pour over the filling.

Fill

First I made the syrup without honey. 0.5 tbsp. sugar and 0.25 tbsp. We put water on the fire and stir all the time. After boiling, give 5-7 minutes cook. Add honey to the syrup. I added it at the end, when the syrup was already cooked, because when it boils, honey loses its beneficial properties.

And I tilt the baking sheet and pour hot pouring over it, trying to get between the layers so that all the liquid doesn’t flow down at once. When I poured so much sweet filling onto the baklava, I was afraid that it would be too sweet, but for the first time I decided not to deviate one step from the recipe.

Now you need to let the baklava brew and soak, leave it overnight. But, of course, we tried a piece. Believe me, it is as tasty as it is beautiful!

But it’s already morning. The children want nothing but baklava for breakfast, they've been waiting for it for so long! It’s good that in such heat they are asking for at least something. I put on the tea, my son came running first. You can try!

After browsing the Internet, I found many recipes for baklava. Make a high one, 8-10 layers. Available with topping without honey, just syrup. Sometimes a nut is inserted into the middle of each square, it turns out beautifully. I really liked this recipe. And what came out as a result was incredibly tasty! I wish everyone to try this deliciousness!

Baklava is an oriental dish that consists of layers of dough, alternating with a filling of nuts or dried fruits and soaked in sweet syrup. Due to the laboriousness of preparation, this sweet is rarely prepared on its own, although it is not that difficult - you just need to know some tricks and follow the specified recipe. The family will appreciate your efforts, because homemade baklava is a delicious treat!

Armenian baklava: step-by-step recipe

Not only walnuts are added to Armenian baklava, but also spices - cinnamon and cardamom.

Armenian baklava is made from shortbread dough, so it turns out crumbly and tender.

Products for the test:

200 g butter;
200 g sour cream;
1 egg;
700 g flour;
1 tsp. soda.

For filling;

300 g walnuts;
150 g sugar;
1/2 tsp. vanillin;
2 tbsp. l. cinnamon;
4 cardamom seeds.

For impregnation:

150 g butter;
200 g sugar;
100 g of water.

Soften the butter.
To soften the butter, you need to keep it for half an hour at room temperature.
Add sour cream, egg and soda. Beat.
Whisk the sour cream and butter well
Sift the flour.
Sifting saturates the flour with oxygen
Knead the dough and roll it into a ball. Leave for half an hour.
Shortbread dough is soft and pliable
Roast the nuts in a dry frying pan.
Walnuts will acquire a more pronounced aroma after roasting.
Chop with a knife.
For Armenian baklava, nuts need to be crushed into coarse crumbs.
Remove the seeds from the cardamom seeds.
Cardamom has a tart and spicy aroma
First mix sugar, vanillin, cardamom and cinnamon. Then add nuts.
Sugar and spices can be prepared in advance and kept in a glass jar
Divide the dough into five parts and roll each into a thin layer.
It is better to roll out shortbread dough on parchment
Melt the butter.
Melt the butter without letting it burn
Place the first layer of dough on a parchment-lined baking sheet and grease it with oil.
It is convenient to grease the dough with oil using a silicone brush
Distribute the filling and cover with the next layer. Layer the entire baklava in this manner. Seal the edges and pour in oil.
Oil on the surface of the baklava will give it gloss
Cut into diamond shapes and bake at 170°C for 40–50 minutes.
During baking, all layers will be soaked in butter.

Boil syrup from water and sugar and pour it over hot baklava. Let stand for half an hour and serve.

The syrup must be stirred constantly during cooking.

Do not replace butter with margarine. Otherwise, the baklava will not have the desired texture, aroma and taste.

The puff pastry baklava recipe is the simplest and fastest. For the delicacy you will need puff pastry without yeast, which you can buy ready-made.

Layered baklava in honey is easy to prepare - even a beginner in cooking can please and surprise your family with unusual pastries

Products:

1 kg puff pastry;
2 squirrels;
1 tbsp. Sahara;
250 g walnuts;
200 g raisins.

For the syrup:

100 g sugar;
2 tbsp. l. honey;
50 ml water;
1 tsp. lemon juice.

Thaw the puff pastry.
It will take 1 hour to defrost the puff pastry at room temperature.
Separate the yolks from the whites.
Yolks will not be needed to prepare honey baklava; they can be used for another dish
Beat the whites with sugar.
To whip quickly, the whites must be well cooled.
Grind walnuts.
Use a blender to finely chop the nuts
Steam the raisins with boiling water.
Raisins will increase in size and become soft in boiling water.
Dry on a napkin.
The napkins will absorb excess water from the raisins.
Mix egg whites with raisins and nuts.
The filling for honey baklava must be thoroughly mixed
Roll out the puff pastry. You will need two such layers.
To obtain a large layer, you will need to connect parts of a puff pastry briquette
Line a baking sheet with parchment.
Parchment will prevent the baklava from burning
Transfer one layer of dough onto it, spread the filling over it and cover with the second. Cut the baklava into diamonds. Bake at 170°C for an hour.
To cut baklava you will need a sharp knife
Boil syrup from water, sugar, honey and lemon juice.
Honey syrup must be stirred constantly when cooking.
Pour baklava over them. Let the treat soak for 1-2 hours and serve.
Puff baklava soaked in honey is very tasty with tea or coffee

Azerbaijani baklava

Among the varieties of Azerbaijani baklava, Baku is the most famous.

Baku baklava is made from yeast dough and has many thin layers

The difference between Baku baklava is that the layers are made from yeast dough, and the finished delicacy is soaked not in syrup, but in a honey-oil mixture.

Products for the test:

200 ml milk;
100 ml vegetable oil;
1 tbsp. l. dry yeast;
2 tbsp. l. Sahara;
600 g flour.

For filling:

300 g walnuts;
100 g sugar;
1 tsp. nutmeg.

Besides:

30 g butter for greasing;
150g whole walnut halves;
a pinch of saffron;
1 yolk;
100 g butter;
100 g honey.

Pour yeast and sugar into milk heated to a temperature of 38 °C.
Do not overheat the milk, otherwise the yeast will “brew” and lose its activity.
Pour in vegetable oil and stir.
Milk, yeast and butter are mixed well with a whisk
Sift the flour.
A fine sieve will help you sift the flour quickly.
Add it to the milk-yeast mixture and knead the dough. Place it in a warm place for 2 hours.
The dough should have a homogeneous consistency
The finished yeast dough will increase in size by about 2 times.
The finished yeast dough becomes elastic
Grind walnuts in a blender.
Fine nut crumbs give the Baku baklava filling a delicate texture
Mix with sugar.
Nuts and sugar are the basis for baklava filling
Grate the nutmeg. Add to filling.
It is better not to replace nutmeg with ground nutmeg from a bag.
Divide the dough into balls. There should be 12 of them in total.
An ideal Baku baklava should have at least twelve layers
Roll each into a very thin round.
You will need a rolling pin to roll out the dough.
Grease the baklava pan with oil.
Traditionally, a round shape is used to bake Baku baklava.
Brew saffron with boiling water. Leave until completely cool. Strain.
Saffron is an expensive spice that gives baked goods an aroma and a pleasant yellow-orange color.
Separate the yolk from the white. Beat the yolk with saffron water.
To separate the yolk from the white, you will need a special kitchen device.
Place layers of dough on a baking sheet, sandwiching each layer with filling. Brush the surface with the yolk-saffron mixture. Cut into diamonds.
When cutting baklava, try to keep the top layer even
Place half a walnut on each diamond. Bake at 160°C for 15 minutes.

Baklava is a recipe, the mention of which brings to mind the phrase: “the East is a delicate matter” and, I would like to make an amendment - “thin dough” - this is how the popular sweet is presented. Multi-layered, viscous and spicy, incorporating centuries-old characteristics, it is not only a homemade delicacy in the hands of hospitable owners, but also the keeper of the country’s traditions.

Baklava - homemade recipe

The task of how to prepare baklava will seem impossible at first, remembering the construction of this delicacy. Using a recipe for a simple unleavened mass will help you cope with any difficulties, and rolling out the cakes can be done by any housewife who has gotten her hands on making dumplings. An oriental masterpiece created in an hour and a half is a worthy reward for the whole family.

Ingredients:

unleavened dough - 850 g;
water - 250 ml;
butter - 100 g;
sugar - 250 g;
walnuts - 250 g;
lemon juice - 50 ml.

Preparation

Mix chopped nuts with 100 g of sweetener.
Add the remaining sugar to the liquid and cook, adding lemon juice.
Baklava is a recipe in which the delicacy is assembled in layers, so start assembling.
Place a layer of dough on a baking sheet, brush with oil, repeat the procedure five times, then cover with the filling. Repeat the steps.
Soak the top, cut the product into diamonds and bake at 200 degrees.
Fill with syrup.

Honey baklava

Honey baklava is a recipe that gives the delicacy a rich taste and aroma. Traditionally, honey is melted into sugar syrup and serves not only as an additional sweet element, but also affects thickness. In the modern version, it is combined with water, thereby preserving the beneficial properties of the product and reducing cooking time.

Ingredients:

yeast dough - 900 g;
nuts - 300 g;
sugar - 200 g;
butter - 100 g;
honey - 30 g.

Preparation

Divide the mass into 4 parts, roll into snails and cool for about an hour.
Roll the snails into layers, and chop the nuts and sweetener.
Lay out the first layer and sprinkle with some of the filling. Repeat the process twice, then cover with the last one and cut into pieces.
Bake at 200 degrees for half an hour, soaking in melted butter.
Baklava, whose recipe is hundreds of years old, offers impregnation options: dilute honey with water and pour over the delicacy.

The recipe for baklava with walnuts and honey has many variations, each of which reveals the gastronomic features of the country. This recipe emphasizes the Armenian flavor, manifested in the use of spices and the creation of a light and fluffy base. A technically simple dish that takes most of the baking time.

Ingredients:

butter dough - 900 g;
walnuts - 250 g;
sugar - 400 g;
a pinch of cardamom;
cinnamon - 1 teaspoon;
butter - 100 g;
water - 200 ml;
honey - 50 g.

Preparation

Chop the nuts and mix with 200 g of sweetener.
Divide the mass into four parts and roll out.
Place on a baking sheet, alternating with filling.
Cut into diamonds.
Decorate each segment with a piece of nut.
Bake for an hour at 200 degrees.
In the first 15 minutes, pour oil.
Boil sugar and water and add honey.
Soak the finished sweetness.

Azerbaijani baklava

Azerbaijani baklava is a recipe that commands respect from sophisticated gourmets. Attention to every component, original saffron impregnation, fluffy dough for baklava - everything speaks of the nation’s great love for this dish. It will take no more than two hours to create a masterpiece and feel the flavor of the country, and four people with a sweet tooth will be able to enjoy the result.

Ingredients:

yeast dough - 900 g;
walnuts - 400 g;
sugar - 400 g;
yolk - 1 pc.;
melted butter - 100 g;
saffron - 4 stamens;
honey - 30 g.

Preparation

Combine chopped nuts with sweetener.
Place saffron in a cup with liquid.
Divide the dough into four parts, roll out and place on a baking sheet, brushing with butter and sprinkling with filling.
Cut the product, brush with yolk and saffron mixture.
Baklava is a recipe that involves cooking in the oven for about an hour at 180 degrees. 10 minutes before the end, glaze with honey.

Turkish baklava

Turkish baklava is a recipe that showcases an original and unconventional look. A sweet rolled into a roll is simple, convenient, and delicious. The technique invented by Turkish housewives not only simplifies cooking, but also allows you to stock up on delicacies for a long time; when served this way, the dish remains fresh and juicy for several days.

Ingredients:

flour - 500 g;
milk - 200 ml;
butter - 150 g;
egg - 1 pc.;
nuts - 300 g;
powdered sugar - 300 g;
cinnamon - 1/2 teaspoon;
sugar - 180 g;
water - 200 ml;
yolk - 1 pc.

Preparation

Knead the first four ingredients for about 10 minutes.
Prepare the sweet syrup for the baklava by boiling the sweetener until thick.
Divide the base and roll it out.
Mix the filling from chopped nuts and powder, spread into layers and roll into rolls, brushing with yolk.
Bake for an hour at 160, then pour in the sweet mixture.

Baku baklava

Baku baklava is a recipe that looks like. Thanks to this “structure”, during cooking the sweetness retains the aroma of spices and remains juicy for a long time. This dessert requires a lot of skill and patience, since preparation and baking will take more than two hours. The prepared dish can decorate any holiday table.

Ingredients:

yeast dough - 900 g;
nuts - 550 g;
powdered sugar - 350 g;
yolk - 1 pc.;
cardamom - 9 pcs.;
cinnamon - 2 teaspoons;
honey - 300 g;
butter - 200 g.

Preparation

Divide the mass into 12 parts.
Blend the dry ingredients in a blender.
Place a layer in the mold, sprinkle with filling, cover with another and seal the edges.
Repeat the procedure.
Cut the product and brush with yolk.
Bake at 180°C for 30 minutes.
Drizzle with warm honey.

Crimean baklava

A simple and unpretentious sweetness that can withstand the hot climate on the Crimean coast has received a second name - “beach”. Creating a dessert in a few minutes is the dream of any housewife, especially since the “mix, roll and fry” technique will help out in any situation. Available products from the refrigerator, cooking in a quarter of an hour is a pleasant feature of the recipe.

Ingredients:

flour - 450 g;
sour cream - 50 g;
milk - 250 ml;
margarine - 70 g;
baking powder - 1 teaspoon;
nuts - 80 g;
honey - 50 ml;
vegetable oil - 700 ml.

Preparation

Before preparing baklava at home, prepare all the ingredients.
Make a batch of the first five elements, roll it into a roll and cut into segments.
Fry and sprinkle with filling.

Baklava - puff pastry recipe

Puff pastry baklava is a lifesaver for those with a sweet tooth. A ready-made store-bought base will allow even a novice cook to get dessert in forty minutes without sacrificing quality. Moreover, many residents of the Balkan Peninsula use such a base for sweets. Try a convenient option and your household will be satisfied.

Ingredients:

- 800 g;
butter - 100 g;
nuts - 400 g;
honey - 100 g;
water - 300 ml;
sugar - 150 g.

Preparation

Divide the workpiece into parts, roll it out and, putting traditional filling, assemble the delicacy and brush it.
The last three components will serve as impregnation for the product.
Bake for 45 minutes at medium temperature.

Baklava made from phyllo dough

Making baklava at home turns into an exciting activity if you have ready-made thin dough on hand. Such cooking options are typical for residents of Arab countries - great connoisseurs of a thin and crispy base. Only a highly skilled master can prepare it, and therefore there is nothing wrong with using the store-bought version.

Armenian baklava is a popular type of sweets that is most characteristic of eastern peoples. In our country, this type of confectionery is also loved, but only a few people can prepare it. In order for the taste to be as close as possible to the original, you need to know some secrets.

Armenian traditional baklava recipe

To make the dish tasty, you need to follow the recipe and not use unnecessary ingredients. It will take 1.5 hours to cook. The quantity is for 10 people.

Ingredients:

You should start by preparing the test:

To do this, combine sour cream, soft butter and egg. Mix everything well and start adding flour and soda in portions;
Knead the dough, which in the end should be elastic and fluffy. Using a knife, divide into 4 parts, wrap in cling film to prevent the surface from drying out, and leave for 20 minutes.

At this time, let's move on to the filling:

At this time, you should prepare another fill:

Dissolve sugar in water, bring to a boil and cook until dissolved. When the syrup has cooled a little, add honey to it and mix thoroughly;
Remove the dish from the oven, renew the cuts again and pour 1 teaspoon of syrup onto each nut first, and distribute the remaining amount among the cuts;
Leave everything to cool and soak for a while, then cut the diamonds completely and are ready to serve.

Recipe for honey Armenian puff pastry baklava

If you don’t want to bother with the dough, you can buy it ready-made, but we will offer a homemade recipe.

For this option, take the following products:

To prepare baklava you need to start with the dough:

In order not to spend a lot of time preparing it, we suggest focusing on a simplified version. It is recommended to take the flour cold; it needs to be sifted. The butter should be hard and should be grated on a coarse grater or chopped with a knife;
Dissolve salt and sugar in ice water, add an egg and mix well. Pour the resulting mixture into the flour and knead the dough. Knead it with oiled hands;
Cover it with film and leave for 40 minutes. in a refrigerator. You need to roll out the dough into 4 identical layers. Grease each of them with oil and place on top of each other;
Fold everything in the middle and roll it out. Then divide the resulting layer into 4 parts, coat with oil again, fold and roll out. Repeat the process a couple more times.

For the filling, chop the nuts and combine them with powder, vanilla and cinnamon:

Recipe for making Armenian baklava from yeast dough

There is a legend that every housewife should be able to prepare this dessert in order for family life to be strong and happy.

To prepare, take the following products:

For the base: 750 g flour, about 300 g granulated sugar, 1 tbsp. water, 2 yolks and 50 g of yeast;
For the filling: nuts, about 300 g, 250 g butter, 175 g honey and a little cardamom.

Let's start preparing this Armenian dish again with dough:

Take a baking sheet and start assembling the dish:

First, 3 layers without filling, which need to be greased with melted butter, honey and sprinkled with sugar. Place about 1/5 of the entire filling on the 3rd layer;
After this comes the dough with butter, honey and filling. Repeat this 3 times;
The next layer is 2 sheets without filling, but with butter and honey, and after 3 sheets with filling;
It remains to lay out 3 more layers without filling and brush the top with yolk for a rosy color;
The top layers should be divided into portions and each one should be decorated with a nut. Place in an oven preheated to 200 degrees for 10 minutes. baklava and then grease it with oil and again for 20 minutes. into the oven;
When everything is ready, brush everything with honey.

Recipe for making baklava with kefir

Another original option for preparing a delicious dish.

For the test:

Wheat flour – 2 cups
Butter – 50 g
Yeast – 20 g
Chicken egg – 1 pc.
Water – 1/2 cup

For filling:

Walnuts – 250 g
Sugar – 1 glass
Honey – 100-120 g
Chicken egg – 1 pc.
Cinnamon
Cardamom

Cooking Armenian baklava according to the recipe:

1. Melt the butter over low heat.
2. Beat the egg with melted butter, add yeast and flour diluted in warm water, knead the dough and leave it to “rise” for 1.5-2 hours.
3. During this time, prepare the filling. Dry the walnuts in a frying pan, chop them with a knife, mix with sugar, cinnamon and cardamom.
4. Divide the risen dough into two parts. Roll out one part to a thickness of 2 mm, and the other to a thickness of 3 mm.
5. Grease a baking tray with butter, put a thicker layer of dough on it, put the filling on top with a 4 mm layer, then a thinner layer of dough. We pinch the edges of the dough.
6. Leave the baklava to stand for 10 minutes until it rises, then grease it with beaten yolk and cut the entire product into diamonds of the same size.
7. Place the baking sheet in a hot oven (200-220 C) and bake the baklava for 20-25 minutes.
8. Pour the finished hot baklava generously with honey so that not only the top layer, but also the filling is soaked.