To prepare the dough for baklava according to the classic recipe, soften the butter: at room temperature or for 30 seconds in the microwave at low power (300-450). Add a small egg or just the egg yolk, sour cream and mix.


Combine the resulting mass with flour, into which baking powder is mixed if desired. The amount of flour may vary due to differences in its properties between different manufacturers, and also depends on the resulting softness of the softened butter.

If you don’t like the light dough in the finished baklava, then you can make it brownish by adding sugar syrup to it, but in this case the baklava will be even sweeter (even more sugary!) and the calorie content will be even higher.


By hand or using a household appliance, quickly knead the soft, flaky dough and place it in the refrigerator while you prepare the filling.


Nuts for the filling can be almost any kind. For a more budget-friendly, but also very tasty option, add peanuts to expensive nuts - walnuts or hazelnuts, for example, 1:1, 1:2 or to your taste.


Set aside walnut quarters (whole almond or hazelnut kernels) in the required quantity (for example, 24 pieces), and chop the remaining nuts.


For the filling, you need to combine nuts, crushed by rolling with a rolling pin, in a meat grinder or using a blender, with finely ground sugar and ground spices to taste (vanilla, cardamom, cinnamon).


The chilled dough needs to be divided into several parts - their number will depend on how tall you want the finished dessert and taking into account the size of your mold. For example, for my 20x30 rectangular pan, I divided the dough into only 4 pieces. The baklava will turn out to be low, but this is exactly what my household prefers.


Roll each part of the dough into a layer to fit the mold - very thin.


You will need three portions of the filling, so immediately divide it into 3 equal parts. Place a layer of dough in a greased pan and spread the nut-sugar filling evenly. Repeat twice more, ending with a layer of dough. The result should be the following layers: dough\nuts\dough\nuts\dough\nuts\dough.


The top layer of dough needs to be marked out into future portions. To do this, first cut several parallel lines with a knife, without cutting the very bottom layer of dough! Then make cuts to create diamond shapes. You cannot cut the bottom layer of dough, otherwise all the filling will flow out to the bottom of the mold, the bottom dough will burn and then become excessively soggy, and the top layers will not be soaked as needed.


Lubricate the surface with yolk mixed with 1 tbsp. cold water - for gloss. Stick a nut into the middle of each diamond.


Place the mold with the baklava preparation in a preheated oven (200 degrees). After fifteen minutes, take it out and renew the cuts with a knife, also without cutting them to the bottom layer of dough. Don't forget to run the knife along the sides of the mold.

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 simple unleavened mass recipe 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

  1. Mix chopped nuts with 100 g of sweetener.
  2. Add the remaining sugar to the liquid and cook, adding lemon juice.
  3. Baklava is a recipe in which the delicacy is assembled in layers, so start assembling.
  4. 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.
  5. Soak the top, cut the product into diamonds and bake at 200 degrees.
  6. 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

  1. Divide the mass into 4 parts, roll into snails and cool for about an hour.
  2. Roll the snails into layers, and chop the nuts and sweetener.
  3. 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.
  4. Bake at 200 degrees for half an hour, soaking in melted butter.
  5. Baklava, whose recipe is hundreds of years old, offers impregnation options: dilute honey with water and pour over the delicacy.

Armenian baklava


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

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

Azerbaijani baklava


Azerbaijani baklava is a recipe that commands respect from sophisticated gourmets. Attention to each 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

  1. Combine chopped nuts with sweetener.
  2. Place saffron in a cup with liquid.
  3. Divide the dough into four parts, roll out and place on a baking sheet, brushing with butter and sprinkling with filling.
  4. Cut the product, brush with yolk and saffron mixture.
  5. 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

  1. Knead the first four ingredients for about 10 minutes.
  2. Prepare the sweet syrup for the baklava by boiling the sweetener until thick.
  3. Divide the base and roll it out.
  4. Mix the filling from chopped nuts and powder, spread into layers and roll into rolls, brushing with yolk.
  5. 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

  1. Divide the mass into 12 parts.
  2. Blend the dry ingredients in a blender.
  3. Place a layer in the mold, sprinkle with filling, cover with another and seal the edges.
  4. Repeat the procedure.
  5. Cut the product and brush with yolk.
  6. Bake at 180°C for 30 minutes.
  7. 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

  1. Before preparing baklava at home, prepare all the ingredients.
  2. Make a batch of the first five elements, roll it into a roll and cut into segments.
  3. 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

  1. Divide the workpiece into parts, roll it out and, putting traditional filling, assemble the delicacy and brush it.
  2. The last three components will serve as impregnation for the product.
  3. 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 trained master can prepare it, and therefore there is nothing wrong with using the store-bought version.

Oriental sweets are known all over the world, and one of them is baklava. This thin dough in sugar syrup cannot leave anyone indifferent, despite its high calorie content. In Turkey, not a single sweet shop can do without such a dessert.

In fact, the recipe for such a dish is quite simple, the main thing is to follow some recommendations in preparation, and the dish will be a success even for a novice housewife. Let's take a closer look at homemade baklava recipes with photos.

Turkish baklava recipe with photo

Kitchen appliances and utensils: baking sheet, oven, rolling pin, deep bowl, thick-bottomed pan.

Ingredients

Step by step recipe

  1. It is better to prepare the dough overnight so that it has time to rest. In a deep bowl, mix liquid ingredients at room temperature: two eggs, 100 g each of milk and vegetable oil, 2 tbsp. l. vinegar. Mix until smooth.
  2. Then add flour portionwise. It will take approximately 2.5 cups. Sprinkle 1 tsp onto flour. soda and salt. Knead the dough for 5 minutes and leave in the room overnight or for at least 2 hours.

  3. Roll out the dough into a thick rope, divide it into portions, you can approximately get 8-9 pieces from this amount of dough. Roll them into balls.

  4. Sprinkle the table with starch and roll out a very thin, transparent large layer from one ball, periodically sprinkling with starch to prevent it from sticking.

  5. Sprinkle chopped walnuts on top. 300 g of nuts will be enough for the entire dough.

  6. Roll out a layer of dough onto a rolling pin, remove it like an accordion and cut into pieces approximately 2 cm thick. Repeat these manipulations with each ball of dough. Place the preparations on a baking sheet.

  7. Now we will make the syrup. Boil 3.5 cups in a thick-bottomed saucepan. water and 3.5 cups. Sahara. Add 0.5 tsp. citric acid or juice of half a lemon. Let simmer over low heat for 30 minutes.

  8. In a separate pan, melt 300 g of butter (or 200 g of butter and 100 g of vegetable oil). Pour it over the baklava preparations in the pan.

  9. Place in the oven preheated to 180 degrees for about 1 hour. Pour sugar syrup over the cooled baklava in a baking tray and leave to soak for 1 hour. It is better to pour sugar syrup over the baklava while it has cooled so that the dough does not become soft.

Video recipe

Dear chefs, I bring to your attention a very accessible video that explains in detail the recipe for making Turkish baklava at home. You will see what the dough should be like, how to roll out a thin layer, what forms of baklava can be made and what will happen when it is fully prepared.

  • The same recipe is used to prepare honey baklava at home. Honey is added to the sugar syrup. At the same time, it can be boiled in water or melted and added to hot sugar syrup. This way, honey will not lose its properties after heat treatment, and the dish will bring more benefits to the body.
  • Be sure to let the finished dough sit overnight. This way it will become elastic and pliable, and you can roll it out into a thin, transparent layer.
  • Pour the syrup over the finished baklava, which has already cooled down but is still standing in the pan. The syrup should also be cold. This way the dough will not lose its crispy properties, for which millions of people love it so much.

No less popular is Armenian baklava, the recipe for which I will now share with you. It can be prepared from yeast and yeast-free dough. The thinner you roll out the layers of dough and make more layers, the tastier the dessert will be. By the way, this food is highly recommended for men, because nuts have a positive effect on their virility. But women shouldn’t get carried away with sweets. Perhaps it is for this reason that Eastern women have curvy figures, because they enjoy this dessert every day.

Let's look at the recipe for making Armenian baklava with nuts in all its colors.

Homemade Armenian baklava recipe

Cooking time: 50 minutes.
Number of servings: for 20 people.
Calories: 442 kcal per 100 g of product.
Kitchen appliances and utensils: blender, oven, baking tray.

Ingredients

Step by step recipe

  1. Mix 4 cups flour with 1 tsp. soda Grate 300 g of margarine directly into the flour. Mix the mixture until small crumbs form.

  2. Add 4 yolks and 1 cup sour cream to the mixture. Knead the thick dough and place in the refrigerator for 30 minutes. If you have time, let the dough rest for a couple of hours.

  3. Grind 300 g of peeled walnuts in a blender. They can also be crushed with a rolling pin or passed through a meat grinder.

  4. Beat 4 egg whites with a mixer. Gradually add 2 cups of sugar to them. We need to get a thick mass that will not fall off the spoon. Mix meringue with nuts.

  5. Divide the dough into three parts and roll them out into thin layers. Line a baking sheet with parchment paper, lay out a layer of dough, and place half of the nut mixture on it.

  6. Then lay out the second layer of dough and cover it with nut filling. Cover everything with a third layer.

  7. Beat the egg yolk and brush the surface of the baklava with a brush to obtain a golden crust.

  8. Divide the baklava into portions, decorate with pieces of walnuts on top and place in the oven for 30 minutes at 180°C.

  9. Ready!

Video recipe

Serving options

  • This dish is served in portions or on a common platter with any drink.
  • It is sold in sweet shops or from stalls on the street. This dish will be an excellent gift for your loved ones.

Cooking options

So we got acquainted with simple but detailed recipes for making sweet baklava. It can be prepared for future use and served during extended holidays. In our house, such a treat is long-lasting - we cook it once and eat it for a week. If it were possible, the dessert would disappear in a day, but you need to take care of your figure and body.

  • The recipe for Azerbaijani baklava at home is very similar to the Armenian one. Only in it, each layer of dough is greased with melted butter, and then the finished dish is filled with honey and sugar syrup.
  • I want to share with you some more simple recipes for delicious sweets that are easy to prepare and turn out very tasty.
  • A very popular dessert of the Tatar peoples is considered to be “chak-chak.” Traditionally, it is prepared for weddings and big events. Nowadays, with the abundance of sweets, it’s hard to surprise anyone with such a dessert, but in Soviet times it was simply a masterpiece. By the way, children love chak-chak very much, serve it with milk drinks for kids.
  • Here's a popular recipe. All housewives probably know it, and mothers always prepared it for beginners, because in the past such food saved the day in any situation when something needed to be served for tea.
  • There are several options for preparing this dish, and each of them is good in its own way. It turns out very crispy because she is the one who makes it that way. Adding alcohol is the main secret of this airy dish.
  • My mom always cooks. As for me, this dish goes very well in cold seasons, when it’s frosty outside, and you enjoy crispy brushwood with a cup of coffee, tea or milk.
  • This simple recipe turns out very crumbly. It happens that there is sour cream left over that you no longer want to eat and it’s a pity to throw it away. Here she will help you prepare a crispy dish for evening tea.

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 should ultimately 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:

  1. For the base: 750 g flour, about 300 g granulated sugar, 1 tbsp. water, 2 yolks and 50 g of yeast;
  2. 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:

  1. 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;
  2. After this comes the dough with butter, honey and filling. Repeat this 3 times;
  3. The next layer is 2 sheets without filling, but with butter and honey, and after 3 sheets with filling;
  4. It remains to lay out 3 more layers without filling and brush the top with yolk for a rosy color;
  5. 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;
  6. When everything is ready, brush everything with honey.

Recipe for making baklava with kefir

Another original option for preparing a delicious dish.

. 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.

It's so pretty right 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!

Puff pastry (basic)
Recipe from my mother. She always makes this dough and uses it for baking various products. The dough is very successful, the baked goods turn out flaky and airy.
From it I bake Yerevan baklava, Napoleon, Pineapple, cigarettes, knots with different fillings, in general, everything your heart desires.
From this portion of dough you can make two baked goods at once: Baklava and Napoleon. 2 koloboks go to Napoleon, two koloboks go to baklava.
This dough can be frozen for up to 1 month!

5 eggs
800g margarine or butter
1 and 1/2 cups warm water
salt
2 tbsp vinegar
approximately 500g flour

Divide 5 eggs into yolks and whites. (We will need the whites later for Yerevan baklava)
-400 g butter or margarine at room temperature, grind well
-add the yolks one at a time, mixing well each time
-Add 1 1/2 tbsp warm water, a little salt (if the margarine is salty, then do not add salt), 2 tbsp vinegar and about 500g. flour (maybe more, maybe less), the dough should be soft. Cover with a towel and leave to rest
-then divide the dough into 4 koloboks
-400 g. Divide the drained butter or margarine into 4 equal parts, then divide each part in half (you get 50 g pieces)
-now roll out each bun, grease it with 50g of butter, put it in an envelope and put it in the refrigerator. And so on for all the buns. This is the first rolling
-then roll out each bun again and grease with a second portion of butter (50g). Put it back in the refrigerator.
- roll out a third time, just fold the dough again and put it in the refrigerator overnight. The next day you can bake.

Yerevan baklava.

2 pieces of puff pastry
5 proteins
3/4 tbsp granulated sugar
1/2 tsp cinnamon
500g walnuts, coarsely chopped
egg yolk for brushing
200g melted honey

Take two koloboks from the prepared basic puff pastry. Divide each one in half.
- roll out the two halves separately to the size of the baking sheet and bake at 190-200 degrees. 15 minutes (until it becomes slightly golden).
-Beat 5 whites (they are left over from the dough), gradually add 3/4 tbsp. sax. sand. You should get a stiff meringue. Add half a teaspoon of cinnamon and mix well.
-separately chop the walnuts coarsely (the more nuts there are, the better the taste)
-we have one more ball of dough left, divided into 2 equal parts. Roll out the first part to the size of the baking sheet, and transfer it to the baking sheet. Spread the meringue, generously sprinkle in the walnuts, cover with the prepared cake layer, spread the meringue, sprinkle in the nuts, cover with the second prepared cake layer, spread the meringue and sprinkle the nuts.
-Roll out the second part of the dough a little larger in size and carefully transfer and cover the layers.
-Now, using a wide knife, cut the semi-finished product into diamonds, but not to the bottom, grease with beaten egg and place in a preheated room at 180 degrees. oven and bake for 30-35 minutes until the surface turns golden.
-Take out the baklava, cut it along the lines with a knife again and pour it generously with liquid honey. Once it cools completely, you can cut it.
I described the process for too long, but in detail. In fact, if you already have ready-made dough, then this baklava is made very quickly. And besides, it’s very tasty and original.