Baklava Baku

Baklava Baku

Category: Bakery products

Kitchen: azerbaijani

Ingredients
DOUGH:
Flour	1 kg
Eggs	2 pcs.
Butter / margarine	150 g
Dry yeast	0.5 tsp
Milk	1.5 tbsp.
Sour cream	100-200 g
Salt
Ginger
FILLING
chopped walnuts	0.5KG
sugar	0.5KG
FILLING
Melted honey	1 tbsp.
Butter (melted)	100 g

Cooking method

• Knead the dough and set to come up. As the dough expands, form 12 balls. 2 each for the lower and upper layers, 10 for the middle.
• Roll out 1 cake and place on a greased baking sheet. Then grease 1 crust with butter, 2 crust on top, cut off the excess dough around the edges, sprinkle the filling and pour with a spoonful of melted butter, 3 crust, filling, butter, 4 crust, etc. At the end of 2 layers, as at the beginning.
• Brush with an egg, cut beautifully into diamonds. We decorate to your taste.
• Then we put it in the oven. Bake at 180C for 15-20 minutes. We take out, pour over with melted butter for pouring. And bake again for 10 minutes. We take it out, with a knife we ​​go through the cut lines again, pour it with melted honey, it will sizzle, do not be afraid, and again in the oven for 5-10 minutes. All baking takes 40-45 minutes. And the whole process is 1.5 hours.
• 

Time for preparing:

1.5 hours

Note

It turned out to be quite simple, the dough is pliable, the cakes roll quickly. To prevent the cakes from tearing when carrying them onto a baking sheet, the cake must be wound on a rolling pin sprinkled with flour.

Nush olsun !!! Bon Appetit!!!

What a treat if I understood correctly the bottom and top layers consist of two cakes? Thank you for such a wonderful recipe, but I did not know how to treat my beloved husband today. I'll run to cook everything.

[red mullet]

red mullet, Thank you! I'm shy
Yes, the bottom and top layers are made up of two layers.

Girls, HELP urgently.
I was going to make baklava. The question is what to do?

I have an aluminum round mold 5 cm high and 24 cm in diameter.
This dose is fine - 1 kg of flour is all the same, isn't it a lot ??

[ukka]

ukka, I cooked a similar baklava from V. Pokhlebkin's book "The Cuisine of the Peoples of the USSR" (only, if my memory serves me, it was not so multilayered). But I thought of doing it while feeding the small one. I also became convinced that it was not for nothing that this pastry was called "sweets", and not some cakes or cookies. You won't eat much, but it's actually fantastic.

natamylove, the form will be small! I did this so it stuck up at least 5 cm from 28x5, it rises well, at least it doesn't spread well, make it in a square baking sheet - the shape is not important here!

Oh girls, while I asked a question, I thought a little ??

and I realized, I will do it on a sheet., I also remember from Pokhlebkin that it was made on a round sheet, so I was looking for a round shape, but I have it only small.

I will make a square baklava for the whole sheet.

It will be even better on a square one! The pieces will be uniform!

Girls, I haven't tried Pokhlebkin, an Azerbaijani woman taught me how to make baklava ...
And they promised me to teach how to make Turkish baklava, here ...

For a long time already Y. Vysotskaya in her program showed how she learned to make pilaf and baklava from Azerbaijani chefs. I went to Baku specially, if I'm not mistaken. There was a very large rectangular baking sheet, since 0.5 kg of flour makes 10 (from that woman's cook) very thin and large sheets and one small one. I wrote down the recipe in detail, but did not do it myself. It seemed like a very tedious process. By the way, she made a very large baklava, since the sheet thickness should be 0.5 mm, not thicker.

The dough should turn out to be very elastic, since the cakes are really very thin (though always made thick.2 mm, they will tear thinner, but we do not need it ...) And the bottom cake must be thicker than the others (up to 3-4 mm) and more in circumference! Otherwise, honey and butter will flow to the bottom of the baking sheet and caramelize ...
By the way, in Turkish baklava the dough is denser than in Baku and this makes it possible to roll it out to a thickness of 0.5 mm. But this is already different song baklava ...
And the process of making baklava is not at all tedious - the dough is kneaded quickly, the nuts in front of the telly can be chopped ahead of time or even bought peeled, roll out 12 cakes, even for 0.5 hours. Then pour.
Is it easier to decorate cakes?

Here's Pokhlebkin
🔗

PAKHLAVA BAKINSKAYA

For the dough: 700-750 g flour, 75 g butter, 2 eggs, 40 g yeast, 1 glass of water.
For the filling: 450 g sugar, 500 g nuts, 8-9 cardamom capsules, 4 teaspoons of cinnamon.
For lubrication and pouring: 200 g butter, 150 g honey, 1 egg.

1. Beat butter, eggs and 0.5 glass of water for 3 minutes. Dissolve yeast in 0.5 cups of water. Combine with the first mixture and knead the dough from the resulting liquid in a bowl, rubbing it with a spoon for 15 minutes and bringing its temperature to 20 ° C. Then let stand for 1.5 hours at an air temperature of 22-25 ° C.
2. Prepare the filling in a simple way (see above).
3. When the dough comes up, divide it into 2 equal parts, roll one into a layer 1.5-2 mm thick, the other into a layer 2-2.5 mm thick, so that their dimensions coincide with the size of the baking sheet. Put a thicker part of the rolled dough on a greased baking sheet, apply the filling on it with a layer of 3-5 mm, close it with a thinner part of the dough, which should be slightly larger than the baking sheet so that it can be pinched with the lower piece without pulling the latter. The closed baklava should fit exactly into the baking sheet without gaps. She should be allowed to come up on a baking sheet for 10 minutes, then grease with egg yolk on top.
4. Heat the oven well (up to 200-220 ° С), cut the baklava prepared in a baking sheet into diamond-shaped pieces (5x7 cm) and immediately place the baking sheet in the oven. After 10-12 minutes, remove the baklava, pour melted butter along the cut lines, grease it with an egg on top, then put it in the oven for half an hour.
The first 7-10 minutes, the temperature should remain high, then the fire should be reduced and the baklava should be baked for the remaining 20-25 minutes over low heat. After baking the hot baklava, without removing it from the baking sheet, pour honey along the cut lines, let it soak, then remove the product from the baking sheet and let it cool completely under a napkin.

ukka, so I saw how this woman rolled out such thin cakes-sheets, how deftly she managed with them, I immediately became complex. Moreover, there is also yeast in the dough (but it turns out 2 times more than in your recipe); and I know from placinths (vertuts) that stretched dough, even with a small amount of yeast, is very torn, although placinths from it are tastier.

And they promised me to teach how to make Turkish baklava, here ...

Israel

I fell and lay ... God, what a beauty and how much!

Israel


and this is Turkey

My baklava has already been collected, now I will smear it with an egg and cut into diamonds. It turned out 8 cakes, the time took-30 minutes.
Not difficult.

I like pistachios more, but we ran out of peeled ones in the city. And cleaning with pens is not very pleasant. And again, what about the waist? I don’t get on the scales.

Well here's my creation-


this is in front of the oven, but after the oven-


It is not difficult to do at all .... it remains to try until we ate.

[natamylove]

natamylove , appetizing

I here gave a link to a book about Turkish cuisine. There is a recipe for Turkish baklava, products available, the author of the Turks. There are also other Turkish sweets.

[kolynusha]

kolynusha

thanks, I'm already downloading the book
There is already a taste assessment.

It turned out to be a very pleasant taste, unrefined, although that was exactly what I was afraid of.
it took me 2 cups of sugar and 3/4 cup of honey.
I added cardamom and 1.5 tsp of cinnamon to the nuts.

Probably it will be very tasty with pistachios, but their price
**

[natamylove]

natamylove, Natasha, leave a few pieces for tomorrow - the next day it's something that melts in your mouth!

[ukka]

ukka

of course we will leave, because the whole sheet is that.
But am I intrigued? what will happen tomorrow ??

Very balanced taste turned out

[Ukka,]

Ukka, Your baklava in the photo is simply mesmerizing, I'm thinking of trying to cook it - its calorie content slows down the whole process. Tell me - what size of baking dish did you have at least approximately?

[Len OK]

Len OK, Thank you!!!
I am wildly sorry for not writing down the size of the mold in which I baked ...
28 cm in diameter.

I found it, my baklava according to this recipe, baked it last summer ... natamylove, next time keep it in the oven longer, it tastes better when roasted, for my taste.

[natamylove]

natamylove , appetizing

I here gave a link to a book about Turkish cuisine. There is a recipe for Turkish baklava, products available, the author of the Turks. There are also other Turkish sweets.

Where did the link go? There is no her !!! Repeat, please, if it's not difficult, or at least tell me the title of the book.

I made these goodies ... thank you.

and a couple of questions ...
I made half a portion, made a little mistake and made 12 cakes (instead of 6), maybe that's why I didn't have enough butter, I twisted it with whipped cream. melted and watered.

here in the recipe -Take out, pour over with melted butter for pouring

this oil with honey or separately, otherwise I watered something separately, it may not be correct, and it was necessary to mix the filling (honey + oil)
by sweetness, what is needed, how much I love sweets, and then I asked if I needed sweeter things to do ... they said .. no.

And do not make it closer for the night, hold back, so as not to try is not possible, and then stop too ...

[Lika_n]

Lika_nwhat a beauty your baklava is !!! Wah-wah !!! Drooling!
As for the filling - as my relatives from Baku taught me to do - the filling is poured separately, first oil, then after 10 minutes - honey ...
I like baklava the next day, but my relatives smell the aroma of baklava and flock right away ...
By the way, you can use syrup instead of honey, but this will be a simplified version ...

I also noticed that the sweetness is rather good for the cold, not cloying and satisfying. And it's not long to collect, for the first time, of course, time is running out, check the recipe constantly, but can you freeze the dough? or not worth it?

Today I left the middle, it is even tastier, now they are figuring out who will eat the last bite

ukka, how delicious! I always dreamed of making baklava) Probably, the time has come)) I will do it according to your recipe) It seemed to me the most correct)
The question is: why such a run in the amount of sour cream? 100-200 g? What does it depend on? How to determine?

[Cartoon]

Cartoon, nice to see you here !!!
Try it, it turns out very tasty and not confusing!
And you can safely reduce the sour cream to 100 grams, and adjust the softness of the dough with milk. After all, flour has different humidity for everyone ...

Ok, I got it, thanks) I just have everything except sour cream)) I'll buy and do it)
I will definitely report

I kneaded the dough. The question arose)
"pouring melted honey," - I have liquid flower honey. Heat up anyway?

The oven let me down again. Heats unevenly and all the heat goes away. Eh. But I'm still glad I did. Liked the pliable dough
I will try again)

[Cartoon]

Cartoon, what a beauty!
Glad you liked it! And excuse me for not being able to answer in time ... You can also pour liquid flowers.

thank you for the recipe)
Yes, I thought so, but just in case I warmed up a minute in the microwave))) It became even thinner and it became easier to water))
My oven is just bad. does not bake recipes on time. No one. And then I failed. It was baked and dried for a long time. But I poured a little honey on it and wrapped the baking sheet in cling film) I think it will be softer tomorrow)
Well, what is the most important thing? What my husband liked and so))

[Cartoon]

Cartoon, the next day it becomes even tastier! Only rarely does he live to see tomorrow - relatives smell and flock ...
I sympathize for the oven ... I used to have one myself, then I went crazy and bought a new stove with an oven!

ukka, my husband looked at my suffering and bought me a new stove)) Hurray)) Now he says ... "Do you remember, you made baklava? And said that the oven was bad? So now do it again in a good one"))
Order is accepted)))
I have a question about the stove then. How do you bake? With convection? At what level? Which program is better?

[Cartoon]

Oh, Cartoon, I have the simplest oven ... I bake on an average heat of 180-200 degrees ... I put the baking sheet on a medium level ...
Everything will work out for you !!! You will definitely make friends with the new assistant !!!

It's a pity, I can't do this now - problems with the pancreas ... But the guests will have to bake it somehow!

Thanks for the quick answer) Tomorrow I will conjure))
I wish you good health!

Here I am


Unevenly all the same)) But the boom is to torture the stove with its modes and functions to make it work))
Yummy and not comparable to what was last time)) The difference with a bad stove is palpable))
did an incomplete portion