Haste baklava

Category: Bakery products
Haste baklava

Ingredients

Dough:
Wheat flour 5 tbsp.
Borjomi 1.5 tbsp
Salt
Margarine 600 g
Yolk 2 pcs.
Cooking the filling:
Sugar 2 tbsp.
Nuts
(could be so:
1 st. nuts,
1 tbsp. light raisins,
1 tbsp. pistachios)
3 tbsp.
Cinnamon 1 tsp
Beat 4 egg whites with 0.5 tbsp. Sahara

Cooking method

  • Chop margarine flour together. Add borjomi yolks and a little salt ... knead the dough, divide into 3 parts and refrigerate for 2 hours. Next, bake 1 cake.

  • We collect: 1 raw cake + filling; +2 baked cake and filling; and 3 cake layers on top.

  • Grease the top cake well with 2 yolks. and cut a little bit into diamonds (what size you want)

  • We put in the oven. After 7 minutes we take out and cut deeper, but not completely (to the bottom cake)

  • We bake. Then, when baked, immediately pour hot honey. This baklava can be baked in advance (5-7 days) and pour honey a day before use.

  • I bake at 180, but I have a convection oven, so the usual one is probably 200-220. A single cake is baked in 15-20 minutes - although I am more guided by the sight / smell and poke with a toothpick, and the whole baklava is 40-60 minutes, it all depends on the size and shape (thicker-thinner).
  • Haste baklava

Note

The recipe from Elena Tolindzhashvili, found in her group we cook quickly, tasty and healthy on Odnoklassniki.

Well, very tasty!

vishenka_74
I have been tormented for a long time by one question about Baklava, and it is addressed to Odesites and Crimeans, when I come on vacation at sea, they always sell honey baklava on the beach, so it’s interesting to know the recipe for how it is prepared. She is not the same as in the photo above. Maybe someone knows and will share the recipe
Galanga
Quote: vishenka_74

For a very long time I have been tormented by one question about Baklava, and it is addressed to Odesites and Crimeans, when I come on vacation to the sea, they always sell honey baklava on the beach, so it's interesting to know the recipe for how it is prepared. She is not the same as in the photo above. Maybe someone knows and will share the recipe
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=10386.0
vishenka_74
Galanga thanks, I have already seen and even cooked
I really did baklava like crunches because I didn't quite understand how to form it correctly, But it was delicious
Lor7ik
Can you please tell me if Borjomi can be replaced with another mineral water or is only Borjomi suitable in this recipe?
kleskox35
I have not tried it with another mineral water, but I think Borjomi is not so important, the only question is its salinity, if it is very salty, then there is less salt, if it is slightly salty, then more. And of course it should be highly carbonated.

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