Baklava

Baklava

Category: Confectionery

Ingredients
Dough
flour	500g
eggs	2 pcs
milk + sour cream (in equal parts 150 + 150)	300g
butter	50g
yeast	5-6g
a pinch of salt
sugar	1h l.
Filling
walnuts	250g
powdered sugar	250g
butter	250g
vanilla
Impregnation syrup
honey	150g
hot water	90-100g

Cooking method

• I made the dough in hp.
• The filling will be even tastier and the taste will be richer if the nuts are roasted a little in the oven.
• Pass the nuts through a meat grinder or, like me, put them into the processor, the main thing is not into flour, but to make a crumb.
• Mix chopped nuts with powdered sugar
• Lubricate the form with vegetable (or other) oil
• (I have a form measuring 24x29 cm, you can take a little more, but always with sides, the baking sheet will not work. Divide the matched dough into 12 parts, one piece of which should be 2 times larger than the others.
• Now we take this large piece and roll it out in such a way that it covers the bottom and sides of our form, and hangs a little more ...
• The dough turns out to be soft, elastic, approximately like a strudel, and rolls out very well. And we will need to roll it out very thinly, about 1 mm thick or even thinner, but not thicker, otherwise the baklava will be rough, tough.
• now we wind the dough on a rolling pin and transfer it to the mold and literally line our mold with it. Let the edges of the dough hang down (then cut it off) ...
• now let's melt the vegetable oil. And grease the dough with it (smear butter with a thin layer, try to calculate so that after lubricating all layers, we have about half, or slightly less than half of this oil, otherwise the baklava will turn out to be too greasy.
• Now we will roll out the next layer, but already to the size of the bottom of our shape. If the dough when rolling out turned out to be thicker than 1 mm, then roll it out thinner, and remove the excess (although this should not be so).
• We transfer it in the same way, on a rolling pin, and cover the bottom.
• We did not pour the filling on the first layer, because from the bottom and from the top we should have 2 layers of dough without filling (this is for strength, otherwise they may crumble after baking). We also grease the second layer of dough with a thin layer of butter and now sprinkle with the filling (pour the fillings so that it is enough for 10 layers). And thus: rolled out, laid, oiled, sprinkled - it is repeated 9 more times (10 times in total). Now we roll out 11 pieces of dough and cover 10 layers with them.
• Grease the 11 layer with oil. Cut the overhanging edges of the dough with a knife so that the edge remains about 1-2 cm. Place the edges on the dough and grease with a beaten egg. we lay the last layer of dough and also grease. And now we cut the baklava into traditional diamonds. We do not cut it to the end, otherwise everything will flow out to the bottom of the mold and will burn. Therefore, we cut ALMOST to the end. we put a nut on each rhombus (I did not). and into the oven 180 degrees. after 15 minutes pour melted butter on top, if necessary, cut it with a knife. again in the oven, 10 minutes before being ready, pour the syrup, but use about half. I left the second half, dipped ready-made, cooled baklava in it, when I took it out and cut it into diamonds. here ..
• actually not as troublesome as it sounds. highly recommend.

Great baklava, great recipe! It is very tasty, but it is always stopped by the high calorie content and the need to tinker. But once a year you can.

calories in it oh-ho-ho! but you can't eat more than 2 pieces, it's very satisfying