The most delicious baklava

The most delicious baklava

Probably everyone, while relaxing at sea, heard exclamations: “Baklava, the most delicious baklava!” Having once tasted such oriental pastries, I became her fan forever. Incredibly tasty, the baklava melting in the mouth is saturated with fragrant sweet honey - with a lot of nuts in the filling. This is just an oriental tale, which I fell in love with from the first test.


  • granulated sugar - 150 grams (for dough) + 150 grams (for filling);
  • yolks - 4 pieces (for dough) + 1 piece (for lubrication);
  • squirrels - 4 pieces;
  • walnuts - 300 grams;
  • whole grain flour - 400-500 grams;
  • butter - 150-200 grams;
  • sour cream - 200 milliliters;
  • soda - 1 teaspoon, without a slide;
  • liquid honey - 100-150 milliliters.

The most delicious baklava. Step by step recipe

  1. Separate the yolks from the proteins, how to quickly and efficiently do this with a plastic bottle - see on my website “I Love Cooking”.
  2. Pour granulated sugar over the yolks and, using a mixer, beat until the yolks lighten.
  3. Pour sour cream into a separate bowl and pour soda. It must be repaid in lactic acid, so it is not necessary to extinguish soda with vinegar separately.
  4. Add sour cream to the sugar-yolk mixture.
  5. Enter the melted butter: and whisk everything with a mixer.
  6. Tip. The oil can be melted in the microwave, but then it needs to be cooled slightly, otherwise it will brew the yolks, and they will become unsuitable for further cooking.
  7. The flour needs to be sifted: in this way we enrich it with oxygen, and this favorably affects our baking - it becomes more magnificent and airy.
  8. We gradually introduce the flour into a container with liquid components, mix well: the dough for real baklava should turn out to be very greasy, not bother.
  9. We cover the finished dough and send it to a cold place for about an hour.
  10. Cooking the baklava stuffing: for this, walnuts need to be dried a little in the oven or toasted in a pan.
  11. Put the roasted nuts on a board and grind with a knife. It is not necessary to chop nuts very finely.
  12. Add sugar to the nuts and the remaining proteins. Beat whites to make baklava is not necessary. Mix everything, enveloping every piece of nut.
  13. The cooled dough is divided into three or four parts.
  14. We spread the parchment on a board or on the table surface and roll out the dough into thin cake: approximately 3 millimeters thick.
  15. Together with the parchment we transfer the cake for the homemade baklava to the baking sheet: this will be our first, lower layer. The baking sheet must be selected large.
  16. Spread a portion of the nut-protein filling on the cake and cover with the next layer of dough.
  17. Then again we coat the cake with the filling. We perform the procedure until we use all the components for our baklava.
  18. The edges of the upper layer are well plucked and greased with a little whipped yolk.
  19. The reverse side of the knife blade, not sharp, we draw our dough, outlining rhombuses. In the middle of each rhombus we put a quarter of the nut.
  20. Tip. We decorate the top of the baklava with unroasted nuts, because they will therefore be fried, along with the dough.
  21. We send the baklava at home in the oven for baking: for about half an hour. The temperature in the oven is 180 degrees Celsius.
  22. Pour the finished baked baklava with liquid honey. With a brush we distribute honey over the entire surface.
  23. We put the baklava poured with honey back into the oven. Five minutes - and it should be baked, the next five minutes - to relax in the oven off.

Baked baklava, saturated with honey, with a fried crust is a real oriental delicacy, at the sight of which not a single sweet tooth can resist. Cook with our site "I love to cook" and other goodies of different cuisines of the world - and surprise your guests with a variety of dishes.

Add a comment