Homemade baklava: detailed dessert recipe

Juliette Morgan
Homemade baklava: detailed dessert recipe

Baklava is an oriental dessert with a rich history and many fans around the world for many years. Puff pastry, nutty filling and a little spicy oriental spices-this is the recipe for an indescribable pleasure. Baklava can be prepared in various ways, and each of them will be unique and memorable.

MustHub has prepared for you a recipe for this truly royal treat that will not leave you indifferent.

Ingredients:

  • 900 g of sugar,
  • 500 g flour,
  • 300 g of nuts (to your taste - walnuts, hazelnuts, almonds),
  • 150 g butter,
  • 3 eggs, 0.5 liters of milk,
  • 0.5 teaspoons saffron,
  • 0.5 teaspoons cardamom,
  • 0.5 tsp cinnamon,
  • 0.5 tsp dry yeast,
  • a pinch of salt.

Preparation:

  • Warm up the milk a little. In a small amount of warm milk, dilute the yeast, add salt, 2 eggs, flour, 100 g of softened butter, knead the dough.
  • In the remaining milk, stir the saffron and gradually introduce it into the dough until it becomes smooth and plastic. Leave for 2-3 hours in a warm place to fit.
  • Prepare the nuts: dry the walnuts in the oven, peel the almonds and hazelnuts. Grind the nuts to small pieces or to a smooth mass, with a consistency similar to marzipan. In the nut mass, add 300 g of sugar, cardamom, cinnamon, mix everything.
  • The dough that came up was divided into 10 identical parts and each thinly rolled out.
  • Brush the baking sheet with vegetable oil, spread the dough and nut filling on it in layers. Leave the baklava on the baking sheet for another 8-10 minutes to come up, then brush the top with the egg yolk.
  • Send the baklava to the oven, preheated to 180-200°C for 10 minutes.
  • Cut the baked baklava into lozenges or squares, then follow the lines of the cut with melted butter, you can decorate with nuts. Then reduce the temperature to 150-160°C and leave the baklava in the oven for another hour.
  • Prepare the syrup: 600 g of sugar and two cups of water cook until thickened over low heat. Fill the finished baklava with syrup and leave it to soak for an hour.

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