Baklava

Description

Options of a great variety of baklava (Armenian, Azeri, etc.). I offer You the recipe, tested for decades and ALWAYS turns out perfectly. Delicious, juicy, flavorful, it will decorate Your holiday table and make everyday life sweeter =) the Recipe my dear grandmother =) PS do Not judge strictly, my first experience of publishing a recipe, tried to make it as detailed as possible =)

Ingredients

Flour

4 cup
Butter

300 g
Chicken egg

4 piece
Sour cream

300 g
Sugar

2 cup
Walnuts

400 g
Soda

1 tsp
Honey

4 Tbsp

Cooking

In flour make a hole with a knife and finely chop plums in there. butter or margarine (room temperature).

To cut the dough with a knife to education crumbs flour.

Sour cream to repay 1 tsp. soda without slides. Into the flour mixture again to make a hole and break there 3 egg yolks (only the yolks, the whites will continue to be needed) + sour cream and soda.

Mix everything and knead the dough with your hands. The dough should be cool and soft at the same time. Divided into 3 sections (1 up) and remove in the cold for 0.5-1 hour.

While our dough is resting and growing stronger, prepare the filling. From nuts to choose as many as 40 parts, like the picture. If there are no halves, you can even take quarters and put them out.

Other nuts (about 300 g without halves) chopped with a knife, you can chop in a meat grinder or blender, but I don't suggest, because in this case the nuts will become damp, and the taste will change slightly. We tried in different ways, but unanimously came to the option of chopped nuts.

Nuts mixed with sugar. Whites and lightly beat with a whisk, NO need to bring them into a meringue.

Get one ball, roll out to a thickness of 0.5 cm, if you have a standard pan, this is it. Put a layer of dough with a small side with the protein, and evenly distribute half of the filling.

Cover with a second layer of dough and repeat again. When you lay the next layer, lightly prihlebyvaja it to aerate. Now roll out more of our pieces as this top layer. Cover the baklava, good to seal the edges to the wrap tucks under baklava. It turns out to be Gladkii pie.

Brush the baklava with egg yolk. Cut the entire baklava. (Do not cut it until the end, high top layer, but it is better to simply outline the outline) for future pieces. In each piece put half of a walnut or 2 quarters.

Put our baklava in a COLD OVEN. Bake about 30 minutes at 200-220 degrees. Until Golden brown. If during baking the baklava started to swell, then cut it along the planned lines.

To get the baklava liberally with honey, especially the incision site, and nuts. Put into the oven for another 5 minutes. To get and cool. The cold cut into slices and enjoy the marvelous taste. Bon appetite =)

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