Baklava Armenian

Description

This is the recipe of the traditional Armenian baklava. Of course, not authentic medieval (I about it only read, probably very tasty, but quite difficult and time-consuming) and the contemporary (my grandmother already cooked) version. Delicious, all lovers of nuts and honey dedicated! Let's prepare?

Ingredients

Flour

2 cup
Butter

180 g
Sour cream

1 cup
Soda

1 tsp
Walnuts

2 cup
Sugar

100 g
Chicken egg

1 piece
Honey

100 g
Almonds

100 g

Cooking

Sift the flour, the butter, remove from refrigerator. Grate the butter into the flour. Make crumbs of butter and flour.

In sour cream add soda, stir, add crumbs, knead a soft dough. If you want you can add a little flour.

Remove the dough in the bag in the refrigerator for 20 minutes.

For the filling, the nuts need to wash and fry up a little or on a dry frying pan or in the oven as I do. So the taste of nuts will be brighter.

Then the cooled nuts to promolot in a blender until coarse crumbs, mix with sugar and protein until smooth.

Begin to collect our Eastern sweetness. Divide the dough into three parts. The filling on two.

The deep dish (I have 33*40) lay a baking paper with borders. One portion of the dough thinly roll out, moves to the bottom of the pan.

From top to distribute 1/2 of the filling. Then another layer of dough, again the filling, the last layer of dough.

And brush with the remaining egg yolk. Sent in a preheated 180 degree oven for 5-7 minutes.

Just take out his baklava, make the cuts so to get the diamonds (so hard it can be squares, but diamonds - classic form). And stick in each diamond nut. I have almonds, but it is often a hazelnut (roasted and shelled), and half of a walnut to put. Pour a teaspoon honey to cuts in a thin stream to all enough. Put into the oven to topcats.

Ruddy baklava out of the oven, allow to cool and the present cuts are passed again.

We spread our ruddy diamonds and call all to drink tea.

Enjoy your tea!

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