Description
Baklava is a popular pastry of Oriental sweetness. The baklava was prepared by me recipe by Julia Vysotskaya.
Ingredients
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Sugar
900 g
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Flour
500 g
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Walnuts
300 g
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Butter
150 g
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Chicken egg
2 piece
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Yolk egg
1 piece
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Milk
500 ml
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Saffron
1.5 tsp
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Cardamom
1 tsp
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Yeast
2 tsp
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Salt
-
Vegetable oil
Cooking
Mix flour, 100 g butter, eggs.
Dry yeast, pour 3-4 tbsp of milk.
In the milk, add the saffron.
Mix all components.
Turns out tender, smooth dough. Cover it with a towel and put in warm place for 2-3 hours.
Dry walnuts in the oven for about 10 min.
Grind the nuts (you can use a coffee grinder or blender).
Add nuts to sugar (300 g) and cardamom, stir.
When the dough has risen, divide it into 10 pieces (2 should be slightly larger than the other - they are respectively the first and last layer).
The dough thinly roll out and put in the form preliminary greased with vegetable oil.
Sprinkle top with nuts (the nut layer should not be too thick).
Nuts cover with a new layer of dough. Total should have exactly 10 layers!
The last layer should be slightly thicker than the others.
Cut away the excess dough and "close" the corner (so that the stuffing is not visible).
Yolk mixed with saffron (0.5 tsp) and lubricates the top layer of the baklava. Put in oven for 8 minutes (180C).
Take out the baklava from the oven and cut thus: 1. first straight strip (about 5 cm wide);
2. then diagonally cut into rhombuses, each rhombus is cut separately and not as a solid line; 3. each rhombus is decorated with half a walnut (but I have, unfortunately, all the nuts were gone on the toppings).
Melt 50 g butter.
Grease the baklava and place into the oven for an hour (150-160C).
Cook the syrup (600 g of sugar, 2 cups water). Cook over slow fire until thick.
The finished baklava poured the syrup and put them in the cooling oven for an hour.
Each "diamond" is served as an individual portion.
BON APPETIT!!!
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