Sift required by the recipe amount of flour in a bowl. Add a pinch of salt, stir. Make a well in the center of the flour slides well and add all the wet ingredients the dough: warm milk, egg, melted butter. With a fork, adding the flour from the edges of the hole in the center, begin to knead the dough.

You need to ensure that the dough included all measured out in a bowl the flour and it turned out quite soft, elastic and not sticky. If you feel that in the process of kneading the dough is clearly not enough liquid, it turns dry and cannot absorb all the flour, add small portions of warm milk. The dough is put on podpylenny flour a Board and carefully knead for 7 – 10 minutes until, until the dough no longer stick to hands and Board.

Mix the dough put it in a bag and leave for at least 30 minutes to rest. For the filling you will need to chop the nuts. I was crushed not to a powder, and the nuts were pieces. Grind nuts, mix with sugar powder and cinnamon

Rested divide the dough into pieces the size of a ping-pong table. I got from this number, turned out the test piece 23.

Cover divided dough with a towel so that it does not dry. Take one piece and roll it as thin as possible into a circle. I rolled out very thin. Brush the rolled out dough is very softened, butter. Sprinkle on the dough stuffing. I pour a lot.

With the help of thin sticks ( I have a Chinese stick) roll the dough into a loaf.

Gather the dough folded in an accordion, remove the sticks and insert inside the ends. In the same way roll, precipice filling and roll up all the remaining dough. Made pieces of baklava spread on the laid parchment baking sheet and cover made pieces with a towel, not to dry.

When all pieces are ready, grease them with egg yolk, scrambled with a tablespoon of water and put in a preheated 200 C oven for 10 – 15 minutes. Turn down oven temperature to 160 – 170 C, remove the pan, liberally brush the baklava with melted butter, return the pan to the oven and bake for about 50 – 60 minutes until Golden – cooked. At this time prepare the sugar syrup. For sugar syrup add to hot water the right amount of sugar and a tablespoon of honey and heated until complete dissolution of sugar. Bring solution to a boil and cook at a low boil for about 15 minutes.

Baklava pour the hot sugar syrup and leave at room temperature for 5 – 6 hours cover the baklava with foil. Pour baklava can be directly on the baking sheet (if it is pretty tight), or you can place it into another container to achieve a more dense packing.

Baklava