Baklava with walnuts and honey
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Baklava made from yeast dough stuffed with spiced walnuts and honey filling.
All my household are usually happy with baklava; I like the version made with yeast-free, or rather, shortcrust pastry, the most; my eldest son has so far mastered the option of making it with puff pastry. I make baklava with walnuts and honey from yeast dough less often, but it is also very popular. The process is long, but not particularly difficult.
Baklava is not a cheap delicacy... To reduce costs, if this is relevant, you can replace some of the walnuts with peanuts, and prepare the sweet syrup with less honey. Choose spices for the nut filling to taste. It is more convenient to cut baklava baked in a rectangular shape, but you can also bake it in a round one. If there are a lot of eaters, increase the amount of ingredients and use a standard oven tray. In my version - a rectangular metal mold 26x19 cm, lined with baking paper.
Ингредиенты
For the test:
Flour – about 300 g
Milk – 100 ml
Sour cream – 2 tbsp.
Egg – 2 pcs. (including yolk - for lubrication)
Butter – 1.5-2 tbsp.
Sugar – 1 tbsp.
Dry yeast – 1 tsp.
Vegetable oil – 1 tsp.
Salt - 1 pinch
For filling:
Walnuts – 1.5-2 cups
Sugar – 0.5-1 cup
Cardamom - up to 1 tsp.
Cinnamon – up to 1 tsp.
Vanilla sugar – up to 1 tsp.
or vanillin - 0.5-1 g
For filling:
Butter - 120-150 g
For the syrup:
Honey – from 50 to 100 g
Sugar – 0.3 cups
Water – 0.5 cups
Рецепт
1. For the dough, mix warm milk with melted butter, sour cream, sugar, salt, one whole egg and one yolk.
2. Set aside the yolk of the second egg to brush the surface of the dough.
3. Add flour combined with yeast to the liquid part and mix.
4. Grease your hands with vegetable oil and knead the dough. Leave the dough to rise at room temperature in a dry place, protected from drying out.
5. While the dough is rising, start filling, pouring, etc. Set aside halves and quarters of walnut kernels for decoration (according to the number of pieces of baklava, for example, about 20 pieces), and grind the rest into crumbs in a blender and mix with sugar and spices.
6. For the syrup, first boil the sugar and water for about five minutes, and then add a portion of honey to this thick liquid and stir.
7. Melt the butter.
8. When the dough is ready, divide it into 8 parts.
9. Roll out each part thinly to the size of the mold. This can be done on a floured surface, but I prefer to roll out on an oiled surface.
10. Then transfer the rolled out dough into a mold or, as I did, onto baking paper prepared to fit the mold. Brush with butter.
11. Spread a portion of the aromatic nut filling in an even layer.
12. Repeat all layers of dough and filling in the same way.
13. Cut the baklava piece into diamonds of the desired size, but do not cut through the couple of layers of dough to the end. Bury a piece of walnut, such as a quarter, into the center of each diamond. Place the form with the future baklava in the oven, preheated to 170-180 degrees. To prevent the nuts from burning, you can cover the top of the pan with foil.
14. After 15 minutes, renew the cuts and evenly pour butter over the surface.
15. Return the pan to the oven for 30-45 minutes (depending on the properties of the oven and the size of the baklava). Cut the almost finished hot baklava into diamond shapes to the end and pour honey syrup again. First, a teaspoon for each nut, and then evenly stream into the slits.
16. Return the baklava to the oven for another five minutes.
17. After cooling, the baklava with walnuts and honey is ready to serve. Enjoy your tea!