Puff pastry baklava: homemade recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

We know that puff pastry baklava is a completely non-local recipe for most countries, but you can try it in almost any eatery that respects both itself and its customers.

But how can a dish prepared by no one knows who and from what is compared with homemade fresh pastries straight from the oven? Of course not! That is why today Armenian puff pastry baklava will be prepared step by step, which can please both children and adults!

Oriental sweetness

Undoubtedly, puff pastry baklava is a dish that came to our region from the East, which means that the recipe itself has been repeatedly modified specifically for local customs and customs.

But if you look with what pleasure people eat these sweet "diamonds" soaked in honey syrup and filled with various nuts, it immediately becomes clear why they chose this particular dessert.

In fact, puff pastry baklava can safely be put on one levelalong with famous recipes like halva and Turkish delight, for example.

They not only have a lot in common in the composition, which for the most part is dominated by nuts and spices, but they also owe their origin to those eastern countries where this sweet dessert came from!

Wonderful-wonderful

What is puff pastry baklava really? It is a well-rolled homemade dough that is skillfully combined with sweet honey syrup, crushed nuts, dried fruits and a variety of spices.

The usual utensil for baklava is a rectangular plate with high sides, in which it is directly cut before baking. First, diagonal notches are made in one direction, and then in the other, due to which the sweetness takes on a fancy diamond shape.

List of ingredients

It's so simple, you won't have a hard time remembering it! But what you should pay special attention to is nuts and dried fruits, as they make up the majority of the dessert.

Therefore, choose only proven products, the quality of which you have no doubt, so that homemade puff pastry baklava is a success!

• Butter - 350 gr.
• Sour cream - 300 gr.
• Chicken egg - 4 pcs
• Flour - 4 cups.
• Soda - 1 tsp
• Sugar - 2.5 cups.
• Walnut - 2 cups.
• Honey - 2 tsp

First step: test creation

Puff pastrythe dough, the recipe of which we are considering today, will never work without good ingredients. Therefore, we will prepare all the components ourselves, forgetting about ready-made store options.

Moreover, the dough is created in just a few minutes, since it is not difficult to prepare, but due to the fact that it is flaky, we will have to constantly keep it chilled in order to achieve the perfect result in the finished dish.

• Sift the flour into a deep bowl and add softened butter to it, which must be removed from the refrigerator 30-40 minutes before cooking.
• Meticulously combine these ingredients, grinding them into large crumbs, as if from cookies.
• Add eggs (only yolks), sour cream and soda to this mixture, then gently mix all the ingredients into a homogeneous and elastic dough. Wrapping it in cling film, put it in the refrigerator for 40-50 minutes so that all the components are well combined.

Second stage: preparation of the filling

Since we have a lot of time left before the dough cools down, we have the opportunity to prepare a delicious nut layer, without which baklava at home simply will not work!

• Slightly chop the nuts, removing the hard peel or shell in advance. Be careful with crushing, as we need to get a fairly large crumb, similar to cookie crumbs, but notdusty mass. Therefore, we advise you to remove the mechanical grinder and use the good old "classics" - a plastic bag and a rolling pin.
• Then we add the remaining proteins and sugar to the nut mass. Also at this stage, you should add chopped and pre-soaked dried fruits, if you planned to add them to the dessert.
• Also, in a separate container, melt the butter to lubricate the layers of baklava, after adding spices to it to your taste.

Third stage: connecting the parts

• The chilled dough is divided into several identical parts, after which we leave only one blank, and put the rest in the refrigerator. Gently roll out the workpiece to a rectangle, with the size of your form, and lay it on the bottom.
• Brush a layer of butter on top of the pastry and then sprinkle with the nut mixture.
• Again, roll out a thin layer of dough, put it in a mold, grease with oil and sprinkle with nuts. We perform this "operation" before you run out of nut mixture and there is one uncovered layer of dough laid in a mold.
• The finished cake from the layers is slightly cut from above, making recognizable notches only on the top layer. Brush everything on top with a beaten egg and put in the oven, preheated to 180 degrees for 30-45 minutes, depending on your technique.
• Meanwhile, you have the opportunity to prepare a sweet impregnation for dessert by combining and bringing to a thickening a small amount of butter and honey (you can use the leftoversoils that were used to coat the layers when assembling the baklava).
• A few minutes before the dish is ready, take it out of the oven, make auxiliary "notches" to the very end, and then pour our honey mixture around the entire perimeter of the mold, evenly distributing the liquid. You can also top each piece of baklava with one whole walnut as a garnish while the liquid gravy remains tacky.
• Puff pastry baklava, the recipe of which is almost completely dismantled, should reach in the oven for a few more minutes, during which the gravy will be absorbed into the center, and a crisp will form around the edges. The finished dish is best to cool slightly, and then just remove from the mold and serve.

This is how baklava was prepared quickly and effortlessly at home. Its taste, truly oriental and spicy, fully justified all our efforts, and it's really great!