Armenian cuisine puff pastry baklava. Baklava Armenian honey with nuts - photo recipe for cooking at home. Armenian baklava recipe
Cooking instructions
4 hours Print
1. The protein must be separated from the yolk and put in the refrigerator. Finely chop the nuts with a knife. Roll out the dough. Crib How to separate whites from yolks
2. The dough is baked at the very beginning of the process in an oven heated to 200 degrees. Bake only two strips of dough. Two more await a different fate. Bake for 15-20 minutes until the dough has risen and is golden brown. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when you need to strictly observe temperature regime: let's say in the case of baking.
3. When the nuts are chopped, add 200 grams of granulated sugar and cinnamon to them.
4. For meringue, beat the cooled protein well with a mixer. Add 200 grams of granulated sugar to it and beat again until full density, until when the bowl is turned upside down, the meringue “stands”, as if nothing had happened. Tool Mixer whip egg whites, as well as kneading other substances like minced meat or dough is convenient not by hand (as it takes time and effort), but with a mixer like KitchenAid. For example, the Artisan model has ten speed settings and three different attachments to work with any consistency, besides, it is also a versatile food processor.
5. Put baking paper on a baking sheet. On top is a “raw” sheet of dough. Spread meringue. Sprinkle nuts with sugar and cinnamon on top. Cover with baked dough. Then again spread the meringue, pour the nuts, cover with a strip ready dough. And again - meringue and nuts on top. close baklava raw dough, close the edges with your fingers. Cut baklava, grease with yolk, decorate with walnuts and put in the oven for ten minutes.
Tool Baking paper
open pies and quiches for even baking are best sent to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper is not required.
6. While the baklava is browning, heat the honey and butter on the stove. Then remove the baklava from the oven, cut again along the old cuts and carefully pour honey into them. Bake 30 minutes. Tool honey dispenser The device keeps the honey in the grooves so that it flows onto the dish or just onto the bread gradually. And with it, you can add honey to various drinks. Metal and silicone are much more hygienic than wooden counterparts.
Here's how it happened for me.
Ingredients
3 eggs
1 st. Sahara
2 tbsp. walnuts- not very finely chopped
cinnamon
1 st. honey (300 g jar)
3 layers of the same size (approx. 34x27) puff pastry.
Rolled out the finished puff pastry, 3 layers 34 by 27 cm.
One of them baked. Didn't pierce.
Then I separated the whites from the yolks and beat them with sugar.
The first layer of dough is raw. It is necessary to grease it with cream, sprinkle with nuts and cinnamon.
Put the second layer of dough on top, which is already baked.
And again in the same order: cream, nuts, cinnamon.
Cover with a third layer of raw dough
Make cuts, grease with yolk on top.
Baklava is baked for 45 minutes. I had a temperature of 200 for the first 20 minutes, then the top began to blush quickly and I switched to 180.
She's so pretty right out of the oven. It is necessary to go through the knife again, refresh the cuts.
And pour over the filling.
fill
First I made syrup without honey. 0.5 st. sugar and 0.25 tbsp. We put water on fire and stir all the time. After boiling, give 5-7 minutes boil. Add honey to the syrup. I added it at the end, when the syrup was already cooked, because when boiling, honey loses its beneficial properties.
And this is me tilting the baking sheet and pouring it with hot pouring, trying to get between the layers so that all the liquid does not immediately slide down. When I poured so much on baklava sweet filling, I was afraid that it would be too sweet, but for the first time I decided not to step back from the recipe.
Now it is necessary for the baklava to infuse and soak, leave it overnight. But, of course, we tried a piece. Trust me, it's as delicious as it is beautiful!
And now it's morning. The kids want nothing but baklava for breakfast, they've been waiting for it for so long! It's good that they ask at least something in this heat. I put tea, my son was the first to come running. You can try!
I surfed the internet and found a lot of baklava recipes. Make high, 8-10 layers. There is a filling without honey, only syrup. Sometimes a nut is inserted into the middle of each square, it turns out beautifully. I really liked this recipe. And what came out as a result was unusually delicious! I want everyone to try this deliciousness!
Puff pastry (basic)
The recipe is from my mother. She always makes this dough and uses it for baking different products. The dough is very successful, the pastry turns out to be layered and airy.
From it I bake Yerevan baklava, Napoleon, Pineapple, cigarettes, knots with different fillings, in general, whatever your heart desires.
From this portion of the dough, you can make two pastries at once: Baklava and Napoleon. 2 koloboks go to Napoleon, two koloboks to baklava.
This dough can be frozen up to 1 month!
5 eggs
800g margarine or butter
1 and 1/2 cup warm water
salt
2 tbsp vinegar
about 500g flour
Divide 5 eggs into yolks and whites. (We will need whites later for Yerevan baklava)
-400 g butter or margarine at room temperature rub well
-add egg yolks one at a time, mixing well each time
-Add 1 1/2 st. warm water, a little salt (if the margarine is salty, then do not add salt), 2 tbsp vinegar and about 500g. flour (maybe more, maybe less), the dough should turn out soft. cover with a towel and leave to rest
-then divide the dough into 4 balls
-400 gr. Drain oil or margarine divided into 4 equal parts, then divide each part in half (pieces of 50 gr. are obtained.)
- now roll each kolobok, grease with 50g of butter, put it in an envelope and put it in the refrigerator. And so all the koloboks. This is the first rolling
-then roll each bun again and grease the second portion of butter (50g). Put it again in the refrigerator.
- roll out for the third time, just fold the dough again and put it in the fridge overnight. The next day you can already bake.
Yerevan baklava.
2 buns of puff pastry
5 proteins
3/4 cup dry sand
1/2 tsp cinnamon
500g walnuts, coarsely chopped
egg yolk for brushing
200g baked honey
We take two koloboks from the prepared base puff pastry. Divide each in half
-two halves are rolled out separately according to the size of the baking sheet and baked at 190-200 gr. 15 minutes (until it becomes slightly golden).
- Whip 5 egg whites (they are left over from the dough), gradually add 3/4 tbsp. sax. sand. should get a cool meringue. Add half a teaspoon of cinnamon and mix well.
- separately coarsely chop the walnuts (the more nuts, the better the taste)
-we have one more ball of dough left, divided into 2 equal parts. We roll out the first part according to the size of the baking sheet, and transfer it to the baking sheet. We smear the meringue, generously pour the walnuts, cover with the finished cake, smear the meringue, pour the nuts, cover with the second ready-made cake, smear meringue and sprinkle nuts.
- Roll out the second part of the dough a little larger and carefully transfer and cover the layers.
-Now, with a wide knife, cut the semi-finished product into rhombuses, but not to the bottom, grease with a beaten egg and put in a heated to 180 gr. oven and bake for 30-35 minutes until the surface turns golden.
-We take out the baklava, again cut it along the lines with a knife and pour generously with liquid honey. It will cool completely, you can cut it.
I described the process too long, but in detail. In fact, if there is already ready-made dough, then this baklava is made very quickly. And besides, it is very tasty and original.
For test:
- Wheat flour - 2 cups
- Butter - 50 g
- Yeast - 20 g
- Chicken egg - 1 pc.
- Water - 1/2 cup
For filling:
- Walnuts - 250 g
- Sugar - 1 cup
- Honey - 100-120 g
- Chicken egg - 1 pc.
- Cinnamon
- Cardamom
Preparation of Armenian baklava according to the recipe:
1. Melt the butter over low heat.
2. Beat the egg with melted butter, add the yeast and flour diluted in warm water, knead the dough and leave it to “fit” for 1.5-2 hours.
3. During this time, we prepare the filling. Walnuts dry in a pan, chop them with a knife, mix with sugar, cinnamon and cardamom.
4. Divide the risen dough into two parts. We roll one part 2 mm thick, and the other 3 mm thick.
5. Lubricate the baking sheet with butter, put a layer of dough on it, which is thicker, put the filling on top with a layer of 4 mm, then a thinner layer of dough. Pinch the edges of the dough.
6. Leave the baklava to stand for 10 minutes to fit, then grease it with whipped yolk and cut the whole product into rhombuses of the same size.
7. Put the baking sheet in hot oven(200-220 C) and bake baklava for 20-25 minutes.
8. Pour the finished hot baklava generously with honey so that it is soaked not only upper layer but also stuffing.
Baklava is a very tasty oriental delicacy. I want to thank my friend from Armenia for the recipe . The original recipe can be found here .
Here's how it happened for me.
Ingredients
3 eggs
1 st. Sahara
2 tbsp. walnuts - finely chopped
cinnamon
1 st. honey (300 g jar)
3 layers of the same size (approx. 34x27) puff pastry.
I rolled out the finished puff pastry, 3 layers 34 by 27 cm.
One of them baked. Didn't pierce.
Then I separated the whites from the yolks and beat them with sugar.
The first layer of dough is raw. It is necessary to grease it with cream, sprinkle with nuts and cinnamon.
Put the second layer of dough on top, which is already baked.
And again in the same order: cream, nuts, cinnamon.
Cover with a third layer of raw dough
Make cuts, grease with yolk on top.
Baklava is baked for 45 minutes. I had a temperature of 200 for the first 20 minutes, then the top began to blush quickly and I switched to 180.
She's so pretty right out of the oven. It is necessary to go through the knife again, refresh the cuts.
And pour over the filling.
fill
First I made syrup without honey. 0.5 st. sugar and 0.25 tbsp. We put water on fire and stir all the time. After boiling, give 5-7 minutes boil. Add honey to the syrup. I added it at the end, when the syrup was already cooked, because when boiling, honey loses its beneficial properties.
And this is me tilting the baking sheet and pouring it with hot pouring, trying to get between the layers so that all the liquid does not immediately slide down. When I poured so much sweet filling on the baklava, I was afraid that it would be too sweet, but for the first time I decided not to step back from the recipe.
Now it is necessary for the baklava to infuse and soak, leave it overnight. But, of course, we tried a piece. Trust me, it's as delicious as it is beautiful!
And now it's morning. The kids want nothing but baklava for breakfast, they've been waiting for it for so long! It's good that they ask at least something in this heat. I put tea, my son was the first to come running. You can try!
I surfed the internet and found a lot of baklava recipes. Make high, 8-10 layers. There is a filling without honey, only syrup. Sometimes a nut is inserted into the middle of each square, it turns out beautifully. I really liked this recipe. And what came out as a result was unusually delicious! I want everyone to try this deliciousness!
Armenian baklava is a popular type of sweets that are most typical for eastern peoples. In our country this species confectionery also fell in love, but only a few can cook it. To make the taste as close as possible to the original, you need to know some secrets.
Armenian traditional baklava recipe
To make the dish tasty, you need to follow the recipe and do not use unnecessary ingredients. It will take 1.5 hours to cook. The amount is designed for 10 people.
Ingredients:
You should start by preparing the test:
- To do this, combine sour cream, soft butter and an egg. Mix everything well and start adding flour and soda in portions;
- Knead the dough, which in the end should be elastic and fluffy. Using a knife, divide into 4 parts, wrap cling film so that the surface does not dry out, and leave for 20 minutes.
At this time, we move on to the filling:
At this time, another filling should be prepared:
- Dissolve sugar in water, bring to a boil and cook until it is empty. When the syrup has cooled down a bit, send honey to it and mix well;
- Remove the dish from the oven, renew the cuts again and pour 1 teaspoon of syrup first on each nut, and distribute the remaining amount among the cuts;
- Leave everything to cool and soak for a while, then completely cut the diamonds and you can serve.
Recipe for honey Armenian puff pastry baklava
If you don’t want to toil with the dough, then you can buy it ready-made, but we will offer a home-made recipe.
For this option, take the following products:
You need to start preparing baklava with a dough:
- In order not to spend a lot of time preparing it, we propose to dwell on a simplified version. Flour is recommended to be taken cold, it must be sifted. The butter should be hard and should be grated on a coarse grater or chopped with a knife;
- Dissolve salt, sugar in ice water, put the egg there and mix well. Pour the resulting mixture into flour and knead the dough. Knead it with oiled hands;
- Cover with cling film and leave for 40 minutes. in the fridge. From the dough you need to roll out 4 identical layers. Lubricate each of them with oil and put on top of each other;
- Bend everything in the middle and roll out. Then divide the resulting layer into 4 parts, brush again with oil, fold and roll out. Repeat the process a couple more times.
For the filling, chop the nuts and combine them with powder, vanilla and cinnamon:
Recipe for making Armenian baklava from yeast dough
There is a legend that every housewife should be able to cook this dessert so that family life is strong and happy.
For cooking, take the following products:
- For the base: 750 g flour, about 300 g granulated sugar, 1 tbsp. water, 2 yolks and 50 g of yeast;
- For the filling: nuts, about 300 g, 250 g butter, 175 g honey and a little cardamom.
Let's start cooking it Armenian dish again from the test:
Take a baking sheet and start assembling the dish:
- First, 3 layers without filling, which must be greased with melted butter, honey and sprinkled with sugar. On the 3rd layer, lay out about 1/5 of the entire filling;
- After that comes the dough with butter, honey and stuffing. So repeat 3 times;
- The next layer is 2 sheets without filling, but with butter and honey, and after 3 sheets with filling;
- It remains to lay out 3 more layers without filling and anoint on top with yolk for a ruddy color;
- The upper layers should be divided into portions and decorate each with a nut. Put in an oven preheated to 200 degrees for 10 minutes. baklava and then grease it with oil and again for 20 minutes. into the oven;
- When everything is ready, brush everything with honey.
The recipe for baklava on kefir
Another original version cooking a delicious meal.