Recipe for honey baklava with nuts. homemade baklava recipe

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

In oriental cuisine, not only spicy main dishes are attractive, which are especially wonderful in winter due to their warming effect. Sweet recipes also deserve attention, and Turkish baklava stands out among them in particular. This national dish, served on Novruz, can be handled by any housewife, if she knows how to make dough.

How to cook baklava

This oriental dish is a multi-layered dessert soaked in syrup (often sugar). Every Turkish hostess knows how to make baklava, and each has her own - special, most successful - recipe. Sweetness is made from puff pastry with nuts. Roll out the base very thinly, and then fold it into a rectangular shape. However, the option of twisting the sheets with cylinders is also possible. Sherbet (rarely honey) with rose water and lemon juice is used for impregnation, and pistachios are used for the nut layer.

syrup

The classic mixture, used back in the days of the Ottoman Empire, to impregnate the layers, was prepared from sherbet - sugar boiled with water, acidified with lemon juice. However, most recipes (Armenian, Baku, etc.) use honey syrup for baklava. Choose any:

Classic impregnation - 200 ml of water, 2 cups of sugar, a spoonful of lemon juice. Boil for 3-4 minutes.
Honey - water with any honey 1: 1 is heated until the latter dissolves.

Dough

Open sources claim that this delicacy is made from a puff base, but this has long been not the only correct option. Armenian, Yerevan, Crimean variations imply soft dough for baklava, similar to butter, and Greek is prepared for filo. Even recipes with a lush yeast base are popular with professionals. As a result, the dough can be anything - only the correct rolling and assembly in layers is important.

Baklava - recipe with photo

Like any national dish, this delicious dessert does not have a "standardized" appearance. Each eastern country (and even each region) offers its own recipe for making baklava at home. Azerbaijani must be made with a yeast base, and Greek with phyllo (phyllo), and it looks like a thin little roll. Choose the option that you like more and feel free to experiment.

Azerbaijani

Cooking time: 3 hours.
Servings: 10 persons.
Calorie content of the dish: 18100 kcal.
Cuisine: Azerbaijani.

According to the classic recipe, Azerbaijani baklava is assembled from thick (2-4 mm) layers of yeast dough, and cardamom and cloves are necessarily used among spices for the filling. The number of layers does not exceed 10 pieces, and the top must be treated with egg yolks, pounded with ground saffron. Half a walnut is placed in the center of each rhombus.

Ingredients:

dry yeast - 10 g;
flour - 950 g;
milk - 210 ml;
sour cream - 2 tbsp. l.;
eggs - 5 pcs.;
saffron - a pinch;
butter - 620 g;
nuts - 1 kg;
sugar - 1 kg;
cardamom - 1/2 tsp;
sugar syrup - 200 ml.

Cooking method:

Dissolve yeast granules in warm water (about 1/3 cup).
Warm butter (220 g) with milk. Add flour, dough, 3 eggs.
Roast crushed nuts, mix with cardamom and sugar.
After 2 hours, divide the lump of dough into 10 balls, roll out a thick layer from each.
Lay them on top of each other, spreading with melted butter and sprinkling with nut filling.
Top with a couple of beaten egg yolks with saffron. Cut diagonally, in the center of each piece - a nut.
Bake for half an hour at 180 degrees, then lower the temperature to 150 degrees for 20 minutes.
Soak in sugar syrup.

From puff pastry

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 6928 kcal.
Purpose: on the festive table.
Cuisine: Eastern.
Difficulty of preparation: medium.

Such baklava made from puff pastry with nuts is as close to traditional as possible, if you do not take into account the fact of the factory basis. If possible, figure out how to make the dough yourself - baklava will be tastier. It is desirable to infuse the dessert for about 8-10 hours, this is a long process, but if necessary, it is reduced to 1-1.5 hours. The dish must be kept warm.

Ingredients:

ready-made puff pastry - 750 g;
butter - 100 g;
egg;
sugar - 120 g;
honey - 250 g;
cinnamon - 1 tsp;
powdered sugar - 1 tsp;
nuts - 2 cups.

Cooking method:

Lay the rolled puff layers in a mold on top of each other, soaking with melted butter.
Between them thinly sprinkle crushed nuts with cinnamon and powdered sugar.
Lubricate the surface of the last sheet of dough with beaten yolk.
Bake for 45 minutes at 190 degrees.
Pour boiled honey with water (9-10 minutes), leave for an hour.

Turkish

Cooking time: 3 hours.
Servings: 5 persons.
Calorie content of the dish: 6590 kcal.
Purpose: on the festive table.
Cuisine: Turkish.
Difficulty of preparation: medium.

First of all, you need to figure out how to prepare the dough for Turkish baklava - store-bought is not suitable here. Professionals advise you to practice with the selected recipe in advance, since the puff base is very capricious. All of its components must be very cold before mixing. After kneading, the mass also needs to be cooled, and rolled out in one direction.

Ingredients:

flour - 450 g;
water - 300 ml;
butter - 300 g;
eggs - 2 pcs.;
sugar - 2 tbsp. l.;
nuts - 350 g;
cinnamon - 1.5 tsp;
honey - 200 g.

Cooking method:

Make a dough with grated butter, ice water (150 ml), cold flour, sugar and beaten eggs. Refrigerate 2-2.5 hours.
Divide into 8 parts, roll out thinly.
Alternate with a mixture of nuts and cinnamon. The top layer is dough. Cut the product into rhombuses.
10 minutes after baking, pour honey syrup (honey + water), cook for another half hour. The oven temperature is 200 degrees.

Armenian

Cooking time: 1 hour 15 minutes.
Servings: 5 persons.
Calorie content of the dish: 6962 kcal.
Purpose: on the festive table.
Cuisine: Armenian.
Difficulty of preparation: medium.

Armenian baklava differs from other recipes of this oriental dessert using vanilla. It is impregnated with a classic sugar solution, the recipe of which was discussed above. Nuts are used mainly walnuts, but you can add a little pistachio to them. Lubrication of the top layer with egg yolk is an optional action.

Ingredients:

margarine - 200 g;
flour - 3.5 cups;
sour cream - a glass;
egg;
soda - 1/2 tsp;
nuts - 2.5 cups;
vanilla - 1/4 tsp;
cinnamon - 1 tsp;
sugar - 300 g.

Cooking method:

Beat melted margarine with sour cream, add egg, flour, soda.
Divide this ball into 4 parts, roll each of them thinly.
Lay in a mold, alternating with crushed nuts, sprinkled with cinnamon and vanilla.
Cut into diamonds, bake for an hour at 200 degrees.

Honey

Cooking time: 1 hour.
Servings: 7 persons.
Calorie content of the dish: 7488 kcal.
Purpose: on the festive table.
Cuisine: Eastern.
Difficulty of preparation: medium.

Puff baklava with honey in some sources is referred to as Crimean, although its exact origin cannot be determined. It is found both among Uzbek recipes and among Yerevan ones. If you have time, figure out how to make the dough instead of buying it - the sweetness will taste better. If you take a factory product, get a yeast-free puff.

Ingredients:

puff pastry - 500 g;
pistachios - 3 cups;
butter - 200 g;
sugar - 100 g;
honey - 100 g;
cinnamon - 2 tsp;
lemon juice - 2 tsp

Cooking method:

Alternate the rolled puff layers in the form with crushed pistachios, not forgetting to pour them with melted butter.
Cut into squares. Bake for 50 minutes at 190 degrees.
Make syrup by warming honey with sugar, cinnamon and lemon juice. Soak the finished dessert, leave for half an hour.

From filo dough

Cooking time: 1 hour 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 4695 kcal.
Purpose: on the festive table.
Cuisine: Arabic.
Difficulty of preparation: medium.

Crispy baklava made from filo dough has similar notes in structure with German strudel, but their taste qualities vary greatly. The filling of hearty nuts with spices makes the oriental dessert especially interesting in taste. The filo base for such a dessert is popular with Greek and Arab housewives, and this detailed recipe with a photo will help to cope with it.

Ingredients:

water - a glass;
flour - 490 g;
vinegar - 1 tsp;
eggs - 3 pcs.;
vegetable oil - 2 tbsp. l.;
salt;
butter - 100 g;
honey - 100 g;
nuts - 200 g;
sugar syrup - a glass.

Cooking method:

Combine vinegar, eggs, oil, salt, water. Pour this mass into the sifted flour.
Knead the soft base, beat off, divide into 12 parts, roll out on parchment.
Before the layer with nuts, lay 3 layers of clean dough, pouring them with melted butter and honey.
Bake for 50 minutes at 180 degrees.
Drizzle with sugar syrup after cooling.

Sochi

Cooking time: 2 hours.
Servings: 5 persons.
Calorie content of the dish: 7262 kcal.
Purpose: on the festive table.
Kitchen: home.
Difficulty of preparation: medium.

Sochi baklava does not look much like traditional Turkish baklava - the step-by-step cooking recipe is very different from the classic one. However, the sweetness turns out to be no less tasty, crumbly, only more like a pie due to its softness. There is no impregnation according to the recipe, and the surface is treated with whipped yolk before baking. You can drizzle with honey if you like.

Ingredients:

margarine - 250 g;
eggs - 4 pcs.;
sour cream - a glass;
flour - 470 g;
soda - 1 tsp;
nuts - 2 cups;
sugar - 300 g;
cinnamon - 1 tsp

Cooking method:

Mix sour cream with soda.
Chop margarine and grind with flour.
Combine both masses, add 3 yolks. Mix. Refrigerate 1-1.5 hours.
Grind the nuts, combine with whipped proteins, cinnamon and sugar.
Divide the dough into 3 parts, roll each one thinly. Bake one at 180 degrees for 4-5 minutes.
Lay the raw layer of dough on a baking sheet, top with a nut mass, then toasted cake, nuts, again dough.
Lubricate with yolk whipped with water. Cut into rhombuses.
Bake for half an hour at 200 degrees.

With walnuts

Cooking time: 2 hours 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 6551 kcal.
Purpose: on the festive table.
Cuisine: Georgian.
Difficulty of preparation: medium.

Such baklava with nuts in Georgian is almost the same in terms of the composition of the dough and filling from the above desserts. The only nuance of the recipe is the same ratio of milk with sour cream and the use of fresh yeast, not dry. Nuts are obligatory walnuts. They can be fried beforehand, but the pan should be without oil. It is desirable to crush in a coffee grinder.

Ingredients:

sour cream - 150 g;
milk - 150 g;
flour - 500 g;
eggs - 2 pcs.;
fresh yeast - 15 g;
butter - 300 g;
sugar - 1 tsp;
walnuts - 200 g;
sugar - 200 g.

Cooking method:

Knead the base of milk, sour cream, eggs, flour, yeast and 50 g of butter.
After 1.5 hours (after rising), roll out 12 layers.
Lay on a baking sheet, alternating with the filling (nuts, 250 g melted butter and sugar).
Bake until reddish, soak before serving.

Greek

Cooking time: 1 hour 45 minutes.
Servings: 10 persons.
Calorie content of the dish: 16745 kcal.
Purpose: on the festive table.
Cuisine: Greek.
Difficulty of preparation: medium.

Classic Greek baklava is very demanding on the number of layers - in all recipes there are exactly 33 of them, which is a reference to the age of Jesus Christ. The religious moment is important because this dessert is served at Christmas. From nuts, preference is given to almonds, and impregnation is made with honey mixed with orange peel. The correct name for sweets in Greek is baklava or baklavas.

Ingredients:

ready-made filo dough - 500 g;
butter - 500 g;
almonds - 1 kg;
walnuts - 500 g;
sugar - 100 g;
cinnamon - 4 tsp;
light honey - 2 cups;
water - 400 ml;
orange peel - 1 tsp

Cooking method:

Lay a sheet of dough on the bottom of a rectangular shape, grease with melted butter. Repeat this 9 times.
Sprinkle densely crushed almonds and walnuts on the 10th sheet.
Again make 9 layers of dough soaked in oil, pour nuts again.
After the 33rd layer, cut the baklava into squares.
Bake for an hour at 170 degrees.
Warm honey, add sugar, cinnamon, orange zest, water. Cook for 10-12 minutes. Saturate ready-made baklava with syrup, let it brew for half an hour.

Baklava in a multicooker

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 3809 kcal.
Purpose: on the festive table.
Kitchen: home.
Difficulty of preparation: easy.

This recipe for baklava in a slow cooker will appeal to housewives who are deprived of an oven, but who have a desire to cook delicious unusual sweets. The work time has been significantly reduced by buying ready-made puff pastry and changing the impregnation recipe: it is honey-oily and cooks quickly. If you wish, you should play with spices and add ground cloves, cardamom.

Ingredients:

puff pastry - 450 g;
nuts - 200 g;
sugar - 100 g;
a pinch of cinnamon;
butter - 50 g;
honey - 2 tbsp. l.

Cooking method:

Line the bottom of the multicooker with parchment paper.
Spread the rolled puff layers (cut around), alternating with the nut-sugar filling.
Sprinkle the surface with cinnamon. Cut the product into rhombuses.
Cook on "baking" for an hour, after cooling, soak with warmed honey-oil mixture.

Not every professional takes on such a complex dish, but you can master the preparation of baklava at home if you follow these tips:

Honey for syrup in any recipe is desirable to take amber.
How to make crunchy sweet? Leave the mold with it in the oven for another half an hour or an hour without opening the door.
When working with yeast base recipes, after forming the layers, the treat is allowed to rise for a quarter of an hour before being sent to the oven.

homemade baklava recipe

To make baklava, we need filo dough. Now it will not be difficult to find it in ordinary stores. I have seen it many times for sale in online stores. Of course, one of the main components of baklava are nuts. In my recipe I use walnuts, but no less tasty baklava is obtained with hazelnuts and pistachios.

To lubricate the dough sheets, we will use butter 82.5% fat. We clean the walnuts from the shell and partitions. You can use already peeled nuts, which are commercially available in stores. Peeled nuts should also be checked for the presence of shell fragments and partitions.

Let's make the syrup first. Mix sugar with water. Bring to a boil. When the syrup boils, add lemon juice and boil for another 10 minutes. on slow fire. Then let it cool down in a cool place.

Grind walnuts in a blender. Nuts should not turn into flour. Leave large enough pieces.

Melt the butter in the microwave or over a fire.

Grease a deep baking sheet or a special dish for baking with a pastry brush with melted butter. We spread the first layer of dough, grease it with oil, then on it the second layer of dough and also grease it with oil.

Lubricate the next, third layer of dough with oil and sprinkle with a small amount of walnuts. Place a layer of dough again and brush with oil. You should get three layers of dough, then a layer of nuts. We alternate three layers of dough, spreading each layer with melted butter, and one layer of chopped nuts. Leave a few nuts for decoration.

When you use all the dough, cut our layers into equal squares and brush with the remaining oil. You can cut not only squares, but also rhombuses, as you like best. We send it to the oven for 40 minutes. at a temperature of 180°C.

To prepare the dough for baklava according to the classic recipe, soften the butter: at room temperature or for 30 seconds in the microwave at low power (300-450). Add a small egg or just the yolk of the egg, sour cream and mix.

Combine the resulting mass with flour, in which, if desired, baking powder is mixed. The amount of flour may vary due to differences in its properties from different manufacturers, and also depends on the resulting softness of the softened butter.

If you don’t like light dough in the finished baklava, then you can make it brownish by adding sugar syrup to it, but in this case the baklava will be even sweeter (even more cloying!) And the calorie content will be even higher.

Quickly knead a soft layered dough by hand or using household appliances and send it to the refrigerator while you prepare the filling.

Nuts for the filling can be almost any. For a more budgetary, but also very tasty option, add peanuts to expensive nuts - walnuts or hazelnuts, for example, 1:1, 1:2 or to your taste.

Set aside the walnut quarters (whole almond or hazelnut kernels) in the desired amount (for example, 24 pieces), and chop the rest of the nuts.

For the filling, you need to combine the nuts, crushed by rolling with a rolling pin, in a meat grinder or using a blender, with finely ground sugar and ground spices to taste (vanilla, cardamom, cinnamon).

The chilled dough needs to be divided into several parts - their number will depend on what height you want to get the finished dessert and taking into account the size of your form. For example, for my 20x30 rectangular shape, I divided the dough into just 4 pieces. The baklava will turn out to be low, but this is exactly what my household members prefer.

Roll each part of the dough into a layer to the size of the form - very thin.

The filling will require three servings, so immediately divide it into 3 identical parts. Spread a layer of dough in a mold greased with oil, evenly distribute the nut-sugar filling. Repeat twice more, ending with a layer of dough. As a result, the following layers should be obtained: dough\nuts\dough\nuts\dough\nuts\dough.

The top layer of the dough needs to be marked into future portioned pieces. To do this, first cut a few parallel lines with a knife without cutting the bottommost layer of dough! Then make cuts so that you get rhombuses. It is impossible to cut the bottom layer of the dough, otherwise all the fillings will flow out to the bottom of the mold, the bottom dough will burn, and then it will get too wet, and the upper layers will not be saturated as needed.

Lubricate the surface with yolk mixed with 1 tbsp. cold water - for gloss. Insert a nut into each diamond in the middle.

Place the form with the baklava blank in a preheated oven (200 degrees). After fifteen minutes, take it out, renew the cuts with a knife, also without cutting them to the bottom layer of the dough. Don't forget to run your knife along the sides of the mold as well.

Combine flour, baking powder and vanilla sugar, put melted butter, mix everything into crumbs. Form a well in the mixture, beat in the eggs and put in the sour cream. Knead elastic dough. Wrap in polyethylene, send for thirty minutes in the cold.
Preheat oven. Combine nuts, cinnamon and sugar. Put eight layers of dough in a pan, brushing each with butter. Sprinkle all layers generously with a nut mixture, cover with the next layer up with butter. Use the entire mixture, leaving just a little. Put the rest of the dough on top, spread with butter.
Cut the baklava with a sharp knife into small diamond-shaped pieces. Place a pot of water in the oven on the lowest shelf. Place baklava over water, bake for 120 minutes. It is important that there is always water in the saucepan.
If desired, you can prepare syrup: pour sugar into a saucepan with water, put lemon zest and juice. Boil for fifteen minutes, over low heat. Put honey, cook for another five minutes. Remove lemon zest, set aside. Cool the finished baklava with walnuts, pour over the syrup.

Baklava is usually welcomed by all my household members, most of all I like the yeast-free option, or rather, the eldest son has mastered the cooking option so far. I rarely cook baklava with walnuts and honey from yeast dough, but it is also very loved. 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 cook sweet syrup with less honey.

Choose the spices in 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 take a standard oven tray. In my version - a rectangular metal form 26x19 cm, lined with baking paper.

Prepare the ingredients according to the list.

For the dough, mix warm milk with melted butter, sour cream, sugar, salt, one whole egg and one yolk.

Set aside the yolk of the second egg to brush the surface of the dough.

Add flour combined with yeast to the liquid part and mix.

Lubricate your hands with vegetable oil and knead the dough. Leave the dough to rise at room temperature in a windproof place, and cover from drying out.

While the dough is rising, take care of the filling, pouring, etc.

Set aside halves and quarters of walnut kernels for garnish (according to the number of baklava pieces, for example, about 20 pieces), and chop the rest into crumbs in a blender and mix with sugar and spices.

For syrup, first boil sugar with water for five minutes, and then add a portion of honey to this thick liquid and mix.

Melt butter.

When the dough is ready, divide it into 8 pieces.

Roll out each part thinly to the size of the mold. This can be done on a floured surface, but I prefer to roll it out on an oiled surface.

Then transfer the rolled dough into a mold or, like mine, onto baking paper prepared to fit the shape of the mold. Brush with butter.

Spread a serving of fragrant nut filling in an even layer.

Repeat similarly for all layers of dough and filling.

Lubricate the top layer of dough with the stirred yolk, and do not sprinkle with the nut mass.

Cut the baklava blank into rhombuses of the desired size, but without cutting through a couple of layers of dough to the end. In the center of each diamond, deepen a piece of walnut, such as a quarter. 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 mold with foil.

After 15 minutes, renew the cuts and evenly pour the butter over the surface.

Return the mold back to the oven for 30-45 minutes (depending on the properties of the oven and the size of the baklava). Cut the almost ready hot baklava into rhombuses to the end and again pour over the honey syrup. First, a teaspoon for each nut, and then evenly trickle into the cuts.

Return the baklava to the oven for another five minutes.

After cooling, baklava with walnuts and honey is ready to serve.

Happy tea!