The classic baklava recipe for turkish

Baklava is also called the baklava. This word is translated from Turkish as "nuts". Baklava is one of the most popular confectionery products made from puff pastry. It is made with nuts filling and soaked with syrup or honey. This sweetness belongs, mainly, to the Turkish cuisine. But it enjoys no less popularity among other Eastern peoples. Azerbaijanis, Iranians, Turkmen and Uzbeks are preparing baklava for the spring Novruz holiday. They are very fond of her Arabs, Tatars, Armenians, Bulgarians and Greeks.

The classic baklava recipe is a Turkish sign, perhaps, to every more or less experienced hostess. And, for sure, everyone at least once tried to cook this famous sweetness at home. In eastern families, cooking baklava is a real art that is passed on from generation to generation. Baklava consists of dough layers, which are smeared with oil, rolled into rolls or laid out layer by layer on the baking sheet. The layers of the finest dough, called yufka, should be obtained in such a way that it is easy to read through the newspaper through them. A true recipe for baklava Turkish suggests that such layers will be forty. Therefore roll out such a dough is a very difficult task, which only true culinary experts can cope with.

The filling is made from finely chopped or chopped pistachios, walnuts , peanuts. It is spread between the layers of dough, which are pre-baked and densely impregnated with syrup with lemon juice, spices and rose water. Therefore such sweetness turns out very gentle, sweet, moist and incredibly high in calories. The baklava Turkish recipe assumes a lot of time for cooking, but, believe me, it's worth it. Turkish sweetness can be stored for a very long time, and in time it becomes only more delicious.

So, we cook baklava according to the classic recipe of Turkish housewives.

For the test, you will need: 500 g of flour, 1 egg, 1 glass of milk, a pinch of salt, 50 grams of butter;
For the filling: 300 g of any nuts (you can mix), 300 g of powdered sugar, half a teaspoon of ground cinnamon, a pinch of ground cloves;
For sugar syrup: lemon juice (to taste), water and sugar in a ratio of 1: 1;
For smearing the dough: 200 grams of strongly softened creamy or melted butter.
Method of preparation: sift flour into a bowl, add salt and mix thoroughly. Add all the liquid ingredients to the flour and knead not too steep dough. As a result, the dough should turn out to be elastic and not sticky, but at the same time soft. If it goes too steep and can not absorb the entire amount of flour, it is allowed to pour a little milk. The kneaded dough should be kneaded for 10 minutes so that it does not stick to the hands and tools. Ready test is required to give 30 minutes to rest. In the meantime, you can prepare the filling. Nuts pre-rinse, dry and grind finely, but not until pasty state. Mix them with spices and powdered sugar.

Sugar syrup for impregnation is done as follows: in hot water, dissolve the sugar and bring the mixture to a boil. On low heat, the syrup should be cooked for about 15 minutes, but do not bring to the state of caramelization, otherwise the impregnation of the syrup will begin to crystallize and the finished baklava will not turn soft.

The rest of the dough must be divided manually into pieces in the size of a ping-pong ball. Each piece should be rolled as thin as possible and greased with melted butter. Sprinkle with nut filling on top. From above on this layer of the test it is necessary to lay out the following, also greased with oil and sprinkled with a stuffing. Do the same with the remaining pieces of dough.

On top of prepared for baking baklava should be smeared with beaten egg yolk and put in a well heated to 200 degrees oven for 15 minutes. After it is necessary to get pastries, grease it with melted butter and send it back to the oven for an hour. Readiness is determined by the presence on the baklava of a beautiful golden crust.

Ready, slightly cooled, baklava pour cold sugar syrup and leave for 6 hours in a cool place. After lay out the sweetness on the dish and cut into small portions.

Now, knowing how to bake baklava, you can please your family members and guests with delicious oriental pastries, which will not leave anyone indifferent. The baklava Turkish recipe allows the use of any nuts, even almonds. They will give the baking a special flavor. In this case, it is not necessary to save on butter, which determines not only the sweetness, but also the softness of the dough. The lack of oil will lead to excessive baking stiffness. Bon Appetit!