Baklava from puff pastry - tasty food for the household

Oriental sweets are like little joys. Well, at least for me, a very big sweet tooth. Halva, lukum, sherbet, nougat, etc. But the baklava from puff pastry with walnuts and sugar syrup plunged me into greater delight and admiration. This taste can not be expressed in words, it should be tried only on its own.

For the first time the appearance of baklava was documented in the 15th century, however, according to other sources, this eastern sweetness from the finest sheets of dough appeared much earlier, in the 8th century BC. The primacy of the appearance of baklava was disputed by many peoples - Iranians, Bosnians, Azerbaijanis, Armenians, etc. And the Greeks and Turks baklava from the puff pastry and did lead to the interethnic conflict with rallies and actions, which had to be decided at the governmental level. Such a large-scale geography of baklava can only talk about one thing - there are a lot of recipes for cooking it, so everyone can choose according to their taste. Even the English, Spanish and Americans have their own recipes for cooking this yummy. It can be with walnuts or pistachio nuts, peanuts, almonds, with sugar or honey syrup, with chocolate, with maple juice, prepared with a solid cake or individual rolls and the like.

Once I wondered if it was possible to cook such a yummy at home itself. It is possible, although it is quite laborious, but it's worth it. I got the baklava recipe from the puff pastry and set to work. It turned out not that it's delicious, but just "lick your fingers", so I decided to share the recipe with you.

We cook the dough. Sift 0.5 kg of flour, add a small pinch of salt and mix. In the sifted flour hill, at the very top, we make a deepening and pour in a glass of warm milk, 1 egg and 50 grams of butter in melted form. We knead the dough with a fork, lifting the flour from the edges to the center. The dough should turn out to be elastic, rather soft and do not stick to your hands. If, according to your feelings, the dough turns dry, then do not take the flour away, it's better to add a little warm milk. After obtaining a homogeneous mass, you should knead the dough for another 10 minutes, then put it into a plastic bag for 30 minutes.

We take the stuffing. We grind with the help of a meat grinder or a mixer 300 grams of any nuts, but I cooked with my favorite walnuts. Nuts can be taken more or less, all for your taste. You can grind smaller, and then in the process of cooking, if necessary, add more fillings. According to this recipe, baklava from puff pastry means the presence of such spices as cinnamon (half a teaspoon) and ground cloves (a small pinch). I treat these seasonings in cold blood, so in the ground nuts I added only 300 grams of powdered sugar. But, if your taste preferences are different from mine, then boldly add.

Sugar syrup. In hot water (1 cup) add the same amount of sugar and put it warm until the sugar dissolves completely. After boiling on low heat, boil for 15 minutes, and then remove and leave to cool to room temperature.

When the filling and syrup are cooked, take out the dough and divide it into small pieces (roughly like a tennis ball). It turns out 20-25 "balls", which in turn should be thin-thinly rolled into a circle. Dough, which is in the "waiting mode" is better covered with a towel, so it does not dry. The rolled circle of the dough is well lubricated with a strongly softened butter. To lubricate all the layers will need about 200-250 grams of butter. Here it is worth noting that the dough should be very thinly rolled and not save on butter, only in this case the baklava will turn out soft, juicy and juicy. On the lubricated layer of the dough, put the filling, but not for the whole circle, but for ¾, and begin to roll the roll. For this you can use a thin stick like a pencil. We roll from the side pouring the filling into the side of the uncropped side, so that it is on top. Roll the rolled roll gently into the accordion and remove it from the stick. In the same way we do the rest of the test, waiting for us under the towel.

We lay rolls on a baking sheet. Shaken 1 egg yolk with a tablespoon of boiled water, grease rolls and sent for 15 minutes in a preheated oven (200 degrees). Then we take out the baking tray, grease the rolls with melted butter (remember - do not save) and send it to the oven for about an hour, but at a temperature of 170 degrees. Ready baklava in hot form, watered with cooled syrup and leave for 6 hours at room temperature soak. You can water the rolls with syrup on a baking sheet, but if they lie there tightly adjacent to each other. Otherwise, it is better to shift to another dish. After 6 hours you can arrange a family tea.

Such baklava from puff pastry is a favorite delicacy of my family members and friends. By the way, for those who do not like to bother with the test or do not have enough time, you can use the purchased test. Baklava from the ready-made puff pastry, bought at the nearest store is not worse, the main thing is to take the dough of a trusted producer.