Those who once tried this delicacy are unlikely to forget its amazing taste. It's about baklava - a dish of Azerbaijani cuisine. Juicy, fragrant and unusually tasty. It is also popular, like the Armenian baklava . Now it can often be found in pastry shops, but we'll tell you how to cook baklava in Azerbaijani.
Recipe for Azerbaijani baklava
The recipe for the preparation of Azerbaijani baklava at first glance may seem too complicated. But we will tell you everything in such detail that you will certainly get a real masterpiece.
Ingredients:
For the test:
- flour - 500 g;
- eggs - 2 pieces;
- sour cream - 150 g;
- milk - 150 g;
- butter - 50 g;
- dry yeast - 6 g;
- salt - a pinch;
- sugar - 1 teaspoon.
For filling:
- walnuts - 250 g;
- powdered sugar - 250 g;
- butter - 250 g;
- cardamom - 0.5 teaspoons;
- cinnamon - 1 teaspoon;
- vanilla.
For glaze:
- eggs - 1 piece;
- walnuts - 100 g.
- For syrup:
- honey - 150 g;
- hot water - 100 ml.
Preparation
We prepare yeast dough: put yeast and 1 tablespoon of sugar in warm milk. In another vessel, mix the sifted flour, eggs, sour cream, butter and salt. When the yeast is wandered and foam forms on top of the milk, pour the mixture into the second container with the products and knead the dough. You need to knead until it stops sticking to your hands. We remove the dough for about an hour in a warm place.
We prepare the filling: mix the ground walnuts with sugar powder. Add cardamom and cinnamon. The second part of the filling is butter, which must be melt before the most use.
The dough is divided into 12 parts. One of them should be slightly larger than the others. Thin-thinly rolled out this part, this test should be enough to cover the form - the bottom and stenochki and it is desirable that the dough is still hanging about 2 cm. Lubricate this layer with oil, sprinkle with toppings. The remaining parts are also rolled out, only the size must match the size of the mold. We alternate the layers of dough and stuffing. And the dough that hangs down, we lay on the penultimate layer. Lubricate the edges with a beaten egg. Sprinkle with the filling and put the last layer of the dough. Top with baklava egg.
Cover the baklava with a towel and leave the minutes for 15. After that, we send it to a preheated oven. After 15-20 minutes, we take out the shape and pour the melted butter over the joints of the diamonds. Almost at the very end of the baking, when the baklava already begins to become covered with a ruddy crust, again we take it out of the oven and water it with honey syrup. Now it will need only a third. We again send the baklava into the oven and bake until ready. Then we take it out, let it cool down, and only then we divide the diamonds and each makayam into syrup. The cooking of the Azerbaijani baklava has been completed.