Traditional eastern dessert has spread throughout the world over the centuries and has been transformed under the influence of different cultures. Some of these transformations have taken root on a worldwide scale, and they will be discussed further on.
Baklava Turkish - recipe
Ingredients:
For baklava:
- pistachios (peeled) - 2 items;
- granulated sugar - 35 g;
- Ground cardamom, cinnamon, nutmeg - 1/2 teaspoon each;
- butter - 240 g;
- dough filo - 500 g;
- essential oil of orange.
For syrup:
- granulated sugar - 65 g;
- cinnamon stick;
- orange and lemon peel - 2 strips each;
- water - 185 ml;
- honey - 185 ml.
Preparation
Put nuts and sugar in the blender bowl, whisk together until a crumb is obtained. Mix the nut crumb with cinnamon, nutmeg, cardamom and essential oil of orange, and then once again thoroughly beat the blender. Roll out the sheets of dough filo and cover with a damp towel. Gathering thin sheets of dough one by one, lubricate them with oil and stack on top of each other, then fold in half so that the result is 4 layers of dough. Spread the remaining oil and place the shredded nuts along the bottom edge of the rectangle from the dough. Fold the dough into a roll and cut it into pieces that are just over 5 cm in length. Distribute the rolls on a baking sheet and bake for half an hour at 180 degrees.
While baklava in the oven, cook a simple syrup, mixing the sugar, citrus zest, cinnamon and water in the saucepan. When the sugar dissolves and the syrup boils, cook the ingredients for 15 minutes. Add honey, allow to boil for another couple of minutes, and then remove from heat. Remove the cinnamon and zest, pour the baklava syrup and leave the treat for another half an hour before the tasting.
Recipe for Armenian Baklava with walnuts
Ingredients:
For baklava:
- sheets of dough filo;
- butter - 1 1/2 items;
- walnuts - 480 g;
- ground cinnamon - 1 teaspoon.
For syrup:
- granulated sugar - 120 g;
- honey - 120 ml;
- lemon juice - 35 ml;
- water - 185 ml.
Preparation
Before you cook baklava at home, you need to cook the syrup, which this baklava will be poured after cooking, as it must be cooled before use. For cooking in a saucepan, mix all the ingredients and allow them to boil. When the sugar dissolves, reduce heat and cook for 3 minutes.
Walnuts whisk blender with cinnamon to make a crumb of medium size. Roll out the first layer of dough, grease it with butter, sprinkle half of the nut filling and re-lay the dough layer. Another layer of oil, again nuts and the remaining dough. Crochet delicacy remains of melted butter. When all the layers are in shape, put the baklava bake at 180 degrees 45 minutes, pre-cutting it into pieces of a diamond-shaped shape. Stir the dessert with a syrup and leave for another half an hour.
Crimean baklava - recipe
The recipe for the Crimean baklava is familiar to everyone who has ever rested near the Black Sea coast. The ruddy Crimean baklava does not look much like her relatives, as it is prepared according to a simplified recipe, deep-fried.
Ingredients:
For baklava:
- flour - 390 g;
- powder for baking - 1 teaspoon;
- sour cream - 45 ml;
- milk - 240 ml;
- butter - 65 g.
For syrup:
- granulated sugar - 140 g;
- honey - 25 ml;
- water 175 ml;
- nuts for sprinkling.
Preparation
Combine the melted butter with milk and sour cream, add the dry ingredients and knead the dough. Roll out the dough with a thin layer and roll into a roll. Cut the roll into slices at an angle, fry the baklava deep-fried until it is browned. Cook a simple syrup from the ingredients given. Dip hot baklava in syrup and sprinkle with nuts.