Recipe for the Armenian sweet baklava. Armenian honey baklava with nuts - photo recipe for making at home

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 egg yolk, sour cream and mix.

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

If you don’t like the 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 sugary!) and the calorie content will be even higher.

By hand or using a household appliance, quickly knead the soft, flaky dough and place it in the refrigerator while you prepare the filling.

Nuts for the filling can be almost any kind. For a more budget-friendly, 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 walnut quarters (whole almond or hazelnut kernels) in the required quantity (for example, 24 pieces), and chop the remaining nuts.

For the filling, you need to combine 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 how tall you want the finished dessert and taking into account the size of your mold. For example, for my 20x30 rectangular pan, I divided the dough into only 4 pieces. The baklava will turn out to be low, but this is exactly what my family prefers.

Roll each part of the dough into a layer to fit the mold - very thin.

You will need three portions of the filling, so immediately divide it into 3 equal parts. Place a layer of dough in a greased pan and spread the nut-sugar filling evenly. Repeat twice more, ending with a layer of dough. The result should be the following layers: dough\nuts\dough\nuts\dough\nuts\dough.

The top layer of dough needs to be marked out into future portions. To do this, first cut several parallel lines with a knife, without cutting the very bottom layer of dough! Then make cuts to create diamond shapes. You cannot cut the bottom layer of dough, otherwise all the filling will flow out to the bottom of the mold, the bottom dough will burn and then become excessively soggy, and the top layers will not be soaked as needed.

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

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

Make the first fill - oil. Brush the surface evenly with melted butter.
Return the pan with the preparation back to the oven for another 30-45 minutes - the time depends on the properties of the oven and the height of the baklava.

One of the dishes that Armenian cuisine is famous for is baklava. It was invented by the Sultan’s cook more than five hundred years ago, and today Armenian baklava pleases all those with a sweet tooth. This sweet is as popular as... but today we will look at how to prepare baklava in Armenian style.

How to cook Armenian baklava?

Ingredients:

• chicken eggs – 3 pieces;
• sugar – 1 glass;
• chopped walnuts - 1.5-2 cups;
• cinnamon bag – 1 piece;
• honey - 1 glass

• flour – 900 g;
• sugar – 1 glass;
• butter – 200 g;
• chicken eggs – 5 pieces;
• milk – 1 glass;
• yeast – 25 g.

Preparation

The recipe for Armenian baklava is quite simple. First the dough is prepared. You need to tinker with it: let it sit for about half an hour, then do a “deep massage”, and leave it to rest again. Now we roll out 4 cake layers, grease each with butter, and, attention, put them together again, after which we repeat the rolling procedure. This can be done 4-5 times, then the cakes will turn out truly layered and airy. When they are ready, let's start filling.

First of all, you need to separate and beat the whites. Next, the nuts are mixed with cinnamon, sugar and honey. Place the first layer of cake on a greased baking sheet, generously pour the whipped egg whites over it and sprinkle with the third filling. So, layer by layer, we lay out our future baklava. Lubricate the top crust, which crowns all this beauty, with the remaining yolk from the filling - then the crust will be golden brown and crispy.

Now it's time for the oven. First, we leave our design in the oven for 15 minutes until the top cake dries. Then take out the baking sheet to pour melted syrup over the baklava and make cuts. After this, bake for about 30 minutes.

That's all. Now you know how to prepare Armenian baklava, and you can spoil your loved ones with this dessert.

A short lesson in cooking and oriental studies in one article! Türkiye, Crimea, Azerbaijan and Armenia - what connects all these countries? Baklava is a sophisticated sweet that anyone can prepare. The main thing is to follow the chosen recipe exactly.

Baklava - art

Baklava has a long history, passing the recipe from generation to generation; this is, perhaps, one of the few dishes that have reached the present day and, at the same time, retained the original recipe.

However, baklava has wandered not only through culinary blogs and housewives’ notebooks: every eastern country has its own authentic variation of this delicacy.

Under the influence of modern culinary art, baklava, of course, acquires modifications - Canadians fell in love with baklava drizzled with maple syrup, and Americans loved it with peanut butter.

However, no one dares to deviate from traditional recipes, because they have a unique explosion of taste and bouquet of aromas.

Baklava or 7 ways to conquer the East

Remember the phrase “The East is a delicate matter”? Indeed, this expression is confirmed in everything: from the mentality of people to national cuisine.

We present to your attention baklava recipes in variations from various eastern countries. Just be extremely careful during the cooking process and always remember folk wisdom.

Traditional puff pastry baklava: step-by-step recipe

It would be wise to start your acquaintance with oriental sweets with a traditional, universal recipe. Classic international baklava is prepared from the following products:

All of the above products are the basis of the dish - the components of puff pastry. If you don't want to bother with mixing it, just stock up on it ready-made by purchasing it at your local grocery store. Preparing the filling, filling and decoration will not be complete without:

• Walnuts - 350 g;
• Butter - 350 g;
• Cinnamon - 1½ teaspoons;
• Vanilla - to taste;
• Thick honey - 250 g;
• Hot water - 150 ml;
• Halves of walnuts;
• Chicken egg - 1 pc.

Preparing baklava will take a lot of time, but the result will not make you sad about the effort spent. On the contrary, you will most likely get involved in the process of preparing the delicacy. Step by step recipe:

Turkish Baklava Recipe

Forget about travel agencies, get into the kitchen and start preparing baklava according to the Turkish recipe. We guarantee that you will experience the full flavor of Turkish cuisine. To do this you will need:

• Flour - 1 kg;
• Chicken egg - 2 pcs.;
• Milk - 500 ml;
• Butter (not spread) - 100 g;
• Salt - to taste;
• Nuts - 600 g;
• Powdered sugar - about 600 g;
• Cinnamon - 1 teaspoon;
• Ground cloves - to taste;
• Sugar - 500 g;
• Water - 500 ml;
• Egg yolk - 1 pc.

Recipe for Turkish baklava:

Armenian baklava

Such a confectionery product as Armenian baklava is familiar to everyone. But, unfortunately, not everyone knows the recipe. But you’re not one of them, are you? You love to challenge yourself and treat your family to something delicious, don’t you? Then quickly write down the recipe.

Required ingredients include:

• Butter (not spread) - 300 g;
• Sour cream - 300 g;
• Egg - 1 pc.;
• Wheat flour - 5.5 tbsp. spoons;
• Soda - 2/3 teaspoon;
• Walnuts - 2 cups;
• Cinnamon - 2 teaspoons;
• Vanilla sugar, cardamom to taste;
• Sugar - 2 tbsp. spoon;
• Water - 225 ml;
• Honey - 75 ml;
• Yolk - 1 pc.

The sequence of actions for preparing Armenian baklava:

Azerbaijani baklava

Do you love Azerbaijani cuisine or, conversely, have you never tried such culinary experiments in your kitchen?

Then the recipe for a delicacy with Azerbaijani notes was created especially for you:

Crimean beach honey baklava with nuts

If you have ever visited the Crimean coast at least once in your life, then you are probably familiar with the cries of pretty women “Baklava! Baklava! Baklava! Perhaps you can recognize the Crimean peninsula by this dish.

The sweetness evokes genuine childish joy mixed with memories of the sound of the sea surf and the gentle rays of the sun. Don’t be upset if summer is far away or you are going to spend your next vacation within the walls of your apartment.

The following recipe will take away any boredom you may have about your time spent on Crimean Beach.

The dish consists of:

• Milk - 250 ml;
• Butter (peasant) butter - 60 g;
• Sour cream - 50 ml;
• Soda - ¼ teaspoon;
• Flour - 3.5-4 cups;
• Granulated sugar - ½ kg;
• Water - 200 ml;
• Honey - 2 teaspoons;
• Walnuts - a handful;
• Refined vegetable oil - ½ liter.

At the first stage, melt the butter and mix with milk. Add sour cream and soda to the butter-milk mixture and thoroughly mix.

Gradually add flour and knead the dough so that it resembles dumpling dough in structure. Cover the baklava base and leave it for 15-20 minutes, then divide it into balls with a five-centimeter diameter.

Sprinkle your work surface with flour and roll out one piece of dough into a rectangular shape, one millimeter thick. Now roll the layer into a roll, forming a kind of “turn up”.

Wet the edges with water so that it does not lose its shape during frying. Cut the formed roll into two parts at an angle of 45 degrees.

Make sure the edges don't stick together! Unfold the boats that come out slightly and shake off any excess flour.

Fill a deep frying pan with vegetable oil and, dipping the baklava into it, fry until golden brown. Remove oil with paper napkins.

Don't forget to prepare a syrup by mixing sugar and water together and bringing it to a boil. Add honey to the mixture. Dip each cooled piece into the sweet sauce for half a minute or a minute, and then sprinkle it with nuts.

Amazing baklava made from phyllo dough

The peculiarity of this recipe is in the dough - it is called phyllo or stretch dough. It is the base that provides the airiness and unique lightness of the dessert. We suggest mastering the technique of kneading dough while simultaneously preparing baklava from it.

Purchase the following ingredients:

• Flour - ½ kg;
• Salt - 1 teaspoon;
• Vegetable (regular) oil - 5-6 tbsp. spoon;
• Butter - 50 g.

These four ingredients can be replaced with purchased half-kilogram phyllo dough.

For the syrup you will need:

• Water - 1.5 cups;
• Sugar - 1.5 cups;
• Lemon juice - 1 teaspoon.

As purely dessert additions to the dough, stock up on:

• Walnuts - 1.5 cups.

The basis for creating an airy delicacy will be the following sequence of actions:

1. First you need to prepare the filling, because after kneading the dough you cannot hesitate for a minute. To do this, add sugar and lemon juice to the water, first bring the mixture to a boil, and then, over low heat, until thickened. At the same stage, chop the nuts;





2. Let's start kneading the dough. Sift the flour twice, add salt and vegetable oil and gradually pour in warm water (1 cup at 35 degrees). Knead the dough using a wooden spoon. Gradually adding water will save you from a hard dough: 1 tablespoon at a time;
3. Transfer the lump of dough to the table and knead with your hands without adding flour. We carefully beat it on the work surface several dozen times. Place the dough in a sealed plastic bag, tie the free end and immerse it in water at a temperature of 40 degrees for 10 minutes;
4. Divide the dough into pieces the size of a tennis ball. Sprinkle the table with flour and stretch each part on it until translucent. When dealing with the remaining balls, you should cover the individual layers with a damp towel. After melting the butter, grease each plate;



5. Place two coated filo sheets on a baking sheet and sprinkle with nuts. Now again a double layer of dough and nuts. Repeat until all the raw materials are gone;



6. Cut the dough into rectangles or diamonds, trying to leave the bottom layer intact;



7. In an oven preheated to 180 degrees, bake the filo-baklava for 25 minutes. At the end of the period, lower the temperature by 20 degrees and continue baking for the same period of time;
8. Having taken the baklava out of the oven, we go through the sections again, dividing the dessert completely. Fill the molds with syrup;



9. In just 3-4 hours you can safely taste the fruit of your labors!

Bon appetit!

Prepare: flour, sour cream, butter, walnuts, honey, sugar, soda and spices.

For the dough, mix sour cream, softened butter and egg.

Then add flour and soda in portions and mix.

You should get a nice elastic, soft and fluffy dough.

Divide the dough into 4 parts, cover from drying out and let it rest for 15-20 minutes.

Prepare the filling. Set aside some of the nuts for decoration.

Chop the main part into crumbs of different sizes and combine with granulated sugar and spices.

Roll each piece of dough into a thin layer, place it in a mold, alternating with nut filling.

You will get three layers of filling between four layers of dough.

Cut the dough into diamonds so that all layers except the lowest layer of dough are cut. Brush the surface with raw yolk for gloss and stick a half or quarter of a walnut on top of each diamond.

Place the baking sheet in an oven preheated to 180-200 degrees. After 15 minutes, remove, renew the cuts with a knife and fill with the first filling - melted butter.

Return the pan to the oven for about 45 minutes more.

Prepare the second fill. To do this, dissolve sugar in water, bring to a boil and cook until slightly thickened. Remove from heat and when the syrup has cooled slightly, add honey to it and stir.

For the finished hot baklava in Armenian style, again renew the cuts into diamond shapes and pour in the second filling: first, a teaspoon for each nut on the diamond, and then a thin stream into the cuts.

Let the baklava cool completely and during this time it will be well soaked. To serve, cut the diamond pieces to the end, i.e. already the last layer of dough too.

The recipe is simple, and the baklava turns out very tasty (this is an understatement), try it, please yourself and your loved ones.

Enjoy your tea!

Description

Armenian honey baklava– a tasty, aromatic and orientally sweet dish. There are a huge number of baklava recipes in the world. We invite you to try a time-tested step-by-step recipe with photos of preparing honey baklava at home. It is believed that this is the Armenian version of the dish, although its Azerbaijani roots cannot be ruled out either.

In general, Armenians rarely prepare multi-layer baklava (as in this case), usually limiting themselves to only three or four layers. But multi-layered Armenian baklava still exists, although it is rare. This is exactly what we will prepare today from very simple, affordable products.

Baklava according to this recipe turns out to be very tender and literally melts in your mouth. Prepare it to see for yourself.

Ingredients

• 
  (4 tbsp.)
• 
  (350 g)
• 
  (2.5 tbsp.)
• 
  (4 things.)
• 
  (300 g)
• 
  (2 tbsp.)
• 
  (2 tbsp.)
• 
  (1 tsp)

Cooking steps

Let's start with the test. Grind all the flour and 300 g of butter until crumbly. Separate the yolks of three eggs and add to the butter-flour mixture. We also put sour cream and baking soda there and knead a homogeneous elastic dough, from which we form a ball and send it to settle in the refrigerator for an hour.



After an hour, take out the dough and divide it into 8 equal parts, from which we also roll into balls.



Let's start preparing the filling. Grind the walnuts into coarse flour. We combine them with the whites of 4 eggs and sugar.



The result should be a mixture like this.



Roll out each piece of dough into a very thin layer, lightly sprinkling the worktop with flour (otherwise the dough will stick).



We transfer the layer of dough to a baking sheet, cover it evenly, but not very thickly, with the filling, cover it with the next layer and so alternate dough-filling-dough until the last layer.



Cut the resulting monolith into diamonds, cover with egg yolk and decorate with walnut halves. Now we send the baklava to bake in the oven at 200 degrees. It will be ready in about 45 minutes.



About 7 minutes before the baklava is ready, you need to take it out and pour it with a mixture of honey and 50 g of melted butter, and then finish baking.



After removing the baklava from the oven, be sure to let it cool directly on the baking sheet, otherwise it will leak..



Now you can enjoy the amazing taste of Armenian honey baklava. This is the perfect dessert for a homemade tea party.



Bon appetit!