Armenian baklava recipe with walnuts. Baklava Armenian honey with nuts - photo recipe for cooking 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 yolk of the egg, sour cream and mix.

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

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

Quickly knead a soft layered dough by hand or using household appliances and send it to the refrigerator while you prepare the filling.

Nuts for the filling can be almost any. For a more budgetary, 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 the walnut quarters (whole almond or hazelnut kernels) in the desired amount (for example, 24 pieces), and chop the rest of the nuts.

For the filling, you need to combine the 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 what height you want to get the finished dessert and taking into account the size of your form. For example, for my 20x30 rectangular shape, I divided the dough into just 4 pieces. The baklava will turn out to be low, but this is exactly what my household members prefer.

Roll each part of the dough into a layer to the size of the form - very thin.

The filling will require three servings, so immediately divide it into 3 identical parts. Spread a layer of dough in a mold greased with oil, evenly distribute the nut-sugar filling. Repeat twice more, ending with a layer of dough. As a result, the following layers should be obtained: dough\nuts\dough\nuts\dough\nuts\dough.

The top layer of the dough needs to be marked into future portioned pieces. To do this, first cut a few parallel lines with a knife without cutting the bottommost layer of dough! Then make cuts so that you get rhombuses. It is impossible to cut the bottom layer of the dough, otherwise all the fillings will flow out to the bottom of the mold, the bottom dough will burn, and then it will get too wet, and the upper layers will not be saturated as needed.

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

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

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

Armenian baklava is a popular type of sweets that are most typical for eastern peoples. In our country, this type of confectionery is also loved, but only a few can cook it. To make the taste as close as possible to the original, you need to know some secrets.

Armenian traditional baklava recipe

To make the dish tasty, you need to follow the recipe and do not use unnecessary ingredients. It will take 1.5 hours to cook. The amount is designed for 10 people.

To prepare a dessert, you need to take the following products:

• For the base: 200 g each of butter or margarine and sour cream, an egg, about 3.5 tbsp. flour and 1/2 teaspoon of soda;
• For the filling: 2 tbsp. walnuts, 1.5 tbsp. sugar, 1 teaspoon of cinnamon and vanilla sugar, and cardamom to taste;
• It will be necessary to make two fillings, for which you will need: 100 g of butter, 1 tbsp. sugar, 150 ml of water and 50 ml of honey. Take one more yolk to give the dessert a glossy finish.

You should start by preparing the test:

• To do this, combine sour cream, soft butter and an egg. Mix everything well and start adding flour and soda in portions;
• Knead the dough, which in the end should be elastic and fluffy. Using a knife, divide into 4 parts, wrap with cling film so that the surface does not dry out, and leave for 20 minutes.

At this time, we move on to the filling:

1. Set aside a few nuts for decoration, and chop the rest into crumbs;
2. To do this, it is best to put them in a bag and knock with a kitchen hammer. Then send sugar and spices to them;
3. To prepare the baklava, roll each part of the dough into a thin layer and place on a baking sheet, alternating with the filling. The result will be 7 layers: 4 dough and 3 fillings;
4. With a sharp knife, cut everything into rhombuses, but so that the bottom layer of dough remains intact;
5. Lubricate everything with yolk on top and put a half or a quarter of the nuts set aside at the beginning on each piece;
6. Send everything to an oven preheated to 200 degrees and after 15 minutes. remove the baking sheet, once again divide everything with a knife and pour melted butter. Put still on 45 min. into the oven.

At this time, another filling should be prepared:

• Dissolve sugar in water, bring to a boil and cook until it is empty. When the syrup has cooled down a bit, send honey to it and mix well;
• Remove the dish from the oven, renew the cuts again and pour 1 teaspoon of syrup first on each nut, and distribute the remaining amount among the cuts;
• Leave everything to cool and soak for a while, then completely cut the diamonds and you can serve.

Recipe for honey Armenian puff pastry baklava

If you don’t want to toil with the dough, then you can buy it ready-made, but we will offer a home-made recipe.

For this option, take the following products:

1. For the base: wheat flour, about 300 g, a pack of butter, about 75 ml of ice water, an egg, 1 teaspoon of sugar and a pinch of salt;
2. For the filling: about 250 g of walnuts, the same amount of butter and powder, and another 1 teaspoon of cinnamon and a pinch of vanilla;
3. For decoration: halves of walnuts and an egg;
4. For pouring: thick honey, about 150 g, and no more than 100 ml of hot water.

You need to start preparing baklava with a dough:

• In order not to spend a lot of time preparing it, we propose to dwell on a simplified version. Flour is recommended to be taken cold, it must be sifted. The butter should be hard and should be grated on a coarse grater or chopped with a knife;
• Dissolve salt, sugar in ice water, put the egg there and mix well. Pour the resulting mixture into flour and knead the dough. Knead it with oiled hands;
• Cover with cling film and leave for 40 minutes. in a refrigerator. From the dough you need to roll out 4 identical layers. Lubricate each of them with oil and put on top of each other;
• Bend everything in the middle and roll out. Then divide the resulting layer into 4 parts, brush again with oil, fold and roll out. Repeat the process a couple more times.

For the filling, chop the nuts and combine them with powder, vanilla and cinnamon:

1. To prepare the honey filling, mix honey with hot water. Take a baking sheet and grease it with oil. Wipe the rolling pin with flour and use it to lay out the layer so that it covers the edges of the baking sheet;
2. Then pour over everything with melted butter and put the filling. The next layer is a layer, butter and filling, and then repeat everything again. The edges should be pinched and left for 20 minutes;
3. Grease everything on top with yolk, divide into portions and put half the nuts in the center for each piece. Cook in the oven at 200 degrees for 30 minutes;
4. In 10 minutes. after the start of cooking, pour over everything with filling.

Recipe for making Armenian baklava from yeast dough

There is a legend that every housewife should be able to cook this dessert so that family life is strong and happy.

For cooking, take the following products:

1. For the base: 750 g flour, about 300 g granulated sugar, 1 tbsp. water, 2 yolks and 50 g of yeast;
2. For the filling: nuts, about 300 g, 250 g butter, 175 g honey and a little cardamom.

We start preparing this Armenian dish again with dough:

• The first thing to do is soak the yeast in warm water. After that, mix everything and add flour in portions. Everything needs to be kneaded for about 15 minutes, and then send it to a warm place for 45 minutes;
• At this time, we move on to the filling, but first set aside a few whole halves of the nut for decoration. Grind the rest and mix with sugar and cardamom;
• Divide the finished dough into 14 parts, which should be rolled out as thinly as possible, otherwise the dish will not turn out tender.

Take a baking sheet and start assembling the dish:

1. First, 3 layers without filling, which must be greased with melted butter, honey and sprinkled with sugar. On the 3rd layer, lay out about 1/5 of the entire filling;
2. After that comes the dough with butter, honey and stuffing. So repeat 3 times;
3. The next layer is 2 sheets without filling, but with butter and honey, and after 3 sheets with filling;
4. It remains to lay out 3 more layers without filling and anoint on top with yolk for a ruddy color;
5. The upper layers should be divided into portions and decorate each with a nut. Put in an oven preheated to 200 degrees for 10 minutes. baklava and then grease it with oil and again for 20 minutes. into the oven;
6. When everything is ready, brush everything with honey.

The recipe for baklava on kefir

Another original way of preparing a delicious dish.

Ingredients for 20 servings:

1. Take 5 eggs, about 3.5 tbsp. flour and 300 g margarine, and another 2 tbsp. Sahara;
2. In addition, you will need a bag of baking powder, 1 tbsp. kefir and equally raisins, and another 2 tbsp. walnuts.

To prepare Armenian baklava, you need the following ingredients:

1. Combine baking soda with flour and stir.

   
   
2. (banner_banner1)

   Margarine is rubbed on a coarse grater directly into the flour.

   
   

3. Using a fork, stir the margarine with flour until they turn into small crumbs.

   
   

4. Add yolks and sour cream to flour with margarine.

   
   

5. Knead the dense dough and send it to the refrigerator for 30 minutes.

   
   

6. Grind nuts in a blender. Beat the whites in a mixer and gradually, in small portions, introduce sugar into the proteins.

   
   

7. Combine the protein mixture with nuts and stir.

   
   
8. (banner_banner2)

   We divide the "rested" dough into three equal parts.

   
   

9. We roll each part into a thin cake giving it the desired shape.

   
   

10. We shift the cake onto a baking sheet, level it and spread half of the filling. We level the filling with a spatula, and then lay out the second layer of dough and the rest of the filling. We cover everything with the third layer of dough.

    
    

11. To get a ruddy and shiny crust, grease the last layer of dough with yolk, as in the photo.

    
    

12. Cut the baklava into bite-sized pieces.

    
    

13. We decorate the pieces of baklava with nuts and send them to the oven, preheated to 180 degrees. Bake until golden brown for 25-30 minutes.

    
    

14. We let the finished Armenian baklava cool down and serve it to the table!

    
    
    

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 the Armenian baklava pleases all the sweet tooth. This sweet is as popular as it is. but today we will look at how to cook baklava exactly in Armenian.

How to cook Armenian baklava?

Ingredients:

• chicken eggs - 3 pieces;
• sugar - 1 cup;
• chopped walnuts - 1.5-2 cups;
• a bag of cinnamon - 1 piece;
• honey - 1 cup

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

Cooking

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

First of all, you need to separate and beat the whites. Next, the nuts are mixed with cinnamon, sugar and honey. We spread the first cake on a greased baking sheet, generously pour it with whipped proteins and sprinkle with the third filling. So, layer by layer, lay out our future baklava. The top cake, crowning all this beauty, will be smeared with the yolk remaining from the filling - then the crust will be ruddy and crispy.

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

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

Cooking instructions

4 hours Print

1. The protein must be separated from the yolk and put in the refrigerator. Finely chop the nuts with a knife. Roll out the dough. Crib How to separate whites from yolks

2. The dough is baked at the very beginning of the process in an oven heated to 200 degrees. Bake only two strips of dough. Two more await a different fate. Bake for 15-20 minutes until the dough has risen and is golden brown. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

3. When the nuts are chopped, add 200 grams of granulated sugar and cinnamon to them.

4. For meringue, beat the cooled protein well with a mixer. Add 200 grams of granulated sugar to it and beat again until full density, until the meringue “stands” when turning the bowl upside down, as if nothing had happened. Tool Mixer Beating egg whites, as well as kneading other substances like minced meat or dough, is convenient not by hand (as it takes time and effort), but with a mixer like KitchenAid. For example, the Artisan model has ten speed settings and three different attachments to work with any consistency, besides, it is also a versatile food processor.

5. Put baking paper on a baking sheet. On top is a “raw” sheet of dough. Spread meringue. Sprinkle nuts with sugar and cinnamon on top. Cover with baked dough. Then again spread the meringue, pour out the nuts, cover with a strip of the finished dough. And again - meringue and nuts on top. Close the baklava with raw dough, close the edges with your fingers. Cut baklava, grease with yolk, decorate with walnuts and put in the oven for ten minutes.
Tool Baking paper For even baking, it is better to send open pies and quiches to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper is not required.

6. While the baklava is browning, heat the honey and butter on the stove. Then remove the baklava from the oven, cut again along the old cuts and carefully pour honey into them. Bake 30 minutes. Tool honey dispenser The device keeps the honey in the grooves so that it flows onto the dish or just onto the bread gradually. And with it, you can add honey to various drinks. Metal and silicone are much more hygienic than wooden counterparts.