Baklava
1 kg of puff pastry without yeast (ready-made),
4 eggs,
2 cups peeled walnuts,
1.5 cups of sugar
1 cup of honey
cinnamon to taste
butter for lubrication.
Thaw a dough sheet and roll it on a table, cut lengthwise and crosswise to obtain 4 rectangular-sized pieces of equal size. Eggs are divided into proteins and yolks.
Scroll in a meat grinder 2 cups of nuts, mix with half the sugar. Separately, whip the proteins with the second half of sugar into a steaming foam. Grease a cold baking sheet with butter, put the 1st layer of dough, grease with protein, sprinkle with nuts and sugar and slightly level. Put the 2nd layer of dough on top and repeat the filling, repeat the same with the 3rd layer of dough. Roll the 4th layer of dough so that it is slightly larger in size of the remaining parts and cover the resulting "stack" with it so that it covers the edges. Use a sharp knife to cut off excess. Pour slightly beaten yolks from above and spread thickly on the surface. With a sharp knife, cut everything into small diamonds. It is necessary to cut so as not to cut the bottom layer of the dough, otherwise the grease, falling on the baking sheet, will burn. Put in a preheated oven and oven until half ready.
At this time, prepare the pouring - melt the honey with a piece of butter in a small saucepan. Pull out the baking sheet, correct the cuts of diamonds with a knife, and pour with a spoon at the seams using a spoon. Put back in the oven. Pour hot baklava every 5-10 minutes by pouring until it is ready.
Pour the finished baklava with the remains of pouring and cut. You can sprinkle with ground nuts.
1 kg of puff pastry without yeast (ready-made),
4 eggs,
2 cups peeled walnuts,
1.5 cups of sugar
1 cup of honey
cinnamon to taste
butter for lubrication.
Thaw a dough sheet and roll it on a table, cut lengthwise and crosswise to obtain 4 rectangular-sized pieces of equal size. Eggs are divided into proteins and yolks.
Scroll in a meat grinder 2 cups of nuts, mix with half the sugar. Separately, whip the proteins with the second half of sugar into a steaming foam. Grease a cold baking sheet with butter, put the 1st layer of dough, grease with protein, sprinkle with nuts and sugar and slightly level. Put the 2nd layer of dough on top and repeat the filling, repeat the same with the 3rd layer of dough. Roll the 4th layer of dough so that it is slightly larger in size of the remaining parts and cover the resulting "stack" with it so that it covers the edges. Use a sharp knife to cut off excess. Pour slightly beaten yolks from above and spread thickly on the surface. With a sharp knife, cut everything into small diamonds. It is necessary to cut so as not to cut the bottom layer of the dough, otherwise the grease, falling on the baking sheet, will burn. Put in a preheated oven and oven until half ready.
At this time, prepare the pouring - melt the honey with a piece of butter in a small saucepan. Pull out the baking sheet, correct the cuts of diamonds with a knife, and pour with a spoon at the seams using a spoon. Put back in the oven. Pour hot baklava every 5-10 minutes by pouring until it is ready.
Pour the finished baklava with the remains of pouring and cut. You can sprinkle with ground nuts.
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