Eastern sweets: baklava Armenian

What is the difference between oriental sweets and those familiar to us? Everyone who has ever tried the real masterpieces of Arab, Central Asian, Caucasian confectioners, they say that they literally melt in their mouths. What are they? Usually it is kyata, nougat, halva, lukum, grilling and other products. A special place among them is baklava Armenian. This pie with a filling of nuts is popular and we, perhaps, because of the fact that this sweetness is more known to us than other eastern ones. By the way, baklava is prepared not only in Armenia, but also in Azerbaijan, Turkey, and other countries. But today I want to tell you how the traditional baklava, Armenian, is prepared.

We will need:

For the test:
- margarine creamy - 350 grams;
- flour;
- 2 egg yolks;
- a glass of water (warm);
- vinegar - 2 table spoons;
- salt.

For filling:
- 4 proteins;
- Cinnamon - 1 sachet or 3 teaspoons of tea;
- a glass of sugar;
- walnuts - 400 grams.

For syrup:
- granulated sugar - 100 grams;
- honey - glass;
- lemon juice (spoon dining room), you can take a pinch of citric acid;
- water - 50 ml;
- for 2 yolk coating.

First, grind into a fine crumb flour (2 cups) with margarine (200 g). Then put salt, yolks, vinegar into a separate glass, add water, mix, add this mixture to the oil. Mix everything and add the flour so much to get the elastic dough. It should not stick to your hands. Divide the dough into 3 identical parts. The remaining margarine (150 g) is twice smeared with dough, each time we put it in the refrigerator. Then fold each part of the envelope.

Roll one of the pieces in the size of the baking tray and bake. Roll out the second piece, spread it on the baking sheet so that the dough covers not only the bottom, but also the skirts (drizzle with water). An even layer is laid out on top of half of the filling, and on it - the finished cake. From above put the rest of the filling, and on it - the remaining dough (roll out). The whole surface is greased with yolk, we divide the baklava into rhombi with a dashed line.

Then bake the pie until golden, pour out the syrup and leave in the oven for 5 minutes, take it out. We leave the cake for 3 hours, baklava Armenian must soak well.

The filling is prepared as follows: grind the nuts, add cinnamon and sugar to them. Mix everything and add proteins (whipped). Mix thoroughly again. Protein, in principle, you can and do not whisk. The syrup is made from the juice of lemon, water and sugar.

Baklava Armenian really melts in the mouth. Try it, and this cake will become your trademark.

Baklava honey: recipe

And now another, original version of the product, it's much easier to cook, the taste is slightly different from the previous one.

Ingredients:

For the test:
- margarine - 100 grams;
- flour;
- glass of water;
- eggs - 3 pieces;
- half a teaspoon of soda, slaked with vinegar;
- salt.

For filling:
- granulated sugar - 1, 5 cups;
- water - glass;
- honey - 5 table spoons.

In order to knead the dough, it is necessary to melt margarine in a water bath. Then add the eggs to it and mix everything thoroughly. Then add water, salt and a thin trickle of flour. We put soda, slaked with vinegar, then knead the dough. By consistency, it should be about as if it were noodles. We put it in the refrigerator for a couple of hours. In the meantime, we are preparing the syrup. We heat water, melt honey and sugar in it. After the mixture boils, remove from heat.

We remove the dough from the refrigerator, thinly roll it out and cut it into stripes, like noodles. Each strip can be tied to give shape, and you can leave it like that. Then, each fry until golden in deep-fried on both sides. We put the finished strips in syrup for a second for 3, take it out and let it cool on the dish. Top with chopped nuts. Pakhlava is ready!

Baklava Crimean: recipe

And they cook baklava in the Crimea. We need: 1.5 cups of flour, 60 grams of melted butter, egg, 4 tablespoons of milk, half a cup of sugar, 8 grams of yeast, 200 grams of peeled walnuts or almonds, 20 grams of honey, 0.2 grams of saffron, 0.2 grams Vanillin, salt.

Stir the egg, soda, sugar, salt and flour. Add hot milk, then knead the dough. An hour and a half stand it in the fridge and roll out pretty thin layers. And then put the dough on a baking sheet, oiled, on top - nuts with sugar, then - another layer of dough, we lubricate its surface with oil. It is necessary to make several such layers.

The cake is cut into rhombuses (about 4x10 cm in size), the oil is mixed with saffron yolk from above, a nut is put in the middle of each diamond. Bake for 40 minutes at 180-200C. Minutes for 15 to read baklava glazed with honey or syrup.

Bon Appetit!