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Baklava

Author
Cookinero 23 Oct 2022
20000
Baklava

Such baklava is delicious to eat hot and already cooled down in a good company!

How to cook Baklava

Step 1

Baklava

Prepare the dough: mix sour cream, room temperature butter, 2 yolks, a pinch of salt and quenched soda with flour. Achieve a firm, cookie-like texture. Put in the refrigerator for an hour or two.

Step 2

Baklava

Preparation of the filling: choose whole wedges from nuts (about half). Grind the second part with sugar, spices to taste (vanilla, cardamom) and 3 proteins.

Step 3

Baklava

Divide the dough into 3 parts, making one of the parts a little larger (for the top layer). Roll out 1 layer and place it on a greased baking sheet. The dough sheet must remain intact so that the filling does not leak. Spread half of the filling, spreading the filling evenly. Cover with the second sheet of dough and stuffing.

Step 4

Baklava

Cover the baklava with the top layer of dough, turning up the edges, anoint the dough with yolk and outline the grid along which we will cut.

Step 5

Baklava

Decorate with walnuts, dipping half of the walnut into the dough.

Step 6

Baklava

Bake in the oven for 30-40 minutes, cutting through the grid so that the dough does not bubble up until ready. It is important not to overdry the nuts. Pour seams with honey (or syrup).

Step 7

Baklava

Divide the baklava into diamonds and serve.

Baklava - FAQ About Ingredients, Baking Time and Storage

Absolutely! While walnuts are traditional, feel free to experiment with pistachios, almonds, or pecans. A mix of nuts can also add a delightful complexity to the flavor.
Plain Greek yogurt is a good substitute for sour cream. It provides a similar tang and moisture to the dough. You can also use full-fat plain yogurt.
Baklava can last for up to a week stored at room temperature in an airtight container. This helps keep it from drying out. You can also refrigerate it for longer storage, but the texture may change slightly.
Yes, you can freeze baklava! Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. Thaw it at room temperature before serving. The honey syrup might become a bit sticky after thawing.
If you don't have honey, you can make a simple syrup. Combine equal parts sugar and water in a saucepan, bring to a boil, and simmer until the sugar is dissolved. You can also add a touch of lemon juice or orange blossom water for extra flavor. Maple syrup is another good option.
Yes, baklava is a great make-ahead dessert! You can assemble and bake it a day or two in advance. Just store it in an airtight container at room temperature until you're ready to serve it. Add the honey (or syrup) shortly before serving.
If you notice the dough starting to bubble, carefully poke the bubbling spots with a toothpick or sharp knife during baking to release the trapped air. This won't affect the taste and helps maintain a more even surface.

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