How to cook Armenian national baklava. Armenian honey baklava with nuts - photo recipe for making at home

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!

Step 1: prepare the filling.

To prepare real Armenian baklava, you will need 3 types of roasted nuts: pistachios, almonds and walnuts.

Place the required amount of nuts in a clean and dry blender bowl and grind them into crumbs. You should start chopping at a low speed, gradually increasing it and bringing the nuts to the consistency you need. Small pieces of nuts are allowed in the filling, but not more than 5 millimeters in thickness.

Pour the nut mass into a deep bowl, add the required amount of sugar, cinnamon, vanilla and mix the total mass with a tablespoon until smooth. The filling is ready. At the same time as preparing the nut filling, you can remove the dough from the packaging, unroll the layers and let them defrost.

Step 2: Prepare a baking sheet and melt the butter.

Take a large non-stick baking tray with an approximate size of 43 by 50 centimeters, or whatever you have, and grease it with a small amount of butter. 2 – 3 tablespoons it will be quite enough, this is approximately 20 grams.

Turn on the stove to a low level and place a saucepan on it with 100 grams of butter. Melt the fat without letting it boil. Constantly stir the butter with a tablespoon to melt faster. Add a shelled chicken egg to a deep plate and beat it with a whisk until fluffy. Then add it to the cooled fat, whisking continuously.

Step 3: Layer and cut the baklava.

Unfold 1 sheet of dough to its full width and length. Place it on the table, previously sprinkled with a small amount of sifted wheat flour, and roll it into a thin layer using a rolling pin. It will be very big, so just cut it into 2 equal parts with a knife, carefully place one of them on a greased baking sheet. Brush the sheet of dough with melted butter using a pastry brush.

Separate the ground nuts by eye into 3 equal parts. Sprinkle one part evenly over the first layer of dough, and cover the nuts with the second layer of dough. Brush the second layer of dough with melted butter and place the second part of the nuts on it again.

Prepare the second layer of dough using the above method, cut into 2 parts and place one of them on the nuts. In the end you should succeed 4 layers of dough and 3 layers of nut mass. The last layer of baklava is the remaining sheet of puff pastry. Pour the remaining melted butter onto the still raw baklava in an even layer.

Then take a large, long, sharp knife and cut the baklava lengthwise into long strips of approximate thickness up to 6 – 7 centimeters and then across.

You should end up with diamond-shaped pieces or you can cut the still raw sweet into squares. Preheat the oven up to 180 – 190 degrees Celsius, and place the baking tray with baklava for 30 - 40 minutes in the refrigerator.

Step 4: bake the baklava.

After 30 - 40 minutes, remove the baking sheet with baklava from the refrigerator and place it in the preheated oven. Bake the baklava for 40 – 45 minutes until fully prepared. During this time, the dough will bake and the surface of the baklava will be covered with a light beige crust. Now the main thing is to resist and not eat a piece, although at the moment the baklava is still a bit dry.

Step 5: prepare the filling.

While the baklava is baking, prepare the filling. Turn the stove on to medium level and place a saucepan on it with the required amount of clean distilled water, bring it to a boil and add sugar to the boiling water. Boil the sugar syrup, stirring with a tablespoon until it thickens and the sugar grains are completely dissolved within 5 minutes. Then screw the stove to a low level, add the required amount of honey to the saucepan, stir the liquid mass until smooth and cook the filling some more. 8 minutes. Leave the saucepan with the filling off the stove and let it cool; the consistency should be medium thick.

Step 6: pour baklava.

Remove the baking sheet from the oven using a kitchen towel and place it on the kitchen counter. Using a sharp knife, cut the baklava along the marked slits, as during baking, the dough has increased in size and stuck together a little. Pour the filling into a large measuring cup and pour it over the baklava.

And here’s a little trick: pour over the baklava so that the honey mixture gets between the layers of your culinary masterpiece. To do this, take a kitchen towel and, using it to hold the baking sheet with baklava, very slowly pour the filling onto it.

This way, the sweet liquid will flow to the bottom of the pan, slowly, gradually soaking layer by layer. Cover the baklava with a sheet of baking paper to prevent it from drying out and leave it to rest. 6 – 8 hours soak in this form at room temperature. During this time, the dough will absorb all the filling, the baklava will become soft, breathtakingly tasty and sweet.

A little patience and you will be able to taste this magnificent dessert. After 6 – 8 hours, place a piece of baklava on a plate using a kitchen spatula and enjoy!

Step 7: serve Armenian baklava.

Armenian baklava is served in portions on plates. Just before serving, you can decorate it with chocolate syrup or any other types of syrups.

This type of dessert can be supplemented with dried fruits, fresh berries or fresh fruit. It is pleasant to savor this yummy with fresh brewed tea, milkshake, coffee or citrus juice. Incredibly tasty and not expensive! Bon appetit!

- – Sometimes a stick of vanilla, cinnamon, lemon or orange zest is added to the filling to improve the aroma and taste.

- – The set of nuts used in this dish is not important; you can prepare your baklava from 1 or 2 types of nuts.

- – In preparing the filling, instead of sugar, you can use powdered sugar; for the above indicated amount of ingredients for preparing the filling, 100 grams of powdered sugar.

Baklava comes in different varieties. This recipe was given to me by one wonderful woman from Armenia.

You will need:
3 eggs
1 tbsp. Sahara
1.5-2 tbsp. walnuts (chopped volume)
cinnamon
1 tbsp. honey (300 g jar)
3 layers of the same size (approx. 34x27) puff pastry.

Preparation:
Bake one of the dough layers on a baking sheet lightly sprinkled with flour. Let it cool. (can be baked in advance)
While it cools, chop the walnuts (not too finely so that you can feel them in your mouth).

Next, beat the whites into a strong foam, then add 0.5 tbsp. Sahara. Beat again (like meringue). Add nuts there (or you can then put them on top of the protein). Place a sheet of raw puff pastry on a baking sheet, then a layer of whipped egg whites and nuts. Sprinkle cinnamon on top.

Then a layer of baked dough, also a layer of proteins-nuts-cinnamon

Another raw layer of dough.

We make a diamond-shaped pattern using cuts, i.e. the knife should not pull the dough along with it: insert the knife from above, remove it, insert it next to it. The middle cake may break and sag (it is half empty inside). It's OK. Coat the top with yolk.

Place in preheated oven for 45 minutes (time according to recipe). If it is possible to regulate the temperature, then after 25 minutes we reduce the heat slightly. I have a “cracked” oven: after 20 minutes I covered it with foil (it was too browned), and it was ready in half an hour. This time is given to bake the “meringue”. So the first time, be careful not to burn (it will be a shame), because... It seems to me that this time is too much for the puff pastry itself. And then make time adjustments according to your oven. Let cool. Use a sharp knife to go over the cuts again (during baking, the baklava rises and “the seams may grow together”)

Next, cook the filling. Mix honey (it is clear that good honey is expensive, but a lot depends on its aroma in baklava), 0.5 tbsp. sugar and 0.25 tbsp. water. Place on the fire and stir all the time. After boiling, let it cook for 5 minutes.

Carefully pour the hot mixture into the baklava, making sure that the honey gets between the layers as much as possible (pour it in with a spoon). Because the mixture is very liquid and can immediately go to the bottom layer, while the top ones will remain dry.
There you go! The worst thing is to let it sit overnight. I don't put it in the refrigerator.

Enjoy your tea!

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:

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;

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;
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;
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;

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;

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

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;
Having taken the baklava out of the oven, we go through the sections again, dividing the dessert completely. Fill the molds with syrup;

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

Bon appetit!