Baklava Recipe

Products:
Flour – 4 full cups
One glass of low-fat sour cream
Two eggs
A glass of nuts (assorted)
Butter (butter) and granulated sugar – 2.5 cups each
An incomplete glass of water
A tablespoon of honey
A teaspoon of baking powder
Sugar syrup to taste
Vanilla sugar, cardamom, cinnamon, nutmeg, ginger, saffron
Process
1. Mix one egg with sour cream and two cups of butter. The butter must be melted to a soft but not liquid state.
2. Add the baking powder to the flour and sift it into the egg mixture.
3. To change the color of the dough to brown, sugar syrup can be added to the flour mixture.
4. The resulting dough must be kneaded well, until it stops sticking to your hands. Then wrap in foil and refrigerate.
5. The nuts should be divided. That is, choose the halves of walnuts from the assortment, and grind the rest in a blender or coffee grinder.
6. Add half of the total amount of sugar and spices (except saffron) to the ground nuts.
7. Take the dough out of the cold and divide it with a knife into as many parts, depending on how many layers are needed.
8. Roll out each piece of dough into a very thin plate.
9. The baking dish should be treated with oil and begin to lay the baklava layer by layer, alternating the dough with nuts.
10. The very last layer must be divided with a knife into identical diamonds, without cutting the remaining layers.
11. Mix the yolk of the second egg with a spoonful of cold water and process the baklava with this mixture.
12. Place half a walnut on top of each diamond.
13. The baklava pan should be placed in an oven already heated (250 degrees) for fifteen minutes. Then pull out and run the knife again along the lines of the diamonds and along the walls of the main shape.
14. After that, fill the baklava with melted butter and place the baklava in the oven for about half an hour (+/- 10 minutes) until cooked.
15. At this time, in a separate container, mix the remaining sugar with water and bring to a boil over low heat until thick. Cool and add honey and saffron to the sweet mixture.
16. Remove the finished baklava from the oven and pour the sweet mixture over each lozenge and pour a teaspoon of the same mixture in the line between the lozenges.
17. After completing all the above steps, baklava should be cut into portions along the lines of lozenges. It is important to place the baklava on a paper towel or parchment to remove excess oil. https://mostbet-mu.com/pt/