In the East, it is believed that baklava has been known for centuries. The homeland of the dessert is Persia. But Turkish baklava was born in the middle of the XV century. The court chef of Sultan Bayazid managed to roll out the dough so thinly that you could read a book through it. Also, the culinary invented the author's syrup and the original filling. The padishah of all worlds liked the dessert, the cooks were awarded, about which the corresponding entry was made.
With the expansion of the borders of the warlike Brilliant Port, Turkish baklava penetrated all the corners of the Ottoman Empire. There, the recipe was enriched by national culinary traditions. As a result, numerous species appeared: Armenian, Azerbaijani, Crimean. For example, in Baku this dessert is made from yeast dough, although the classic recipe involves the use of puff. In Crimea, saffron and milk are used. True, merchants walk along the beaches of the sunny peninsula with something vaguely reminiscent of the Twigs, which they call baklava. But an authentic product can be safely bought at any candy store.
The question arises: "Is Turkish baklava possible at home?" Yes, and now we will prove it. If you take ready puff pastry, the cooking process will be doubled. The main guarantee of success of this dessert is in careful rolling. The layers must be very thin - so they are rather saturated with syrup. We do the filling like this. Three hundred grams of walnut kernels are rolled out with a rolling pin. Blender, of course, is faster, but then it turns out too finely, and the taste will not be the same. We separate three egg whites and beat them into a stable foam. Combine the nuts with a glass of sugar. Carefully, so as not to fall, add protein foam. The filling is ready.
How to cook Turkish baklava, and what is the next step? Of course, the assembly of the dessert itself. On the baking sheet moistened with water, put the first layer of dough. Put the filling on top, level it. We cover with the second layer, and so on. On top should be the dough, which we grease with yolk. We bake the confectionery in the oven at 200 C for about 10 minutes. During this time we will have time to prepare syrup. To do it is a complete trifle. Simply melt 50 g of honey and melt the same amount of butter in it.
After ten minutes, Turkish baklava will be still raw. Do not turn off the oven. Just take out the baking sheet, pour the dessert with syrup and return it to the oven again for the next 10 minutes. The most delicious oriental sweetness becomes on the second day, when it is saturated enough with honey. The top of the product can be sprinkled with crushed pistachios or almonds.
Turkish baklava is also made from puff and yeast dough, each layer of which is still smeared with butter. Put melt 200 g butter or margarine. Pour a glass of water into the pan, dissolve a spoonful of yeast in it. Beat two eggs, stir and gradually pour four cups of flour. Knead for about fifteen minutes, constantly adding melted butter. Allow the dough to rise, for which it is placed in heat for an hour and a half.