The Crimean baklava, due to the content of walnuts and honey in it, is not only an incredibly tasty sweet, but also useful baking. It contains vitamins A and C, trace elements iron, sodium and calcium, saturated and unsaturated fatty acids. Thanks to this composition, the nutritious Crimean honey baklava is able to restore strength and cheer up when tired. The homeland of this amazing oriental sweet is Turkey, however, the Assyrians had a hand in preparing such a unique "thin as tulle" dough.
Product set
- 700 g of premium wheat flour.
- 250 g of butter.
- 250 g of sour cream of any fat content.
- 2 chicken eggs.
- 2 egg yolks.
- 1 g vanillin (sachet).
- 7-10 g of baking soda.
- 4 ml of lemon juice.
- 60 g of granulated sugar.
- A pinch of salt.
- 400 g peeled walnuts.
- 250 g of powdered sugar.
- 100 g of flower honey.
- 20 g ground cinnamon.
- 30 ml of vegetable oil.
How to make dough?
- Start cooking Crimean baklava with a batch of dough. To do this, you need to prepare a suitable pan in volume, better enameled. Pour in it sour cream at room temperature and put soft butter in a volume of 60-70 g.
- Add granulated sugar, a pinch of salt, vanillin and two raw chicken eggs.
- Mix everything well with your hands or beat with a mixer. You should get a homogeneous mixture.
- Sift the wheat flour through a fine sieve (with cells with a diameter of 2 mm).
- Pour half the flour into the pan and mix.
- Combine soda with lemon juice and add to the dough. Mix.
- Then pour the remaining half of the flour onto the table and make a funnel in it with your hands.
- Pour the batter from the pan into the flour funnel.
- Knead the dough on the table. It should be elastic, but not spread on the hands.
- Ready dough should be placed in a plastic bag for several minutes. Better for 20-30 minutes.
How to cook the filling
- During this time, you need to prepare the filling according to the following recipe. Shelled walnuts, divided into approximately equal parts. Put one part in a dry pan and bake until the characteristic smell of roasted nuts. Then put them on a wooden surface (for example, a cutting board or table) and cool slightly.
- Peel the nuts from the hands of the dark skin. She should go easy.
- Prepared walnuts chopped with a knife into crumbs or grind in a coffee grinder.
- Mix the nut crumbs with 150 g of powdered sugar and ground cinnamon. This will be the filling.
- The second part of the nuts will go to decorate the top of the Crimean baklava with honey.
How to make syrup
- Pour the remaining icing sugar into 100 ml of boiled water.
- Mix.
- Put on fire and bring to a boil.
- Remove syrup from heat and set aside to cool.
Baklava assembly
- At first it is better to prepare a baking tray. Line it with special cooking paper and grease well with vegetable oil. Instead of a baking sheet, a wide cast-iron pan is perfect.
- Melt butter in a separate small saucepan (should be 180-190 g). This is best done in a water bath.
- Already now you can turn on the oven or oven to heat up to 220 ° C.
- Finished dough must be removed from the plastic bag.
- Using your hands, form a thick sausage from the dough and cut it with a knife into 6-7 pieces. They should be approximately the same in weight.
- Roll out the dough on a table one at a time with a rolling pin. Its sheet should be almost transparent. It must be ensured that it does not tear when carried on a baking sheet.
- Lay out a sheet of dough on a baking sheet.
- Generously grease with melted butter and sprinkle with nuts and powdered sugar filling.
- Then roll out the next sheet of dough and do the same procedure with it.
- You should know that it is better to immediately roll all the pieces of dough into thin sheets, but if the size of the working area in the kitchen does not allow this, you can roll out one at a time.
- When the time comes for the last layer, you need to follow these instructions. Lubricate the whole cake with egg yolks previously beaten until smooth (2 pcs.). Then cut the Crimean baklava with a sharp knife into pieces. First, cut horizontally into approximately equal width strips, and then diagonally. It should be rhombs.
- Place pieces or halves of the remaining walnuts on each rhombus. One half for one rhombus. Even on the side pieces, and they can turn out to be triangles, you need to put a piece of walnut.
Baklava baking
- Then put the baking tray with baklava in the oven to bake.
- After 15 minutes, remove the pan and pour the baklava with sugar syrup. Put back in the oven.
- 5 minutes before the baklava is ready (it rises and acquires a slightly ruddy color on the surface), pull out the baking sheet again and pour flower honey on top of it. If it is not liquid, it must first be heated, stirring to make Crimean baklava. The photo below shows that it can be poured with syrup directly from the soup ladle.
Now you need to remove the Crimean beach baklava from the oven. The recipe takes quite a while to prepare the ingredients. But this oriental sweetness will bring you more satisfaction and joy.
Useful tips for the hostess
- It is imperative to take the highest grade flour for making baklava, it has the best sticky properties and forms a good dough.
- Baking powder for Crimean beach baklava is also suitable for ordinary quick-acting yeast instead of soda and lemon.
- And lemon juice for quenching baking soda is completely replaced by vinegar.
- Powdered sugar in the product set is optionally replaced with granulated sugar.
- Baklava can be cooked with pistachios, as well as use other nuts.
Quick cooking option
Making Crimean beach baklava can take not so much time as in the previous recipe. For this, the process of its preparation is slightly changed and simplified. Deep-fried frying replaces baking, and walnut filling turns into a top sprinkle. The taste qualities of the Crimean baklava are not lost. Each piece also has a honey-sugar sweetness and aroma.
Product Composition:
- 600 g premium wheat flour;
- 200 g of sour cream of any fat content;
- 260 g of sugar;
- a pinch of salt;
- 70 ml of boiled or filtered water;
- 500 ml of vegetable oil;
- 100 g butter;
- 60 ml of vodka;
- 15 g of flower honey;
- 200 g of peeled walnuts.
How to cook:
- Pour sour cream in a bowl, add salt, vodka and 60 g of sugar.
- You can sift flour directly onto the table. Hands make a funnel in it.
- Pour the cream mixture into the funnel and knead the dough.
- Leave it for half an hour, cover with a clean kitchen towel or cling film.
- Make syrup. Mix honey, boiled water and 200 g of sugar. Bring to a boil and leave to cool.
- Bake walnuts in a dry pan.
- Peel the nuts from the dark skin, it will give the baking bitterness.
- And chop the walnuts themselves into crumbs or grind.
- Elastic flexible dough cut into 5 approximately equal parts.
- Roll out each part with a rolling pin to a thickness of 1 mm.
- Lubricate the first sheet of dough with soft butter and put the second on it. Then grease again and put a third on it. And so do with all the sheets of dough.
- Cut the resulting layered blank into rhombuses 5-6 cm wide.
- Each piece in the center needs to be incised and the sharp end of the rhombus inserted into it. It turns out a kind of "zagagulin." Do this with all diamonds.
- Pour vegetable oil into a high saucepan and heat it to deep-frying.
- Fry the preforms in boiling oil until they are rosy.
- Then each piece of Crimean baklava needs to be pulled out from deep fat, dipped in syrup and sprinkled with nuts.