To surprise guests with a delicious dessert, sometimes you have to try. But what about those who are not very strong in culinary art or who do not have too much time to spend it in the kitchen? An old but very good recipe will help out. Baklava from filo dough is very simple, fast and, most importantly, tasty. Cooking it is a pleasure.
Cooking the day before
This is an important point to consider. If you try to serve the baked goods on the table immediately after cooking, it will turn out to be a little peculiar: the layers will sprawl. It is important to leave it overnight for impregnation - these are the features of the recipe.
Baklava from filo dough is cooked no more than 40 minutes. But it will take another 8 to 10 hours for the sweet syrup and the thinnest layers to become one. It is very comfortable. Baked in the evening, seasoned with syrup, and the very next day you can delight your home with delicious cookies.
Ingredients
I must say that, despite its simplicity, dessert comes out quite expensive. But at the same time, it can be called useful, because honey and nuts are included in the composition, and not butter, but butter is put in the dough. Of course, its calorie content is high, and if you are on a diet, then look at another recipe.
Baklova from filo dough is a delicacy that needs to be consumed in small quantities. Then it will only benefit. To prepare you will need:
- Filo dough - 450 g. You can buy it in a store or make it yourself.
- Butter - 180 g. Feel free to increase the amount to 250 g.
- Walnuts - 1 cup. You can do more - it all depends on your preferences. The combination of walnut and honey is so successful that it is difficult to overdo it.
In addition, you will need sweet syrup - without it, a treat will not work. To prepare it, you need a glass of honey, 0.5 tbsp. sugar and 0.2 tbsp. water. That's all. 6 ingredients that make a great dessert.
Preparatory stage
You yourself will see how easy this recipe is. Baklava from filo dough is cooked quickly, but even in this process there are subtleties, without which you will not be 100% satisfied with the result. The first step is to find the right shape. Glass with thick walls is best suited for this purpose. It is very convenient: nothing sticks and does not stick. Turn on the oven at the same time at 220 degrees.
The oil must be softened to a delicate cream. You can, of course, melt, but it turns out better. Grind the nuts with a knife. Do not scroll through a meat grinder - larger fractions will give the best result. Prepare a wet towel. Well, everything is ready. You can open the package of dough. It dries just instantly, so tear off the layer, and roll up the rest and cover with a towel. Then nothing will dry out, and you can not rush much.
We collect future baklava from filo dough
A recipe with a photo will enable even novice housewives to do everything as it should and impress guests with their culinary masterpiece. At the same time, nothing special will be required of you: just follow the recommendations of specialists.
- Separate a thin layer of dough and put it in a mold.
- Using a brush, grease it with oil.
- Repeat the procedure two more times.
- Sprinkle with nuts.
- Repeat the layers until the end of the test, filling out the form or until the baklava reaches the desired height.
- Take a sharp knife. If this is not the case, then you must definitely sharpen the existing one.
- Cut the layer into even squares or rhombuses to the middle of the thickness.
- Put in a preheated oven and bake until golden brown.
Prefabricated Features
Baklava from filo dough is easy to prepare, but you need to be able to work with it. It is thin and easily torn. But don’t worry - layers can also consist of several parts. Just put them together and oil. It is desirable that the top layer is intact. But even if this doesn’t work out, select a few large pieces and lay them out so that the cuts are at the joints, and the problem is solved. If the sweetness is intended for family tea drinking, then it does not matter much. The main thing is excellent taste.
Impregnation
No special knowledge is required here. Five minutes of work - and you have ready excellent baklava from the filo dough with honey.
Pour water into a saucepan, add sugar and honey. Bring to a boil over low heat. You can experiment: add lemon zest, cloves to the syrup. After five minutes of slow boiling, it is completely ready, and can be removed from the fire. If the baking sheet was put in the oven in advance, then, most likely, during this time everything was already browned there.
Final touch
Only a little remains. Remove the pan from the oven and use a knife to cut through the dough to the bottom of the pan. Now it’s convenient to do this, because you have already outlined cuts. And now we take a saucepan with syrup and pour it over the entire area of the form.
Allow the baklava to cool slightly. Usually 15 minutes is enough for this. Now you can put the mold in the refrigerator for the night. And then - delicious tea, a sweet dessert and the pleasure of delicious baklava! Filo pastry with nuts and honey is a wonderful harmonious combination.
We cook the dough ourselves
Not in every store you can buy a semi-finished product. But what if you want to cook an original and delicious dessert? You need to learn how to make filo yourself. Of course, to knead an elastic, elastic dough, you need to try. Having mastered this technique, you will delight your loved ones not only with a delicious dessert, but also with an interesting snack.
In Greece, every mistress has her own recipe for this capricious and difficult test. But there is a basic recipe, as well as general rules that will allow you to learn how to make it at home. It is possible that the first few attempts will fail. Just repeat again.
You will need:
- Flour - 2 cups.
- Vegetable oil - 2 tablespoons.
- Yolk - 3 pcs.
- Water - 1 cup.
- Salt and apple cider vinegar - 1 teaspoon each.
Cooking Technique
First of all, pour a hill of flour, salt. In warm water, add yolks and vinegar. Start pouring this mixture into the recess little by little, kneading the dough with your fingers. Add the sunflower oil in parallel. Do not spill all the flour on the table immediately. Depending on its features, it may be required less or more.
Kneading the dough, you need to make sure that it remains soft and elastic, elastic and smooth, does not stick to the hands. The resulting kolobok is recommended to be beaten off the table and put in the refrigerator for an hour. Having taken out the dough, let it warm up, otherwise it will be more difficult to work.
Prefabrication
The dough can be frozen already in this form, but it will not be too convenient to use. Therefore, it is better to roll it sausage and cut into 12 pieces. Now cover the table with a fabric tablecloth - this will make it easier to work. Sprinkle the table with flour and roll out the rolling pin until it becomes thin. Now with our hands we pull out the layer to the state of tissue paper.
Finished sheets dry very quickly, so cover them with parchment paper and cover with a damp towel while working with the next piece. When the whole batch is ready, it can be rolled up and put into the freezer. If you want your workpieces to be perfectly shaped, just trim the edges with scissors. Remember that it will take a long time to defrost the dough, since until it is completely thawed it will remain brittle and it will be problematic to roll it.
It is not necessary to freeze the workpiece, especially if you have long had a treasured recipe. Turkish baklava from filo pastry is too tasty to postpone the preparation of dessert until later.