Azerbaijani baklava

Step-by-step preparation

Cooking time: 3 hr 40 mins

1. STEP 1

   

   How to make Azerbaijani baklava? First of all, prepare the ingredients for the filling. In total, you will need 400 grams of walnuts (kernels) for baklava. Select whole halves and quarters for decoration, and chop the rest. The photo shows a special nut grater (it works like a meat grinder and grinds nuts without squeezing the oil out of them). If you don’t have one, then grind the nuts in a meat grinder or chopper.

2. STEP 2

   

   Grind a small part of the nuts into coarse crumbs. Mix all the nuts for the filling together.

3. STEP 3

   

   Add sugar to the nuts and stir. For the filling, also melt the butter in any convenient way and let it cool.

4. STEP 4

   

   Place a pinch of saffron in a warm teapot.

5. STEP 5

   

   Fill with hot water and let it brew.

6. STEP 6

   

   Boil the syrup (at home it is called sherbet). How to make syrup? Pour sugar into a saucepan and pour in water for the syrup. Place on the fire, bring the water to a boil and boil the syrup until the sugar is completely dissolved.

7. STEP 7

   

   Prepare the dough. How to make a dough? Heat the milk to a temperature of 37-38 degrees, add yeast, sugar and flour to it, mix. Cover the bowl with the dough and leave for 20 minutes.

8. STEP 8

   

   In a bowl for kneading dough (or in a dough mixer bowl), place all the liquid ingredients for the dough, salt and add the dough. Also melt and cool the butter for the dough, or you can use vegetable oil instead.

9. STEP 9

   

   Add sifted flour.

10. STEP 10

    

    Knead the dough.

11. STEP 11

    

    Knead the dough a little on the table until smooth.

12. STEP 12

    

    Place the dough in a bowl and leave to rest for 10-20 minutes. No need to wait for it to come.

13. STEP 13

    

    Add saffron water from the teapot to the prepared warm syrup (sherbet) (2-3 teaspoons of this water per glass of syrup). Stir and let it cool completely.

14. STEP 14

    

    Divide the dough into 14 parts, and then connect four of them in pairs. You will get 10 small koloboks and 2 large ones. Large ones - for the upper and lower layers.

15. STEP 15

    

    Grease the form (baking tray, frying pan) for baklava with butter (margarine is possible, but not vegetable oil).

16. STEP 16

    

    Roll out a large bun to fit the mold. This recipe is for a round pan with a diameter of 24-26 cm.

17. STEP 17

    

    Transfer the rolled out layer into the mold and straighten the edges.

18. STEP 18

    

    Lightly grease the dough with butter (which you previously melted and cooled, 200 grams).

19. STEP 19

    

    Sprinkle the dough a little with the nut and sugar filling. The bottom layer is not heavily sprinkled or greased, so that if the dough breaks, the filling does not leak out and the baklava does not burn.

20. STEP 20

    

    Now, one by one, roll out all the small buns to fit the mold.

21. STEP 21

    

    Transfer to the mold, stretch to the edges, press to the bottom layers.

22. STEP 22

    

    Grease with oil.

23. STEP 23

    

    Sprinkle generously with nut filling. Distribute the filling equally between all layers of baklava.

24. STEP 24

    

    Make the top layer from the second large bun. Roll out generously, cover the baklava, tuck the edges nicely at the edge. The top layer doesn't need to be oiled (yet).

25. STEP 25

    

    First cut the baklava into 4 parts, then into 8.

26. STEP 26

    

    Then cut each piece separately, making cuts as in the photo, parallel to the cuts. This is how you get identical diamonds.

27. STEP 27

    

    For a beautiful crust, add 1-2 tbsp to the egg yolk. saffron water from the teapot and mix well. If there are lumps of yolk left, they will burn on the baklava and it will be ugly.

28. STEP 28

    

    Brush the baklava with yolk and saffron.

29. STEP 29

    

    Place a nut on each diamond and press down slightly.

30. STEP 30

    

    Now pour the remaining 100 grams of butter over the baklava. Spread the oil well over the baklava, tilting the pan as if pouring pancakes into a frying pan.

31. STEP 31

    

    Place the baklava in a preheated oven and cook at 180 degrees for 40-45 minutes until golden brown. Cut the hot baklava along the lines, pour in cold syrup (sherbet) and let it brew.

32. STEP 32

    

    You can celebrate, try and treat. Bon appetit!

Comments on the recipe

♥Solii♥

20.11.2023

4.7

how good it is to have such a site and the opportunity to use a FREE cookbook!!!! just great!! very convenient when you have a step-by-step photo report from the kitchen!!!!!! Without it nothing works!!! the best and most convenient site!!!!

Narmina

20.11.2023

4.7

The baklava turned out very tasty! Only now I cooked for 2 servings at once in order to completely fill the entire baking dish. Took about 1.5 hours (it takes a long time to roll out each layer of dough)

Faith

20.11.2023

4.6

I love baklava, I once made Turkish baklava, but I was afraid of this one, I thought it wouldn’t work. In vain, I made it yesterday, of course it took a lot of work, but the result exceeded all my expectations. The most difficult thing is probably rolling out the dough very thin... Very tasty, juicy, soaked. I just think I didn’t add enough saffron, but despite this the taste is amazing. Thank you very much for the recipe. Here's what I got: