Baklava

For the baklava recipe, you first need to cook the dough. Dissolve the yeast in warm milk, add the egg, sugar, melted and cooled butter, mix and gradually, adding flour, knead the dough. Cover the dish with the dough with a towel and put in heat for 30-40 minutes.

While the dough is rising, crush the nuts and mix with sugar and the rest of the ingredients. Knead the risen dough, divide into 12 pieces, two of which should be slightly larger than the rest. On a floured board, roll out one of the large pieces of dough, rolling out the dough very thinly so that you can read through it.

Grease a baking dish with melted butter, lay out a layer of dough, grease it with melted butter and spread the filling of nuts and sugar in an even layer. 3 tbsp is enough for one layer. fillings. Put another layer of thinly rolled dough on top of the filling, brush with melted butter and lay out the filling. To complete the layers of baklava should be a layer of the second large piece of dough.

After all the layers are laid, with a sharp knife, carefully cut the baklava into rhombuses, you need to cut through to the very bottom. Lubricate the baklava with beaten yolk mixed with saffron diluted in a tablespoon, and press half a nut into each rhombus. Place the baklava in the oven and bake at 180°C (355°F) for 15 minutes.

While the baklava is pre-baked, boil the syrup from a glass of sugar and a glass of water (liquid honey can be used). After the time baklava pour an even layer of melted butter and put back in the oven for 25-30 minutes. When the baklava is completely baked, it needs to be given a shine. To do this, pour the baklava with an even layer of the prepared syrup and put it back in the oven for 5 minutes. Ready baklava, while it is warm, cut along the previously made incisions and let cool, and then serve.