Pakhlava of azerbaijan

14 servings
3 hours 40 min

How to make Azerbaijani baklava? First of all, prepare the products for filling. In total, baklava will need 400 grams of walnuts (nucleoli). Select whole halves and quarters to garnish, and grind the rest. In the photo, a special grater for nuts (it works on the principle of a meat grinder and grinds nuts without squeezing oil out of them). If you don't have one, then scroll the nuts on a meat grinder or in a grinder.

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

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

Put a pinch of saffron in a warm brewing kettle.

Fill with hot water and let it brew.

Cook the syrup (called sherbet in your homeland). How to make syrup? Pour the sugar into the pan and pour over the syrup water. Put on a heat, bring the water to a boil and boil the syrup until the sugar is completely dissolved.

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

In a dough mixing bowl (or dough bowl), put all the liquid dough ingredients, salt and add the opara. Also melt and cool the butter for the dough, or you can take the vegetable instead.

Add the sifted flour.

Knead the dough.

Knead the dough a little on the table until smooth.

Transfer the dough to a bowl and leave to stand for 10-20 minutes. You don't have to wait for it to work.

In the finished warm syrup (sherbet), add saffron water from the custard (2-3 teaspoons of such water per glass of syrup). Stir and let it cool completely.

Divide the dough into 14 pieces and then pair the four of them together in pairs. You get 10 small bells and 2 large ones. Large - for upper and lower strata.

Brush the baklava tin (baking tray, frying pan) with butter (you can use margarine, but not vegetable oil).

Roll out the size of the shape of the large kolobok. This recipe is designed for a round shape with a diameter of 24-26 cm.

Transfer the rolled formation to the mold and spread the edges.

Brush the dough a little with butter (which you pre-melted and cooled, 200 grams).

Sprinkle a little of the dough with the nut stuffing with the sugar. The lower layer is not strongly sprinkled and lubricated so that if the dough breaks, the filling does not leak out and the baklava does not burn.

Now take turns rolling out all the small kolobki according to the size of the shape.

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

Grease with oil.

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

Make the top layer from the second large kolobok. Roll out with a margin, cover with baklava, fill beautifully the edges at the side. The top layer does not need to be lubricated (yet).

Cut the baklava first into 4 parts, then into 8.

Then cut each piece separately, carrying out cuts as in the photo, parallel to the cuts. So you get the same diamonds.

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

Brush the baklava with saffron yolk.

Lay a nut on each diamond and crush a little.

Now fill the baklava with the remaining 100 grams of butter. Distribute the oil well over the baklava, tilting the shape, as when pouring pancakes into the pan.