Baklava puff

1 serving


Make the puff dough: Sift the flour into a bowl, add one tablespoon of butter, salt, water and quickly stir the dough to keep it behind your hands and dishes. Then roll it into a ball, cover it with a damp towel and refrigerate it for half an hour. After that, sprinkle flour on the table, roll the dough into the seam on it, put the butter in the middle, fold the dough four times, roll it out again, then fold the seam into the 3 of the layer and put it in the refrigerator for 20 minutes. Repeat this procedure 3-4 more times, each time putting the dough in the refrigerator, and then divide the dough into the same pieces and finely roll them out. Grease the baking sheet with butter, put four oiled dough layers on it. Put a layer of filling on top, cover it with two oiled sheets, then fill again, two more sheets of dough and so on until only 4 sheets remain. Put them on top, lubricating each with oil, then cut the baclava into large diamonds and pour over the remaining melted butter. Place the tray in a preheated oven and bake for 40-45 minutes at a moderate temperature. Remove the finished baclava from the oven, pour hot syrup, allow to soak for two to three hours, and then serve.