Baklava baku

1 serving


Make the dough: whisk the melted butter and egg with water, then add the yeast diluted in a small amount of water, sifted flour, knead the dough and let it stand for
1. 5 hours at room temperature. Divide the adjacent dough into 2 parts and roll finely: one part - into a layer with a thickness of
1. 5-2 mm, and the other - 2, 5 mm. Put a thicker layer of dough on the oil-lubricated baking tray, lay the filling on it with a layer of 3-5 mm, cover it with a thin layer of dough on top and pinch the edges without pulling the bottom piece. The closed baklava must exactly match the size of the tray. After that, let the product fit on a baking sheet for 10 minutes, then lubricate the surface with an egg, cut the baklava into diamond-shaped pieces and immediately put it in an oven heated to 200-220 C. After 10-12 minutes, remove the baklava, pour with melted butter, lubricate again with egg, then put it in the oven again and bake over low heat for another 20-25 minutes. Fill the finished baklava, not taken out of the baking sheet, with honey along the cut lines, let it soak up and serve the cakes on the table.