Baklava yeast with nuts

1 serving


Pour water into the pan, dilute yeast in it, stir and, continuing to stir, pour in the sifted flour. Knead the dough and leave it for half an hour to fit. During fermentation of the dough, prepare the filling: pass almonds or walnuts through a meat grinder or crush in a mortar and mix with sugar and cardamom. Remove the matching dough from the pan, divide into 15-20 pieces and roll each of them into a layer 2 mm thick. Put one layer on an oiled baking sheet, pour melted oil over it, cover it with another layer of dough, oil, then another layer of dough and a layer of nut filling. So alternate dough with butter and filling until the dough is over. Lubricate the baklava surface with egg yolk, cut the baklava into large diamonds, put in a heated oven and bake at a temperature of 170-180 ° C for 30-35 minutes. Pour the ready-made baklava with oil, then with honey and leave it for a few hours so that the cake is soaked. Serve for tea.