Baklava with poppy and nuts in moldavian style

1 serving


Prepare the extract dough. To do this, sift flour into a bowl, drive in an egg, add salt, water, grow baking oil and mix the not very cool dough until it stops sticking to the hands. Then roll it into a ball, cover it with a warm towel and let it stand for half an hour. Divide the finished dough into balls the size of a chicken egg, roll them with a rolling pin, and then gently stretch them in different directions with your hands, until the dough is as thin as paper. Put two layers of dough on a fat-lubricated baking sheet, lubricating them with butter, then a layer of nut filling, a layer of dough lubricated with butter on nuts, and again a nut filling. Repeat this several times. At the very end, put the poppy mixture and cover it with two layers of dough, well-lubricated with Baklava butter, cut into diamonds with a hot knife, pour melted butter over the cuts, put in the oven and bake for 50-60 minutes.