Honey Baklava

Prepare the ingredients for the dough. It is better to use sour cream with a fat content of at least 20%. The butter must be melted in a microwave or in a water bath, then cooled.

Measure the ingredients for the soaking. Instead of walnuts, any other nuts (hazelnuts, peanuts) will work well here.

Start by preparing the dough. In a convenient bowl, combine the milk, butter, and sour cream.

In a separate bowl, mix the flour with the baking powder and salt so that they are evenly distributed throughout the volume.

Gradually introduce the flour mixture into the liquid mixture, stirring everything with a spoon at first.

Continue kneading with your hands on the table. The dough should be quite stiff, but with a uniform and smooth structure. The thing is, it is impossible to roll the dough very thin if it is not firm and tight enough; otherwise, the rolling pin will constantly stick and tear the excessively soft area. Leave the resulting lump under a bowl for about 15 minutes. During this time, the gluten will relax, and the dough will become softer, more pliable, and will easily roll out later.

Divide the rested ball in half (smaller pieces are easier to roll out). Dust the table with flour, as well as the flour piece. Start rolling it out, sprinkling with flour as needed. The result should be a thin layer, approximately 1 millimeter thick. To check, you can place a newspaper underneath, and it will be well lit through the rolled-out dough. Roll out the second piece in the exact same way and be sure to dry them (about 15 minutes on each side) so that the layers do not stick together during subsequent rolling.

Begin rolling up a flat roll about 3-4 centimeters wide. When reaching the middle, moisten the edge of the layer with water so that it is securely fixed.

Cut into strips at a sharp angle about 2 centimeters wide. Disrupt the piece – this will create a petal or flower shape.

Fry the baklava in oil, with a height of 3-4 centimeters. Therefore, to save, it is better to use a pot with a small diameter, for example – a small cauldron. Increase the heat above medium. When the oil is well heated, drop in a couple of pieces – they should float freely in the fryer. Constantly flipping, bring the product to a uniform bronze color.

Place the baklava on paper towels, which will absorb the excess oil after frying.

While the pieces cool, chop the nuts finely with a knife.

In a small pot, pour in the water, adding the sugar (not the other way around). Boil the syrup over medium heat, stirring occasionally, for about 5 minutes.

Remove the pot from the heat and add honey to it. Stir.

Dip the baklava into the hot syrup.

Sprinkle each piece with nuts. The delicate, fragile, and crumbly honey baklava is ready.

Baklava literally dissolves in the mouth, breaking into the lightest sweet flakes. This treat carries the Eastern flavor and its traditions, be sure to try it.

Bon appétit!