Oriental home-made BAKLAVA

For this recipe I have to thank sincerely a very special person – Petya Argirova, the creator of the culinary blog “Smells like…” (https://uhaena.blogspot.com/).

It’s been a few months after I took a baking course (my the way my second one over, don’t think I go to many culinary courses…) and it was there where Petya showed us how to roll the sheets of the baklava. It had amazing taste – juicy, smelling butter, sweet, but not too much to leave bad taste. I was afraid to prepare it myself and the other day the inspiration came. It should have happened right now exactly because I found out that the Muslim Bairam was celebrated these days.

Well, here it is my baklava. I strictly followed Petya’s recipe and I believe it worked. We haven’t tried it yet. We wait patiently for at least one day to get its better real taste.

Thank you very much, Petya, for this and all the other recipes that you so tirelessly make, describe and show everyone!

 

AnnieAuthorAnnieCategoryDifficultyAdvanced

INGREDIENTS:

За тестото
 3 eggs
 150 ml. milk
 150 ml. vegetable oil
 1 tbsp. vinegar
 ½ tsp. salt
 1 sachet baking powder
 6 wine glasses flour (1 wine glass=150 ml)
 2 wine glasses corn starch (1 wine glass=150 ml)
За пълнежа
 300 g grounded walnuts
За заливката
 300 g melted butter
За сиропа
 600 g sugar or 4 wine glasses (1 wine glass=150 ml)
 750 ml water or 5 wine glasses (1 wine glass=150 ml)
 juice of 1/4 lemon

Prep Time10 minsCook Time2 hrs 30 minsTotal Time2 hrs 40 mins

 

DIRECTIONS:

1

Start with the baklava syrup, as on the hot baklava should be poured the cold sugar syrup. In a saucepan pour the sugar and place on the stove.

Oriental home-made baklava

2

Add the cold water to the sugar.

Oriental home-made baklava

3

Add the lemon juice.

Oriental home-made baklava

4

Let the syrup to boil. Then reduce the heat and leave the sugar syrup to simmer for about 15 minutes. It will thicken slightly. Remove from the stove and let the syrup cool.

Oriental home-made baklava

5

Start preparing the dough. Put the eggs in a bowl.

Oriental home-made baklava

6

Whisk the eggs.

Oriental home-made baklava

7

Add the vegetable oil and stir.

Oriental home-made baklava

8

Add the vinegar.

Oriental home-made baklava

9

Add the milk and stir again.

Oriental home-made baklava

10

Finally add the salt.

Oriental home-made baklava

11

Start adding the flour with the previously added baking powder. Since I didn't know how much flour the dough will absorb, I first weighed 4 wine glasses of flour and put the baking powder in it just to be sure I will add the whole quantity of the baking powder.

Oriental home-made baklava

12

Add the flour to the baklava dough gradually, because depending on many factors, the dough may need more or less flour. When I was preparing the baklava, the dough took exactly 6 wine cups of flour as stated in the recipe. The original recipe of Petya Argirova that I used, required the same amount of flour. Still I recommend adding the flour gradually. In fact, almost every time I make bread, I add the flour gradually to the wet ingredients, because you can add more flour to the sticky dough. But when you add wet ingredients to a certain amount of flour and it becomes firm, you can't make it softer and rarer. Or there are ways, but I don't know them 🙂

Oriental home-made baklava

13

Keep adding flour and stirring. It is becoming more and more dense.

Oriental home-made baklava

14

When the baklava dough begins to form as a ball, it is ready to knead.

Oriental home-made baklava

15

Transfer the baklava dough to a counter or a table whose surface has been sprinkled with flour from the pre-measured 6 wine glasses. Knead and add flour. The baklava dough as an obedient child absorbs the flour and becomes easier to process.

Oriental home-made baklava

16

After absorbing all the flour, the dough for the baklava becomes very soft and pleasant for processing and does not stick to the hands.

Oriental home-made baklava

17

Divide the dough into 3 equal balls. Cover with foil to prevent them from drying out.

Oriental home-made baklava

18

Take one ball and divide it into 10 approximately equal small balls. They are about the size of an egg.

Oriental home-made baklava

19

Now is the time to start using cornstarch instead of flour. Sprinkle generously over the baklava dough balls with starch to prevent them from drying out.

Oriental home-made baklava

20

Now the serious work begins. Start rolling the sheets for the baklava. Sprinkle the surface, the rolling-pin and the ball you are about to roll with plenty of starch. Roll each ball until it gets about 15 cm in size.

Oriental home-made baklava

21

This is how Petya Argirova measures the size of the rolled sheets with the thumb and index finger. So did I.

Oriental home-made baklava

22

Roll out all the baklava sheets. Stack them on top of each other in a pile of 10. Don't forget to sprinkle starch between them!

Oriental home-made baklava

23

While rolling the sheets, leave the other piles aside and cover with foil.

Oriental home-made baklava

24

Now the magic begins! The baklava sheets are rolled all 10 at a time! And if you have so far used the thick rolling-pin, as I did, you should now take the thinner one.

Oriental home-made baklava

25

Take a pile of 10 sheets. Grab all of them at a time from one side and carefully tart rolling on the rolling-pin. Roll carefully and unfold.

Oriental home-made baklava

26

Turn on the other side, bend and roll again carefully.

Oriental home-made baklava

27

The sheets are rolled out without a problem, and because of the starch between them, they do not stick together.

Oriental home-made baklava

28

Petya Argirova uses a 36 cm diameter tray. My biggest tray was 31 cm. At that moment I thought of some of my grandmother's old baking pans that I do not use. But it was larger (about 33 cm) in diameter and so the grandmother's old baking pans came into use. When the baklava sheets reach the diameter of the tray, roll them around the roller and transfer them to the pan, which you have to greased before that with some vegetable oil.

Oriental home-made baklava

29

Blend the wallnuts. I blended them almost not very finely so that the nuts can taste better. Sprinkle half of the nuts on the sheets.

Oriental home-made baklava

30

Then roll out the second pile of 10 sheets and spread the nuts.

Oriental home-made baklava

31

Finish the baklava with the last 10 rolls rolled out. You get layers - nuts - layers - nuts - layers.

Oriental home-made baklava

32

Next comes the other thing that makes the baklava beautiful, the cuts. It seems complicated, but when you follow the instructions, it is not difficult. First, start by cutting the baklava into 4.

Oriental home-made baklava

33

Cut each quarter further by half. Start making parallel cuts as shown in the pictures.

Oriental home-made baklava

34

Follow the instructions and you will see it is not difficult.

Oriental home-made baklava

35

Oriental home-made baklava

36

Here it is our beauty!

Oriental home-made baklava

37

Melt the butter in a frying pan on a stove or in a non-metallic bowl in the microwave.

Oriental home-made baklava

38

Pour the butter into the cuts of the baklava with a spoon.

Oriental home-made baklava

39

When you pour the butter, the baklava is ready for the oven.

Oriental home-made baklava

40

Preheat the oven to 160 degrees. Bake the baklava for about 1 hour or until golden brown crust.

Oriental home-made baklava

41

When you remove the baklava from the oven, start pouring the syrup. It is best to do this in several portions. For example, pour 1/3 of the syrup, waiting for it to soak. Do that several times until final absorption.

Oriental home-made baklava

42

Here it is the ready baklava. You can be proud of yourself!

Oriental home-made baklava

43

Let the baklava stay for at least 1 day before serving. We haven't tried it yet, but in the original recipe Petya Argirova advises that the baklava becomes more juicy and tasty if it stays for at least one night. Bon appetit!

Oriental home-made baklava

 

If I can do it, so can you!
Bon appetit!

 

Ingredients

За тестото
 3 eggs
 150 ml. milk
 150 ml. vegetable oil
 1 tbsp. vinegar
 ½ tsp. salt
 1 sachet baking powder
 6 wine glasses flour (1 wine glass=150 ml)
 2 wine glasses corn starch (1 wine glass=150 ml)
За пълнежа
 300 g grounded walnuts
За заливката
 300 g melted butter
За сиропа
 600 g sugar or 4 wine glasses (1 wine glass=150 ml)
 750 ml water or 5 wine glasses (1 wine glass=150 ml)
 juice of 1/4 lemon

Directions

1

Start with the baklava syrup, as on the hot baklava should be poured the cold sugar syrup. In a saucepan pour the sugar and place on the stove.

Oriental home-made baklava

2

Add the cold water to the sugar.

Oriental home-made baklava

3

Add the lemon juice.

Oriental home-made baklava

4

Let the syrup to boil. Then reduce the heat and leave the sugar syrup to simmer for about 15 minutes. It will thicken slightly. Remove from the stove and let the syrup cool.

Oriental home-made baklava

5

Start preparing the dough. Put the eggs in a bowl.

Oriental home-made baklava

6

Whisk the eggs.

Oriental home-made baklava

7

Add the vegetable oil and stir.

Oriental home-made baklava

8

Add the vinegar.

Oriental home-made baklava

9

Add the milk and stir again.

Oriental home-made baklava

10

Finally add the salt.

Oriental home-made baklava

11

Start adding the flour with the previously added baking powder. Since I didn't know how much flour the dough will absorb, I first weighed 4 wine glasses of flour and put the baking powder in it just to be sure I will add the whole quantity of the baking powder.

Oriental home-made baklava

12

Add the flour to the baklava dough gradually, because depending on many factors, the dough may need more or less flour. When I was preparing the baklava, the dough took exactly 6 wine cups of flour as stated in the recipe. The original recipe of Petya Argirova that I used, required the same amount of flour. Still I recommend adding the flour gradually. In fact, almost every time I make bread, I add the flour gradually to the wet ingredients, because you can add more flour to the sticky dough. But when you add wet ingredients to a certain amount of flour and it becomes firm, you can't make it softer and rarer. Or there are ways, but I don't know them 🙂

Oriental home-made baklava

13

Keep adding flour and stirring. It is becoming more and more dense.

Oriental home-made baklava

14

When the baklava dough begins to form as a ball, it is ready to knead.

Oriental home-made baklava

15

Transfer the baklava dough to a counter or a table whose surface has been sprinkled with flour from the pre-measured 6 wine glasses. Knead and add flour. The baklava dough as an obedient child absorbs the flour and becomes easier to process.

Oriental home-made baklava

16

After absorbing all the flour, the dough for the baklava becomes very soft and pleasant for processing and does not stick to the hands.

Oriental home-made baklava

17

Divide the dough into 3 equal balls. Cover with foil to prevent them from drying out.

Oriental home-made baklava

18

Take one ball and divide it into 10 approximately equal small balls. They are about the size of an egg.

Oriental home-made baklava

19

Now is the time to start using cornstarch instead of flour. Sprinkle generously over the baklava dough balls with starch to prevent them from drying out.

Oriental home-made baklava

20

Now the serious work begins. Start rolling the sheets for the baklava. Sprinkle the surface, the rolling-pin and the ball you are about to roll with plenty of starch. Roll each ball until it gets about 15 cm in size.

Oriental home-made baklava

21

This is how Petya Argirova measures the size of the rolled sheets with the thumb and index finger. So did I.

Oriental home-made baklava

22

Roll out all the baklava sheets. Stack them on top of each other in a pile of 10. Don't forget to sprinkle starch between them!

Oriental home-made baklava

23

While rolling the sheets, leave the other piles aside and cover with foil.

Oriental home-made baklava

24

Now the magic begins! The baklava sheets are rolled all 10 at a time! And if you have so far used the thick rolling-pin, as I did, you should now take the thinner one.

Oriental home-made baklava

25

Take a pile of 10 sheets. Grab all of them at a time from one side and carefully tart rolling on the rolling-pin. Roll carefully and unfold.

Oriental home-made baklava

26

Turn on the other side, bend and roll again carefully.

Oriental home-made baklava

27

The sheets are rolled out without a problem, and because of the starch between them, they do not stick together.

Oriental home-made baklava

28

Petya Argirova uses a 36 cm diameter tray. My biggest tray was 31 cm. At that moment I thought of some of my grandmother's old baking pans that I do not use. But it was larger (about 33 cm) in diameter and so the grandmother's old baking pans came into use. When the baklava sheets reach the diameter of the tray, roll them around the roller and transfer them to the pan, which you have to greased before that with some vegetable oil.

Oriental home-made baklava

29

Blend the wallnuts. I blended them almost not very finely so that the nuts can taste better. Sprinkle half of the nuts on the sheets.

Oriental home-made baklava

30

Then roll out the second pile of 10 sheets and spread the nuts.

Oriental home-made baklava

31

Finish the baklava with the last 10 rolls rolled out. You get layers - nuts - layers - nuts - layers.

Oriental home-made baklava

32

Next comes the other thing that makes the baklava beautiful, the cuts. It seems complicated, but when you follow the instructions, it is not difficult. First, start by cutting the baklava into 4.

Oriental home-made baklava

33

Cut each quarter further by half. Start making parallel cuts as shown in the pictures.

Oriental home-made baklava

34

Follow the instructions and you will see it is not difficult.

Oriental home-made baklava

35

Oriental home-made baklava

36

Here it is our beauty!

Oriental home-made baklava

37

Melt the butter in a frying pan on a stove or in a non-metallic bowl in the microwave.

Oriental home-made baklava

38

Pour the butter into the cuts of the baklava with a spoon.

Oriental home-made baklava

39

When you pour the butter, the baklava is ready for the oven.

Oriental home-made baklava

40

Preheat the oven to 160 degrees. Bake the baklava for about 1 hour or until golden brown crust.

Oriental home-made baklava

41

When you remove the baklava from the oven, start pouring the syrup. It is best to do this in several portions. For example, pour 1/3 of the syrup, waiting for it to soak. Do that several times until final absorption.

Oriental home-made baklava

42

Here it is the ready baklava. You can be proud of yourself!

Oriental home-made baklava

43

Let the baklava stay for at least 1 day before serving. We haven't tried it yet, but in the original recipe Petya Argirova advises that the baklava becomes more juicy and tasty if it stays for at least one night. Bon appetit!

Oriental home-made baklava

Oriental home-made BAKLAVA

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