Crimean honey baklava
Crispy honey baklava the color of the sun over the Crimean land.
It is a popular confection made of puff pastry with nuts in syrup, widely spread in the cuisines of Eastern nations - Turkish, Armenian, Azerbaijani, Lezghin and Arabic. But Crimean Tatar baklava is something special. Traditionally, baklava is served during the spring holiday Novruz.
Crimean honey baklava
Crispy honey baklava the color of the sun over the Crimean land.
It is a popular confection made of puff pastry with nuts in syrup, widely spread in the cuisines of Eastern nations - Turkish, Armenian, Azerbaijani, Lezghin and Arabic. But Crimean Tatar baklava is something special. Traditionally, baklava is served during the spring holiday Novruz.
Ingredients
| milk 250 ml |
| vodka 2 tbsp. |
| butter 70 g |
| sour cream 50 g |
| dough leavener 1 tsp. |
| salt 1 pinch |
| flour 500 g |
| vegetable oil (for deep frying baklava) 500 ml |
| SYRUP: |
| water 200 ml |
| sugar 250 g |
| honey 1 tbsp. |
| SPRINKLES: |
| chopped walnuts 50 g |
Instructions
Step 1
Mix milk, vodka, melted butter and sour cream until smooth.
Step 2
Add the baking powder, salt, flour, knead the dough and let it rest for 15 minutes.
Step 3
After this time, divide the dough into 4 parts, roll out very thinly and leave for 10 minutes to dry out a little.
Step 4
Roll each sheet of dough into a roll, cut diagonally into pieces 2 centimeters wide. Unroll the tortillas and deep-fry until browned.
Step 5
Place the baklava on paper towels to get rid of excess oil.
Step 6
Prepare the syrup. Stir in the water and boil for 5 minutes without stirring.
Step 7
Remove the syrup from the stove, add the honey and stir.
Step 8
Bathe the baklava in the syrup, sprinkle with chopped walnuts and serve.
