Armenian pahlava

Method

1. 01

   Prepare: flour, sour cream, butter, walnuts, honey, sugar, soda and spices.

2. 02

   For the test, stir sour cream, softened butter and egg.

3. 03

   Then add portions of flour and soda and stir.

4. 04

   It should be a nice elastic soft and lush dough.

5. 05

   Divide the dough into 4 parts, cover it from drying and let it rest for 15-20 minutes.

6. 06

   Prepare the filling. Set aside some of the nuts for decoration.

7. 07

   And cut the main part into a crumb of different sizes and combine with sugar sand and spices.

8. 08

   Each piece of dough roll in a thin layer, put in a shape, alternating with nut filling.

9. 09

   You get three layers of stuffing between the four layers of dough.

10. 10

    Cut the workpiece into diamonds so that all the layers are cut except the lowest layer of dough. Lubricate the surface with a raw gloss yolk and stick a half or quarter of walnut on top of each rhombus.

11. 11

    Place the bowl in the oven heated to 180-200 degrees. After 15 minutes, take out, renew the incisions with a knife and pour the first pour - melted butter.

12. 12

    Return the pot to the oven for about 45 minutes.

13. 13

    Prepare the second pour. To do this, dissolve the sugar in water, bring to a boil and cook until a slight thickening. Remove from the fire and when the syrup cools a little, add honey to it and mix.

14. 14

    At the finished hot baklava in Armenian again renew the cuts on diamonds and pour a second pour: first a teaspoon for each nut on the diamond, and then a thin trickle into the cuts.

15. 15

    Let the baklava completely cool and during this time it will be well soaked. To serve, cut the diamond pieces to the end, i.e. already the last layer of dough too.

16. 16

    The recipe is simple, and baklava turns out to be very tasty (this is still understated), try to cook, please yourself and your loved ones. Have a nice tea!