Products:
For the dough :
200 grams of butter
200 ml sour cream
3 yolks
0.5 soup spoonfuls of soda
350-400 grams of flour
pinch of salt
For the filling :
200 gr. sugar.
300 gr. walnuts (you can make it with hazelnuts or almonds)
50 grams of butter
A handful of hazelnuts
For the syrup :
6 tbsp. honey
4-5 tablespoons butter
Preparation:
- Prepare the dough. Mix baking soda with sour cream. In a bowl, cut flour and butter with a knife (I do easier, rub butter on a grater and grind with flour to crumbs), then rub with hands to crumbs.
- Add 2 yolks, sour cream and soda, salt, knead a soft, elastic dough. You can add more flour, if necessary. The dough should stand for 1-2 hours.
- Prepare the filling in the meantime. Chop walnuts in a blender into crumbs and mix with sugar.
Divide the dough into five balls. Each kolobok roll out into a thin layer the size of the baking tray. The first and the last board, should be thicker than the others. Melt 50 grams of butter. - Place the first layer on the baking tray. Using a brush, brush it with melted butter, sprinkle with the filling. Roll out the next layers thinner and repeat the process with melted butter and filling.
- The last layer of dough – without stuffing, smear it with whipped egg yolk.
- Use a sharp knife to make diamond-shaped notches in the pie plate. Decorate the rhombuses with hazelnuts. Bake for 15 minutes in an oven heated to 180 degrees.
- For the syrup, melt the honey and butter (I do this in the microwave).
After 15 minutes, take the baklava out of the oven, deepen the incisions with a knife, pour the syrup and put it back in the oven for another 15 minutes.
Bon appetit!