Baklava with sour cream





wheat flour 2-3 cups
sour cream 200 grams
mineral water 100 grams
yeast 10 grams
sugar 1 cup
egg yolks 3 pieces
butter 200 grams
Nuts 300 grams
egg whites 3 ​​pieces
sugar 200 grams
honey 2 Art. spoons
saffron 1 st. a spoon


Cooking method:

Sour cream, spread mineral water, add yeast, 2 tbsp. tablespoons of flour and let brew up.
Whisk egg yolks with 1 cup of sugar until white, add the softened butter. Mass connect to brew, sprinkle in the rest of the flour, knead the dough, divide it into 3 parts.

Protein whisk with sugar until fluffy foam, add the melted honey, chopped nuts and saffron.

Roll out the dough into a thin layer, place on a greased baking sheet, top with half nut mass. Just roll out the next piece of dough, cover it first layer, put the rest of the top nut and cover with a layer of the latest test.

With a knife, not dorezaya to end, select on the surface of the diamond-shaped. Brush top with melted butter with honey and bake at 200 degrees until golden brown.

The finished baklava again lubricate the honey and divide by the previously extruded forms.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>