Baklava
250 ml of milk, 1/4 tsp salt, 150
g sugar, 10 g of fresh yeast 370-400 g flour, 400 g of shelled walnuts 200 grams
sliv mas la, 50 grams of liquid honey 1 egg yolk
Slightly warm milk, add salt, 1
tablespoon sugar and yeast, cover and leave for 15-20 minutes to allow the milk
bubbled. Gradually pour the sifted flour and knead the soft, but non-stick
dough. Cover the dough and leave in a warm place for 1 hour.
Nuts grind sugar in a blender and sliv mas la melt.
Divide dough into 10 equal balls
and roll each out to a thickness of about 2 mm. Cutting edge thickened, rolled
out to the entire layer of thinly rolled dough and heat oven to 180 degrees
deep pan greased sliv mas la. Share on a single layer of dough, spread layer of
melted butter, then put part of the nut filling and cover with the following
formation test. Thus repeating the manipulation of butter and nuts to put all
the layers
The top layer of grease yolk put a knife pattern
in the form of diamonds in the center of each diamond-shaped insert half a
walnut and place in oven for 25-30 minutes. Honey mixed with 2-3 tablespoons
water. Finished baklava still hot pour honey filling, cover with foil and leave
for 2-3 hours. Then cut into pieces.