Baklava! It’s carefree to make and quite tasty

Ingredients ;

Dough
180 gr butter
3 yolks
a glass of sour cream (the volume of my glass is 250 ml)
about 3 stacks. flour
10 gr vanilla sugar
10 gr baking powder

Filling
300 gr walnut
4 proteins
300 gr sugar

Additionally
80 gr walnut halves
1 yolk
50 gr butter
5 tablespoons of honey

Method ;

  1. For the dough, pour the flour into the bowl and grate the butter. Then rub everything together with your hands into crumbs.
  2. Add vanilla sugar and baking powder, and mix.
  3. Lay out the yolks and sour cream, and knead a soft, slightly sticky dough.
  4. Divide the dough into 5 parts – 2 larger and 3 smaller.
  5. Close the dough with foil and refrigerate for 30-40 minutes.
  6. For the filling, chop the nuts in a blender into medium crumbs.
  7. Add sugar and proteins to them, and mix.
  8. Spread thinly over the larger part and spread over the bottom of the mold. My baking sheet measures 20 by 30 cm, I covered the bottom with parchment.
  9. Put a fourth of the filling on top.
  10. Next, roll out a small piece of dough.
  11. Lay out the next part of the filling. And so repeat until the end.
  12. Use the blunt part of the knife to bend and fasten the edges of the dough.
  13. Lubricate the top of the baklava with yolk and cut only the top dough into diamonds with a very sharp knife.
  14. Place walnut halves.
  15. Bake the baklava in a preheated oven at 180C for about 40 minutes.
  16. Then cut the hot baklava, cutting through all the layers completely.
  17. Combine honey with melted butter and generously cover the baklava with this glaze.
    Place back in the broiler for an additional 5 minutes.