Oriental recipes for making baklava at home. Baklava - what do we know about it? Can baklava be considered a “healthy” food product?

Today there are a large number of all kinds of sweets that appear on our table every day and delight us with their taste and aroma. However, both previously and now, oriental sweets are especially popular due to their unusual properties and incomparable taste. One of the types of sweets known and loved all over the world is baklava. It appeared in ancient times and won the recognition of not only the common people, but also representatives of the wealthy segment of the population. There are many legends about the place of origin of baklava. Some believe that this is a national Turkish dish, while others are inclined to think that baklava was invented in Greece. But, regardless of where it was made and by whom it was invented, baklava remains a delicious delicacy and a sweet dessert beloved by many, which has a centuries-old history.

Composition of baklava

Let's start with what exactly elements are contained in baklava. If we talk about vitamins, then in this sweet you can find vitamins A and C, with which some of its ingredients are saturated. Among minerals, baklava is rich in iron, sodium and calcium. In addition, this delicious sweet contains cholesterol, saturated and unsaturated fatty acids. Now let's talk about the ingredients that are used to make baklava. They change depending on its type, but some remain unchanged. This is dough, nuts, sugar syrup, honey or molasses, as well as spicy spices.

Types of baklava

As already mentioned, baklava is popular in different countries, and each of them has made its own changes to the process and recipe for its preparation, thanks to which several types of this delicious delicacy have appeared, differing not only in composition, but also in the method of preparation. The main types of baklava are Turkish and Azerbaijani, but Athenian, Greek, Assyrian, Uzbek and Turkmen baklava are also known. Depending on the climate and availability of products, the composition of baklava changes. As for nuts, walnuts are considered traditional, but in some countries they have been replaced by pistachios, almonds and peanuts. The dough can also have different composition. Most often this is puff pastry, yeast, straight or shortbread dough. Additives in the form of spices also change with the traditions of local residents preparing baklava. However, one thing remains unchanged, baklava should be sweet and tasty, filling and appetizing, and sometimes even quite heavy, which is due to the large number of layers of dough, smeared with a honey-nut mixture.

Benefits of baklava

Due to its popularity and composition, baklava came to the attention of nutritionists and doctors, who examined its properties in detail and identified the areas of influence of baklava on the human body.

It is believed that baklava is an excellent remedy for restoring strength and energy. It is used in Eastern culture as a food that increases and restores male strength, which is why it is in such demand among Eastern men. In addition, baklava is recommended for those suffering from cardiovascular diseases, since its high content of nuts will help restore blood circulation and saturate the body with nutrients. There are opinions that baklava helps treat asthma, tuberculosis, anemia and some heart diseases.

Harm of baklava

Despite the properties of baklava and its positive effect on the human body, we should not forget that it, like almost any sweet, is a very high-calorie product. That is why you need to consume baklava in moderation, avoiding overeating. This sweetness is contraindicated for people prone to obesity and following certain diets. In addition, those who are allergic to any of its components should avoid eating baklava, since nuts and honey, which are the main components of baklava, are among the strongest allergens that can lead to attacks of suffocation or an allergic reaction in the form of redness and rash on the skin.

Secrets of making baklava

Knowing the composition and quantity of ingredients included in it does not guarantee that you will be able to prepare baklava in the form in which it is presented in Turkish culture. Some secrets of making baklava will help you get as close to the desired product as possible; if you adhere to them, you will make a real and incredibly tasty oriental sweet.

When preparing the dough for baklava, it is customary to add a small amount of starch to it, which will facilitate rolling and help achieve the desired thickness of the cakes. In addition, starch will give the dough special tenderness and softness.

The dough laid out in layers, greased with nut filling, is cut into diamonds, however, cuts must be made only to the nut layer, otherwise during baking not only the top cakes, but also the bottom ones will rise, which will spoil the appearance of the baklava. After cooking, the finished baklava is poured with syrup and sent to a cool place for several hours so that the cakes can be thoroughly soaked in it.

The thinner the baklava dough is rolled out, the better. In some cultures, special long rolling pins are used for this, which allow the dough to be rolled out so thin that it resembles gauze. This is the main secret of preparing the most tender and delicious baklava.

How to cook baklava

If you want to test your culinary capabilities and prepare baklava yourself, we offer you one of the simplest and most common recipes, which will allow you to bake a real oriental sweet at home. But for this you will have to put in a certain amount of effort and spend a lot of time.

Before preparing the dough, prepare the filling so that it has time to soak well. A nut-honey mixture is used as a filling for baklava. Any nuts can be used for it, but the most relevant is a mixture of walnuts and hazelnuts, or almonds and hazelnuts. Grind the required amount of nuts until mushy, mix them together and add sugar syrup, ground nutmeg and cardamom. Now set aside the filling and start the dough.

For the dough you will need wheat flour, sugar, eggs, milk, salt and soda, as well as a little vegetable oil. All ingredients are mixed together until a viscous, homogeneous dough is formed, which is left to infuse for a while, then beaten and set aside again to rise. The finished dough must be divided into equal parts and rolled into very thin cakes. The baking tray is greased with vegetable oil, and then the cakes are laid out on it. Each layer is generously smeared with a filling prepared in advance, the thickness of which should be several times greater than the thickness of the cake itself. Another layer of cake is placed on top of the filling and again alternates with the filling. After the last, top layer is laid out, the cakes are cut into diamonds, and a whole nut without a shell is placed in the center of each of them.

Baklava is baked for 30-40 minutes. The finished baklava is poured with honey syrup, which is brewed from flower honey, water, sugar and saffron. It is necessary to ensure that the syrup gets into the cuts between the pieces. After this, the baklava is put into the oven for a few more minutes, giving it the opportunity to brown well, and then it is cooled, cut into portions and left for several hours, after which the sweetness can be served.

The calorie content of baklava per 100 grams depends on the recipe for preparing the sweet and averages 350 – 580 kcal. A 100-gram serving of baklava contains 11% of the daily value of protein, 41% of the daily value of fat and 12% of the daily value of carbohydrates.

The vitamin and mineral composition of the delicacy includes vitamins C, B1, B2, B3, B6, A, and the minerals calcium, iron, magnesium, phosphorus, and zinc.

The calorie content of baklava with nuts per 100 grams is quite high and amounts to 570 kcal. 100 g of delicacy contains:

10.2 g protein;
49.5 g fat;
24.5 g carbohydrates.

Thanks to the addition of nuts, the sweetness has a lot of additional beneficial properties, including:

ensures the health of the skeletal system;
stimulates immunity and brain function;
saturates the body with antioxidants, which reduce the likelihood of developing breast and prostate cancer.

Calorie content of Turkish baklava per 100 grams

The calorie content of Turkish baklava per 100 grams is 352 kcal. 100 g of sweets contain 3.55 g of protein, 21.72 g of fat, 35.3 g of carbohydrates.

The following ingredients are required for preparation:

0.25 kg filo dough;
0.15 kg butter;
0.4 kg brown sugar;
0.12 kg walnuts;
0.1 kg hazelnuts;
0.45 liters of water.

the dough is laid out in layers;
each layer of dough is coated with melted butter;
sprinkle ground nuts on all layers except the last one;
the last layer is thoroughly coated with butter;
the dough is cut into squares and baked at 180° C for 45 – 55 minutes;
The finished Turkish baklava is filled with syrup made from sugar and water and soaked for 4 - 5.5 hours.

Calorie content of Baku baklava per 100 grams

The calorie content of Baku baklava per 100 grams is 492 kcal. 100 g of sweets contains 7 g of protein, 31 g of fat, 47.9 g of carbohydrates.

Calorie content of baklava in 1 piece.

Calorie content of baklava in 1 piece. depends on the weight and type of product. The average weight of one piece of sweetness is 65 g. Thus, 1 piece of baklava contains:

honey baklava with nuts – 370 kcal, 6.89 g protein, 32.1 g fat, 15.9 g carbohydrates;
Turkish baklava – 228 kcal, 2.3 g protein, 14.1 g fat, 22.9 g carbohydrates;
Baku baklava – 319 kcal, 4.55 g protein, 20.1 g fat, 31.1 g carbohydrates.

Benefits of baklava

The following benefits of baklava are known:

Baklava is full of fast carbohydrates, which almost instantly saturate the body with energy. It is for this reason that sweetness is indicated for restoring the body’s energy balance during intense physical and mental stress;
in the east, baklava is in demand due to its ability to improve male potency;

The presence of vitamins C, A, and group B allows baklava to be used to prevent heart and vascular diseases, strengthen the nervous system, and increase immunity;
Some studies support the benefits of baklava for the prevention of anemia and asthma.

Harm of baklava

Despite its many beneficial properties, baklava is not a product that can be abused. Regular overeating of sweets leads to excess weight gain.

The obligatory components of the dish are honey and walnuts. These are the strongest allergens, the reaction to which manifests itself in the form of rashes, redness and other negative phenomena.

Baklava is one of the most popular oriental desserts. It is this name that we most often hear in the summer season and instinctively, when we are near a lake or ocean, we look for a pleasant plump lady who sells goodies. Baklava always compared favorably with custard tubes with cream and boiled sweet corn, which were certainly kept in the good-natured auntie’s bag. Baklava consists of puff pastry, syrup and nuts - this is a standard set of ingredients that may vary.

Traditionally, the dessert is served for the spring holiday of Nowruz (celebrated by Iranian and Turkic peoples), but the modern popularity of baklava has shifted the emphasis. Today it can be found in any supermarket at a very affordable price.

How did nutty sweetness win universal love and what do you need to know about the oriental dessert?

Historical background

Historians claim that the first mention of sweets dates back to the 15th century. A description of the dessert was found in the records of the times of Sultan Fatih (Ottoman Sultan). The text testified to the first baklava, which was prepared at the palace in 1453. The Sultan and his entire court loved the sweet so much that they immortalized the recipe and began to prepare it at every opportunity.
There is another alternative version of the origin of the dish. According to her, the dessert was invented on the Asia Minor peninsula in the 8th century BC. e. The first baklava consisted of nuts, sugar paste and thick dough that was more like bread.

Greek sailors and traders who traveled through Asia Minor tasted baklava and decided to bring it to their native lands - to Athens. The Greeks decided to improve the sweetness and created a special dough that complemented the taste of nut butter. The dough is called "phyllo". It was tender, airy and very thin - phyllo can be rolled out to a few millimeters and subjected to various deformations.

Cooking features

Traditional baklava is made by layering layers of dough on top of each other. The sheets are greased with butter/sugar syrup and placed in layers in a rectangular baking container or immediately rolled into a cylinder shape. Also, crushed walnuts or pistachios are placed between the layers of dough. It is noteworthy that the nuts are pre-soaked in a sweet sugar solution with a drop of lemon and rose water. This is a classic recipe that varies regionally.

Baklava is considered the ancestor of strudel. The eastern sweet was brought to Hungary in the 16th century by Turkish invaders. The locals decided to improve the recipe and add some national flavor to it.

In Greece, the dessert is usually prepared from 33 layers of thin phyllo dough. Why 33? This is a reference to biblical motifs and the age of Christ. In Bulgaria, Serbia and Macedonia, baklava is prepared exclusively with sugar syrup and walnuts. Deviations from the traditional recipe were not to the taste of the locals, so the classic method remains relevant to this day.

In the Balkans, where the dessert is as popular as potato cake in the former CIS, baklava is prepared only on special occasions. The dessert is a frequent guest on tables during the celebration of the holy month of Ramadan and the holiday of Eid al-Adha. In Armenia they prefer to dilute the traditional recipe with new bright accents. There, cinnamon, cloves and other spices are added to the dough or filling.

Israelis love to use puff pastry sheets for baklava. The nut filling consists of several types at once - pistachio, hazelnut, almond and walnut. Instead of sugar syrup, in Israel they prepare a mixture of:

sweet butter;
sugar or honey;
carnations;
cinnamon;
syrup to taste;
orange and lemon zest.

In Lebanon, baklava also acquired a special national flavor. Extracted puff pastry is filled with nuts, after which it is generously poured with a special sweet syrup. The syrup consists of rose or orange water and sweetener. The finished dish is cut into the shape of diamonds/triangles and served immediately.

Armenian baklava recipe

To prepare the dough we will need:

flour (you can choose any, based on individual taste preferences) - 700 grams;
vegetable nut oil - 400 grams;
sour cream (recommended fat content - 15%) - 400 grams;
egg yolk - 3 pieces.

Preparing the dough

Prepare a large, deep container for kneading the dough. If you don’t have the necessary equipment in your kitchen arsenal, lay out a clean oilcloth/parchment/foil and cook directly on it. Leave the oil to warm to room temperature, mix sour cream, 100 grams of flour and 3 egg yolks with it. Mix the mixture carefully so that no lumps form. As soon as the dough begins to take a clear shape, gradually beat in the remaining flour. It is important that the dough does not stick to your hands and is not excessively dry due to the abundance of flour.

The dough may turn out yellow due to the yolks. To tone down the egg flavor and color, add a few more spoons of sour cream. If the dough turns out to be too dry, add a few tablespoons of sour cream or butter. Focus on the consistency and appearance of the dough, but it is best to refrain from tasting it because of the raw yolks.

The end result should be firm, so place it in the refrigerator for at least an hour and a half. Push the product closer to the wall to achieve maximum temperature exposure.

Wrap the dough in foil, paper or plastic bag so that it does not absorb foreign odors.

Divide the finished dough into 3 equal parts and roll out thinly (thickness - about 5 millimeters). You can pre-shape the dough into diamonds or triangles to bake individual baklava pieces. To save time, you can lay layers of dough/filling/syrup, bake and cut after cooking.

To prepare the filling we will need:

nuts to taste - 400 grams;
vanillin - 15 grams;
egg white - 3 pieces;
honey or favorite sweetener - 200 grams.

Preparing the filling

Crush the nuts or buy the already crushed mixture at the supermarket. Add all the necessary ingredients to the nut mixture. The filling should be slightly moist, but not dry. If there is not enough moisture, add more egg whites.

Line a baking sheet with parchment paper and start laying out 6 balls of baklava. The order is quite clear - first the dough, then the filling. After all the layers are laid, beat the yolk and apply it in a thin layer to the baklava using a special spatula. Place the baking sheet in the oven for 40-50 minutes at 180°C. As soon as the dessert is ready, remove it from the oven and let cool for at least 15-20 minutes.

You can cut the baklava only after it has cooled. Wet sheets of dough and filling will simply break under the pressure of a knife and ruin the appearance of the sweet.

Can baklava be considered a “healthy” food product?

The modern healthy eating trend is one of the best movements to emerge in the last few years. Humanity no longer wants to grow old ahead of time, treat obesity, suffer from shortness of breath and pain throughout the muscle corset. One of the components of a healthy life is balanced nutrition. What do you need to know about the industrial production of baklava and is it safe to eat the oriental sweet?

Large industrial enterprises are not particularly sophisticated in their dessert compositions. For production, ordinary refined sugar, white wheat flour, thickeners, preservatives are used (otherwise the shelf life would be reduced from several months to 24-48 hours) and flavor enhancers. Why is this combination dangerous?

What's wrong with sugar

Refined sugar is not a valuable food product, but “empty” calories. It does not contain vitamins and minerals, but is full of slow carbohydrates. It has been proven that refined sugar leads to the development of:

metabolic syndrome;
diabetes mellitus;
cancerous tumors;
liver pathologies;
diseases of the heart and blood vessels;
obesity.

Moreover, an abundance of refined sugar provokes the growth of visceral fat. This fat accumulates on internal organs, interferes with their quality functionality and leads to severe inflammatory processes within the body.

This does not mean that you need to completely give up sugar and foods that contain it. The question is the volume of granulated sugar consumption. Fruits, protein bars, cereals, candies, cereals - all of these products contain sugar in varying concentrations. But in unrefined cereals and fruits, in addition to fructose, there is a whole complex of vitamins and nutrients that regulate metabolism and replace the harmful effects of sugar.

An adult consumes about 22 tablespoons of sugar, while only 3-5 is acceptable.

Sugar is seriously addictive, so a sudden refusal of your favorite chocolate and baklava may well lead to the development of psychosis and an eating disorder. Don't give up your favorite desserts. Allow yourself to eat them at any time, but in a minimal amount, combine with fruits and other healthy foods to minimize harm.

What's wrong with artificial sweeteners

Humanity has long been dependent on sugar, so if the composition does not contain white sand, then it must contain sweeteners. Plant-based sweet products like banana or honey are rarely used on an industrial scale due to their high cost and specific structure. The most popular sweetener is aspartame. It is most often used in carbonated drinks, chewing gum and desserts. Nutritionists have recognized the component as toxic - it contributes to the development of brain tumors, Parkinson's disease, lymphoma and migraines.

Artificial sweeteners also disrupt natural glucose metabolism. The body becomes unaccustomed to processing the substance and simply stops reacting to it. This is dangerous due to the failure of the entire gastrointestinal tract and the inability to digest food. Moreover, sweeteners do not satisfy the psychological need for sweets - too weak stimulation of pleasure centers does not give the desired result. The result is psychological disorders, obesity, a constant need for sweets and condemnation of oneself for weakness of spirit. How to get out of a vicious circle? Very simple - switch to honey, fruits and plenty of plant foods in your diet. Cravings for sweets will gradually decrease, and a few pieces of your favorite baklava a week will completely satisfy your need for sweets.

What's wrong with white flour

First grade flour undergoes thorough industrial processing. During production, the grain shell is separated and removed. It is in the shell that the maximum volume of vitamins and nutrients is concentrated, which are utilized rather than delivered to humans.

During industrial processing of grain, it loses from 70 to 90% of its useful composition.

An empty carbohydrate product has a high glycemic index. After a few pieces of baklava, a sharp jump in blood sugar occurs, which not only worsens the condition, but also becomes the cause of many diseases.

What else is dangerous about white flour?

triggers early aging processes;
adversely affects the functioning of the heart and blood vessels;
provokes the development of acne;
makes you constantly feel hungry and unfulfilled;
causes headaches, digestive disorders, and allergic reactions.

Do you really have to give up baking altogether? No. Empty white flour should be replaced with whole grain, almond, corn, buckwheat, oatmeal and so on. These types of flour are not fully industrially processed and retain their component composition.

What's wrong with industrial processing

Industrial baklava is sold in plastic packages that can be stored for several months. Such packages also contain trans fats, a lot of salt, sugar, gluten, preservatives and flavor enhancers.

Why are they dangerous:

heart disease;
obesity;
diabetes mellitus;
internal inflammation;
acne/allergic rash;
pathologies of the gastrointestinal tract;
In case of regular abuse, death is possible.

The most dangerous components include artificial colors E102/110/124/133, preservatives to increase shelf life E211, color stabilizer E220, flavor fixer E320, flavor enhancer E621. Avoid them in sugary industrial products and choose the healthiest alternatives possible.

Should I give up baklava completely?

No, the main thing is to approach the issue rationally. It is permissible to add 10-20% of “harmful” foods to your daily caloric intake. It could be baklava, a piece of your favorite cake, ice cream or fried potatoes. Exactly 10-20% of the diet will help satisfy psychological cravings and not overload the digestive tract.

80% healthy natural foods (meat, whole grain pasta, vegetables, fruits, grains, seafood) will help smooth the balance and minimize the harm of sugar, trans fats and preservatives. Approach your own nutrition from a scientific point of view and be healthy!

Baklava is the sweetness of the East. A delicious honey treat that should be consumed regularly. What's happened baklava and what benefits of baklava, read our article.

Benefits of baklava

Benefits of baklava is that it contains vitamins A and C. It also contains minerals, iron, sodium and calcium. Oriental sweets contain cholesterol, saturated and unsaturated fatty acids. Ingredients vary and depend on the country where baklava getting ready. But there is a list of necessary components, without which it is impossible to prepare baklava. This is dough, nuts, sugar syrup, honey or molasses, as well as spicy spices.

Baklava- An excellent remedy for restoring strength and energy. In oriental cuisine, baklava is considered a product that helps increase and restore male energy. It is for this reason that among Eastern men, baklava takes a leading position in the mandatory daily diet. Baklava also recommended for cardiovascular diseases. The high content of nuts helps restore blood circulation and saturate the body with nutrients. The benefits of honey in the composition baklava also worth noting. Some believe that baklava helps treat asthma, tuberculosis, anemia and some heart diseases.

Harm of baklava

It is important to remember that baklava is still a fairly high-calorie product. Therefore, for those who are watching their figure, it is important to know when to use it in moderation. You should not overeat oriental sweets for another reason. This product is contraindicated for people prone to obesity and following certain diets. Since baklava necessarily contains honey and nuts, people prone to allergic reactions should use this sweetness carefully, because honey is a strong allergen. In some people, it can lead to asthma attacks or an allergic reaction in the form of redness and rashes on the skin.

How to cook baklava

Baklava is a dessert that consists of a large number of layers (sometimes up to 20 layers). The layers of dough should be thin and well rolled out. They check them by holding them up to the light. They should glow like tulle. The layers are lubricated with oil, honey and sprinkle with ground or finely chopped nuts (walnuts, hazelnuts, almonds or pistachios). Cardamom, cloves, cinnamon, and apples can also be added to the filling. All this is laid out in a square or rectangular shape, alternating layers. After baklava pour sherbet, sprinkle with nuts and bake. Some are baked first and then topped with sherbet. It all depends on the culture and cooking recipes.

Almost every eastern housewife has her own recipe for preparing homemade baklava. Currently, many different versions of this delicious sweet are known. We will provide only an approximate diagram of how to prepare baklava at home, and you can experiment and modify the instructions yourself, based on your taste preferences, or do not deviate from the original recipe. Let's look at the preparation step by step with photos of several of the most popular types of baklava.

Homemade Armenian baklava

This baklava recipe is one of the most successful and easiest to make. Thanks to the ready-made dough, the cooking process is much simpler. And in combination with walnuts, cinnamon and the sweetness of vanillin, puff baklava acquires a truly unforgettable taste.

To prepare you will need:

ready-made – 1 kg;
Walnut kernels (can be replaced with almonds) – 1.5 cups;
Sugar – 1 cup;
Honey – 2 large spoons;
Melted butter – 100 g;
Water – 3.5 large spoons;
Cinnamon - one small spoon;
Vanillin – 3 small spoons.

The ingredients are for 20 servings of the dish. Let's start preparing baklava at home:

Turkish baklava at home

This is a traditional oriental sweet. Turkish baklava has its own feature - an interesting and unique shape in the form of rolls. The cooking process will take a lot of time. But it's worth it. After all, if you follow all the steps step by step, you will get delicious honey baklava.