The usual baked goods will no longer surprise anyone. Pies, puff pastries, bagels and cakes have long been boring, even if they are homemade. But why not try to create something new, for example, bake baklava. Making this oriental sweet at home is not as difficult as it seems at first glance, especially since there are a great many recipes. Therefore, we will next talk about how to properly prepare Azerbaijani and Turkish baklava yourself in your kitchen.

Learning to cook Azerbaijani baklava

There are a huge number of recipes for making the famous oriental sweet. Every housewife who has at least once prepared this delicacy on her own tries to add a touch of individuality to the dish. But still, the dish has common features: a nut filling with a lot of sugar and a multi-layered delicacy.

The oriental sweetness is very tasty and simply melts in your mouth. Of course, it also has a decent calorie content, but for a holiday you can afford a little excess. In general, let's move on to the question of how to prepare Azerbaijani baklava with your own hands.

To prepare baklava, you need to stock up on the following products:

• Flour – 0.5 kg;
• Dry yeast – 0.5 tsp;
• Fresh milk – 1 glass;
• Butter – 300 g;
• Granulated sugar – 400 g;
• Fresh egg – 1 pc. + 1 yolk;
• Liquid honey – 3 tbsp. l.;
• Saffron, salt and cardamom 1 pinch each;
• Walnuts – 300 g.

If all the ingredients are available, then you can start making the dish. The preparation steps are as follows:

Here's how to cook baklava; this recipe will turn out to be a very tasty oriental delicacy.

Learning to cook Turkish baklava

There are several options for preparing this dish, some are very similar to the recipe presented above.

In general, let's look for the answer to the question of how to prepare Turkish baklava yourself.

The following products are needed for the test:

• Wheat flour – 0.5 kg;
• Fresh chicken egg – 1 pc.;
• Butter – 50 g;
• Fresh cow's milk - 1 glass;
• A pinch of salt.

For the filling, stock up on the following ingredients:

• Walnuts – 200 g;
• Cinnamon – 1 tsp;
• Powdered sugar – 150 g.

For syrup take:

• 1 glass each of sugar and clean water;
• 1 tbsp. l. liquid honey;
• 2 tsp. lemon juice.

To soak the dough you need:

• Yolk of one egg;
• 1 tbsp. l. water;
• 150 g butter.

The steps for creating this sweet pastry will be as follows:

Now you know how to properly prepare baklava at home. The oriental sweetness is simply incomparable. Your household will certainly appreciate it, so choose the recipe you like and cook. Bon appetit!

Baklava is an oriental sweet that has an amazing and unforgettable taste. But only if we are talking about real Azerbaijani baklava, and not about those hard confectionery products sold in stores and having a similar name.

A real Azerbaijani traditional dessert dish, prepared from the highest quality ingredients, is extremely tasty, very aromatic and juicy.

Those who would like to try such a magnificent oriental sweet can prepare it themselves from a certain set of ingredients:

• sour cream (160 g);
• high quality wheat flour (510 g);
• regular or brown granulated sugar (one tablespoon);
• table salt (one pinch);
• selected chicken eggs (two pieces);
• dry yeast (6 g);
• butter (52 g);
• whole milk (160 g).

In addition, the filling should also be prepared for Azerbaijani baklava, and for this you will need to use a number of other components:

• vanilla (optional);
• walnuts, pre-shelled (260 g);
• ground cinnamon (one heaped teaspoon);
• powdered sugar (260 g);
• ground cardamom (half a teaspoon);
• butter (260 g).

In addition, you will also need to prepare syrup and glaze for the baklava, and for this you will also need a number of components:

• hot water (110 ml);
• flower honey of the best quality (160 g);
• walnuts (110 g);
• fresh chicken egg (one piece).

You should start by preparing yeast dough for Azerbaijani baklava, and to do this you need to combine granulated sugar, dry yeast and warm whole milk, mix everything and leave for a while. Next, in a separate bowl, it is recommended to mix homemade sour cream, table salt, butter, chicken eggs, as well as pre-sifted wheat flour. As soon as the yeast begins to ferment and a rich foam appears on the milk surface, you can mix this mixture with flour and immediately knead a dough that should not completely stick to your hands. Once it is rolled into a ball, it can be placed somewhere warm.

Next, you should start preparing the filling for Azerbaijani baklava, and for this you should mix powdered sugar and peeled walnuts, pre-ground, and add ground cinnamon and cardamom in the required quantity to the same mass. The second part of the filling is butter, and it will need to be brought to a melted state only immediately before use.

Divide the previously prepared yeast dough into twelve equal parts, and select one of these parts, which should be larger. This part should be rolled out very thinly, and the prepared layer should be enough to cover the entire mold. The layer of dough should not only cover the walls and bottom of the mold, but also hang about 2 cm outside it.

This layer of dough should be greased with butter, preferably butter, and sprinkled evenly with the nut filling. Then you need to roll out the remaining parts of the dough, but their size must clearly correspond to the dimensions of the baking dish. After this, you need to create a blank for baklava, and for this you will need to alternate the filling with thin layers of dough. A large layer of dough should be placed on the penultimate layer, and its edges should be generously brushed with beaten raw egg. This large layer will be considered the last layer, and it will also need to be greased with a beaten chicken egg on top. Cut the baklava blank into diamonds, and place half a walnut in the center of each piece as a decoration.

Leave the baklava preparation for fifteen minutes, after covering it with a towel, and after the allotted time, send it to the oven, preheated. The mold with Azerbaijani ready-made baklava can be removed after about twenty minutes, and it is additionally recommended to pour butter over the prepared culinary product at the joints, having previously melted it. As for honey syrup, you can pour it over baklava only almost at the very end of cooking, when the top layer of baked goods is covered with a beautiful crust.

After this, put the baklava back in the oven for about five minutes, then remove it from the oven and dip each diamond completely in the remaining honey syrup.

You can serve juicy, aromatic Azerbaijani baklava with a bright honey taste with tea.

Azerbaijani cuisine baklava

This was my first time preparing Azerbaijani baklava, but I have already added this recipe to my notebook cookbook, which I advise you to do as well. I have bought this sweetness several times, but store-bought baklava cannot compare with its baked goods.

If someone finds some inaccuracies with the traditional recipe, then do not judge harshly - the cuisine is delicious and there is room for imagination, it’s a pity, but there is no good teacher.

To prepare Azerbaijani baklava, the following products are needed:
- 1 tbsp. dry yeast
- 150 g butter
- 2.5 glasses of milk
- 2 eggs
- 0.5 tsp salt
- 7-8 glasses of flour

For the filling we use:
– 500 g shelled walnuts
– 1 tsp ground cardamom
- 1.5 cups sugar
- 50 g butter

For honey syrup you need:
- 0.5 cups of water
- 500 g sugar
- 6-8 tbsp. honey

For lubrication:
- whole walnuts
- 1 egg (yolk only)
- a little saffron tincture

For impregnation between layers:
- 200 g ghee

Prepare yeast dough by mixing flour, salt, yeast, and warm milk.


Add eggs and warm butter.


Knead a very soft dough (!). Let it rise once in a warm place.


Meanwhile, chop the nuts and mix them with cardamom and sugar.


When the dough has risen, divide it into 8 parts, one of which will be larger than the other equal parts. Leave in a warm place for 15 minutes.


Next, roll out each ball of dough very thinly. Place 1 layer of dough on a baking sheet, then grease it well with butter, then immediately lay out another layer of thin dough. Do not sprinkle these layers of dough with nuts(!)

After the second layer of dough is buttered, make a layer of sweet nuts.


We repeat this until the last layer of dough - this will be that large ball of dough that we made more than others (crust).

Cut the baklava into diamonds.


Lubricate the pieces with yolk mixed with saffron tincture. We decorate each piece of baklava with a whole nut.


Send to bake in the oven at 200 degrees for 10 minutes.

Pour warm melted butter between the pieces and bake at 170 degrees until done (another 20-30 minutes).

Meanwhile, prepare honey syrup. To do this, mix honey, sugar and water, boil and cook over low heat for about 10 minutes.

Pour syrup over the finished hot baklava. Let it soak.


Baklava is best on the second day of soaking.


Bon appetit!

First, we will prepare the dough: add dry yeast and a little salt into heated milk and mix. Now beat the egg and pour 2 tablespoons of melted butter into it, mix, combine this mixture with the milk-yeast mixture and begin adding flour. We need to knead the dough so that it is quite stiff and elastic. Let the finished dough rest for 1.5 hours, covered with a napkin.

Now let's move on to the nuts: we leave half a glass of nuts for decoration, and lightly fry the rest in a frying pan (without oil) for 3-5 minutes. Next, the nuts should be crushed into crumbs and mixed with a glass of sugar and vanilla.

We also need to prepare the lubricant in advance, so we pour boiling water over the saffron and leave for 20 minutes, and then mix it with the egg yolk. While the saffron is infusing, we divide the dough into 7 parts and roll each into a thin plate.

We grease the baking dish with melted butter, then put the first layer of dough. We put the filling on it, pour it with melted butter and again put the dough plate. Repeat this way with each layer until the dough is finished. We grease the very last layer of dough with a pre-prepared mixture of saffron and yolk.

While the baklava is cooking, we mix 1.5 tablespoons of sugar with 5 tablespoons of water and put this mixture on low heat, cook for 5 minutes after boiling. We also melt the honey in a separate saucepan and soak the baklava with it 10 minutes before it is ready. And 5 minutes before it’s ready, we pour it with the prepared mixture of sugar and water. When the baklava has cooled a little, it can be served. Bon appetit!

If you are bored with standard pies, cakes and cookies, you can try to create something unusual in the kitchen. For example, such an oriental delicacy as Azerbaijani baklava will become a real table decoration and a gift for all connoisseurs of sweet dishes. At the same time, you need to understand that, despite the multi-stage process of creating a culinary masterpiece, almost any housewife can bake this delicacy. And our recipe will help you do this without any problems.

Azerbaijani cuisine is known all over the world for its delicious sweets, but perhaps baklava enjoys the greatest popularity and well-deserved love. This honey-nut pastry is very often prepared for Novruz (spring equinox, a symbol of nature’s renewal), and for wedding celebrations. However, a holiday is not a necessary reason to enjoy a fragrant culinary masterpiece.

There are a great many recipes for making baklava in Azerbaijani style. Many people are familiar with the Baku (which is what we will talk about next) and Ganja (made over charcoal) varieties of oriental sweets. It is also popular, but only very experienced housewives would risk cooking it.

But all these types of Azerbaijani delicacies have similar features: multi-layered, nut-sugar filling, honey sauce and deep oiling. It is these components that distinguish oriental baklava - a delight for adults and children.

However, it should be understood that Azerbaijani baklava is a high-calorie delicacy. Therefore, it is not suitable for daily or even weekly use. But for any holiday or celebration it is quite possible to pamper yourself and your household.

Required Ingredients

Azerbaijani baklava, the step-by-step recipe for which we will describe below, requires a fairly impressive amount of ingredients. In this case, you can take any honey, since it will have to be dissolved in water.

Read also: How to prepare Lenten honey gingerbread

Test components:

• 250 g flour for kneading;
• 3 tablespoons of flour for preparing the dough;
• half a teaspoon of dry yeast;
• 1 teaspoon sugar;
• 50 g butter;
• 160-170 ml milk;
• yolk of one egg;
• ½ teaspoon salt.

Ingredients for filling:

• 500 g chopped walnuts;
• 400-500 g sugar;
• cardamom (to taste);
• 200 g butter (for soaking the layers).

Ingredients for honey glaze:

• 6 tablespoons of honey;
• 120 ml water;
• 200 g granulated sugar.

Ingredients for smearing and decorating:

• yolk of one egg;
• ½ teaspoon of saffron;
• 80 ml water;
• nuts for decoration.

Components for filling:

• 100 g butter.

There are recipes for baklava in Azerbaijani style and with other compositions and proportions. For example, some chefs recommend adding ground cloves, nutmeg or vanilla to the filling.

Azerbaijani baklava recipe

To prepare this oriental sweet at home, you must strictly follow the recipe. In this case, the entire sequence of actions can be divided into two parts: preparation of the main elements of the dish and its “assembly”.

First of all, prepare a saffron infusion for lubrication. To do this, pour boiling water over the aromatic powder, cover with a saucer and let it brew. Then they move on to the dough. Yeast is diluted in 120 ml of warm milk, sugar and a small amount of flour are poured into the same container. After mixing, leave the bowl with the dough for half an hour until it triples in volume.

Then they move directly to the test. Melt the butter, pour in the remaining milk, cool slightly. Sifted flour (150 g) with salt is poured into a separate container, after which a “well” is made in the mixture, into which the yolk, dough and milk-butter mixture are poured. Knead the dough.

Slowly pour the remaining flour into the bowl, while monitoring the structure of the dough. It should be quite soft. If the mixture sticks to your palms, add some more flour. The container with the finished dough is covered with film and sent for a 60-minute “rest”.

Read also: Recipes for making tea honey gingerbread

Now you can move on to the filling. Walnut kernels are ground in a meat grinder (they are sometimes fried in a frying pan), granulated sugar and cardamom are added to them. The amount of seasoning is determined by taste, but the appropriate aroma must be present. In a separate bowl, melt the butter necessary to lubricate the layers.

Also, honey, granulated sugar and boiled water are mixed in a separate bowl. Send to low heat and, stirring occasionally, prepare honey syrup. We will need it for pouring almost finished sweets.

The recipe for making sweets does not end there. The rested dough is divided into 14 equal small balls. Four koloboks are connected in pairs to make 10 small and 2 large balls. The latter will be needed to start and finish the dish.

Assembling the baklava begins by rolling out one of the large balls. It is placed on an oiled pan, and the edges can be left hanging outside the pan. A small amount of nut-sugar filling is distributed on top.

Then they roll out a small ball very thin and place it on top of the layer. Coat with melted butter and sprinkle with filling. Repeat this step with all the small koloboks, trying to ensure that there is enough nut-sugar mixture and butter for all layers.

The last layer is not rolled out very thin so that it does not burst during baking, but forms a fairly dense crust. Cover the baklava with it and bend the edges inward to form a solid piece. Afterwards the sweetness is cut into small rhombuses.

The yolk is mixed with saffron water and the entire top layer of baked goods is coated with this mixture. You need to put half a walnut on all the diamonds, after which melted butter is poured on top of the dish. The baking sheet is placed in the oven and baked for 20 minutes at 180 degrees.

As soon as the baked goods are browned, take them out and pour honey syrup over them, trying to get into each diamond along the contour. The baked goods are returned to the oven and left there for 10 minutes. Fragrant Azerbaijani-style baklava is ready!