Baklava

Baklava

Ingredients:

For dough:
Flour - 500 g
Egg - 2 pieces.
Sour cream - 150 g
Milk - 150 g
Desi - 50 g
Yeast - half of packs dry (5-6 g) or
15 g fresh
Salt - pinch
Sugar - 1 h. l.

Stuffing:
Walnuts - 250 g
Icing sugar - 250 g
Desi - 250 g
Cardamom - 0,5 h. l.
Cinnamon - 1 h. l.
Vanilla

Top:
The egg which is shaken up - 1 piece.
Walnuts (halves)
SYRUP:
Honey - 150 g
Hot water - 90-100 ml

Preparation:

Dough:
to warm up milk, to add there yeast and sugar, to stir and give to recover yeast that they have risen. In other bowl we will mix flour, oil, eggs, sour cream and salt. Then to this mix it is added our recovered yeast. We stir. This weight it is spread on table and it is well kneaded soft dough. We make dough in heat for 1-1,5 hours (to cover dough
polotenchik).
Stuffing:
To pass nuts via the meat grinder or, to roll rolling pin (in the blender at all not to crush - too small will turn out and taste will be not that any more). To mix the crushed nuts with vanillin, icing sugar and cinnamon. We oil form vegetable (form of 24х29 cm in size, it is possible to take slightly more, but it is obligatory with sides, the baking tray will not go).
To divide the suitable dough into 12 parts, one slice from
than which others have to be twice more. This big
we roll slice with the area such that it has covered bottom and sides of form, and still slightly hanged down... To roll dough it is very thin, about 1 mm or is even thinner, but is not thicker. Now dough it is transferable on form. Also we cover it our form. Edges of dough let hang down. Now we will kindle desi.
Also we will grease with it dough thin layer, to leave half of this oil. Now we will roll the following layer, to the form bottom sizes. We transfer and dim bottom. Too we grease the second layer of dough with thin butter layer and now we strew with stuffing. And thus: have rolled, have laid, have greased, strewed - 9 more times (only 10 repeat
time), and oils has to remain, about, a half.
We roll the 11th slice of dough and we cover with it the 10th
layer. the 11th layer is oiled.
The hanging-down edges of dough it is cut off so that the edge remained about 1-2 cm. Edges it is stacked on dough.
Also we grease edges with frothed eggs. We roll the 12th slice of dough and we cover with it the 11th layer. The top is greased with frothed eggs. We cut baklava on rombik. We cut not up to the end, differently everything will flow out on bottom of form and will burn. We put walnut half on core of each rombik, slightly pressing. To cover with towel and to leave baklava for 15 minutes. We send baklava in warmed to 180 C
oven on 15min. We get and water from above with the remained oil. To water baklava with hot honey syrup.
Syrup: to mix honey with hot water. Almost before the readiness it is watered on cuts with honey syrup.
Now baklava it is possible to wear out till beautiful color. When baklava cools down, get it from form, rombika dorezhta up to the end. Then dip everyone
the party in honey syrup.

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