Pakhlava is a national east cooking dish. This delicacy can most often meet Turkish, Tatar, Arab, Armenian or Azerbaijani nations. But in Russia, this dessert from puff pastry, sugar syrup and various nuts also found his recognition.
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Puff pastry is used for the preparation of the groove. In Persia, where this dish originated, it was made independently. Modern woman can save their time and strength and buy dough in the store. Best is suitable puffwindless, located in the package sheets, weighing 100 g.
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If you attach a little effort and diligence, then the puff pastry can be done at home. Prepare the necessary products in advance. To do this, you will need 500 g of flour, 1 chicken egg, 1 cup of fresh milk and 50 g of butter.
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In a spacious bowl, we sift the flour, it will make the dough with air and gentle. Then it flows slightly heated milk, melted oil, and the egg is driven. Add a pinch of salt and thoroughly stir all the ingredients. The dough should be soft enough, elastic and not sticky. Having achieved the necessary consistency, leave it should "relax" 30 minutes in a dark dry place.
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Of course, experiments with a test, deviating from the classic recipe, are allowed. You can use foam milk, kefir or sour cream. Some apply not all egg, but only yolks, or exclude this product at all. Someone puts yeast and haired soda, preferring the dough more continued. You can try all the variations to determine which recipe is suitable for you.
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While the dough comes out, you can proceed to creating a filling. Most often the kernels of walnuts are used, but you can also take a hazelnut, peanuts, cashews, almonds and pistachios. It will take about 300 g of nuts. If they are raw, then they should be fasten on a dry frying pan. Prepare as many sugar powder, fructose or sugar. Nuts are crushed in blendar or manually, but the consistency should not resemble a paste.
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Some cooking are recommended to add eggs, whipped into a persistent foam. It will make filling softer and air. You can also add some zuchats, it will emphasize the eastern origin of this dessert. From the spices, cinnamon and carnation for aroma are not rare.
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The next step is the manufacture of syrup. It is not at all difficult, it is only possible to dissolve in the glass of water Paul of a glass of sugar and add juice of half lemon. This mixture is boiled 5-10 minutes, but not brought to caramelization.
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Resistant dough shares exactly as many parts as there will be a layer. The first thin layer of the test is laid on the butter lubricated butter. It is also lubricated with oil, then falling asleep with a mixture of nuts and is covered with the following dough layer. This action is repeated until it reaches the last upper layer.
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The final dough reservoir must be lubricated with a whipped yolk and cut diagonally on the diamond. Pakhlava is sent in the oven for 15-20 minutes at a temperature of 200 degrees. When the specified time passes, it gets, covered with fused butter and goes into the oven for an hour. At the same time, the temperature must be reduced to 180.
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When the dish is ready and cooled to room temperature, sugar syrup goes into the course. It is abundantly watering oriental sweetness and withstands another 5-6 hours. For decoration, nuts are used, which are included in the patch. One-piece kernels or their half are inserted into the middle of the resulting portion rhombuses.
Baking Pakhlava will not take a lot of time and effort, but this sweet dessert does not apply to your relatives and loved ones. Pakhlava wonderfully decorate the festive table and will become a pleasant agreement to the family tea party.
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2023
