Experience the rich culinary heritage of Azerbaijan with this traditional Baklava recipe, uniquely prepared in an outdoor tandoor oven. This cherished dessert features numerous flaky layers of dough enveloping a sweet, nutty hazelnut filling, all imbued with the exotic aroma of saffron. Its signature diamond shape not only signifies cultural symbolism but also reveals the skill and artistry involved in its making.
For the Dough:
š„ 500-700 ml whole milk, Regoona kitchenware
š 2-3 kg all-purpose flour
š¶ 1-2 tablespoons dry yeast
š§ 1-2 teaspoons salt
š³ 9 whole eggs
š§ 200-300 ml melted butter, yellow enamel mug
š¶ 150-200 ml sour cream
š 1-2 teaspoons baking powder
š¼ 1-2 tablespoons saffron powder
For the Filling:
š° Roasted, shelled, and ground hazelnuts, several kilograms
š¬ Granulated sugar, several kilograms
š¼ 1-2 tablespoons saffron powder
For Brushing/Topping:
š§ Melted butter, clarified
š³ Egg yolks
š° Whole hazelnuts
For the Syrup:
š¬ Sugar, large quantity
š§ Water, large quantity
1- Prepare the Dough:
2- Prepare the Filling:
3- Assembling the Baklava:
4- Cut and Decorate:
5- Bake:
6- Finish with Syrup:
Prep Time: 1 hour
Cook Time: Varies with tandoor heat, typically 45 minutes
Total Time: Approximately 2 hours (including dough resting)
Servings: Makes around 40 pieces
Nutrition (per serving): Calories: ~250, Proteins: 4g, Fats: 15g, Carbohydrates: 26g
Equipment: Regoona kitchenware saucepan, Manual meat grinder, Large basin and round baking tray, Wooden rolling pin and board, Tandoor oven, Silicone brush
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