Armenian BAKLAVA/Never been so detailed/The secret of the juicy filling
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Important!!!! Friends, in a hurry I ground the nuts in a blender, which is why they turned out smaller than I would like. Make the pieces larger, so the filling looks better in the medium Dough 3 yolks 1 pinch of salt 250 g sl. butter or margarine (room temperature) 300 g sour cream (room temperature) 550 g flour (about 100 g for rolling out) 1 incomplete tsp baking soda For the filling 6 cups chopped nuts (about 800 g) 2.5 cups sugar 4 egg whites (+1 if necessary) 0.5-1 tsp cinnamon (I don’t recommend more. Baklava is already aromatic, and cinnamon greatly changes the color of the filling. You can add a little cardamom or nutmeg) ______________________________________ For a thinner baklava (2 layers of filling) For the dough 2 egg yolks 1 pinch of salt 180 g sl. butter or margarine 220 g sour cream (room temperature) 400-420 g flour 1 incomplete tsp baking soda (almost as much as in a large portion)
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