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Baklava poppy

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Baklava poppy

The idea of this dish came absolutely spontaneously a year ago, and now decided to repeat to the big Orthodox feast - the first Save (Makovey). I apologize to the true connoisseurs of Oriental cuisine that applied to this dessert called Baklava, but this option I pushed it baklava. I thought the idea of baking the type of baklava is much more delicious classic poppy seed roll, and NO MISTAKE!!! Highly recommended for fans of poppy cakes, although some trouble, of course, have.


Cooking time- Number of servings35

Ingredients for Baklava poppy




Step-by-step instruction of cooking Baklava poppy


Step 1

First of all, on the eve of the day of baking you need to prepare the stuffing. Were weighed the Mac and wash it with boiling water several times to clean existing dirt and debris. Add water and mix thoroughly, giving the whole Mac to get wet, and then it will settle to the bottom and you can drain the water gently. Cold is not suitable, the Mac will not settle and You will not be able to drain the water.


Step 2

Mac after washing.


Step 3

Put in a deep dish, cotton cloth, there Mac. Tie a knot, leaving space for the swelling of the poppy seeds when cooking.


Step 4

Drop into a large pot. Cover with water and boil since simmer 30 minutes.


Step 5

Welded the Mac to hang in order to drain the excess water and give it a little dry. I do it at night.


Step 6

While suitable dough, finish the filling. Welded the Mac will need to grind in a meat grinder (sometimes you have two times to pass, to reach desired consistency). It should be crumbly, but stick together a bit among themselves and as if with a white coating. Then add the sugar and thoroughly kneaded. (450 g - it turns out not very sweet, for the sweet tooth much sugar).


Step 7

In a separate bowl, beat egg whites, but not in a solid foam, and, to bubbles, and combine with the poppy mixture, knead again. You can do without protein, but their moments - the filling will be distributed better on the test, but after baking and a La carte section the Mac will sleep, because it is not bonded. Protein performs an important glue.


Step 8

To prepare the room. Butter at room temperature 40 g, thoroughly grease the bottom and sides.


Step 9

The dough is ready.


Step 10

Divide the dough into 5 pieces, two a little more, the rest into three equal parts. Well pagpalit cutting Board with flour.


Step 11

Take one piece, what more, it will be the bottom of the baklava, and roll out to the size of the Deco. I measure with a rolling pin.


Step 12

Cut the excess dough. Pagpalit a little flour (so it does not stick when rolling) and layer wound on a rolling pin.


Step 13

Transfer to Deco and unwound.


Step 14

It does not always work roll is the size of the building, then doing the patches.


Step 15

Divide the stuffing into 4 equal parts and arrange on bottom crust.


Step 16

The second layer of dough roll out similar to the first, distributed on the first layer, preceptive the hands of the dough and liberally grease with melted butter (100 grams). So repeat until the top of the cake. The top (the part that remained more) you should try to roll out on the amount of Deco.


Step 17

The top layer is also preceptive. In a separate bowl, whisk egg yolk, add 2-3 tbsp of the milk, beat again and with the mixture of the lubricated top layer.


Step 18

Now with a sharp knife you need to outline our cakes, i.e. to penetrate the top layer of dough. Oven 180 degrees Celsius. Deco set for 10 minutes.


Step 19

After 10 minutes, take out, diminish the heat to 160 degrees. Take a knife and planned to contour cut our cake to the bottom room. Decorate with a slice of walnut, again greased egg-milk mixture in the oven.


Step 20

At a temperature of 160 degrees bake for 1 hour on the middle shelf.


Step 21

The finished product allow to completely cool to room temperature. Enjoy your tea! All the holiday Makovey!