Persian Baklava Recipe Easy and Quick in Pan & Oven

Persian Baklava is a hearty, sweet, and delicious pastry and it is one of the most delicious pastries that Iranians taste it is also considered a popular pastry in Iran, and its Tabrizi, Yazdi, and Qazvini types are the most famous.

this Persian baklava along with nane nokhodchi, zoolbia bamieh, and fuman cookies are the best persian sweets.

Undoubtedly one of the popular sweets and desserts of Iranians and even other people of the Middle East is baklava, which has special recipes in every part of Iran and the Middle East.

In Iran, Persian baklava is very famous in Yazd and Qazvin. The general structure of baklava is that a layer of a special dough is filled with chopped nuts such as pistachios and almonds and syrup or honey is poured over it.

You can also read khakshir recipe.

How to make Persian baklava in Pan:

Ingredients for pan Persian baklava:

Inner ingredients of baklava irani:

Persian Baklava syrup ingredients:

How to make Persian baklava at home without an oven:

Instruction:

1. To prepare pan persian baklava, first pour sugar and water into a suitable pot and put it on heat until the sugar dissolves completely and the syrup boils, then add saffron and rose water and after a minute remove the pot from heat.

2. At this stage, pour the egg into a suitable bowl, then mix it well with a fork until it is uniform. Next add yogurt, liquid oil, powdered sugar, and baking powder and mix each one for 30 seconds.

3. Now we add the ambient temperature butter and mix it well so that it becomes uniform with the other ingredients. Next, sift the flour over the ingredients in a controlled manner and mix until a soft and delicate dough is collected that does not stick to the hands anymore.

4. At this stage, we divide the dough into two equal parts, then open each one with a diameter of 3 mm with a rolling pin. Next, grease a suitable pan with a little oil and place one of the dough in the pan.

5. Now we combine the middle ingredients, then spread it on the dough. Next, we put the second part of the dough on the middle material and stick the dough to the lower dough with our hands, so that the middle material remains inside the belly of the dough.

6. At this stage, we cut the dough like a pizza and if desired, make a pattern on the dough with a knife. Next, we combine the egg yolk with the brewed saffron, then rub it on the dough with a brush until it has a nice color.

7. Now we put the spreader flame on a gentle heat, then place the pan on the spreader flame. Next, we place a steamer on the pan and let the baklava cook for 30 minutes.

8. After the baklava irani is ready, we pour the cold syrup on the hot baklava and let it stay for 6 hours until the syrup is completely absorbed by the baklava. At the end, we put the baklava in the desired dish and serve.

Now that we have learned about the history of baklava and its different types, it is time to find out how to prepare it. So be with us in this article with meals cook.

For: 8 people

Preparation and cooking time: 50 minutes

You can also read cake yazdi recipe.

How to make Persian baklava in the oven? (iranian baklava recipe)

1. How to prepare Persian baklava dough:

To prepare Persian baklava, you can buy yufka dough from pastry shops or large chain stores, which is a special dough for baklava, but be careful that the yufka dough must be special for baklava because there are also yufka dough or food phyllo that should not be used for baklava. If you don’t want to use ready-made dough for making baklava you should first learn how to make baklava dough.

Ingredients:

Instruction:

1. First, mix flour and baking powder and sift it 3 to 4 times.

2. Pour the flour into a bowl and add eggs, milk, yogurt, and corn oil to it.

3. Mix the ingredients well and knead until you get a firm and consistent dough.

4. Pour into the plastic bowl of the freezer and let the prepared dough rest at room temperature for 20 to 30 minutes.

5. Divide the dough into three equal parts make 16 small balls with each part and sprinkle corn starch on them.

Related: persian love cake gluten free .

Important points about Persian baklava dough:

• If you use only milk to prepare the Persian baklava dough, the color of the baklava will change and it will become sweeter.
• Use yogurt in the preparation of the dough, because the dough with yogurt will be more crispy.
• If the dough sticks to your hands, add more flour.
• This dough should be very thin and the other side should be slightly visible.
• To put the layers of baklava dough on the same surface, cover it with melted butter.
• Prepared yufka or phyllo dough can be kept in the freezer for a long time. Before using, take it out of the freezer and put it in the refrigerator to thaw.

2. How to prepare inner ingredients for Persian baklava:

Ingredients:

 Instruction:

1. Heat the oven to 150-200 degrees Celsius.

2. Pour some butter into a pot melt it on the stove and take the foam from the butter in the butter with a spoon.

3. Grind walnuts, pistachios, and any nuts you want separately, and while grinding, turn the machine off and on constantly because the nuts do not fall into the oil and become pasty and stick together. To prevent the grains from sticking together you can add powdered sugar to it.

4. Mix the nuts with cinnamon powder.

5. Roll out the dough with a thin rolling pin cut around the dough with a sharp knife and arrange it.

6. Pour melted butter on ten of the rectangular doughs that you have opened and prepared, grease them with a special brush, and stack them on top of each other.

7. Sprinkle the mixture of walnut powder and cinnamon on the dough.

8. Then grease the other ten pieces of dough and place them layer by layer.

9. Roll the dough with the ingredients inside or cut it into small rectangles with a knife.

10. Place the prepared dough on a pre-greased baking tray.

11. Apply the remaining melted butter on the baklavas and put the baklava tray in the oven for 15 minutes.

3. How to prepare Persian baklava syrup:

Ingredients:

Instruction:

1. In a small bowl, combine water and lemon juice with sugar and cinnamon.

2. Put the ingredients on medium heat until they boil and the sugar dissolves well.

3. When the liquid around the pot becomes pearly, remove the syrup from the heat and do not let it thicken.

4. After it cools down, pour the syrup on the ready and hot baklava.

5. Let the syrup soak into the baklava and serve after at least 4 hours.

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.

sourced:Wikipedia

History of baklava

The origin of baklava outside of Iran goes back to the history of Turkey and the countries of Central Asia and the Caucasus, especially Azerbaijan.

There are local baklavas in some Arab countries such as Lebanon and Syria, as well as in Russia, Greece, and Cyprus.

However, the most famous baklavas in the world can be found in Türkiye and Baku. In this range that was mentioned, baklava is almost the same product with slight changes.

Although baklava has a Mongolian root, it is considered one of the traditional sweets of the Turkish people. Of course, baklava is also a traditional Central Asian Turkmen sweet.

This traditional and native sweet is prepared in layers and filled with crushed and sweet nuts and is delivered to customers after dipping in syrup or honey. Of course, the food of the former Ottoman Empire was also cooked in the same way.

According to some historical documents, the first bagel in its current form was served in the kitchen of “Topkapi Palace” in Istanbul. During the period of the Ottoman kings, it was customary that on the 15th day of Ramadan, a ceremony called “Baqlawa Ala’i” was started.

Of course, according to another story one of the oldest recipes for baklava dates back to two centuries BC and to the ancient Roman era. A similar dessert recipe had a dough layer and was covered with honey.

This issue is one of the historical debates between the Turks and the Greeks in which each side tried to claim the origin of baklava. However, many foods and sweets of these two countries have many common roots.

In addition to the above, there is another recipe that is called the origin of baklava. This product is a Turkish dessert similar to “güllaç”, which is popular among people during Ramadan.

This traditional dessert is prepared from a layer of phyllo dough soaked in warm milk and sugar and in the last step, walnuts give this dessert a delicious taste.

Types of Persian baklava

In terms of shape, baklava in Iran is available in rhombus, square, and tubular types, and in terms of taste, it is available in pistachio, almond, coconut, and nut flavors.

The main ingredients of Persian baklava are rose water, sugar, cardamom, flour, baking powder, egg yolk, powdered sugar, milk, and oil. The most famous type of this sweet is found in the cities of Qazvin, Yazd, and Tabriz.

Baklava Tabrizi:

Due to the proximity of Tabriz to Turkey, the oldest type of baklava exists in Tabriz. Tabrizi baklava is one of the common and popular sweets of the Tabriz people during the holy month of Ramadan.

Istanbul baklava is one of the most famous Persian baklavas of Tabriz,which is similar to its Turkish version.Another type of baklava Tabrizi is Nasheh Khatai (or stringy baklava).Azari walnut baklava is another type of Tabrizi baklava.

Baklava Yazdi:

baklava yazdi is one of the oldest types of Persian baklava and one of the famous souvenirs of Yazd. Preparing this traditional Yazd sweet is difficult and requires a little patience and precision. To prepare Persian baklava, a dough similar to bread dough is used which is called “baklava lavash” in the local language.

In the preparation of Yazdi baklava, an ingredient containing pistachio powder is used and by pouring a syrup on it special sweet baklava is prepared for Yazd.

Types of Yazdi baklava include lozi, almond, bidmeshki, and coconut baklava.

Baklava Qazvini:

“Qazvini rose baklava” is another kind of famous baklava in Iran. The dough of this type of pastry is like regular baklava and consists of flour, oil or butter, sugar, thick syrup, milk, rose water, and egg yolk. Almonds, cardamom, and powdered sugar are used as the inner of baklava. The difference between Baklava Qazvini and ordinary baklava is in its appearance.

In this type of pastry, a layer of dough is spread and then cut into a square shape and then the ingredients inside the baklava are placed on the dough and rolled into a flower shape.

Qazvini baklava is cooked in two ways, in the first type, the dough is prepared in the oven, and in the other method, it is prepared with a lot of oil. In the last step, it is immersed in thick syrup.

Qazvin baklava, which is one of the most important souvenirs of this province, is also known as “Lozineh baklava”, “Pich baklava” and “Parkhami baklava” or “three-color baklava”.Qazvin baklava has three main parts:

baklava dough: including rose water, warm water, solid oil, sifted flour

baklava inner: including almond powder, pistachio powder, sugar powder, saffron dissolved in water, and cardamom powder

baklava syrup: including water, sugar, rose water, powdered sugar and cardamom.

After baking the typical Qazvini baklava in the oven, baklava syrup is poured over it.

Jasmine Baklava (Gilani):

In a different way, in Gilan province due to the abundance of jasmine flowers, almond baklava is soaked in jasmine flowers.

The way to cook baklava in Gilan is that first, after peeling and drying the almonds they pour them in a container and pour some jasmine flowers on it and close the container.

After a day, the shriveled jasmine is collected and fresh jasmine is poured in its place so that the almonds get the full taste and smell of jasmine.

Then the almonds are ground and mixed with powdered sugar and finally used to prepare baklava. This baklava, which is very fragrant is called jasmine baklava. Note that cardamom is not used in this baklava.

Important points in preparing Persian baklava:

• We add lemon juice to the syrup for this reason so that the syrup does not turn sugary.
• If hot syrup is poured into the baklava, the baklava will become doughy.
• Decorate the baklava with pistachio powder and flower buds.
• Open the oven door every 5 minutes while baking the baklava and check the baklava.
• You can also use kanafa strings to prepare baklava.
• Put the baklava in a tightly closed container and store it in the refrigerator.

FAQ:

1. What is Persian baklava?

Baklava is a sweet dessert made with very thin 1000la dough, chopped nuts, and honey syrup.

2. What is traditional baklava made of?

Traditional Turkish baklava, which is also known as pistachio baklava, is usually made from phyllo dough, finely chopped pistachios, butter, and a syrup of honey and lemon juice.

Different types of this delicious dessert can be found in different countries of the Middle East. From simple baklava whose syrup is made with rose water to Greek baklava with walnuts and a lot of cinnamon.

3. Can other nuts be used for baklava?

Pistachios or walnuts are the most commonly used nuts used to make baklava, but you can use a few different combinations of nuts and consider other ingredients such as hazelnuts or cinnamon to decorate and complete baklava.

4. How to prevent baklava from getting wet?

If the phyllo dough and the syrup are both cold or hot, it will make the baklava soggy. Therefore, it is better to pour the cooled syrup on the hot filo and prevent it from getting wet.

5. How long is baklava persian stored?

Baklava Persian can be stored in a closed glass container at room temperature or in the refrigerator for up to two weeks. It is okay if you transfer the baklava to the refrigerator after a few days, but keeping it at room temperature will preserve its crispy texture better.

6. How to store iranian baklava?

Baklava is one of the few desserts that you can make a few days ahead. It can be stored in a closed glass container at room temperature or in the refrigerator for up to two weeks.

It is okay if you transfer the baklava to the refrigerator after a few days, but keeping it at room temperature will preserve its crispy texture better.

Did you like the Persian baklava recipe?

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