Puff Pastry Baklava

1. 1

   In a bowl, combine egg yolk, vinegar, oil, vodka, water and flour. Add flour gradually. Knead the dough. Finally, add 50g of melted margarine. Knead the dough well.

   15 min

2. 2

   Leave the dough at room temperature for 30 minutes. Then divide into 3 equal parts.

   30 min

3. 3

   Divide the remaining 150g of margarine into 3 equal parts, it should be at room temperature. Take a piece of dough, roll it out, put one part of margarine and fold it like an envelope. Place in the refrigerator for one hour. Fold the remaining dough in the same way. Each piece of dough should be smeared with margarine only once, and folded 3-4 times, every hour. Keep in the refrigerator.

   15 min

4. 4

   Refrigerate the dough for at least 3 hours, or overnight.

   180 min

5. 5

   Bake only one layer in advance, this will be the middle layer of the baklava. Roll out the dough. Prick it and bake at 200°C for 25 minutes.

   25 min

   200°C

6. 6

   Whisk egg whites and salt, add sugar gradually, and finally vanilla.

   10 min

7. 7

   Separately, chop the walnuts.

   5 min

8. 8

   Mix the chopped walnuts with the meringue.

   2 min

9. 9

   Take a baking form, roll out the dough, spread the meringue, then put the baked layer, meringue again, finally cover with dough, cut into desired pieces, brush with egg yolk.

   10 min

10. 10

    Bake at 180°-200°C until golden brown.

    30 min

    190°C

11. 11

    Finally, you can spread honey (optional).

    2 min

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.