Burmese (baklava variant)

[For the test]

Burmese (baklava variant)

Category: Bakery products

Ingredients
For the test:
Flour	500 g
Egg	1 PC.
Milk - about 1 cup	250 ml
Salt - a pinch
Butter	50 g
For filling:
Walnuts	about 300 g
Powdered sugar or granulated sugar	about 300 g
Cinnamon	0.5 teaspoon
For sugar syrup:
Sugar	1 cup (250 ml)
Water	1 glass
Honey	1 tbsp. l.

Cooking method

• Sift the prescribed amount of flour into a bowl. Add a pinch of salt, stir.
• Make a hole in the center of the flour slide and add all the liquid components of the dough there: warm milk, egg, melted butter.
• Using a fork, pouring flour from the edges of the hole into the center, start kneading the dough.
• You need to ensure that all the flour measured in the bowl is included in the dough and at the same time it turns out to be sufficiently soft, elastic and not sticky. If you feel that in the process of kneading the dough there is clearly not enough liquid, it turns out to be dry and cannot absorb all the flour, add warm milk in small portions.
• Put the kneaded dough on a floured board and knead thoroughly for 7 - 10 minutes until the dough stops sticking to your hands and board.
• 
• Place the kneaded dough in a bag and let it rest for at least 30 minutes.
• For the filling, you will need to chop the nuts. I grind not to powder, but so that the nuts are pieces.
• Mix chopped nuts with powdered sugar and cinnamon
• 
• Divide the rested dough into pieces the size of a ping-pong ball. I got 24 pieces.
• 
• Cover the divided dough with a towel to keep it from drying out. Take one piece and roll it as thin as possible into a circle. I rolled very thin. Brush rolled dough with very softened butter.
• 
• Sprinkle the filling over the dough. I sprinkle a lot.
• 
• Using a thin stick (I have a Chinese stick), roll the dough into a roll (I have skewers - 2 pieces, just pinch the dough between them - it's convenient!)
• 
• 
• Gather the rolled dough into an accordion (I just moved it from both sides to the center - the accordion assembled by itself), remove it from the stick and tuck the tips inside. You should end up with a shriveled tube, like a Shar Pei ... well, or the best part of a Shar Pei.
• 
• 
• Roll out in the same way, sprinkle with the filling and roll up any remaining dough. We put the made pieces of baklava on a baking sheet covered with parchment and cover the pieces with a towel so that they do not dry out.
• 
• When all the pieces are ready, grease them with egg yolk shaken with a tablespoon of water and put in an oven preheated to 200 C for 10 - 15 minutes. Reduce the temperature in the oven to 160 - 170 C, take out the baking sheet, generously grease the baklava with melted butter, return the baking sheet to the oven and bake for about 50-60 minutes until golden brown / cooked.
• At this time, we prepare the sugar syrup. For sugar syrup, add the required amount of sugar and a tablespoon of honey to hot water and, when heated, achieve complete dissolution of the sugar. Bring the solution to a boil and simmer on a low boil for about 15 minutes.
• Fill the hot baklava with sugar syrup and leave at room temperature for 5 - 6 hours, covering the baklava with a film.
• You can pour baklava directly on the baking sheet (if it is quite tight) or you can transfer it to another container to achieve a tighter styling.
• 
• The process is not as long and laborious as it might seem.
• It is better to saturate Burmese during the day. Of course, after 5-6 hours it is very tasty, but rude, the next day it's a song!
• You can add the juice of half a lemon to the syrup and boil the zest, and then pull it out. Instead of cinnamon, you can add a little vanilla ...

Note

A source: 🔗

Gasha, I couldn't "pass" by, I'm already baking
And here is the result, Burmese in syrup, we will try on Sunday



Thank you very much for the interesting recipe!

Great recipe !!!
Can you replace the puff pastry?

[Frau]

Frau, I don't even know what to say ... it seems to me that no ... Why? The recipe dough is very easy to prepare and very pleasant to work with ...

Gash, where can I get these sticks? the only recipe that isn't in the house ...

Is there a pencil in the house? And the kids from sushi bars brought me chopsticks ...

I twisted on wooden skewers, put three together and forward

I saw such baklava in the internet before, now I just wanted to do it.
I, of course, strongly against rolling out individual pieces of dough, because STE is long and laborious. I suspect that I will cheat, as usual, in such recipes, by rolling out the dough thinly all over the table and cutting it into the necessary squares.
But I will do it, thanks for reminding me of such a recipe!

And if there are no walnuts, but there are hazelnuts - such a replacement is possible

Gashenka, I could not resist, I tried one little thing secretly from the family. This is ... FANTASTIC ... delicious! I can imagine what will happen tomorrow. I added the juice of 1 lemon to the syrup and boiled it along with the zest.

[nut]

nut, according to the recipe - walnuts, but I think that hazelnuts are also possible ...

Cvetaal, I also think so ... This is fantastic!

P. S. I once turned the sharpeychiks in syrup so that they were soaked everywhere

Today the topic of Burmese was discussed with its neighbors, Armenians, of Syrian origin. They advised adding cloves and nutmeg when cooking the syrup.
They call this treat "Sari Burme"

I climbed here on the variants of Burmese ... here it is interesting 🔗

It turns out that you can use raisins, cottage cheese, and even meat filling ... and use puff pastry

Yesterday I also made burmese.The dough is very good, it rolls out easily, only my burmese for some reason in the oven straightened and became smooth. Stood all night in syrup, I tried one in the morning - like nothing I did half a portion for testing - 12 pcs. But since I have never eaten such a delicacy, I do not know what these things should be in terms of softness, I have them hard, although they stood in syrup overnight.

I have them solid, although they stood in syrup overnight.

Nut, and you twisted them in syrup?

My Shar Pei are still swimming. Tomorrow evening we'll try

Tanya, twisted and bathed, and were covered with a film.I don't want to say anything bad - the burmishki are sooooo tasty Inside, I got like soft roasted nuts - I love this Just maybe they should be like that - I don’t know

Irina, and I don't know, we'll try it tonight. They stood at my place overnight, they can hold out for another day, and what happens - I will definitely tell and show you. I turned them over this morning

Girls my Burmese went the third day. Today the dough is more brittle and crunchy than on the first day after baking. Here's a cut:

My "Sharpey" day. The husband is not in the mood, which is why the photo is so hazy. And there was not much to choose from, the rest are even worse.



Gash, I did something wrong, they are harsh. It's clear in the center. Maybe there it is necessary to adjust the filling to the very edge from which the twist will begin. Otherwise, the dough is collected in two layers between two sticks. This can be seen very clearly in the section. And dense dough around the edges, where I tucked it in.
In short, the same torment, but the wrong hands
The rest is delicious!

So, I’m not the only one with burmeshki; D And then I’m already all the brains on one side - like I did everything as in the recipe and the dough is very pleasant, it rolled easily: umnik2: Tomorrow it will be 3 days as they lie in syrup, but they became even dubier. - maybe baking powder was needed in the dough - lost in the recipe a

Irina, and I already thought, maybe not put an egg in the dough?

[Cvetaal]

Girls, ay! I've arrived! Sharpeychiks should crunch pleasantly, but at the same time they are not hard. Cvetaal very accurately described ... brittle-crunchy ... Tanya, the dough should have been rolled out thinner, judging by the photo ... And smaller pieces of nuts. The smaller the pieces, the more wrinkles they will form. Nothing was lost in the recipe, that's for sure ... there is no baking powder in the dough ... My only deviation from the original recipe is that I didn't grease them with an egg before baking ... ...

Gash, I rolled the first one sooooo thin. But, you see, she overdid it. When twisted, the roll began to tear. And it turned out not a sharpeychik, but such a fat dachshund. True, as a result, it turned out to be the most delicious piece.
And then I just proceeded from the fact that I needed to get the size of a Shar Pei
And I'm not kidding about pens and torment. Look, you even have a different dough, layered, or something ... I bubbled during rolling, but as a result did not exfoliate. You know, I think I shifted the torment. It was necessary not to take 500 g, but to take a little less.
In short, experience is the son of difficult mistakes, but you can't drink it away, so as grandfather Lenin said: Study, study and study again

Maybe it's true, my flour is different ... Everything happens ... don't be upset, Tanya ...

[Gasha]

Gasha, take the report of your sweets! True, my Shar Pei straightened slightly, but this did not affect the taste! They are really not tough at all, fragile and very tasty! I ground the nuts with sugar (there was no powder), so the filling is smaller. Catch thanks !!!
🔗

[izumka]

izumka, what a smart girl you are !!! Cool burmese !!!

[Gashenka]

Gashenka, Thank you for such "sharpey" sweets !!!

We gorged ourselves on the weekend ...

I used kefir instead of milk. For comparison, I'll try to make it with milk, as in the recipe.

Alisonka, thanks for the wonderful report!