Azerbaijani baklava

Azerbaijani baklava prepared for the first time, but this recipe I took a notebook cookbook that I advise you to do. This sweetness I have repeatedly bought, but the purchase baklava can not compare with her cakes.
My family appreciated my work and effort - they have long extolled sweet dish after ate a few slices of sweet fragrant.Baklava recipe I was looking for a long time, because I could not find the recipe that would be easy and intuitive, so that, having collected a few recipes in one, prepared and now I can share with you the results.
If someone finds some errors with the traditional recipe, do not judge strictly - food is delicious and there is a field for imagination, sorry, just a good teacher is not present.

To prepare the Azerbaijani baklava, the following products:
- 1 tablespoon dry yeast
- 150 g butter
- 2.5 cups of milk
- 2 eggs
- 0.5 tsp salt
- 7-8 cups flour

For the filling use:
- 500 g shelled walnuts
- 1 tsp ground cardamom
- 1.5 cups sugar
- 50 g butter

For honey syrup you need:
- 0.5 cups of water
- 500 g of sugar
- 6-8 tbsp honey

For lubrication:
- Whole walnuts
- 1 egg (yolk only)
- A little tincture of saffron

To impregnate between the layers:
- 200 g melted butter

Prepare yeast dough, mixing the flour, salt, yeast, warm milk.
Add the egg and warm butter.
Knead the dough is very soft (!). Leave it up once in a warm place.
Meanwhile, grind nuts and mix them with cardamom and sugar.
When the dough has risen, divide it into 8 pieces, one of which is more than any other equal parts. We leave in a warm place for 15 minutes.
Then each ball of dough very thinly roll out. Spread on baking sheet 1 layer of dough, more grease it well with butter, then immediately spread another layer of thin dough. Do not pour these layers of dough nuts (!)After the second layer of dough is greased with butter, make a layer of sweet nuts.
This is repeated until the last layer of dough - it will be that big ball of dough, which we have done more than any other (crust).
Cut the baklava for diamonds.
Lubricates pieces of egg yolk mixed with tincture of saffron. Each piece of baklava decorate the whole nut.
Send Bake in oven at 200 degrees for 10 minutes.
Pour it warm melted butter between the pieces and send bake at 170 degrees until tender (20-30 minutes).Meanwhile, prepare the honey syrup. To do this, mix honey, sugar and water to boil and cook over low heat for about 10 minutes.
Ready pour the hot baklava syrup. Leave to soak.
Pahlava better on the second day of impregnation.
Bon Appetite!

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