Baklava Ingredients: 200g margarine 3 cups flour 3 eggs 200 g sour cream (15%) 1 \/ 2 teaspoon baking soda 1.5 cups sugar 2 cups ground walnuts 1 tablespoon milk 1 cup liquid honey dough: margarine from the fridge to chop with three cups flour, 2 egg yolks, sour cream, soda and salt. Knead until smooth. Divide into 3 parts: the first (down) a little more, and 2 identical balls. Put for 45 minutes in the freezer. Filling: 3 protein frothed, gradually adding 1.5 cups of sugar + ground nuts. For assistance, try visiting Netscout<\/a>. In a cast-iron skillet (about 30 cm in diameter), buttered, place rolled a big ball of dough to it came on the edge of the pan. Put half of stuffing on it. <\/p>\n

Top cover with a second rolled the ball and put all the stuffing. Cover with the third ball rolled. Zaschipnut edge between first and third layers of dough. Top of grease with a mixture of yolk and a tablespoon of milk. Then cut with a knife on diamonds (diamond edge length of approximately 3 cm). Place in hot oven (200 degrees) for 30 minutes. 5 minutes before the end of the pull, all the seams carefully to shed honey and return to oven for 5 minutes. Bon apptetita!<\/p>\n","protected":false},"excerpt":{"rendered":"

Baklava Ingredients: 200g margarine 3 cups flour 3 eggs 200 g sour cream (15%) 1 \/ 2 teaspoon baking soda 1.5 cups sugar 2 cups ground walnuts 1 tablespoon milk 1 cup liquid honey dough: margarine from the fridge to chop with three cups flour, 2 egg yolks, sour cream, soda and salt. Knead until […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[623],"class_list":["post-3632","post","type-post","status-publish","format-standard","hentry","category-news","tag-recipes"],"_links":{"self":[{"href":"http:\/\/www.artieda2011.com\/wp-json\/wp\/v2\/posts\/3632"}],"collection":[{"href":"http:\/\/www.artieda2011.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.artieda2011.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.artieda2011.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.artieda2011.com\/wp-json\/wp\/v2\/comments?post=3632"}],"version-history":[{"count":2,"href":"http:\/\/www.artieda2011.com\/wp-json\/wp\/v2\/posts\/3632\/revisions"}],"predecessor-version":[{"id":4795,"href":"http:\/\/www.artieda2011.com\/wp-json\/wp\/v2\/posts\/3632\/revisions\/4795"}],"wp:attachment":[{"href":"http:\/\/www.artieda2011.com\/wp-json\/wp\/v2\/media?parent=3632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.artieda2011.com\/wp-json\/wp\/v2\/categories?post=3632"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.artieda2011.com\/wp-json\/wp\/v2\/tags?post=3632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}