I tried an unusual homemade baklava in the teahouse. I have not tried this before, I photographed and share with you.
Recently I took my parents to the hospital for examination and on the way back I decided to treat them to lunch. These places were not familiar to me, so I chose the first one I found. It turned out to be Chaikhona N1 from the Vasilchuks. I will not talk about our lunch, but the dessert is worth your attention.
I saw homemade baklava on the menu, and I immediately wanted to try it. I love Turkish honey baklava, and here's a homemade version. There were no pictures in the menu, so I imagined a classic baklava with complete confidence (see. picture below).
But when they brought us dessert, my parents and I were very surprised. None of us expected this from homemade baklava. Let's show you how it looks.
Dessert is completely different from my usual baklava. If Turkish baklava consists of layers of dough, honey syrup and grated nuts, then this is only nuts. Let's tell you what it is made of.
Homemade baklava consists of three layers of puff pastry. At the bottom of the dessert is a mixture of raisins and crushed walnuts. The top of the dessert is covered with a layer of dough, and half a walnut is used as decoration. But the most interesting thing is, what kind of white souffle is inside?
From the side it can be seen that the soufflé is very light and airy. Having not tried it yet, I assumed it was a meringue. Mom was the first to try and said that she could smell eggs very much, but she could not understand what it was. It looks like my guess is correct. It's time to try it yourself.
When I taste the dessert for the first time, I try to eat the whole bite first to enjoy the whole flavor. But it didn't work out that way. The soufflé is very tender and the puff pastry is fragile, so I had to try the baklava in parts.
I tried the soufflé first and confirmed my guess. It really is a merengue. However, I would add a scent (lemon zest or vanilla extract) to it to hide the smell of eggs. The rest of the dessert is very tasty. The raisins are not dry and soaked in some kind of syrup, the walnuts are fresh, and the puff pastry is thin and crunchy. It's time to find out how much this dessert costs.
When they brought me the bill, I was pleasantly surprised. The cost of a 120-gram portion was 275 rubles, or 2300 rubles per kilogram. I expected that the price of such a dessert in a Moscow restaurant would be much higher. It's time to take stock.
My parents and I really liked this version of baklava. Mom was a little embarrassed by the smell of eggs, but she ate the dessert completely. I was most surprised by the relatively low cost of the dessert, usually they are more expensive. Although, if you count, then the cost of this dessert is really low.
Did you know about such homemade baklava?