Baklava with Cherries and Yogurt
- Jul 2
- 3 min read
Updated: Jul 4
Juicy and wonderful cherry baklava, soft and full of filling, I usually make it in spring or summer. This cake is made for cherry lovers. For this recipe you will need cherries, thin baklava or pie crusts, sugar, eggs, vanilla sugar and baking powder. The preparation is very quick and easy. Follow this wonderful recipe of mine.
Ingredients: simple, total time: 60 min.
500 g thin crust
baking dish 42x24cm
For Filling:
1 kg frozen cherries with juice/ pitted
3 eggs
120 g granulated sugar
350 ml yogurt
2 bag of vanilla sugar/ 20 g
1 bag of baking powder/ 10 g
For spread:
150 ml minerals water
150 ml oil
Syrup:
500 ml water
250 g granulated sugar
Preparation:
Cherries:
Remove the frozen cherries the day before preparing this cake and transfer to the refrigerator.
Put the cherries in a deep bowl and let them melt completely and adjust to room temperature. Frozen cherries are mostly cleaned, but be sure to check. Set aside.
If you use fresh cherries, wash them well and remove the pits from 1 kg of cherries. Place them in a bowl and set aside until needed.
Syrup:
Make the syrup by mixing sugar and water in a small saucepan and heating it over low to moderate heat.
From the boiling point, let it boil for another 5–6 minutes, then turn off the heat.
Leave the syrup to cool on the room temperature while you make the baklava.
Filling:
In a deep bowl, add eggs and sugar and mix with a mixer until foamy, until the texture is smooth and lighter.
Then add the rest of the ingredients in order except for the cherries and mix until uniform. Set the finished filling aside.
This syrup is poured at the end over the hot baklava, the syrup must cool down well.
Working method:
Preheat the oven to 190 °C.
Leave the 2 empty crusts for the end and put them aside.
Save some of the filling for topping the baklava later.
Now start preparing the baklava.
Grease a 43x24 cm dish and place the first crust and coat it with a mixture of oil and sour water evenly over the entire surface with the help of a brush. .
Coat the second and third crust in the same way with a mixture of oil and sour water.
Place 3 spoons of egg filling, sugar and yogurt on the third crust.
When you have put the filling, spread the cherries evenly along with a little juice.
Repeat these steps until you have used up all the ingredients, the first, second and third crusts a coating of oil and sour water, and the third filling plus cherries with a little juice.
When you're done, put the last 2 crusts on and coat them with a mixture of oil and sour water and add the filling.
Cut baklava into cubes or rhomboids with help of sharp knife.
Pour over the rest of the filling (I had about 220 ml of the egg, yogurt mixture left) and shake the pan a little to get the filling into the crust.
Bake in a preheated oven at 180°C for about 35–40 minutes.
During baking, turn the pan to the other side and after 20 minutes, put aluminum foil on it, especially if your oven is working harder!
When the baklava is baked and hot, pour cold syrup over it and let it absorb.
When the baklava has cooled, transfer it to the refrigerator for 2 hours.
After 2 hours, serve baklava with a cup of tea or coffee.
If you prefer, you can sprinkle with powdered sugar.
Buon appetito!
NOTE:
Keep baklava in the refrigerator for up to 4–5 days.
Do you want to try something a little different?
Baklava with Pistachio-Turkish Dessert
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