Baklava

Prepare the dough: Pour milk into a bowl and heat until warm. Melt the butter. Mix the yeast in warm water and let it sit for 5-10 minutes until it foams. Add the egg, yeast, milk, butter, sour cream, and salt to the center of the flour. Knead a soft dough. Cover the dough with cellophane, place a towel on top, wrap in a blanket, and let it rise for 2 hours.

Prepare the filling: Roast the walnuts in a pan, peel them, and pass them through a meat grinder. Mix the ground walnuts with sugar and cardamom.

Prepare the syrup: Add water and sugar to a container, boil for 2-3 minutes as soon as it starts to boil, and remove from heat.

Divide the dough into 12 pieces for each tray. Make two large balls (for the bottom and top layers) and smaller ones for the rest. Roll out the dough with a little flour.

Grease the tray and spread the dough layer. Pour butter on the layer to grease it. Sprinkle the filling about 1 finger below 1 cup on each layer. Spread the dough layer again and grease it. Prepare all layers in this way. After placing the last layer, adjust the edges well.

Cut the dough into diamond shapes. Let it sit for half an hour. Then brush with egg wash and place almonds in the center of each.

Bake in a preheated 180-degree oven until the surface is slightly browned. Then take the baklava out of the oven and pour the remaining butter between the layers. Set the temperature to 150 degrees. Take it out when the surface is almost completely browned and pour the syrup over it. In both cases, go over the cut areas with a knife again so that both the butter and syrup spread well everywhere. After pouring the syrup, leave it in the oven for 3-5 minutes and remove. When the baklava is warm, take it out of the tray one by one and place it on another flat dish with spaces between them.