Prepare the dough. Combine 3 yolks, 400 g of sugar, 200 g of sour cream and 10 g of baking powder, beat, add 800 g of flour and 200 g of slightly melted butter. Knead the dough for 5 minutes, cover with a film and put in the freezer for 10 minutes.
Prepare the filling. Roast nuts in the oven, peel and chop randomly. In a stewpan, melt 100 g of butter, add two types of raisins - light and dark - and heat. We cut apricots medium-sized.
For meringue, beat 3 proteins with a pinch of salt and 100 g of sugar to a density. We distribute the dough in a 1 cm thick form, spread a layer of walnuts and dried apricots, spread raisins heated in oil on top. Sprinkle with nuts again and spread a layer of meringue.
Roll out the dough 1 cm thick and spread on the meringue, then lay out the rest of the raisins, nuts and dried apricots, roll out another layer of dough and spread it on top. We make notches for slicing on the upper layer of dough.
We put in the oven at a temperature of 200 degrees for 30 minutes. Let the baklava cool, cut and spread on a dish, sprinkle with powdered sugar. Bon Appetit!