Turkish Baklava (Baklava)


For Phyllo dough:

  • 5 cups of flour
  • 3 eggs
  • 1 glass milk
  • 1 cup sunflower oil
  • 1 packet of baking powder
  • 1 teaspoon of vinegar
  • 1/2 teaspoon salt

To open phyllo dough and middle layer:

  • 1.5 cups corn starch
  • 250 grams of melted butter
  • 3 cups finely ground walnuts

For the syrup:

  • 3,5 cups of granulated sugar
  • 3.5 cups of water
  • 1/2 teaspoon of freshly squeezed lemon juice

For service:

  • 1/2 cup powdered pistachios


*Put the flour in a deep mixing bowl. Open the middle of the flour with your fingertips like a pool. Add eggs, milk, sunflower oil, baking powder, vinegar and salt.

*Mix all the ingredients slowly, prepare a soft dough. Cover the dough with a damp cloth, rest for 1 hour at room temperature.

*Divide the dough into 20 equal parts, roll on a marble countertop. Flour the counter and roll out each dough in the size of a plate.

*Sprinkle corn starch between the dough and roll it out, lay it on top of each other, then continue to spread thin with the help of a rolling pin.

*For lubricate the layers of dough, melt the butter in a small saucepan over low heat.

*Grease the bottom of the baking tray with melted butter. Separate two of the smoothest dough that you open for the lower and upper layers of baklava.

*Grease 10 pieces of pastry with butter between them, arrange them on top of the baking tray. Sprinkle walnuts evenly over the middle layer of baklava.

*Continue to form the remaining pastry and baklava by lubricating them with butter in the same way. Push the edges of the dough sheets towards the bottom of the tray with a sharp knife tip.

*Slice the baklava in a rectangular shape. Spread the remaining melted butter on the baklava with an egg brush. Bake in a oven that preheated 180 degree and cook for about 50 minutes until the layers of dough are opened one by one.

*To prepare the syrup of baklava; Mix the granulated sugar with water in a deep saucepan, then boil for about 25 minutes over medium heat. After adding the lemon juice to the boiling syrup, take it from the stove.

*Add the hot syrup little by little with the help of a scoop on the hot baklava you take out of the oven and wait for it to absorb. Serve the baklava with the syrup, sprinkle with slices of pistachio.

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