Baklava Recipe


Those who say, "When is the holiday? Even if the feast comes, we can make baklava ..." are those who know that baklava is one of the most delicious aspects of the candy feast, the feast of the sacrifice, and the most cherished dessert recipes. It is possible to prepare the most favorite of the desserts with syrup, the taste of the feast, the beautiful grandmother's baklava, by layer and thinly opening the dough meringues you prepared at home. It is a bit troublesome acceptance, in order to prepare good home baklava, the doughs should be opened in newsprint thin and at least 20 pieces. For this reason, we take the trouble and prepare a delicious hand-rolled walnut baklava recipe that is as delicious as Antep baklava, made in the best baklava.

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For the dough:

-5 cups
-3 eggs
-1 glass of water Milk
-1 glass of sunflower oil
-1 packet of baking powder
-1 teaspoon of vinegar
-1/2 teaspoon of salt

For opening the dough and mezzanine floors:

-1.5 cups cornstarch
-250 grams of melted butter
-3 cups of finely ground walnuts

For the sherbet:

-3.5 cups granulated sugar
-3.5 glasses of water
-1/2 teaspoon freshly squeezed lemon juice

For service:

-1/2 cup powdered pistachios
*The Key Point of Baklava Recipe
Roll out the dough meringues in 5, 10, or one by one with the help of a rolling pin until it becomes a thin dough.

1.5 Hour

7 Servings

How to make

Transfer the flour into a deep mixing bowl. Open the middle of the floor like a pool with your fingertips. Add egg, milk, sunflower oil, baking powder, vinegar, and salt.

Prepare dough as soft as an earlobe by mixing all the ingredients slowly and adding it to the flour. Cover the dough with a damp cloth and let it rest at room temperature for 1 hour.

Cut the resting dough into twenty equal parts and roll it on a marble worktop. Roll out each dough to the size of a plate on the floured counter.

After sprinkling the doughs that you open by sprinkling cornstarch between them, continue to roll them thinly with the help of a rolling pin.

Melt the butter in a small saucepan over low heat to grease the filo layers.

Grease the base of your baking tray with melted butter. Separate the top and bottom layers of baklava, two of the smoothest doughs you opened.

Grease ten pieces of dough with butter and place them on a baking tray. Sprinkle the finely ground walnut kernels evenly on the middle layer of the baklava.
Place the remaining doughs on top of each other in the same way by greasing them with butter and continue to form the baklava in this way. Push the edges of the doughs against the underside of a sharp blade section.

Slice the baklava into rectangular or oblique shape. Rub the remaining melted butter over an egg brush baklava. Bake in a preheated 180-degree oven for about 50 minutes until the top is browned and the dough layers are opened one by one.

To prepare the sherbet of Baklava; Mix the powdered sugar with water in a deep saucepan and boil for about 25 minutes over medium heat. After adding the lemon juice to the boiling syrup, remove it from the heat.

Add a ladle of hot sherbet on the hot baklava you take out of the oven and wait for it to absorb it. Serve the baklava with its syrup, slice ​​by slice, sprinkle powdered pistachios on it.

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