This century-old famous dessert, Baklava, is made simple with this easy method. Once you learn this technique, you’ll be addicted to making and eating this crispy, sweet treat!
Ingredients
For the Dough:
- 1 egg
- 1 teacup of oil
- 1 tea glass of water
- 1 tea glass of milk
- 1 tablespoon of yogurt
- 1 tablespoon butter
- 2 tablespoons vinegar
- 4.5 cups flour
- Corn or wheat starch (for rolling)
For the Filling:
- 300 g walnuts, finely chopped
For Greasing:
- 250 g clarified butter or plain butter
For the Syrup:
- 3.5 cups sugar
- 4 cups water
- A slice of lemon
Instructions
Step 1: Prepare the Dough
- Combine Ingredients: Place the egg, oil, water, milk, yogurt, butter, and vinegar into a large kneading bowl. Mix well with your hands.
- Knead the Dough: Once the dough starts to come together, knead it for another 2-3 minutes until smooth and non-sticky.
- Divide the Dough: Transfer the dough onto a countertop and divide it into 15 equal parts. Roll each part into a ball.
- Roll Out the Dough: Using starch, roll each ball into the size of a cake plate. Stack the rolled dough on a starch-dusted tray, sprinkling starch between each layer to prevent sticking. Cover with plastic wrap and let rest for 30 minutes.
Step 2: Prepare the Syrup
- Combine Sugar and Water: In a pot, combine granulated sugar and water for the syrup. Stir until the sugar dissolves.
- Boil the Syrup: Bring the mixture to a boil. Add a slice of lemon and boil for 15 minutes. Remove from heat and let it cool.
Step 3: Assemble the Baklava
- Roll Out Thin Layers: Uncover the rested dough. Using a rolling pin and starch, roll each dough ball out as thinly as possible.
- Layer with Walnuts: Place one layer of dough on a work surface, sprinkle with chopped walnuts. Repeat the process, stacking the dough layers and walnuts, ending with a plain dough layer (no walnuts on the top layer).
- Cut and Shape: Cut the layered dough into strips about three fingers wide. Starting from one end, fold the strips over each other once to form triangles. Cut the triangles from the strips and place them on a baking tray. Repeat until all strips are shaped.
Step 4: Bake the Baklava
- Melt Butter: Melt 250 grams of clarified butter or plain butter and pour it over the arranged baklava triangles.
- Bake: Bake in a preheated oven at 170°C (350°F) for 1 hour, or until golden brown and crispy.
Step 5: Add the Syrup
- Rest and Add Syrup: Remove the baklava from the oven and let it rest for 5 minutes. Pour the cooled syrup over the hot baklava.
- Serve: Allow the baklava to rest for at least 1 hour before serving, so the syrup is fully absorbed.
Notes
- Clarified Butter: Using clarified butter ensures the baklava is extra crispy.
- Rolling Thin: Ensure each dough layer is rolled out as thinly as possible for the best texture.
- Syrup Temperature: Always pour cooled syrup over hot baklava to ensure proper absorption and crispiness.
Nutrition Information (Per Serving)
- Calories: 300
- Protein: 5g
- Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 20g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 150mg
Why You’ll Love This Recipe
This baklava is incredibly crispy, sweet, and nutty, making it a delightful dessert that’s hard to resist. The layers of thin dough and the rich walnut filling create a perfect balance of textures and flavors.
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