Walnut Baklava (Homemade) - Turkish Dessert

Ingredients

Syrup

  • 4 cup Granulated sugar
  • 4 cup Water
  • 2 tsp lemon juice

Dough

  • 3.5 cup All-purpose flour
  • 2 piece Eggs
    Alternative: ground flaxseed (flax egg)
  • 1 tea_glass neutral oil (sunflower or vegetable)
  • 1 tea_glass Milk
    Alternative: plant milk (unsweetened)
  • 1 tbsp Vinegar
  • 0.25 tsp Salt (a pinch)

For rolling

  • 1 to_taste starch (wheat or corn), for rolling (enough for rolling out the sheets)

Filling

  • 2 cup walnuts, crushed (crushed)

Topping

  • 250 g Butter (melted)
    Alternative: Margarine
  • 0.5 tea_glass neutral oil (sunflower or vegetable)

Instructions

  1. Make the syrup first: combine sugar and water in a saucepan, bring to a boil, then simmer until slightly thickened; stir in lemon juice and simmer briefly. Take off the heat and cool completely.

  2. For the dough, whisk eggs, neutral oil, milk, vinegar and salt in a mixing bowl. Gradually add flour and knead until a soft, non-sticky dough forms.

  3. Cover the dough and rest for 30 minutes to relax the gluten for easy rolling.

  4. Divide the dough into 3 equal portions, then each into 9 pieces to make 27 balls. Keep covered to prevent drying.

  5. On a starch-dusted surface, roll the first 9 balls to small plates, stacking with starch between layers. Roll the stack into a sheet slightly larger than your pan, then separate the layers.

  6. Lay the first 9 thin sheets into the pan. Sprinkle a layer of crushed walnuts.

  7. Repeat with the second set of 9 sheets, rolling with starch and layering into the pan; sprinkle more walnuts.

  8. Roll the last 9 sheets and place on top. Cut into diamonds or triangles.

  9. Pour over the melted butter mixed with neutral oil. Bake in a preheated 170°C oven until deeply golden and crisp.

  10. While still hot, pour the cooled syrup evenly over the baklava. Let it rest to absorb fully before serving.

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