Traditional Baklava
Baking and Desserts | Turkish cuisine
⏳ Time
3 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
Traditional Baklava
Ingredients
- Wheat Flour - 17.6 oz
- Chocolate eggs - 3 pieces
- Milk - 5 fl oz
- Dry yeast - 0.2 oz
- Salt - a pinch
- Sugar - 1 teaspoon
- Walnuts - 8.8 oz
- Butter - 8.8 oz
- Powdered Sugar - 8.8 oz
- Vanilla salt - to taste
- Honey - 5.3 oz
- Water - 1 qt
Step by Step guide
Step 1
For the dough, warm the milk until it is warm, add the yeast and sugar, stir, and let the yeast 'activate' until it forms a foam. In another bowl, mix the flour, butter, eggs, sour cream, and salt. Stir lightly. Then add the 'activated' yeast to this mixture. Mix and knead the soft dough well, place it in a warm place for 1–1.5 hours (cover the dough with a towel). The dough should rise well.
Step 2
While the dough for the baklava is rising, prepare the filling. Lightly toast the walnuts in a dry skillet, then roll them with a rolling pin or pass them through a meat grinder. Mix the crushed walnuts with vanilla and powdered sugar.
Step 3
Grease the baking dish with butter.
Step 4
Divide the risen dough into 12 pieces, one of which should be twice the size of the others. Take the large piece and roll it out so that it covers the bottom and sides of the dish, with a little overhang. Now roll the dough onto the rolling pin and transfer it to the dish. Let the edges of the dough hang over. Now melt the butter and brush it over the dough. Roll out the next layer, but to the size of the bottom of our dish, about 1 mm thick. Transfer it on the rolling pin and cover the bottom. Brush the second layer of dough with a thin layer of butter and now sprinkle it with the filling (use enough filling for 10 layers). Repeat this process: roll, layer, brush, sprinkle for another 9 times (a total of 10 times). Now roll out the 11th piece of dough and cover the 10th layer with it. Brush the 11th layer with butter. Trim the hanging edges of the dough with a knife, leaving about 1–2 cm. Fold the edges over the dough and brush with beaten egg. Now roll out the final 12th piece of dough and cover the 11th layer with it. Brush the top with beaten egg to make the baklava golden and beautiful.
Step 5
Now cut the baklava into traditional diamond shapes. Cut almost to the bottom, so that it doesn't leak out and burn. Therefore, cut ALMOST to the bottom. Then place half a walnut on the center of each diamond, pressing down slightly.
Step 6
Preheat the oven, place the dish with baklava on the stove, cover it with a towel, and let it rest for 15 minutes.
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