Turkish Baklava Recipe at Home

Turkish Baklava Recipe at Home

Turkish Baklava Recipe at Home; We love every kind of baklava, our Turkish national dessert, and we can never give up on it with walnuts or pistachios.

When Turkish Baklava is mentioned, baklava, which will not lose the leading role to anyone, comes to mind, a Turkish home baklava with plenty of walnuts, opened thinly in sherbet.

In this easy Turkish Baklava Recipe at Home, we explain everything one by one, from the making of the baklava dough to the preparation of the sherbet.

CALORIE: for 1 portion 401/kcal
Nutritional Values: For 1 portion; 5 grams of protein / 43 grams of carbohydrates / 23 grams of fat

The Tip of Turkish Baklava Recipe at Home

• Take care to open the layers as thinly as you can so that the baklava has a crispy texture.
• The starch you use may be wheat or corn starch. If you roll your baklava phyllo with lots of starch, your baklava will be in shreds.
• You can make your baklava in the form of hot sherbet, cold baklava or vice versa, hot baklava, cold sherbet.

How to Cut Baklava Slices?

To slice the baklava in the shape of a star, first cut it in a plus shape. Thus, the baklava tray will be divided into 4 large slices. Cut another diagonal cross again and get 8 large slices in total. Then you can shape our baklava by continuing to cut vertically parallel to the tray.

How to Store Baklava?

In order to preserve the taste of the first day of baklava, it is necessary to store it correctly. A common misconception about storing baklava is to keep it in the refrigerator. If you put the baklava in the refrigerator, it quickly becomes sugary and loses its flavor. Baklava maintains its freshness for up to 5 days in a dry place away from the sun.

How to Recover Baklava that Has Dough?

First of all, you should pay attention to the tricks so that the baklava does not become dough. Baklava prepared with dough that has not been rolled thin enough will unfortunately be dough. Another trick of making baklava is to be in control while adding the syrup and not to pour the syrup in one go.

If you add the syrup as the dough pulls, the baklavas will have absorbed enough syrup. If you add the syrup in one go, the baklava becomes dough. You must follow the tricks carefully so that the baklava does not become dough, otherwise the baklava, which is dough, unfortunately cannot be saved.

Turkish Baklava Recipe at Home

Turkish Baklava Recipe at Home; We love every kind of baklava, our Turkish national dessert, and we can never give up on it with walnuts or pistachios.

When Turkish Baklava is mentioned, baklava, which will not lose the leading role to anyone, comes to mind, a Turkish home baklava with plenty of walnuts, opened thinly in sherbet.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Baklava, baklava recipe easy, baklava recipe pistachio, baklava recipe turkish, Recipe at Home, Turkish Baklava Recipe, Turkish Baklava Recipe at Home

Cuisine Turkish Cuisines

Servings 1 tray

Calories 401 kcal

Ingredients

  

Ingredients for Turkish Baklava Recipe at Home

For the dough:

• 100 gram butter at room temperature (7 tablespoons)
• ½ tea cup liquid oil
• ½ tea cup milk
• 1 piece Egg
• 2 tablespoon vinegar
• ¼ tea spoon salt
• 2 tablespoon Yogurt
• 1 tea cup Water
• 4 water glass Fame

To Roll the Turkish Baklava Dough:

• 1 water glass starch

For Baklava Sherbet:

• 2,5 water glass granulated sugar
• 3 water glass Water
• ¼ piece juice of lemon

For in the Baklava:

• 250 gram powdered pistachios
• 50 gram filet pistachios

For top and floors:

• 250 gram melted butter (18 tablespoons)

Instructions

 

How to Make Turkish Baklava Recipe at Home?

• Combine butter, oil, milk, egg, vinegar, salt, yogurt and water in a deep bowl and mix well.
• Start kneading by adding flour little by little, take it to the counter after it comes together and add flour to obtain a dough that does not stick to the hand.
• Divide the dough into 24 equal parts and form into small balls.
• Sprinkle plenty of starch on the counter and open the meringues to the size of a dessert plate.
• Cover the small pieces of dough you rolled out with a clean cloth and let them rest for 40 minutes.

Dough Rolling and Assembling Stage:

• Lightly starch the countertop. Then, sprinkle starch on the meringues, put a few of them on top of each other and start opening them to the width of your tray.
• After applying the same process to all the meringues, separate the phyllo from each other and lay one of them on a greased tray.
• After applying the same process to all the meringues, separate the phyllo from each other and lay one of them on a greased tray.
• Cool the peanuts in the middle.
• After removing the other layers and spreading melted butter between them, start slicing the Baklava by pressing lightly with the help of a knife.
• After adding the remaining butter on it, bake in the oven heated to 195 degrees for 10 minutes. Then lower the oven to 180 degrees and bake for 35 more minutes.
• Take it out and pour the hot syrup into the hot baklava. Sprinkle peanuts on top and serve.

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