Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. I will share all my experience and 12 tips to make it successful like a baklava master’s here in Turkey.
We are making homemade Turkish Walnut baklava. We are not going to roll out the dough one by one. Instead, I have an easy method for you. But lots of tips to make it successful. And you can see the layers even. So crunchy right now. It’s going to be delicious; let’s make it.
3+½flourI used 1 tbsp vinegar for extra crunchiness but it was better without it, the type of vinegar can differ. I would suggest try without vinegar then if you like ones more with and see the difference
pinchsalt
To pour over the phyllo sheets:
250gr.butterwe will melt and take out the foamy part after it
To roll out the phyllo sheets:
250gr.wheat starchyou can use corn starch if you can't find
For the walnut layers
350gr.walnutscoarsley chopped
For the sherbet (syrup)
5cupssugar
3+½cupswater
1small lemon wedge
1tsplemon juiceYou can use less syrup first and add more after tasting if needed. The recipe amount is a bit more than enough.
Instructions
The Phyllo Sheet Dough
In a mixing bowl add the wet ingredients.
After the liquid ingredients, add 3+1/2 cups of flour and baking powder and knead my dough. Add more flour if needed.
Cut the dough into three pieces and each piece into eight pieces. Shape them into balls
Shaping The Phyllo sheets
Begin with the first batch; roll out into about 20 cm in diameter using only wheat starch. Make sure you are using starch.
Between each layer, use plentiful starch. Make sure you have a nice coat of starch, and continue to roll out the other pieces. Do the same thing with the other sets.
Beginning from the first one since it rested for a while, begin to roll out dough batch until it is bigger then the size of the pan. You can change flip a couple of dough pieces from time to time and see if it has enough starch between the layers; you can sprinkle more.
Placing Baklava Sheets Into Pan
Cut the excess dough part; use them between the layers. Place the sheets to the pan
After placing the first batch add half of the chopped walnuts to make a layer. Repeat the same process with the second batch, fill it with remaining walnuts.
For the final top layer batch, seperate couple of thin sheets, and place back to give air between the layers. (Please wathc the video for more.
Melt butter, collect the foam part after it is melted.
Cutting And Baking The Baklava
Use a sharp knife and cut it in diamond shape (referrto the video ) with one move if possible so the layers won’t stick to each other
Pour hot melted butter after cutting
Bake the baklava at 170C degree for 30 minutes. Lower to 160C and continue to bake about 1 hour 15 minutes or until top and bottom has golden color.
The Baklava Syrup
Boil sugar and water in a medium-size pan, lid closed. After it is boiled continue to boil for about 10-15 minutes until it thickens.
Pour the sherbet from high above and check the final drops. The lots drops should be heavy or oozing, then we know it is thick enough.
Por warm syrup over the baklava 5 minutes after it is out from the oven. Wait for 1 hour at least to soak the syrup and enjoy.
Video
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