HOW TO MAKE HOMEWALNUT BAKLAVA? 1👌CRISPY BAKLAVA RECIPE WITH ALL TIPS💯
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Size: 200 ml water glass / 150 ml tea glass
Materials:
-1 tea glass of milk
-1 tea glass of yoghurt
-1 tea glass of oil
-1 egg
-1 packet of baking powder
-2 tablespoons grape vinegar or lemon juice
-4.5 water glasses of flour (If the amount of flour is not enough, you may use a little more flour.)
Ingredients for rolling out the baklava dough:
-1 kilogram of wheat starch or cornstarch
Ingredients to put between phyllo;
-500 gram ground walnuts
Ingredients for the baklava:
-300 grams of butter
-Half a water glass of cooking oil
Ingredients for sherbet:
-5.5 water glasses of sugar
-6 water glasses of water
-Juice of half a lemon (If the lemon you are using is large, you may use a quarter of a lemon. Because the lemon I used is small, it is enough for my baklava. A large lemon has too much juice.)
Preparation:
First of all, mix sugar and water for the sherbet and boil it over medium heat for 20 minutes. Add lemon juice, boil for another 10 minutes and let it sit until it cools down.
Mix all the ingredients and knead by adding the flour slowly. It will be a soft dough.
Divide the dough into pieces smaller than walnuts and larger than hazelnuts. Makes 70 to 75 lumps of doughs. Make the last lump of dough in size of an egg to put the top of the baklava. Firstly, roll out 6 small pieces, then sprinkle some starch between them, then roll them out with a thin rolling pin to the size of the tray and place them on the tray. Sprinkle some walnuts on them. Roll it out like this until all the lumps of dough are finished, put them on a tray and sprinkle walnuts between the phyllo.
Do not put walnuts on the last phyllo and roll out the large lump of dough thinly and place it on the top of the tray. Cut it the way you want, melt the butter and filter it with a clean white cloth to remove the foam. Pour the hot butter evenly over the baklava.
Put the baklava in the preheated oven at 180 degrees. Once the baklava becomes red, turn the oven to 150 degrees and bake it for 1 or 1.5 hours. The longer we bake it, the crispier it will be. Pour the sherbet into the baklava so that the sherbet is cold and the baklava is hot. Cover the baklava halfway to prevent the dough from softening. You may serve it after 1-2 hours.
Enjoy your meal😊
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