Easy Walnuts Baklava Recipe
Many of us are not aware of it, but cooking and being able to cook is actually a great power. You can decide for yourself what to eat, how to eat, and when to eat. You liberate yourself in at least part of your life. You get rid of your mother's meals that are too greasy for you, you don't know whether there is really meat in the corner kebab shop, and your wife's "gourmet-style" meals are filling your stomach. You can eat whatever you really want to eat.
For example, I liked many dishes that I thought I didn't like before and couldn't eat after I started cooking it myself. Because I didn't really like that food, but the way it was prepared. It was either too fatty, too sugary, too raw, or overcooked, etc. Somehow, those dishes didn't come out in a way that I could like.
One of them was baklava made from ready-made baklava dough. All the ready-made baklava phyllo that I have eaten so far would be soft, close to dough. When things made by different people appear in the same way, one naturally gets the impression that it always happens that way. But fortunately, I do not give much space to prejudices in my work. That's why I had to try this ready-made baklava dough. I was sure of what not to do. So I didn't need to know what to do. I would just melt the butter, not fry it. In this way, the butter would not continue to cook and burn while the baklava was cooking, and when the baklava was cooked, the smell of butter would be felt, not the smell of burnt oil. I wouldn't touch the baklava rolls against each other. This way, the baklava would be crispy all over. I wouldn't steal from the material. In this way, the taste of the walnut in it would be clearly felt. I would not cook the baklava on high heat. That way, it would cook evenly inside. When I didn't do what I shouldn't have done, it didn't matter what I should do anyway, baklava was made by itself.
It turned out a baklava just as I wanted, which crackles when dipped in the fork-knife just as I wanted, where only one flavor is not dominant, and the taste of butter + walnut + sorbet dances together in the mouth. You may think I'm exaggerating, but I know I'm not exaggerating for myself; It was the best baklava (including all ready-made and homemade baklavas) I've ever eaten in my life. By the way, the video will come next week. If you haven't had the courage to make baklava at home, you should definitely try this recipe.
Enjoy the recipe...
- 18 sheets of phyllo gough,
- 3 cups of walnuts,
- 200 g of butter, melted,
- 3 cups of sugar,
- 3 cups of water,
- 1 slice of lemon.
- Prepare the syrup: place sugar, water and lemon slice in a small saucepan and bring to the boil,
- Allow the syrup to boil 20 minutes without stirring,
- Remove from heat, set aside to cool.
- Pulse the walnuts in a food processor until finely ground,
- Remove the phyllo dough from its packaging, and place a clean, damp cloth on top to keep them from drying out,
- Place one sheet horizontally on your work surface (the long side facing you), and brush all over with melted butter,
- Place another sheet on top and brush with butter,
- Place the third sheet on top and brush with butter,
- Spoon 3-5 tbsp walnuts into a line in the middle of the sheets and fold the sheets in half,
- Brush with butter again, then roll the sheets,
- Place in an appropriate size baking dish,
- repeat the process with the remaining ingredients,
- Using a sharp knife, cut the arranged logs into bite-sized fingers, about 5 cm long,
- Bake in a 170 C degrees pre-heated oven until crisp and golden brown (around 45 mins.),
- Remove from oven, set aside for 2 mins., then pour the syrup all over,
- Set aside until it absorbs the syrup,
- Serve with ground pistachios.