Home Made Baklava Recipe
Baklava is a time-consuming thing, but it cannot be said that it is difficult. When the dough is prepared well, it rolls very easily. The most important thing to pay attention to is the dough, in short. You should get an elastic dough that is soft but does not stick to the hand. For this, you have to knead the dough for a long time. Do not mix and leave the ingredients, in short, continue to knead patiently.
It is very important to cover the meringues with a damp cloth while waiting, otherwise they will dry and scatter piece by piece while opening them. I used a roller to roll it, but you can also use a rolling pin if it is easier. Just before opening the meringue, I dipped it in a bowl of starch and removed it and let it soak in a lot of starch. Apart from that, I did not need to use extra starch during the opening phase. But just in case you need it, have a starch bowl with you and when you need it, sprinkle starch under and / or on top of the doughs. Also, if you are going to use starch towards the end of the opening process, the starch will probably remain in the dough. Keep a brush with you and gently brush off the excess starch before spreading the dough on the tray.
When you melt the butter, pieces such as cheese cuts will form in it due to the cut of the milk contained in it, which is why we do the straining monitoring. Since I use a strainer with too large holes for this process, it is not well drained. Notice that that's why it caused small stains on the baklava. In short, use a fine strainer.
How long does the hand rolled baklava take to cook?
Baklava takes a long time to cook. Mine took almost 2 hours until the temperature was turned off, but it will definitely change according to your oven. Make sure to check what's going on often.
You can make baklava a few days before Eid (even I know that my mother prepared it a week before) and sherbet on Arafa or Eid morning. It's okay to wait. You can cover it with a table cloth and store it at room temperature. Your baklava will naturally be cold. In this case, you should use the syrup hot. But just like hot baklava, it is 2-3 minutes after removing the syrup from the stove. Soak before pouring necessarily.
Please adjust the sherbet consistency according to your own taste, do not depend on the time I give. It will take 4-5 hours to completely absorb the sherbet, so don't be worried about why he didn't sherbet. 5. min. Remember, patience is the main thing in the kitchen :)
For the dough;
- 1 egg+1 egg yolk,
- 1 cup water, at room temperature,
- 1/2 cup vegetable oil,
- 2 tbsps vinegar,
- 1 tsp baking powder,
- A pinch of salt,
- 3,5-4 cups flour,
- Bulk of constarch for rolling.
- 200 g butter,
- 1/2 cup vegetable oil.
- 2 cups wallnuts, finely pulsed,
- 2 tbsp sugar.
- 4 cups water,
- 4 cups sugar,
- 1 slice of lemon.
- In a deep bowl combine egg, egg yolk, water, vegetable oil, venegar, salt and baking powder together,
- Add flour step by step and start kneading,
- Add flour and keep kneading until you reach a soft and elastic dough that don't stick to your hands,
- Make a ball out of the dough, cover with a towel and set aside for 15 mins.,
- Knead the dough again and make 30 wallnut-sized balls,
- Sprinkle some flour into a baking sheet and place the balls into it, cover with a wet towel, set aside for 10 mins,
- Grease a 33 cm baking pan,
- Pour a bulk of constarch into a bowl (you will use during rolling process),
- Take 2 balls and cover with cornstarch,
- Pressing with your hands, flatten a bit,
- Put one onto another and roll together in size of the baking pan (If it is bigger than the pan, put pan on the yufka (phyllo pastry) and cut the excessive part),
- Place the yufka into the pan,
- Roll 14 more balls into yufkas in pairs and place into the pan,
- Mix wallnut and sugar together and sprikle on the phyllos,
- Roll remaining 12 balls in the same way and place into the pan,
- Before starting to roll the last pair put butter and vegetable oil and butter into a sauce pan, cok until butter melts,
- Cook another 2-3 mins, in low heat until it starts to boil,
- Remove from heat and drain if it has any lumps,
- Set aside until you roll the last pairs,
- After placing the last yufka on top, cut the baklava in baklava or rectangular shape
- Scoop the butter+oil mixture over,
- Bake in a 180 C degrees pre-heated oven until it starts to turn to pink over,
- Decrease the degree to 160 and bake until golden on top,
- Turn off the oven and set baklava inside until cool,
- After it cools take sugar, water and lemon slice into a sauce pan,
- Cook, constantly stirring until it starts to boil,
- Cook in low heat for 15 mins (no need to stir),
- Remove from heat and set aside for 5 mins., then pour over baklava,
- You can serve after in absorbs the syrup.