Newspaper Baklava Recipe

Newspaper Baklava

         Mediterranean nut filled with Multiplayer Pastry (Gazete Baklavasi)

       In this post, we are going to mention about the our traditional desrt "BAKLAVA" or Mediterranean or Turkish (or Anatolian) "Nut-filled Multilayered Pastry". Generally, Turkish people call it Baklava and it is so popular desert throughout the country. We have so many traditional deserts, but, Of all Anatolian's delicious deserts, the most famous is Baklava. The Baklava comes in numerous shapes, sizes, and flavours; "Pistachios Baklava" (Fıstıklı Baklava), "Walnut Baklava" (Cevizli Baklava), "Nightingale's Nest" (Bülbül yuvası ), "Light Baklava with Hazelnuts in Milk Syrup" (Sütlü Nuriye), "Rose Shape Bakkava" (Gül Baklava), "Newspaper Bakkava" (Gazete Baklavasi), are what you see most often in Turkey. Flaky and nut kayers of phyllo dough, stacked and brushed with butter and sticky sweet (sugar syrup/sherbet), and then cut into diamonds or rectangles shapes Bakkava attract to everyone in Turkey. 

        Today, we try to share our "Newspaper Baklava", this name comes from newspaper.  Baklava is called newspaper's papers because of the rolling process of roll. We are sure that when you try it. You love it so much and we recommend that you should try the Newspaper Baklava Recipe which is a crispy taste.

Newspaper Bakkava - Gazete Baklavasi

          Here it is our "Newspaper Bakkava" Recipe;

         Ingredients:

         For Dough;

        - 8 - 9 Cups of flour,
        - 3 Eggs,  
        - 1 Teaspoon Yogurt, (you may visit our: homemade-yogurt-recipe),
        - 1Cup water,
        - 1 Pocket of Baking Powder,
        - 1 Tablespoon  Lemon Juice,
        - 1 or Half Tablespoon Mineral Water,
        - 1 pinch of salt,

        For inside filling;

       - 400 gr Walnut, roughly chopped,

        For the top;

       - 300 gr Unsalted Butter, Melted,
       - 1 or 2 Tablespoons Olive oil,

        For the Syrup (Sherbet);

        - 6 Cups granulated sugar,
        - 6 Cups 8 water,
        - 1 Teaspoon Lemon Juice,
        - 2 Tablespoons Rose - water, (it is optional),
         
        You may read our ; easy-breakfast-rolls-recipe, rose-shaped-turkish-pogaca-pastry-recipe, cotton-soft-home-made-turkish-pogaca-recipe

        Preparation:

        First of all, we should prepare our dough. For dough; in a large and deep mixing bowl put the all materials (Flour, lukewarm water, yogurt, Eggs, baking powder, mineral water and lemon juice) and mix them very well. Then, knead the dough until it turns to smooth and elastic, then, cover with a clean damp towel and let it rest for a while (it is about 30 minutes) and then give a small ball shape. 12 or 14 small ball shape pieces are prepared from this dough. After these processes, now we need to flatten and thinned dough shape, first, flatten the balls with your hands and then roll in a oval shape and thinned with the help of roller pin. Then, opened dough is wrapped around the roller pin and shrink inward from the two side of roller pin. The shrunk paper dough is carefully placed on a dry sheet of paper (on oily paper - on working table). Then, sprinkle the walnut over it. Then, open second dough and shrink in the form of a zipper. Then, the wallnut is placed on the spreading paper dough. Walnut is sprinkled on it again. Then, it is wrapped in roll shape on oily paper or working table. Then, with the knife cut it into small square shapes and brush with melted butter. Then, grease the baking tray with butter and olive oil and place the square shapes beads in the baking tray. Preheat oven to 150°C (350°F) and put the oven tray in the preheated oven and allow to bake for about 40-45 minutes.

Newspaper Baklava Preparation

         Preparation Syrup (Sherbet): the flavor of the Baklava is very important, and it is desired that the Baklava is tasty, and thick, and the Sherbet should be taken care of it. To prepare the syrup; granulated sugar, water, lemon juice, and rose-water (it is optional) added the to a suitable pot and then syrup mixture is cooked for about 30-40 minutes. when the boiling process happened. Your shrup should not be as smooth as water and it should not be as solid as jam. It should be a sticky sweet.  

            Once newspaper baklava is ready, pour chilled sugar syrup over warm Baklava and some nut for topping (it is optional). Let newspaper baklava set in sugar syrup for about couple of hours and then serve it.

Newspaper Baklava Preparation

ENJOY

You may read our şekerpare desert Turkish-semolina-cookies-in-syrup

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