Turkish Home Made Baklava Recipe

Turkish Home Made Baklava

         How to Make Super Easiest Turkish Baklava

         As we wrote and shared in an earlier article (Newspaper Baklava) on the blog. Baklava is very common in Turkey. Furthermore, Baklava is a delicious phyllo pastry popular in whole region of Mediterranean and Middle Eastern Countries. But especially it is very famous in Turkey. (You may like our: newspaper-baklava-recipe , rose-baklava-recipe)

         According to historians; Baklava was born in Anatolian Cuisine and Baklavas' origin are Turkish. On the other hand, some of historians mention that its history has reached to Byzantine Empire Era. But, when we come to todays, many cultures claim that Baklava for their own. There is no problem, Baklava is Baklava. It is delicious, flaky, chewy, nutty and yummy desert. Whenever and where ever you come across to Baklava , you should taste it. Especially; today, many Turkish, Greek and Lebanese restaurants, patisseries and bakery shops serve it. Also you like our turkish-semolina-cookies-in-syrup , Turkish-style-semolina-cake-in-syrup

         Before the start Turkish Baklava Recipe; we should say that it is very simple and easy, you may serve it in cupcake papers. And, Turkish Baklava can be stored in a room temperature or refrigerated for about 2 weeks. Baklava pastry's (layers of phyllo dough filled with walnuts and pistachios - other nuts) ingredients are wholly veggies, they are; Baklava dough or phyllo dough, nuts, syrup (sherbet) of sugar, water, lemon juice and rose-water. We can say that Turkish Baklava is a 100% Vegetarian Dessert. You like our veggies cake green-cake-recipe 

         Baklava Ingredients:

         Theme: Comfort-food, Serving size: 8-10 servings, Dietary: Vegetarian, Preparation time: 20-30 minutes, Cooking time: 25-30 minutes, Ready in: 45-55 minutes.

Preparation homemade baklava-1

         If you use the store bought phyllo dough, process is very easy and fast. But, for geting best result, we recommend that hand made Baklava dough (yes it takes abit more time of you, but not much).

          - 16 - 18 Sheets Phyllo Dough or for your own - hand made baklava dough-;
          - 8 - 9 Cups Flour,
          - 3 Eggs,
          - 1 Teaspoon Yogurt, (you may like our: homemade-yogurt-recipe),
          - 1 Cup of water,
          - 1 Pocket of baking powder,
          - 1 Tablespoon Lemon juice,
          - 1 or Half Tablespoon Mineral water,
          - A little Salt, (1 pinch),

            For inside filling;

           - 350 - 400 gr Wallnut, roughly chopped, (or Almonds, pistachios or use a combination of walnuts, almonds and pistachios),

          For the top;

          - 250 - 300 gr Unsalted Butter, Melted but not hot,
          - 1 or 2 Tablespoons Olive oil, (it is optional),

          For the Syrup (Sherbet);

         - 5 - 6 Cups Granulated Sugar,
         - 5 - 6 Cups of water,
         - 1 Teaspoon Lemon juice,
         - 2 Tablespoons Rose-water, (it is optional),

         For topping:

        - Finely Ground Pistachios for garnish, (it is optional),

Preparation homemade baklava-2

         Preparation:

         First of all, we should prepare our baklava dough. For dough; in a large mixing bowl put the all materials (Flour, lukewarm water, yogurt, eggs, baking powder, mineral water and lemon juice) and mix all of them very well. Then, knead the dough until it turns to smooth and elastic, then, cover with a clean damp towel and let our dough 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. (If you use phyllo dough, take your all (18) phyllo sheets). Secondly, chop walnut into tiny pieces and in a separate bowl, melt your unsalted butter. Then, layout one phyllo sheet or your hand made baklava dough sheet at the time brushing with melted butter. Cover the buttered sheet with another sheet. While brushing butter again. Repeat this process until the third sheet of your Bakkava dough/phyllo. Now, you should have three buttered baklava dough sheets. Then, sprinkle the wallnut over it. Repeat this process until you run out of ingredients. Then, preheat the oven to 180°C (350°F) and grease a baking tray with butter/olive oil.

Preparation homemade baklava-3

         To prepare the syrup (sherbet); granulated sugar, water, lemon juice, and rose-water (it is optional) added 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.

Preparation homemade baklava-4

       Then, using a sharp knife, cut a crisis - cross pattern into the top layers of your baklava pastry. So, you have diamonds or rectangles shapes of Baklava. Then, brush your baklava with melted butter and bake it at 180°C (350°F) for 25-30 minutes. After the cooking process of baklava pastry, pour liquid mixture of syrup (sherbet) over Baklava and set to rest for at 3 hours. As a result; cut into small diamond-shaped pieces baklava dessert and serve.

Preparation home-made baklava-5

         ENJOY
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