Newspaper Shape Baklava Recipe

 

Homemade Newspaper Baklava

How to Make Newspaper Shape Baklava (Gazete Baklavasi)

Baklava dessert is the most famous sweet pastry from the Turks world, Arabic-speaking world mediterranean region and some part of European. Also, it is so popular worldwide. We have so many traditional deserts, but, Of all desserts of Cuisine of Anatolia (Turkish Cuisine), the most famous is Baklava. The Baklava comes in numerous shapes, sizes, and flavours; "Pistachio Baklava" (Fıstıklı Baklava), "Walnut Baklava" (Cevizli Baklava), "Nightingale's Nest Baklava" (Bülbül yuvası), "Light Baklava with Hazelnuts in Milk Syrup" (Sütlü Nuriye), "Rose Shape Baklava" (Gül Baklava), "Newspaper Baklava" (Gazete Baklavasi) are what you see most often in Turkey. 

When we were children, in our family, we always have a box of baklava in the house, ready to bring out if someone comes over for a tea or coffee. In Turkey, we mostly prepare baklava dessert at homes, but sometimes we buy it at a shop instead of making it at home. Through out the Anatolia, cities spilling with baklava shops that sell sorts of pastries with just the right balance of crispiness and sweetness. 

In this post, we are going to share our very delicious baklava dessert's recipe with you. Its name is "Newspaper Shape Baklava Dessert". This name comes from newspaper. It is called newspaper's papers because of the rolling process of roll and it resemble to newspaper. Also it is known that "Mediterranean nut filled with Multiplayer Pastry". It is very comfort and tasty dessert. 

Newspaper Baklava is very comfort and tasty dessert.

Newspaper Shape Baklava Recipe

How to Make Newspaper Shape Baklava!

This recipe has very rich ingredients and is not complicated. We are sure that when you try it. You love it so much. Briefly, you should try the "Newspaper Shape Baklava Recipe" which is a crispy taste.

This flaky and nut layers of phyllo dough, stacked and brushed with butter and sticky sweet (sugar syrup), and then cut into diamonds or rectangles shapes of baklavas attractive to everyone in Turkey. Like other shapes of baklavas, newspaper shape baklava sheets must be very very thin, as thin as parchment paper which makes it a challenging dessert to make from scratch. Several phyllo dough sheets are put to gether and rolled out together. You can use handmade phyllo or store bought phyllo. And, instead of flour, corn starch or corn flour is used in between each to prevent them from sticking to one another.

This recipe comes from our moms and grandmoms!

Ingreduents: For dough: all purpose of flour 

Ingredients: For dough; eggs and yogurt,

Ingredients: For dough; lukewarm water

Ingredients: For dough; lemon juice,

Ingredients: For dough; baking powder and corn starch

Ingredients: For dough; mineral water and a pinch of salt

Ingredients: For dough; olive oil

Ingredients: For inside filling; chopped walnuts

Ingredients: For topping; sunflower oil and
melted butter mixture

Ingredients: For topping; sunflower oil and melted 
butter mixture

Ingredients: For Syrup (Sherbet); sugar and lemon juice

Ingredients: For Syrup (Sherbet); water

For dough: in a large bowl, put the all dough materials
yogurt,

For dough: add olive oil,
  

For dough: add eggs

Then mix all of them well

For dough: then add baking powder

For dough: then add flour and knead the dough

For dough: knead the dough until it turns smooth
and elastic. Then cover it with damp towel and let it rest

For dough: then give a small ball shape 

For dough: make 12-14 small balls. 

For dough: then sprinkle corn starch over it and flatten 
the dough with roller pin 

For dough: thinned dough with roller pin. Each baklava 
sheet must be very thin

For dough: opened dough is wrapped around the
roller pin and shrink in ward from the 2 side of roller pin  

For dough: opened dough is wrapped around the roller pin
and shrink in ward from the two side of roller pin

For dough: First sheet of newspaper baklava is ready.

For dough: couple of sheets of newspaper baklava

For inside filling: sprinkle the chopped walnuts over it.

For inside filling:  then place second sheet of dough over the 
first layer and sprinkle the chopped walnuts again 

Then it is wrapped in roll shape on working table

Then with the knife cut it into small square  

Cut it into square shapes and brush with melted butter
and sunflower oil mixture  

Square shapes of newspaper baklava  

Place Square shapes of baklava into grasing tray

For topping: melt the butter and sunflower oil into pan

For topping: then brush it with the melted butter and 
Sunflower oil mixture

For topping: brush all balava pieces with the melted 
Butter and sunflower oil

Then place it into preheated oven

Bake it into oven at 150°C (359°F) for 40-45 minutes 

Then remove your baklava from the oven and
pour sherbet over it while it is warm

For Syrup (sherbet): put granulated sugar, lemon juice
and water into pot.

Cook mixture for 40-45 minutes   

Then pour sherbet over the warm baklavas. Then Let it 
in sherbet for about couple of hours and then serve

Newspaper Baklava - Gazete Baklavası

Recipe for Newspaper Shape Baklava

Here it is our Newspaper Shape Baklava's recipe;

Very good family favourite;

Serve: 6-8 servings, Preparation Time: 30-40 minutes, Cooking Time: 40-45 minutes, Cuisine: Mediterranean & Anatolian Cuisines,

Ingredients:

For Dough:

• - 8 - 9 Cups of flour,
• - 1 Tablespoon baking powder, (nearly 10 gr), 
• - 3 Eggs,
• - 1 Teaspoon Yogurt (you may visit our:),
• - 1/2 Cup of water and olive oil, (if you want, you can use sunflower oil instead of the olive oil),
• - 1 Tablespoon Lemon juice,
• - 1/2 or 1 Tablespoon Mineral water,
• - 1 pinch of salt,
• - A handful of corn starch, 

For inside filling:

• - 400 gr Wallnut, roughly chopped, (if you want, you can use pistachio or hazelnuts),
• For the top;
• - 300 gr Unsalted Butter, Melted, 
• - 1 or 2 Tablespoons Sunflower Oil,

For the Syrup (Sherbet):

• - 6 Cups granulated sugar, 
• - 6 Cups of water,
• - 1 Teaspoon Lemon juice,
• - 2 Tablespoons Rose water,  (it is optional),

Preparation:

1. First of all, put your all ingredients on your work surface. For dough: in a large and deep mixing bowl put the all dough materials (Flour, mixture of lukewarm water and olive oil, 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 takes 30 minutes). 
2. 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, sprinkle corn starch over it and then flatten the balls with your hands and roll in a oval shape and thinned with the help of roller pin. Then, opened dough is wrapped around the roller pin and shrink in ward 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 or kitchen towel - on working table). 
3. Then, sprinkle the wallnut 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  kitchen towel on working table. 
4. Then, with the knife cut it into small square shapes and brush with melted butter and  sunflower oil mixture. Then, grease the baking tray with butter 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. 
5. For Syrup (Sherbet): the flavor of the baklava dessert 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 finished. Your shrup should not be as smooth as water and it should not be as solid as jam. It should be a sticky sweet. 
6. Once newspaper baklava is ready, pour chilled sugar syrup over warm Baklava. Let newspaper baklava set in sugar syrup for about couple of hours and then serve it.

Enjoy! 

Please let us know how this "Newspaper Shape Baklava's Recipe" turns out for you in the comments. We are always so eager to hear from you.

Newspaper Shape Baklava 

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