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Baklava, the traditional dessert of Turk

Baklava, the sultan of desserts, was also the dessert of the sultans. 
This dessert, which entered our day during the Ottoman period, is still the most popular dessert in Türkiye. It is made and either taken when going to the guest or the host takes it when the guest is coming. It is made on holidays. It is made on golden days. It is a dessert that is usually served when a guest arrives.
Preparation of Walnut Baklava Recipe
First, let’s prepare the syrup for our dessert. For this, let’s take sugar and water in a suitable pot.
After mixing, let our syrup boil.
At the end of the time, add lemon juice and boil for a few more minutes and remove from the stove.
For the baklava dough, take the egg, oil, milk, vinegar and salt into the kneading bowl and mix them.
Then add the flour slowly and knead the dough until it gets a consistency that does not stick to your hands.
Let’s stretch the dough we kneaded and let it rest for 30 minutes. In this way, our dough will open much more easily.
At the end of the time, let’s take our dough on the counter and knead it a couple more times.
Let’s first divide our dough equally into 3 pieces, then divide each piece into 9 pieces.
Let’s knead the pieces from the outside to the inside and roll them into meringue by rolling them in our hands. We will have a total of 27 meringues.
After turning all the pieces into meringues, cover them with cling film. Thus, we will prevent them from drying out until the dough rolling process is over.
Let’s take one of our meringues on the counter where we sprinkle starch, and roll it out to the size of a dessert plate with the help of a rolling pin. In this way, let’s open the first 9 meringues one by one, sprinkle starch between them and place them on top of each other.
Then, let’s roll out the 9 layers of dough that we have prepared a little larger than the size of the tray by turning it upside down once in a while. Here, when you turn the dough upside down, the small layers at the bottom will expand equally.
Then let’s carefully and gently separate the dough into layers again.
Let’s place the thin, dice-like baklava dough on our tray. If you wish, you can put the phyllo sheets separately like me, or you can put them whole without separating them.
After placing the first 9 layers on the tray, sprinkle walnut crumbs on it. If you wish, you can put hazelnuts or peanuts at this stage.
Open the other 9 meringues in the same way, sprinkle starch between them and place them on top of each other. Then expand it to the size of the tray.
If you are going to place the layers one by one and if your place is available, you can lay the dough on a place to dry and leave it for 3-4 minutes.
Sprinkle crushed walnuts on the doughs we placed on the tray.
Let’s expand our last 9 meringues to the size of the tray by applying the same process and place them on our tray.
When cutting our baklava, first cut it into 4 pieces. Then divide these 4 pieces into small triangles.
Finally, pour the melted butter and oil mixture over our baklava and let it bake in a preheated 170°C oven for about 1 hour.
At the end of the time, let’s pour our cooled sherbet over the hot baklava we take out of the oven and let it rest to absorb the sherbet. Bon appetit in advance to those who will try it.

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