Quick and Crispy Walnut Baklava
Ingredients
Dough
- 1 cup water (200 ml)
- 150 ml vegetable oil (slightly less than 1 cup)
- 1 egg
- 1 teaspoon salt (5 grams)
- Half teaspoon citric acid (or 1 tablespoon lemon juice or 1 tablespoon vinegar)
- 1 packet baking powder (10 grams)
- 5 cups flour (550 grams, add gradually)
Syrup
- 4 cups water
- 4 cups sugar
- Quarter lemon
Topping
- 1 cup vegetable oil (200 ml)
Filling
- 300 grams walnuts
Garnish
- Ground Antep pistachio
Other
- Starch for opening phyllo dough
Preparation
Mix all dough ingredients together and knead until smooth
Prepare the syrup by combining water, sugar, and lemon, then boil and let it cool completely
Roll out the dough using starch to prevent sticking and layer it with chopped walnuts, rolling it into burma style
Place the rolled baklava in a greased pan and brush the top with vegetable oil
Bake in a preheated oven at 150°C for about 1 hour until golden and crispy
Remove from oven and immediately pour the cooled syrup over the hot baklava
Allow to cool and garnish with ground Antep pistachio before serving
Notes
Use a 200 ml cup for all measurements
Bake in a 35 cm by 25 cm pan
