Turkish Crispy Spiral Baklava
Ingredients
Baklava dough
- 1 egg
- 1/2 tea glass milk
- 1/2 tea glass yogurt
- 1/2 tea glass vegetable oil
- 1 teaspoon baking powder
- A pinch of salt
- 1 teaspoon grape vinegar
- 4 to 4.5 cups flour
For rolling
- Corn starch
For oil mixture
- 250 grams butter
- 1 cup vegetable oil
For syrup
- 3 cups sugar
- 3 cups water
- 1 slice lemon and its juice
- A small piece of lemon salt (to prevent crystallization)
Preparation
Knead all the ingredients well for the dough, aiming for a medium consistency that is neither too hard nor too soft.
Divide the dough into 12 pieces and let it rest for at least 1 hour to make rolling easier.
Roll out the dough pieces thinly using corn starch, aerating them in between to achieve a very thin sheet.
Fill with finely chopped walnuts or hazelnuts, then carefully roll up into spirals without breaking the dough.
Arrange the rolls in a baking tray, and place any excess in a smaller dish if needed.
Melt the butter, add the vegetable oil, strain off the foam using a small sieve, and pour evenly over the baklava.
Preheat the oven to 150°C with fan and bake in the middle rack for 1 hour until dry and crispy, monitoring to avoid over-baking.
After 30 minutes of baking, start the syrup by combining sugar, water, lemon slice and juice, and lemon salt in a pot.
Bring the syrup to a boil, then simmer on medium-low heat for 35 minutes.
Immediately after removing the baklava from the oven, pour the hot syrup over it.
Do not cover the baklava after adding the syrup and allow it to cool completely before serving.
Garnish with pistachios when serving.
Tips
When rolling the dough, avoid making it too tight on the rolling pin and gently stretch it to remove wrinkles.
Strain the butter foam to ensure even distribution and do not use any water that accumulates at the bottom of the pan.
Bake the baklava until it is dry, as the hot syrup will be poured over it, so control the baking process carefully.
