Easy Rolled Baklava Dessert
Ingredients
Dough
- 1 egg
- 1 tea glass vegetable oil
- 1 tea glass yogurt
- 1 tea glass milk
- half tea glass water
- 1 packet baking powder
- 2 tablespoons vinegar
- 4.5 to 5 water glasses flour
Rolling
- 2 water glasses starch
Filling
- 2 water glasses walnuts or hazelnuts
Topping
- 300 grams butter
- 1 tea glass vegetable oil
Syrup
- 4 water glasses sugar
- 4 water glasses water
- thin slice lemon
Preparation
First, knead the dough to a soft consistency and divide it into 60 pieces
Let the dough rest for 15 minutes
Roll out all dough pieces to the size of a small plate using a rolling pin and starch, then stack them
Take 10 dough pieces, apply starch between them, stack and roll out as much as possible, cut to tray size and place in the tray, using cut edges to line the tray
Repeat the process with another set of 10 dough pieces
After placing the first 20 layers, pour half of the walnuts
Place another 20 layers and pour the remaining walnuts
Place the remaining 20 layers in sets of 10
When butter starts to boil, skim the foam, add vegetable oil, and pour over the baklava when lukewarm
Bake in a preheated oven at 180°C with top-bottom heat for about 1 hour
Reduce oven temperature to 160°C and bake for another 45 minutes, for a total of about 1 hour and 45 minutes, but adjust based on your oven
For the syrup, put it on the stove and when it boils, reduce heat to medium and boil for 20 more minutes, then turn off
Pour the syrup over the baklava when the baklava is cold and the syrup is lukewarm, or if the syrup is cold, wait 15 minutes after removing the baklava from the oven
Tips
Flour amount may vary depending on flour quality and egg size, add gradually
Starch can be wheat or corn, it does not matter
Water glass measurement is 220ml and tea glass measurement is 125ml
This recipe is suitable for trays between 39 and 45 centimeters
Baking time may vary by oven, so check for doneness
The cutting method can be adjusted as desired
