Crispy Homemade Turkish Baklava
Ingredients
Dough
- 1 egg
- 100 ml water
- 100 ml yogurt
- 50 ml vegetable oil
- 50 g butter
- 2 tablespoons vinegar
- 1 packet baking powder
- 4.5 cups flour
Rolling agent
- Wheat or corn starch (as needed)
Filling
- 3 cups walnuts
Topping
- 250 g butter
- 100 ml vegetable oil
Syrup
- 4.5 cups sugar
- 5 cups water
- 1 slice lemon
Preparation
Mix all dough ingredients and add flour gradually to form a soft, non-sticky dough
Divide the dough into 10 pieces and roll each into small circles using starch
Arrange the pieces on a tray, cover, and let rest for 10 to 15 minutes
Take two rested dough pieces and roll them out as large as possible with starch, then stack them
Trim the edges slightly to form a square shape, being careful not to cut too much
Grind the trimmed pieces with half a cup of walnuts and sprinkle generously over the phyllo
After adding the filling, roll up the top phyllo sheet into a log and do the same for the second sheet separately
Cut the rolls into finger-width pieces and arrange them flat in a baking tray
Optionally, you can roll two sheets together with plenty of starch in between
Pour the butter and oil mixture over the baklava using a spoon
Bake in a preheated oven at 170°C for 1 hour and 15 minutes, monitoring the baking time as it may vary by oven
For the syrup, mix sugar, water, and a lemon slice, bring to a boil on medium heat, and simmer for 20 minutes, then let it cool
Pour the cold syrup over the hot baklava
Tips
Bake the baklava at a low temperature for a longer time to ensure the best results
