Crispy Turkish Oklava Baklava
Ingredients
- 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
Filling
- 2 cups walnuts
Topping
- 250 g butter
- 100 ml vegetable oil
Syrup
- 4 cups sugar
- 4.5 cups water
- one slice lemon
Preparation
Mix sugar, water, and a slice of lemon together and boil on medium heat for 20 minutes, then let it cool.
Combine all dough ingredients and add flour gradually until you get a soft, non-sticky dough.
Divide the dough into 42 equal pieces.
Roll out each piece with starch to the size of a small plate and stack them with starch in between, then cover without letting it rest.
Take three dough pieces and roll them out larger with a rolling pin, flipping back and forth.
Use an oklava to roll it out as large as possible.
Sprinkle the walnut filling over the rolled dough.
Place an oklava at one end and roll it up, then add another oklava and roll again to form a log.
Carefully bunch the ends from both sides, remove the oklavas one by one, and place on a baking tray.
Repeat the process with the remaining dough in groups of three until the tray is full.
Cut the rolls into 3 or 4 pieces.
Mix melted butter and vegetable oil and pour over the cut pieces.
Preheat the oven to 170°C and bake until golden brown, about 1 hour and 15 minutes, but check as oven times may vary.
Slowly pour the cold syrup over the hot pastry.
Allow the syrup to be absorbed and then serve.
Notes
Water glass measure is 200 ml, tea glass measure is 125 ml.
