Turkish Hazelnut Rolled Baklava
Ingredients
Dough
- 50 grams butter
- 125 milliliters milk
- 125 milliliters vegetable oil
- 125 milliliters water
- 2 eggs
- 1 pinch salt
- 2 tablespoons vinegar (grape vinegar used)
- 5 to 5.5 cups flour
Syrup
- 4.5 cups water
- 4 cups sugar
- 1 piece lemon
Rolling
- Starch (wheat or corn)
Topping
- 250 grams butter
Filling
- 300 grams ground hazelnuts
- As needed whole hazelnuts (or walnuts or pistachios)
Preparation
Mix all dough ingredients together and knead until smooth
Let the dough rest for a while to make it easier to roll
Prepare the syrup by boiling water, sugar, and lemon together until thickened, then set aside
Roll out the dough thinly on a surface dusted with starch
Spread the ground hazelnuts evenly over the rolled dough
Roll up the dough to form a log shape for the burma style
Cut the rolled dough into pieces and place them in a greased pan
Brush the top with melted butter
Bake in an oven preheated to 175-200°C for 45-50 minutes until golden brown
Remove from oven and immediately pour the hot syrup over the hot baklava
Tips
Use a pan measuring 35x26 cm
Water glass measurement is 200 ml and tea glass is 125 ml
Use high-quality flour like Hekimoğlu pırlanta for best results
This recipe makes enough for two trays of baklava
Store any leftover dough in the refrigerator for up to two days
Baklava can be made with fan or without fan in the oven
