Traditional Turkish Rolled Baklava
Ingredients
- 15 sheets of phyllo dough
- 1 bowl of finely ground walnuts or hazelnuts or pistachios
- 200 grams butter
- 2.5 cups sugar
- 2.5 cups water
- 4-5 drops lemon juice
Preparation
First, make the syrup by combining sugar and water in a pot, stir until sugar dissolves, bring to a boil, and simmer for 20 minutes on medium heat. Add lemon juice 2 minutes before removing from heat, then set aside to cool to room temperature.
Melt the butter over low heat without boiling and set aside to cool.
To roll the baklava, place one sheet of phyllo dough on the counter, sprinkle with the ground nuts, and roll it tightly with a thin dowel.
Slide the roll off the dowel from both ends and place it in a baking dish. Repeat until the dish is full, packing the rolls tightly.
Clarify the melted butter by carefully removing the foam and sediment, then brush it over the baklava rolls.
Bake in a preheated fan oven at 160-180°C until golden brown.
Let the baked baklava rest for 3-4 minutes, then pour the room-temperature syrup over it.
Allow it to rest for at least 4 hours before serving.
Tips
Use high-quality phyllo dough for the best results.
Keep the phyllo sheets under a damp cloth while working to prevent them from drying out.
