Traditional baklava
6 servings
180 minutes
Baklava is a symbol of Turkish cuisine, a delightful dessert with a centuries-old history rooted in the Ottoman Empire. Its thin layers of dough soaked in butter and layered with nuts create a delicate, crispy texture. The aroma of vanilla and honey adds a sweet, warm depth of flavor. When baked, baklava takes on a golden color, and the honey soaking makes it juicy and rich. This treat is traditionally served at holidays and family celebrations, accompanying tea ceremonies and friendly conversations. Each piece is a harmony of crispy crust and sweet filling that offers true gastronomic pleasure.
1
To test, warm the milk until it's warm, add yeast and sugar, stir, and let the yeast 'come to life' to rise. In another bowl, mix flour, butter, eggs, sour cream, and salt. Mix lightly. Then add the 'revived' yeast to this mixture. Stir and knead the soft dough well, place it in a warm place for 1-1.5 hours (cover the dough with a towel). The dough should rise well.
- Milk: 150 ml
- Dry yeast: 5 g
- Sugar: 1 teaspoon
- Wheat flour: 500 g
- Butter: 250 g
- Chicken egg: 3 pieces
- Salt: pinch
2
While the dough for baklava rises, prepare the filling. Lightly roast the nuts in a dry pan, roll them with a rolling pin or pass through a meat grinder. Mix the chopped nuts with vanilla and powdered sugar.
- Walnuts: 250 g
- Vanilla: to taste
- Powdered sugar: 250 g
3
Grease the mold with butter.
- Butter: 250 g
4
Divide the dough into 12 parts, one of which should be twice as large as the others. Take the large piece and roll it out to cover the bottom and sides of the mold, with some overhang. Roll the dough onto a rolling pin and transfer it to the mold, letting the edges hang down. Melt butter and brush it over the dough. Roll out the next piece to fit the bottom of the mold, about 1 mm thick. Transfer it similarly and line the bottom. Brush this layer with a thin layer of butter and sprinkle with filling (enough for 10 layers). Repeat this process: roll, place, brush, sprinkle for a total of 10 times. Now roll out the 11th piece of dough to cover the 10th layer. Brush it with butter. Trim any overhanging edges to leave about 1-2 cm, fold them over, and brush with beaten egg. Finally, roll out the last (12th) piece of dough to cover the 11th layer and brush it with beaten egg for a golden finish.
- Butter: 250 g
- Walnuts: 250 g
- Chicken egg: 3 pieces
5
Now cut the baklava into traditional diamond shapes. Do not cut all the way through, or it will leak to the bottom of the pan and burn. So cut ALMOST all the way through. Then place half a walnut in the center of each diamond, pressing lightly.
- Walnuts: 250 g
6
Turn on the oven, place the baklava dish on the stove, cover it with a towel, and let it rest for 15 minutes.