Practical Home Baklava
The only dessert of holidays and special days is baklava. Although it is a bit intimidating to make, it is actually not that difficult. The only thing that matters is to roll the baklava dough thinly. In fact, there are even ready-made baklava phyllo in the market. Of course, it is debatable whether it tastes as good as opening hands.
If you ask how a delicious baklava should be, it must be buttered and fried like a pomegranate. Sherbet should neither be too much nor too little.
Dear Seda's mother made this baklava for her granddaughter's forties. It was so delicious and light that I searched for the recipe for its practical baklava for half an hour :) I tried to convey what he told me in the most practical and understandable way.
Take it easy…
Yours ..
Ingredients for Practical Home Baklava Recipe
For dough:
- 1 large eggs
- 1 package baking powder
- half a glass of milk or water
- 150 gr. melted butter
- as much flour as it takes (about 4,5 cups)
- 1 packet of starch (for rolling out the dough)
For the above:
- 150-200 g butter
For sherbet:
- 5 cups sugar
- 4 water glass of water
- 4-5 drops of lemon juice
stuffing
- 3 cup crushed walnuts
How to Make Practical Home Baklava Recipe?
- Take all of the dough ingredients in a large mixing bowl and knead until it comes to a consistency that will separate from the mixing bowl.
- Cover the dough with a damp cloth and let it rest for about half an hour.
- Divide the rested dough into 30 equal parts and roll them with your hands. Cover the meringues you have prepared with a damp cloth.
- Sprinkle each of the meringues with starch, first open them to the size of a cake plate and stack them on top of each other.
- Roll out the first 10 meringues in the size of the tray where you will make the baklava. Grease the baking tray with butter. Lay the 10 layers of dough you rolled out on the tray and spread half of the walnuts on it.
- Do the same for the 2nd 10th coat and sprinkle walnuts on it.
- Finish the dough sheeting process by applying the same process to the last 10th layer and slice as in the photo. Drizzle the melted butter over it.
- Bake in a preheated oven at 200 degrees until golden brown. Leave the baklava to cool.
- While the baklava is cooling, put the necessary ingredients for the syrup in the pot and boil it for 10-15 minutes.
- Pour the hot syrup you prepared over the cooled baklavas.
- After resting for 1-2 hours, serve.
The thing that comes to my mind is that there is neither milk nor yogurt in the dough. I wonder if there is any difference in taste with other baklavas?
Half a glass of milk or water is written in the ingredients of the dough.
I liked the recipe but I got confused somewhere. Do we put melted butter on both the dough and after opening it?
Yes, butter is talking both on the dough and on it.
YA THIS RECIPE IS AWESOME.. BOTH EASY AND THE TASTE IS VERY BEAUTIFUL.. HEALTH FOR YOUR HANDS WALLA I MADE IT. EVERYONE LIKED IT.. THANKS FOR THE RECIPE…
The recipe is good, but is 1 egg enough?
Can you write the dimensions of the tray?
Ladies and gentlemen, there is butter for the top in the recipe, but I think you missed it. For these reasons, I added the phrase "for above".
Big thanks for your comments and lots of love.
Happy holidays everyone :)
yes, I thought like Zübeyde Hanım, I know that butter was melted and poured over it before putting it in the oven.
very good recipe thanks.
I got my note.
It's the last day of Ramadan and I wish everyone a happy holiday already. I just discovered your site and have added many of your recipes to my list. Thank you for presenting such a site to us. As a working lady, I love practical recipes. I was wondering if I could make my baklava when I got home in the evening when I saw this recipe. Maybe there is something missing. I don't want to be arrogant, of course, what is my position? But I felt compelled to say so. It should not be a shame for so much effort. Don't you put melted butter on it before frying? Because my mother always did it like that.
the recipe looks good and easy, you wrote butter in two places, I wonder if one of them will be on the dough and the other on it.