Homemade Walnut Baklava

Hello Dear Friends,

I have a recipe that gets me very excited, which suits the eve day. Baklava with Walnuts, made of 100 layers of hand-rolled phyllo, is in front of you :) Normally, I always give practical recipes, you know, but this recipe is a delicious taste that is worth your effort at the end.

While rolling out the baklava dough, it is necessary to pay attention to some points. The most important of these is to use wheat starch. The starch you use allows the mini dough balls to be opened easily.

Another important point is to rest the dough you kneaded. After rolling out the rested dough in the size of a tea plate, we form 20 groups of 5 floors. We start with the first group we prepared to open these groups in the size of a tray so that the others can listen while we open that group.

In this recipe, we do not put butter on each layer, instead we slice the baklava and pour the butter on it.

The last of the most important tricks is to let the fried baklava rest for 1-2 minutes after taking it out of the oven. We pour the syrup, which you boiled and cooled, over the baklava, which first heats up. We rest the syrup until it is completely absorbed. If it waits for 1 night, its flavor is fully established.

Happy holidays in advance.

Love…

Ingredients for Handmade Homemade Baklava with Walnuts

• 2 pieces of eggs
• half a glass of milk
• 1 teaspoons of oil
• 1 teaspoon of yogurt
• 1 pinch of salt
• 1 pack of baking powder (10 g)
• 1 tablespoons of vinegar
• 4 cups of flour for pastry for baklava

For sherbet:

• 5 cup powdered sugar
• 5 water glass of water
• 4-5 drops of lemon juice

For inside:

• 250 g walnuts
• 250 butter

To open:

500 g wheat starch

How to Make Handmade Homemade Baklava with Walnuts Recipe?

1. Boil sugar and water in a medium saucepan until thickened. Squeeze 4-5 drops of lemon juice and mix it and leave it to cool.
2. Take eggs, yogurt, vinegar, milk and oil in a mixing bowl and mix. Add 3 cup of flour, salt and baking powder and start kneading the dough.
3. Add the remaining flour little by little, knead an earlobe-like dough, cover it with a cloth and let it rest for 30 minutes.
4. Take the rested dough on the counter and cut 100 small pieces with the help of a knife.
5. Roll the cut pieces with your hands and place them on a starchy tray.
6. Open each piece to the size of a tea plate with the help of a rolling pin, 20 pieces in total, and stack them on top of each other. Sprinkle a generous amount of starch between each piece.
7. In this way, prepare 20 groups of 5 pieces. Open the first set of 20 in the size of a tray on the counter where you sprinkled plenty of starch.
8. Lay the baklava dough you opened on the tray. Drizzle with the walnuts you picked in the rondo.
9. Roll out the second 20-layer dough in the same way and lay it on the tray and sprinkle walnuts on top.
10. Roll out the third 20-layer dough in the same way and lay it on the tray and sprinkle walnuts on top.
11. Roll out the fourth 20-layer dough in the same way and lay it on the tray and sprinkle walnuts on top.
12. When you come to the last, that is, the 5th floor, open it the size of a tray and spread it on the walnuts.
13. Slice as desired with a sharp knife.
14. Spread plenty of butter on the sliced ​​baklava dough with the help of a spoon.
15. Bake in the oven preheated to 180 degrees until the baklavas swell and become like pomegranate.
16. Let the baklava that you take out of the oven rest on the counter for 1-2 minutes so that it gets its first temperature and pour the syrup with the help of a ladle.
17. Drain all the syrup and let it rest until it cools down (1 night is better if possible)
18. Serve with lots of walnuts.