Hello Dear Friends,
The second baklava recipe we prepared for the feast was Handmade Burma Baklava. Since it is a video recipe, I was only able to find the opportunity to publish it when I was talking about the holiday break etc. Of course, since the subject was baklava, it was also important to write in detail.
I am sure that it will be a recipe that you will definitely like with its dough, crispiness and taste. While making this baklava, do not forget that the syrup must be cold. Let the baklava that comes out of the oven rest for 1-2 minutes so that it does not get past its initial temperature.
Also, if you are in a hurry, resting for 3-4 hours will be enough, but I think it is much better to rest for 1 night in order to find its real taste.
Also my other recipe Homemade Baklava with Walnuts I recommend that you take a look too.
to our youtube channel don't forget to subscribe :)
Love…
Ingredients for Hand-Blanched Walnut Burma Homemade Baklava Recipe
- 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:
- 4 cup powdered sugar
- 4 water glass of water
- 3-4 drops of lemon juice
For inside:
- 250 g walnuts
- 250 butter
To open the dough:
500 g wheat starch
How to Make Handmade Burma Homemade Baklava with Walnuts Recipe?
- Take eggs, yogurt, vinegar, milk and oil in a mixing bowl and mix. Add 1 cup of flour, salt and baking powder and start kneading the dough.
- Then, add 3 cups of flour and knead a dough in the consistency of an earlobe, cover it with a cloth and let it rest for 30 minutes.
- 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.
- Divide the rested dough into 9 meringues and roll the meringues with your hands.
- Take the first meringue on the counter where you sprinkle plenty of starch and spread it with the help of a rolling pin by sprinkling starch on it.
- Sprinkle walnut pieces on top of the rolled dough. and Roll it up on the rolling pin starting from the very end.
- Hold the dough from both ends of the rolling pin and pull it towards the middle.
- Remove the rolling pin from the carefully shrunken dough and slice it 3 finger widths each with the help of a knife.
- Do the same process for all the phyllo and place them on the baking tray.
- Pour the melted butter over the baklavas. Bake in the oven preheated to 180 degrees until golden brown.
- Pour cold sherbet into the baklavas, which heat up for the first time, and serve after resting for at least 2-3 hours.