Mussel Baklava

Hello Dear Friends,

I have a recipe for baklava pastry lovers that is both practical and eye-catching :) This dough is classic baklava dough, but its shape is quite unusual. Since you do not keep the dough balls very small and do not try to open them one by one, it does not tire you.

I photographed the construction stages for you step by step and explained them item by item.

There are some culinary secrets that you should pay attention to while preparing this recipe. First of all, do not forget to rest the dough for easy rolling.

In order for the baklavas to be crispy, drizzle cold sherbet after the dessert warms up.

Let it rest for 3-4 hours to 1 night to absorb all the syrup. Baklava tastes even better when rested.

You can also use hazelnuts and pistachios instead of walnuts.

It turns out 22-25 mussels baklava in total.

Love…

Ingredients for Mussel Baklava Recipe

• 1 pieces of eggs
• half a glass of milk
• Half a glass of oil
• Half a glass of yogurt
• 1 tablespoon of vinegar (grape or apple cider vinegar)
• Half a teaspoon of salt
• Half a pack of baking powder
• 1 teaspoon of starch (wheat starch)
• 3,5-4 glasses of flour

To open the dough:

• 1 cups of wheat starch

For the dough:

• half a cup of melted butter

For the syrup:

• 3 cup powdered sugar
• 3 water glass of water
• 1 teaspoon of lemon juice

How to Make Mussel Baklava Recipe?

1. Mix granulated sugar and water for the syrup and bring it to a boil. Add lemon juice, remove from heat and leave to cool.
2. Mix milk, yoghurt, oil, vinegar, egg in a mixing bowl.
3. Add flour, starch and baking powder and knead a soft dough.
4. Divide the dough into 8 equal parts, divide it into meringue and roll it out to the size of a dessert plate with the help of a rolling pin.
5. Sprinkle starch on each meringue and stack on top of each other. Just don't apply starch to the last meringue.
6. Cover the meringues with a cloth and let them rest for 30 minutes.
7. Roll out the rested meringues as thin as possible with the help of a rolling pin and roll the dough you have opened.
8. Slice the roll you are wrapping in one finger width.
9. Open each piece you cut in half with a rolling pin or press it open with your hand.
10. Put the walnut you have taken in the middle of the rondo and close it by pressing the end lightly.
11. When all the baklavas are ready, pour the melted and warmed butter on it.
12. Bake in an oven preheated to 200 degrees until golden brown.
13. Pour cold sherbet over the dessert that warms up for the first time and let it rest for 3-4 hours.