Turkish Walnut Baklava From Scratch
2 hrs 45 min + 1 hr soakingYield: 10
Crispy phyllo-like pastry layered with walnuts, brushed with melted butter, and soaked in warm sugar syrup.
| prepPreheat oven to 170°C / 340°F | |||||||||
| 1 egg | Mix wet ingredients & knead dough | Divide dough into 24 balls, rest | Cut baklava into diamonds | Pour hot melted butter over | Bake 170°C / 340°F 30 min; lower to 160°C / 320°F, 1 hr 15 min until golden | Pour warm syrup over baklava, soak 1 hr | |||
| 120 ml vegetable oil | |||||||||
| 120 ml water | |||||||||
| 120 ml milk | |||||||||
| 1 tsp baking powder | |||||||||
| 440 g flour | |||||||||
| pinch salt | |||||||||
| 250 g butter | Melt butter, skim foam | ||||||||
| 250 g wheat starch | Roll dough sheets with starch, ~20 cm | Roll out to pan size, layer with starch | Layer first batch sheets in pan, add walnuts | Layer second batch sheets & remaining walnuts | Top with thin sheets, separate for air | ||||
| 175 g walnuts, coarsely chopped (for first filling layer) | |||||||||
| 175 g walnuts, coarsely chopped (for second filling layer) | |||||||||
| 1000 g sugar | Boil sugar, water & lemon 10–15 min until thick | ||||||||
| 840 ml water | |||||||||
| 1 small lemon wedge | |||||||||
| 1 tsp lemon juice | |||||||||
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