ChefBookDessert · Turkish
Walnut Baklava Recipe
A homemade, crunchy, and perfectly measured walnut baklava recipe. With a texture that melts in your mouth thanks to the addition of vinegar, this traditional flavor is indispensable for festive tables.
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- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Serves
- 5
- Level
- Hard
Method
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For the syrup, put sugar and water in a pot and bring to a boil. After it boils, add lemon juice, boil for a few more minutes, and leave to cool.
For the dough, mix eggs, oil, milk, vinegar, and salt. Gradually add the flour and knead until you get a dough that does not stick to the hands.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Divide the rested dough first into 3 pieces, then divide each of those into 9 pieces to make a total of 27 dough balls. Cover them to prevent them from drying out.
Roll out the first 9 balls to the size of a plate using starch, sprinkle starch between them, and stack them.
Roll out this 9-layered group to the size of the baking tray and place it in the tray, gently separating the layers.
Sprinkle the crushed walnuts over the layer.
Prepare the next 9 balls in the same way, place them in the tray, and sprinkle walnuts again.
Roll out the last 9 balls and place them on top.
Cut the baklava into your desired shape.
Drizzle the mixture of melted butter and oil over the top.
Bake in a preheated oven at 170°C for approximately 1 hour.
Pour the cooled syrup over the hot baklava fresh from the oven and let it rest.
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