HOMEMADE BAKLAVA: FAMOUS TRADITIONAL DESSERT

FULL RECIPE FOR BAKLAVA

Ingredients

For the dough:
1 egg
1 cup yogurt
1 cup sunflower oil
1 tbsp vinegar
tsp salt
tsp baking powder
3-4 cups flour

For shaping:
2 cups flour
2 cups cornstarch

For the filling:
750 g walnuts
750 g butter

For the syrup:
7 cups sugar
7 cups water
lemons juice

Preparation
Using a processer, chop the walnuts into small pieces and, set aside

MAKING THE DOUGH
Into a large bowl, pour 1 cup of yogurt, 1 cup of sunflower oil, tsp salt, tsp
baking powder, 1 tbsp vinegar, and 1 egg
Whisk the ingredients together until the mixture is homogenous
Then, sift 2 cups of flour and slowly add to the mix
Whisk until the dough begins to thicken;
Start to knead.
Gradually add the last cup of flour while kneading the dough, to control its
consistency and softness
Knead the dough for about 30 minutes, or until it becomes soft like an earlobe
Then, roll the dough into a small ball and cover it
Rest the dough for 30 minutes at room temperature
30 minutes rest will make the dough softer
Divide the dough into 30 pieces and roll each piece into small balls
Cover the balls with a towel to help keep their moisture

SHAPING
Mix 2 cups of flour and 2 cups of cornstarch and generously
cover the dough and the counter with the mixture
Using a roller, roll the dough into 20 cm- wide rounds; lightly flour and set
a side
Once you have completed five 20cm-wide rounds, stack 5 pieces and roll them
together to make a 1 layer of baklava phyllo
You may want a long and thin rolling pin to make the phyllos as
large and thin as possible.
Dont worry if you slightly tear the dough
Shake off the extra flour mix and place one phyllo into an oven tray. Cut
off any the extra parts of the phyllo that fall outside the tray.
Sprinkle chopped walnuts over the phyllo and place the extra pieces
that youve cut off, over the walnut layer
Then, repeat the process for the other phyllos
For the last (top) layer of the baklava, choose a good phyllo, cut the extra
parts around the tray and place these pieces under the top layer of the phyllo
to achieve a smooth and clean top surface

CUTTING
Cut the baklava with a sharp knife: complete the cutting step by step
First, divide the tray into four equal sections, then divide each section
into 2 equal parts and, finally, cut into bite-sized diamonds

BUTTERING
Melt the butter on medium heat, separate the foam and milk from the butter
Pour the hot butter over the baklava, slowly and evenly
Preheat the oven to 350F

COOKING
Place the baklava into the preheated oven and bake for 1 hour, or until its
colour turns to golden brown
Then, remove the baklava from the oven.
If you desire, you can keep the baked baklava for a couple of days before pouring the
syrup
Note, however, that you must reheat the baklava before adding the syrup

SYRUP
While baklava is baking, prepare the syrup by boiling 7 cups of sugar in 7 cups
of water for 10 minutes
Once the sugar has melted, add the lemon juice
Then, pour 1/3 of the syrup over the hot baklava

Then, continue to boil the syrup for 30 more minutes, or until a drop of syrup
forms a dense ball on a cold surface
Then, distribute the thickened syrup over the baklava evenly
Wait for a minimum of 5 hours -or overnight- without covering the baklava

SERVING
Baklava is a traditional dessert that is made for celebrations. Serve in
small portions with a cold drink, or a hot cup of coffee or tea.
Share this amazing flavour with family and friends for unforgettable celebrations!!!

Celebrate the joy of life!

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