The most delicious turkish baklava

Kings adored her, the sultans brought as gifts as a sign of reconciliation, the merchants traveled thousands of kilometers to bring this amazing, most delicious sweet - Turkish baklava. Today she is known and prepared in her own way around the world. But everyone who gets to Turkey is eager to try the real, sunny baklava in Turkish. So today I want to offer to mentally travel to this warm country: prepare and taste Turkish baklava at home.

Ingredients:

• flour - 480 grams;
• eggs - 2 pieces;
• water - 125 milliliters;
• salt - 1 teaspoon without a hill;
• vegetable oil - 30 milliliters;
• butter - 200 grams;
• potato starch - 150 grams.

For syrup:

• sugar - 400 grams;
• water - 200 milliliters;
• lemon juice - 1 teaspoon;
• ground cinnamon - ⅓ teaspoon.

For filling:

• walnuts and sugar - 75 grams each;
• pistachios and sugar - 50 grams each.

The most delicious Turkish baklava. Step by step recipe

1. Step-by-step preparation of the test: we drive eggs into a bowl, add salt, vegetable oil and water, mix everything well with a whisk. For this recipe, it is better to use olive oil - it is more fragrant, but, in principle, any vegetable is suitable.
2. Add the sifted flour in small portions and knead the soft and elastic dough. For ease of mixing, it can be laid out on a flat surface. Knead at least 10-12 minutes.
3. Wrap the dough in cling film and leave at room temperature for 1 hour.
4. To prepare the filling: chop the walnuts with a knife (75 grams) and add the same amount of sugar, mix. We also chop the pistachios finely, set aside for decoration, and add 50 grams of sugar to the rest, mix.
5. We divide the rest of the dough into 21 parts. For convenience, I first divide the dough into 3 equal parts, roll small sausages from them and cut each into 7 parts. We roll balls from them (their weight will turn out to be approximately 35-36 grams) and cover with cling film so that they do not wind off.
6. We roll each ball of dough into a thin circle, approximately 2-3 millimeters thick. To prevent the dough from sticking to the table and rolling pin, sprinkle everything with potato starch. First, roll out 7 of these circles and stack them in a stack.
7. Roll this stack of 7 circles into one big circle, sprinkling abundantly with starch. We roll out the dough so thinly that through it you can read the text (thickness up to two millimeters).
8. We cut one layer according to the size of the baking dish (I have 29 x 16.5 centimeters). Next, cut the remaining dough into small pieces, approaching the size of the form.
9. The bottom of the mold is well lubricated with melted butter, spread the first even layer, and then all the other parts of the cut dough, well lubricating each layer with melted butter. Do not worry if the slices of the sliced ​​dough are smaller than the size of the form - they can be overlapped.
10. When all the layers greased with oil are laid out (the top layer is necessarily generously oiled), pour the crushed walnuts with sugar on top, distribute evenly.
11. We do exactly the same with the next 7 balls of dough. And put everything in a form on a layer with walnuts.
12. Sprinkle crushed pistachios with sugar on top.
13. And the remaining 7 balls of dough, also rolled out, cut, put in a mold and spread with melted butter. But the last (topmost) layer should be solid and not oiled.
14. Carefully cut the resulting workpiece into rhombuses. Try to keep the knife reaching the very bottom of the mold.
15. We filter the remaining melted butter and completely fill it with the preparation of the future baklava.
16. We send the form to the oven preheated to 180 degrees for 40 minutes
17. We prepare syrup for baklava: in a saucepan we combine sugar with cinnamon and pour water, put on medium heat and cook until the syrup begins to thicken and a light brown tint appears.
18. When the syrup is ready, squeeze the lemon juice into it and throw the slice of lemon from which the juice was squeezed, mix and remove from heat.
19. As soon as the baklava is ready, we take it out of the oven, immediately fill it with hot syrup and sprinkle with pistachios. Leave to soak for 1 hour at room temperature.

Delicate, juicy, fragrant Turkish baklava melts in your mouth! This is really the most delicious baklava I've tried. When you eat, you understand why kings and sultans loved her so much. And although the origins of the recipe come from the depths of centuries, but such a delicacy for another thousand years will be one of the most delicious and most distinguished in the whole world. You can serve baklava with tea, wine, delicious aromatic coffee in Turkish and not only. Bon appetit together with “Very tasty”!