Easy Homemade Baklava Recipe
Sink your teeth into this easy homemade baklava – our version is so easy to make!
For the dough;
- 2 eggs,
- 1 cup of milk (200 ml.),
- A half cup of yogurt,
- 1 cup of vegetable oil (200 ml.),
- 1 tablespoon of vinegar,
- 5 grams of baking powder,
- A pinch of salt,
- 5 1/2 cups of all-purpose flour (the cup size is 200 ml.).
For rolling out;
- Corn starch.
- Coarsely ground hazelnut or walnut.
For its above;
- 250 grams of margarine or butter.
For the syrup;
- 5 cups of water (1 liter),
- 4 cups of granulated sugar,
- 1 teaspoon of lemon juice.
Process of Easy Homemade Baklava Recipe
For the baklava dough, mix all the ingredients except for the flour in a deep bowl by your hands. Add the flour gradually into the mixture and knead it until you get a soft dough.
Lay the dough on a flat surface and slice it into the 3 equal pieces. And then divide each pieces into 15 equal pieces. You get 45 dough pieces. Place them into the floured tray and cover them with a clean cloth.
Dust a large flat surface for rolling out your dough pieces with corn starch. Roll out the each dough pieces with the rolling pin until you have a circle about 17 cm. in diameter (dessert plate size).
Pile on 15 dessert plate sized dough (sprinkle corn starch between each dough) and roll out them until the desired size is achieved (your baking tray’s size, mine is: 41 cm.).
Place the first tray sized dough into the round baking tray and sprinkle ground hazelnut/walnut on it.
Lay the second tray sized dough on top of the nuts and sprinkle ground hazelnut/walnut on it.
Finally lay the last tray sized dough on top of the nuts and cut the baklava into diamond shapes with a sharp knife.
Melt the 250 grams of butter and pour it over the baklava, making sure to coat every piece.
Bake it into the preheated oven to 180°C until golden brown.
Remove the baklava from the oven and let cool completely at room temperature.
For the syrup, place the sugar and water in a pot and bring to boil. When it boils, boil it over low heat for 20 minutes. And then add in lemon juice and cook for 10 minutes. Set aside for 5 minutes.
Pour the hot syrup over the cool baklava, making sure to coat every piece.
Set aside until it soaks all the syrup and then serve.