You will love the taste of Clotted Cream Mussel Baklava? this recipe and.
Ingredients
- 1 tea glass vegetable oil
- 1 tea glass milk
- 1 tea glass water
- 2 egg
- 1 tablespoon butter (Must be at room temperature)
- 2 tablespoons vinegar
- 5.5 cups flour for baklava
- 1 pinch salt
- 1 cup semolina
- Pistachios or walnuts inside the baklava
- 300 g pistachio powder
- 300 g crushed walnuts
- Butter 300 g on top of the baklava
- 6 cups sugar
- 6 cups water
- Lemon
Preparation
- First, let's knead the dough; except for the flour, add all the ingredients: oil, water, milk, egg, salt, vinegar, and a pinch of yeast, mix with a whisk, and slowly, slowly add the flour and start kneading; flour brands may vary in dough consistency, add it slowly.
- Knead the dough so it is neither hard nor too soft. The dough 1 hour should rest, then add 1 liter milk and semolina to the pot and once it boils and becomes bubbly, turn off the heat and let the semolina cool completely.
- 300 g melt the butter in a pan without boiling it and leave it to cool on the side. Yes, make dough balls of 90 or 100 g from the rested dough; if you don't have a kitchen scale, you can make dough balls the size of a tangerine as a measurement.
- Set them all aside covered, be careful so the dough balls do not dry out, you can also put them in a storage container, we are opening our dough balls one by one.
- Wrap it around a rolling pin in the shape of a large phyllo dough and pleat it towards the center. Open the phyllo dough that we have pleated back, and pleat it from the edges towards the center.
- With 1 finger intervals in the middle, first place 1 dessert spoon pistachio, then 1 dessert spoon semolina, close the edges towards the center, and pinch between them to give a look like sugar.
- We cut them among each other, flip them over, pleat the edges, and arrange them on the tray; we repeat this process until all the dough is finished, I made 2 trays, let's strain the oil we obtained.
- Since the residue remaining at the bottom is milk, we separate it without adding it to the fat because it can create black burns on top of the baklava.
- We heat the oven 180 degrees and brush the oil of the baklava over it and put it in the oven, 40-45 minutes we cook it until the top and bottom are browned.
- When you put the baklava in the oven, we boil the syrup on the stove 25 and just before taking it out 5 minutes 8 drops dripping 5 minutes then we turn off the heat.
- We pour the hot syrup with a ladle over the hot baklava we got from the oven and leave it to cool.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 60 min
- Cooking: 45 min
- Servings: 11
- Published: 04.08.2026
Recipe Images
Recipe Author
Sinan Ergin
12 recipes
selenmutfakta
• 04.08.2026 16:20Sunumu güzel, kıvamı konusunda sonucu merak ettim.