- 2 eggs
- 1 teacup of oil
- 1 glass of water Milk
- 1 tablespoon of vinegar
- 1 pinch of salt
- 4 cups of flour for baklava
- 250 grams of starch (for opening)
- 200 grams walnuts or hazelnuts (coarsely crushed)
- 1.5 packs of margarine or butter
- 1 egg white
For the syrup:
- 5 cups of sugar
- 4 glasses of water
- 1 teaspoon lemon juice
Let’s open the middle of the sifted flour like a pool. Let’s add eggs, milk, oil, vinegar, 1 pinch of salt and knead a concise dough.
Let’s take 20 walnut-sized pieces from the dough and make meringues. Cover them with a damp cloth and let them rest for 1-2 hours. Let’s put the meringues on a floor sprinkled with starch, sprinkle starch on them, and open them in the size of a serving plate.
Let’s lay out 10 yufka on top of each other by sprinkling starch on each opened phyllo. Let’s open the phyllo together by making it as large as possible and turning the phyllo groups upside down frequently.
Let’s cut round pieces from 10 phyllo dough with the help of a glass of water. Mix the coarsely crushed walnuts with egg whites.
Let’s put walnut mortar on one side of the round pieces and turn them on the other sides, without pressing the edges.
let’s close. Let’s open and prepare the remaining meringues in the same way and place them on a lightly oiled tray.
Let the butter melt and boil for 1 minute. Let’s pour the boiling oil over the phyllo with the help of a spoon. Let’s cook the baklava in the oven at 170 ° C until it turns pink all over.
Meanwhile, let’s prepare the syrup. Boil the sugar, water and lemon juice together for 10 minutes and remove from the heat. Take the baklava out of the oven and let it cool.
Let’s pour the warm sherbet over our dessert. Cover the tray until the baklava absorbs its syrup.
let’s close. You can serve the dessert that absorbs the syrup upon request.
Enjoy your meal!
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