Turkish baklava made from phyllo dough with walnuts

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make Turkish baklava from phyllo dough with walnuts? Prepare all ingredients. Filo dough can be prepared at home or bought in a store, which will greatly simplify the process of preparing Turkish baklava. You can use any nuts for the filling: walnuts, almonds, pistachios, or even a mixture of nuts. Please note that the nuts must already be roasted and dried for the filling; raw nuts will not work.

2. STEP 2

   

   Thaw the frozen dough at room temperature for 2 hours, then carefully unwrap it and cover with a damp towel. Also, while working, the dough must always be covered with a damp towel to prevent it from drying out.

3. STEP 3

   

   At this time, prepare sugar syrup. To do this, pour sugar into a saucepan, fill it with water, add lemon juice and a cinnamon stick. Place the pan on the fire and bring its contents to a boil. During cooking, the sugar will completely dissolve and the syrup will become transparent. After boiling, boil the syrup for another 10-15 minutes, then set the pan aside and let the syrup cool.

4. STEP 4

   

   Place the walnuts in a blender bowl and, at high speed, chop the nuts quite finely, but not into powder. There should be small pieces of nuts, and they should be felt.

5. STEP 5

   

   Place the butter in a small saucepan and start melting it over medium heat, but do not bring the butter to a boil. When half the butter is melted, add vegetable oil and complete the heating process. To prepare baklava, you can melt only butter, but the amount of butter must be increased to 300 g.

6. STEP 6

   

   Take the first sheet of phyllo dough, brush it with melted butter using a pastry brush and cut it in half. Place chopped walnuts along the short edge, place a wooden skewer on top and roll the dough into a roll. And then carefully try to move the edges of the roll towards the center, thus forming beautiful folds. Take out the wooden skewer itself. Divide the molded baklava into 3 parts and transfer to a baking dish.

7. STEP 7

   

   Take the next sheet of dough, brush it with oil and cut it diagonally. Take the first resulting triangle, place it so that the corner is on top and the long side of the triangle is below. Now connect the bottom corner with the center of the long side, lower the resulting petals down, placing one petal on top of the other. Stepping back a little from the bottom, place a handful of chopped nuts and roll the baklava using the roll technology, covering the side edges with dough.

8. STEP 8

   

   Take the next sheet of dough, brush with melted butter and cut it into squares measuring 7 cm * 7 cm. Place 10 of these squares on top of each other, place the nut filling in the center and seal the edges of the dough, forming a pyramid. If the pyramid falls apart, it means the dough was poorly oiled or the dough has already dried out. Don’t worry, the pyramids will still open during baking, but unfastened ones will open more, and fastened ones will open less.

9. STEP 9

   

   Take the next sheet of dough and brush with melted butter. Gather the dough towards the center, leaving small free edges, and place handfuls of chopped nuts on these folds after a short distance. Cover the handfuls of nuts with the bottom free edge, then the top. Cut the assembled baklava into nut-free areas. Fasten the resulting blanks along the edges.

10. STEP 10

    

    Pour generously of the slightly heated remaining melted butter on top of the entire molded baklava. Place the pans with baklava in an oven preheated to 180°C and bake for 40 minutes. Baking duration and temperature may vary depending on the temperature and design of the oven.

11. STEP 11

    

    Remove the finished baklava from the oven and let it cool. Pour the cooled sugar syrup generously over the cooled Turkish baklava. Leave the baklava for at least 5 hours so that the baked goods absorb the syrup.