Classic Turkish Walnut Baklava from Scratch

Name: Classic Turkish Walnut Baklava from Scratch
Ingredients: 0.5 Šálka water; 0.5 Šálka milk; 0.5 Šálka vegetable oil; 1 ČL baking powder; 1 ČL butter; 0.01 štipka salt; 1 egg; vinegar; 3.75 Šálka flour; wheat starch; 350 g walnuts; oil; 250 g unsalted butter; 5 Šálka sugar; 1 ČL lemon juice; 1 ks lemon slices

#baklava#walnuts#dough#syrup#Turkish cuisine

This authentic Turkish walnut baklava features delicate, homemade phyllo dough layered with generously spiced walnuts and baked to golden perfection. Infused with a fragrant lemon-scented syrup, each bite delivers a perfect balance of crispness and sweetness, made with simple ingredients and traditional techniques.

Ingredients extracted via AI

Ingredients

0.5 Šálka water0.5 Šálka milk0.5 Šálka vegetable oil1 ČL baking powder1 ČL butter0.01 štipka salt1 eggvinegar3.75 Šálka flourwheat starch350 g walnutsoil250 g unsalted butter5 Šálka sugar1 ČL lemon juice1 ks lemon slices

Procedure generated via AI

Combine the liquid ingredients: half a cup each of water, milk, and vegetable oil, along with 1 teaspoon baking powder, 1 teaspoon butter (optional), a pinch of salt, 1 egg, and a splash of vinegar to enhance crispness (vinegar can be omitted if desired).
Gradually add about 3 3/4 cups of flour to the liquids, mixing well with the baking powder to form a smooth, soft, and non-sticky dough.
Divide the dough into three pieces. Roll each piece into a log shape and cut each log into 8 equal parts.
Using wheat starch, roll out each piece into a circle about 20 cm (8 inches) in diameter. Generously sprinkle starch between each layer to prevent sticking.
Roll each of the three dough portions to a size larger than your baking pan, roughly 40 cm (16 inches). If available, use a rolling pin suitable for thinly rolling and separating the layers.
Trim the excess dough from the edges and use these scraps between layers to create air pockets, helping the baklava be lighter and crispier.
Spread approximately 350 g (about 3 1/2 cups) of chopped walnuts over the first dough layer, dividing the nuts evenly into several thinner layers.
Repeat layering the dough and walnuts alternately, sprinkling starch between the dough layers and optionally brushing lightly with oil to keep the layers separate.
Place the thinnest, most attractive phyllo sheets on top. Brush them lightly with oil to help hold the layers together and prepare for cutting.
Using a sharp knife, cut the baklava into diamond shapes or any other desired pattern, such as stars.