Recipe 1 for Baklava Dough

phyllo dough for baklava

Ingredients

  •  1Kg of candy flour.
  •  Two cups of water.
  •  Half a cup of melted butter.
  •  A small spoon of salt.
  •  A cup of cornstarch to spread the dough.

 the way to prepare baklava dough

 Bring a large bowl, then put the flour sifted with salt in it.

 Add a little melted, not hot butter on the flour, kneading with your fingertips until a homogeneous dough forms with the butter.

 Add water gradually, kneading continuously until you get a firm dough that does not stick to your fingertips or the bowl.

 Put the dough in a bowl, cover it with a clean lid, and leave it at kitchen temperature for half an hour. 

Cut the dough into ten or more pieces, as desired, then shape them into circles and let them sit in a plastic bag for ten minutes.

 Sprinkle the cornstarch on a clean and dry surface, then bring each piece of dough separately, then roll it out with a rolling pin and spray the dough continuously until it becomes skinny.

 Put the sheet of dough after spreading it with a plastic bag and sprinkle each piece of starch, then put it in the refrigerator for an hour and a half.

 Take the dough shavings out of the fridge and fold them together until you have a phyllo dough.

 Grease the baking sheet with a little butter, then divide the number of dough shavings evenly to form two layers of dough.

 Put the first sheet in the tray and apply it with a little butter in all directions, then put the second sheet and spread it with butter and so on until the bottom layer is formed.

homemade complete baklava recipe 2

pistachios baklava recipe


 Preparation time is 30 minutes
Cooking time is 20-30 minutes
Number of servings 8 people
Baking Method

Ingredients

Dough ingredients:

  • Three cups of flour.
  • Big egg.
  •  Two tablespoons of corn oil.
  •  A teaspoon and a quarter of salt.
  • A quarter of a teaspoon of liquid vanilla.
  •  A cup of lukewarm water.

The filling ingredients:

  • Three cups of crushed pistachios.
  •  A cup of melted ghee.
  •  A large egg yolk.
  • A cup of crumbled almond slices.
  •  Half a cup of fine-grain sugar.
  •  Half a teaspoon of cinnamon.
  •  Half a cup of melted butter.
  •  Two tablespoons of rose water.
  • Starch to form.

the way to prepare

Put two and a half cups of flour with salt, eggs, water, vanilla and oil in the mixer bowl, turn the mixer on low speed after installing the dough racket and continue to mix until a dough forms.

 Gradually add the remaining flour, mixing until dough separates from the edges of the bowl.

 Run the blender at low speed for five minutes; For a soft and rubbery dough.

 Divide the dough into about sixteen or eighteen balls. Put a copious amount of starch in a wide dish, then put the dough balls in the starch, stir to cover completely, then let the dough sit for half an hour.

Place the pistachios, sugar, almonds, egg yolks, cinnamon and rose water in a deep dish and mix well.

 To prepare the baklava filling.

 Place another amount of starch in a deep dish, prepare a soft colander, a flour scraper and a wire brush.

 Remove the starch from the dough cup with a brush, then sprinkle a little starch on the surface of the worktable, put a piece of dough on it, spread the dough in the rolling pin to become a dough disc 'about 20 centimetres in size, then sprinkle a little starch on another part of the worktable and put Dough on it, sprinkle it with a little starch, then scrape the starch from the table, place it in a colander over the starch dish, trace it and reuse it.

 Repeat the same steps with four or five pieces of dough, then spread them on top of each other until the baklava dough shavings reach 25, or about 30 centimetres.

 Repeat the same steps with the rest of the dough pieces.

 Heat the oven to 180 ° C, place the rack in the center and prepare a baking sheet of about 25 centimetres.

 Put the ghee and the butter in a deep dish, and wipe a chip of dough with a little of this mixture using a wide brush, then place this chip on the bottom of the baking sheet, and repeat this step with half the amount of dough crisps.

Spread the pistachio filling over the baklava chips, and cover them with the remaining chips after wiping each wafer with the butter and ghee mixture, being careful not to paint the top slice with the mixture.

Cut the baklava dough shavings in the dish as desired and distribute the rest of the butter mixture over them.

 Cook the baklava for twenty to thirty minutes until it turns golden.

 Take the baklava out of the oven, soak it directly with the syrup and let it cool completely before serving.

 Observation:

It is important to add sticky starch to the dough with new starch each time; So that the moistened starch of the dough does not stick to the baklava dough chips

Recipe 3 Baklava With phyllo dough

phyllo dough


Preparation time is 20 minutes
Cooking time is 20 minutes
Number of servings six people
The degree of difficulty is easy
Boiling and cooking method

Ingredients

  •  A roll of phyllo
  • Tablespoon of sugar.
  • One tablespoon of cinnamon.
  • Mixed and ground nuts, such as hazelnuts, almonds, and walnuts, as desired.
  • Margarine.

Syrup components:

  • Two cups of water at the same room temperature.
  • Two cups of white sugar.

 the way to prepare syrup for baklava

 Preparation of the syrup:

 Combine the sugar and water in a suitable pan, put the saucepan over medium heat until it boils, and leave it for several minutes until it has a thick syrup.

 Let the syrup cool.

 Preparation of baklava:

 Mix the ingredients for the peanut stuffing well with the sugar and cinnamon and set aside.

Grease a rectangular baking sheet with ghee.

Roll the phyllo paper, cut it in half, then cover it with a damp cloth; To prevent drying out.

Take a phyllo sheet, roll it out with ghee and roll it out so that it is full from the front, then put the filling inside with a line and wrap it in the shape of a thin finger.

 Put the wrapped phyllo fingers in the tray and grease them with ghee.

Slice the phyllo sticks after placing them in the tray, before placing them in the oven.

 Place the baklava finger tray in a preheated 180 ° C oven for twenty minutes, or until golden and golden.

Pour the cold drops directly into the baklava, which is hot.