Making Baklava with pistachios and almonds

how to make baklava from scratch


Today we are going to learn how to make baklava from scratch step by step so that you can do it yourself, you can make this recipe easily at home.


Ingredients of the baklava recipe

Dough

  • 3 cups of flour
  • 1 4/1 teaspoon of salt
  • 2 tablespoons of corn oil
  • 1 large egg
  • 1/4 teaspoon liquid vanilla
  • 1 cup of lukewarm water


Filling

  • 3 cups of crushed pistachios
  • 1 cup flaked almonds, crumbled
  • 1/2 cup fine-grained sugar
  • 1/2 teaspoon of cinnamon
  • 1 large egg yolk
  • 2 tbsp
  • Rosewater
  • 1 cup of melted margarine
  • 1/2 cup melted butter


the way to prepare

Preparation of the baklava paste:

 In a mixing bowl, put 1/2 cup of the flour. Add salt, oil, eggs, vanilla and water. Install the dough hook. Run the mixer at low speed until dough forms. Gradually add the remaining flour until a dough forms and separates from the edges of the bowl. Run the mixer on low speed for 5 minutes until a soft, chewy dough forms.

Shape the dough into 16 or 18 smooth balls.

In a large dish, put an abundant amount of starch. Put the dough balls in the cornstarch and stir to cover completely. Leave the dough to rest for about half an hour.

Preparation of the baklava filling:
In a deep dish, put the pistachios, almonds, sugar, cinnamon, egg yolks and rose water. Using a plastic spoon, my heart mixes the materials completely.

In a deep dish, put a quantity of starch. Get a soft colander. Bring a flour or dough scraper. Get a wide brush.

Using the brush, remove the starch from the dough pieces of the plate. Sprinkle some cornstarch on the table in front of you. Put a piece of dough. Using the rolling pin, roll out the dough into an approximately 8-inch disc. On another part of the kitchen table, pour a little cornstarch and place the dough disc. Sprinkle a little cornstarch on the pastry sheet.

Using a flour scraper, scrape the cornstarch off the table and place it in a colander on the cornstarch dish. Sift the starch and reuse it.

Using the brush, remove the starch from another piece of dough. Sprinkle a little cornstarch on the table and place the piece of dough. Sprinkle a little cornstarch. Using the rolling pin, roll out the dough into an approximately 8-inch disc.

 Using the brush, remove the starch from the shelf and place it on the previous shelf. Sprinkle a little cornstarch. Repeat the step with 4 or 5 pieces of dough and form about 8-inch disks. Using the rolling pin, stretch the discs on top of each other until they become about 10 or 12-inch baklava flakes.

Repeat the step with the rest of the dough pieces and spread them on sheets of the same size as the previous tablets.

It is important to add sticky starch to the dough and add new starch each time so that the wet starch in the dough does not stick to the chips.

Install the wire rack in the center of the oven. Heat the oven to a temperature of 180 C.
Get a 10-inch tray.

In a deep dish, put the ghee and butter. Get a wide brush.

Using a brush, brush a layer of dough with a little butter mixture. Put in the tray to cover the bottom. Repeat the step with half the amount of dough sheets, spreading a small amount of the butter mixture on each sheet of dough. Distribute the filling over the pastry sheets. Cover the filling with a sheet of pastry. Brush with butter. Repeat the step with the rest of the pastry sheets, spreading a small amount of the butter mixture on each pastry sheet. Do not butter the top sheet.

Using a sharp knife, cut the baklava into the shape you prefer. Distribute the rest of the butter mixture.
Bake the baklava for 20 to 30 minutes, until golden brown.

Take the baklava out of the oven. Spread the syrup directly on the baklava and let cool completely.