Homemade baklava

Ingredients for 1 servings:

• 850 g sugar
• 850 ml water, hot
• e.g. lemon juice
• 3 eggs
• 220 ml milk
• 220 ml oil
• 1 tsp vinegar
• 650 g flour
• 1 packet of baking powder
• 400 g cornstarch for rolling out
• 2 tbsp oil for the worktop
• 250 g butter
• 400 g walnuts, chopped

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours

Popular dessert from Turkey made from airy, light dough, filled with nuts or ingredients of your choice.

To make the sugar syrup, put the sugar and hot water in a saucepan and simmer for about 10 minutes. Then add a few drops of lemon juice and simmer for another 10-15 minutes until the mixture thickens. Allow the syrup to cool completely. To make the dough, whisk the eggs. Add the milk, oil, and vinegar and stir in. Then add the flour and baking powder, and knead everything thoroughly. Once the dough has come together, transfer it to a work surface. Then place it back in a bowl, cover with a cloth, and let it rest for 20 minutes. After the resting time, roll the dough into a log and cut into three equal pieces. Each of the three pieces is then cut into ten pieces. The individual pieces are then shaped into small balls. Dust three plates with cornstarch. Place ten of the thirty rolled-out balls on each plate. Dip the dough balls once in cornstarch and roll them out one at a time. The circular dough ball is placed on one of the plates and dusted with cornstarch again. Continue this process until all the balls have been rolled out and placed on the plates. Dust the work surface with cornstarch and roll out the dough stacks one at a time. Finally, they should be the size of the baking sheet being used. Grease a round baking sheet with oil. Place the first layer of dough in the dish and fill with half of the chopped nuts. Add another layer of dough on top, add the second half of the nuts, and cover everything with the final layer of dough. Then score everything as desired. Melt the butter. Drain the melted butter, reserving the milky bottom part; this should not be added to the baklava later. Mix the oil with the melted butter and drizzle generously over the dough. Bake the finished dough at 175°C (top/bottom heat) for 40-45 minutes until golden brown. Pour the sugar syrup directly over the hot baklava. Place everything in the refrigerator and let it soak in overnight. Finally, garnish with pistachios, if desired.