How to Make Baklava Syrup: A Full-Measure Homemade Baklava Recipe With Tips
Baklava is the centerpiece of holidays, special days and crowded tables in Turkey, and it becomes something else entirely when it is made at home. Whether you fill it with pistachios or walnuts, the two things that matter most are a syrup with the right consistency and dough rolled very thin. Below is a full-measure recipe for homemade baklava that stays crisp and never turns doughy, along with the key points for the syrup.
A note on measures: the recipe uses the two glasses found in every Turkish kitchen. A tea glass holds about 100 ml and a water glass holds about 200 ml.
These are the ingredients you need for homemade baklava.
Baklava asks for care at every stage, from the dough to the syrup, so the ingredients should be fresh and of good quality.
For the Dough
1 tea glass of vegetable oil
1 tea glass of milk
1 tea glass of yogurt
2 eggs
1 tablespoon of vinegar (grape or apple)
1 pinch of salt
As much flour as the dough takes (about 4 to 5 water glasses)
For Rolling and Filling
500 grams of wheat starch (for rolling out the dough)
300 grams of finely ground walnuts or pistachios
For the Top
250 grams of butter
1 tea glass of vegetable oil (to keep the butter from burning)
For the Syrup
4 water glasses of granulated sugar
4 water glasses of water
1 slice of lemon
Homemade baklava comes together in six steps.
Knead the dough: Put all the dough ingredients except the flour in a deep bowl and mix. Add the flour little by little and knead until you have a soft dough that does not stick to your hands.
Prepare the dough balls: Divide the dough into 30 equal balls. Cover them with a damp cloth and let them rest at room temperature for at least 1 hour.
Roll out the sheets: Roll each rested ball to the size of a plate, dusting generously with starch. Stack them in three groups of 10, with starch between the sheets.
Layer the tray: With a rolling pin, roll each group of 10 very thin in one go to the size of your tray (usually a standard oven tray). Lay the first 10 layers in the tray and sprinkle walnuts or pistachios on top. Lay the second 10 layers and add filling again. Close with the last 10 layers.
Cut and butter: Cut the baklava in the shape you like, such as stars or classic slices. Melt the butter and be sure to skim off the foam on top. Add the vegetable oil, let the mixture cool slightly and pour it evenly over the cut baklava.
Bake: Bake slowly in an oven preheated to 170°C until the top and bottom are deep golden, about 45 to 55 minutes.
The syrup should be neither too thin nor too thick.
The syrup is the secret behind the crunch of baklava.
Put 4 water glasses of water and 4 water glasses of sugar in a deep pot.
Before you turn on the heat, stir gently so the sugar dissolves. This prevents crystallization.
Bring to a boil over medium heat. Once it starts boiling, drop in 1 slice of lemon with its peel.
Lower the heat and let the syrup simmer. It should not run off the spoon like water. It should drip in a thread.
How Long Should Baklava Syrup Boil?
Once the syrup comes to a boil, it should simmer over low heat for 15 to 20 minutes on average. If the time is too short, the syrup stays watery and softens the baklava. If it is too long, the syrup becomes sticky and makes the dessert hard.
Should the Syrup Be Hot or Cold?
For homemade baklava, the best method is hot baklava and cold (or lukewarm) syrup. Let the baklava rest for about 5 to 10 minutes after it comes out of the oven, then pour over syrup that has cooled to room temperature. The baklava absorbs the syrup fully and stays crisp. If both are hot, the baklava can turn doughy.
Four details keep baklava from turning doughy.
Thin sheets: The sheets must be rolled thin enough to read a newspaper through them.
Slow baking: Do not bake baklava quickly at high heat. It should bake slowly so the layers separate one by one.
Butter foam: If the white foam on top of the melted butter is not removed, it burns in the oven, leaves black spots on the baklava and spoils the taste.
Syrup consistency: Runny syrup makes baklava doughy. The syrup must have a dense consistency.
Which Starch Is Used for Rolling Baklava?
Wheat starch should always be the first choice when rolling baklava. It keeps the sheets from sticking to each other, makes the dough easier to roll and gives a crisper result after baking. Corn starch can also be used, but wheat starch gives the best result.
Keşfet ile ziyaret ettiğin tüm kategorileri tek akışta gör!
Test
Gündem
Magazin
Video
Send Comment