How To Make MUSSEL BAKLAVA | Turkish Gaziantep Style Baklava Recipe | Pistachio Creamy Mussel Shaped

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar crunch with less fat.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a lower-glycemic sweetener.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note similar to rose water.

Prepare baklava dough using 1 kilogram of hard flour, 3 eggs, 250 grams of cold water, and 10 grams of salt, mixing for about 25 minutes.

Roll out the dough using a rolling pin, adding wheat starch to prevent sticking.

Prepare a cream by boiling fresh milk and adding 100 grams of semolina, mixing until it reaches the desired consistency, then cool it on trays.

Shape the baklava by adding rice-sized pistachios and the prepared cream, then close and cut the dough into mussel shapes.

Place the shaped baklava on an aluminum tray and add melted butter on top.

Bake in a traditional stone-based black oven at 250 degrees Celsius until browned.

Prepare the syrup (sherbet) by boiling 5 glasses of sugar with 5 glasses of water and a few drops of lemon juice.

Once the baklava is browned, pour the hot syrup over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens