GÜNDE 20 TEPSİ SİPARİŞ ALDIĞIM ORJİNAL ANTEP BAKLAVASI TARİFİ👌ANTEP BAKLAVASI NASIL YAPILIR

pistachios

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide a similar texture and flavor at a lower cost.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining richness.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a lower glycemic alternative to honey.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar adds a deeper flavor.

Welcome to my channel and kitchen. Today I will show you how to make pistachio baklava.

Mix 2 cups of water, 2 eggs, 1 teaspoon of salt, and half a teaspoon of lemon salt in a bowl. You can use 2 tablespoons of vinegar instead of lemon salt.

Add 600 g of flour little by little, mixing until the dough is smooth. The consistency should be a little solid.

Divide the dough into small pieces and roll them in your palm to make 12 equal meringues.

Coat each meringue with corn starch and press it with your hand, then roll it out to the size of a dessert plate.

Place the rolled dough on a tray, stacking them with a cool bag in between. Put it in a bag and leave it in the fridge for 1 night.

After 12 hours, take it out of the fridge and wait for 10 minutes before rolling it out.

Sprinkle plenty of starch at first, then roll it out without sprinkling unless necessary. Close doors and windows to prevent wind from drying the dough.

Wrap the first rolled dough on a rolling pin to lift it up, then roll out the second dough in the same way. Repeat for the third dough.

Lay 3 sheets of dough on top of each other, then roll out the fourth piece of dough.

Divide the rolled dough into two pieces the size of a cool tray and cut off excess dough from the edges.

Chop 600 g of pistachios into small pieces and sprinkle them evenly on the dough.

Fold the dough to be 4 fingers wide and roll out 4 meringues in the same way.

Melt 200 ml of butter and mix with 150 ml of oil, then pour this mixture over the baklava, ensuring it gets into every part.

Let the baklava sit for half an hour before baking.

Preheat the oven to 180°C (356°F) and cook for 30 minutes, then increase the temperature to 170°C (338°F) and cook for another 40 minutes.

For the syrup, boil 5 cups of sugar with 5.5 cups of water for 15 to 20 minutes, adding a few drops of lemon juice.

Check the syrup consistency by dropping it from a spoon; it should drip slowly when ready.

Once the baklava is done, both the baklava and syrup must be hot. Pour the hot syrup over the hot baklava immediately.

Let the baklava sit for a few hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens