❗️SİPARİŞLERE YETİŞEMEDİĞİM ORJİNAL ANTEP BAKLAVASI TARİFİ👌GERÇEK 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.

Prepare the baklava dough the night before to allow it to rest longer.

In a mixing bowl, add 2 cups of water.

Add 2 eggs, 1 teaspoon of salt, and 0.5 teaspoon of lemon salt to the bowl.

Mix the ingredients slightly by hand before gradually adding flour and kneading the dough.

Use high-quality flour suitable for pastry and baklava.

Knead the dough until it is slightly firmer than typical dough, using about 6 cups of flour in total.

Divide the kneaded dough into small pieces and roll them into balls, making a total of 12 equal pieces.

Dust the pieces with cornstarch to prevent sticking and stack them in pairs.

Roll each piece out to the size of a dessert plate using a rolling pin or a similar tool.

If the dough is too firm, let it rest for 5 minutes before rolling it out.

Once all pieces are rolled out, stack them with plastic wrap in between to prevent sticking while waiting.

After resting in the fridge for up to two days, take the dough out and let it sit for 5-10 minutes before rolling.

Ensure to close windows and doors while rolling out the dough to prevent it from drying out.

Use dry cornstarch for dusting; if it is damp, it will stick to the dough.

Sift the cornstarch before use to avoid clumping.

Roll out the first dough piece and set it aside on a backup rolling pin, then repeat for the next pieces.

Layer the rolled-out dough pieces on top of each other, ensuring they are evenly spread out.

Cut the layered dough into two long rectangles to fit the baking tray.

Sprinkle finely chopped pistachios evenly over the dough layers.

Cut the edges of the dough into small pieces and sprinkle them over the pistachios for added flavor.

Fold the dough into layers about four fingers wide.

If you cannot roll out large pieces, you can use smaller pieces and stack them instead.

Use an 800-gram baklava tray (40x30 cm) to bake the baklava.

Arrange the layered dough in the baking tray, ensuring even distribution.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens