❗️BU BAKLAVA OLAY OLUR🤌EVDE 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 kitchen!

Today I'm sharing the original Antep baklava recipe.

Add 1 teaspoon of salt and half a teaspoon of citric acid to the mixture (or 2 tablespoons of vinegar instead).

Add 3 eggs and 2 cups of water (400 ml).

Add 8 cups of flour (800 grams) and knead the dough until smooth.

Sprinkle flour occasionally while kneading to keep it slightly firm.

Divide the dough into small pieces, rolling them into balls about 100 grams each, making 16 equal balls.

Coat the balls in starch and press them with your hands.

Roll them out to the size of a dessert plate.

Place the rolled-out dough in a tray, placing plastic bags between them.

Let them rest in the refrigerator for at least 12 hours.

After 12 hours, start rolling out the dough with starch and a rolling pin, avoiding using starch unless necessary.

Wrap the dough around a spare rolling pin and store it.

Roll out 5 sheets of dough at once, then roll them out one by one and store them.

Cut the dough to the size of a 30/40 cm (800g) baklava tray.

Wrap each sheet around a rolling pin individually and cover with a plastic bag to prevent drying.

Add 500 grams of pistachios to the mixture.

Melt 350 grams of clarified butter or regular butter until it's between 40/50 degrees Celsius.

Brush the butter on the dough sheets.

Lay out 10 sheets of dough one by one, brushing each with butter.

Smooth the edges with the back of a knife.

Cut the baklava into slices.

Pour half of the melted butter over the baklava and let it melt for half an hour.

Bake the baklava for 20 minutes initially, then for 1 hour.

Prepare the syrup by mixing 5 cups of sugar with 1 glass of water and a quarter lemon until the sugar dissolves.

Boil the syrup for 15-20 minutes.

Pour the boiling syrup over the hot baklava.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens