Delicious Uzbek Baklava | How to make Baklava at Home | Walnut Sweet Recipe | Walnut baklava Dessert

Remove shells from 200 grams of walnuts.

Separate the egg whites and yolks from 3 eggs, keeping one yolk aside for egg wash.

In a bowl, combine 2 egg yolks with 2 ml of vanilla extract.

Sift 250 grams of all-purpose flour into the bowl with the egg yolks and vanilla.

Add 2 grams of salt and 2 grams of baking powder to the dry ingredients and mix slightly.

Incorporate 80 grams of room temperature unsalted butter into the mixture until it resembles breadcrumbs.

Add 100 grams of curd to the mixture and combine to form a dough.

Shape the dough into a round ball, cover it, and set aside.

Blend the walnuts into a coarse powder and set aside.

Beat the egg whites until frothy, then gradually add 120 grams of powdered sugar while continuing to beat until stiff peaks form.

Divide the dough into four equal parts and roll each part into a flat round shape, aiming for a thickness of 1 to 2 mm.

Place the first sheet on a baking tray and make holes in it using a fork, then bake at 180 degrees Celsius for about 1 minute.

Repeat the process for the second sheet.

Place an unbaked sheet on the baking tray, divide the meringue into three parts, and spread the first part over the sheet.

Sprinkle one part of the walnut powder over the meringue.

Place a baked dough sheet on top and repeat the process with the second part of meringue and walnut powder.

Add the final unbaked layer on top, press the edges slightly, and brush with the remaining egg yolk for egg wash.

Cut the baklava into diamond shapes before baking to ensure even pieces after baking.

Place walnut pieces on each portion and press slightly.

Bake at 180 degrees Celsius for about 25 minutes until golden brown.

Equipment Needed

Allergens