Turkish baklava made of filo dough with walnuts

Step-by-step cooking

1. Step 1:

   

   How to make Turkish baklava from filo dough with walnuts? Prepare all ingredients. Filo dough can be prepared at home or bought in a store, which will greatly simplify the process of cooking Turkish baklava. For the filling, you can use any nuts: walnuts, almonds, pistachios or even a mixture of nuts. Please note that for the filling, the nuts must already be fried and dried, raw nuts will not work.

2. Step 2:

   

   Defrost the frozen dough at room temperature for 2 hours, then carefully unwrap it and cover it with a damp towel. Also, during operation, the dough must be constantly covered with a damp towel so that it does not dry.

3. Step 3:

   

   At this time, prepare the sugar syrup. To do this, pour the sugar into a saucepan, fill it with water, add lemon juice and a stick of cinnamon. Put the pan on the fire and bring its contents to a boil. During cooking, the sugar will completely dissolve and the syrup will become transparent. After boiling, boil the syrup for another 10-15 minutes, then set the pan aside and let the syrup cool.

4. Step 4:

   

   Put the walnuts into the blender bowl and grind the nuts finely enough at high speeds, but not into powder. There should be small pieces of nuts, and they should be felt.

5. Step 5:

   

   Put the butter in a small ladle and start to heat it over medium heat, do not bring the oil to a boil. When half of the butter is melted, add the vegetable oil and bring the heating process to an end. To prepare baklava, you can melt only butter, but the amount of butter should be increased to 300 gr.

6. Step 6:

   

   Take the first sheet of filo dough, smear it with a pastry brush with melted butter and cut it in half. Put the chopped walnuts on the short edge, put a wooden skewer on top and roll the dough into a roll. And then carefully try to move the edges of the roll to the center, so beautiful folds are formed. Pull out the wooden skewer itself. Divide the molded baklava into 3 parts and transfer to a baking dish.

8. Step 7:

   

   Take the next sheet of dough, oil it and cut it diagonally. Take the first resulting triangle, put it so that the angle is on top and the long side of the triangle is at the bottom. Now connect the bottom corner with the center of the long side, lower the resulting petals down, superimposing one petal on the other. Stepping back a little from the bottom, lay out a handful of chopped nuts and roll the baklava according to the roll technology, closing the side edges with dough.

9. Step 8:

   

   Take the next sheet of dough, smear with melted butter and cut it into squares measuring 7 cm * 7 cm. Put 10 of these squares on top of each other, put the nut filling in the center and fasten the edges of the dough, forming a pyramid. If the pyramid is falling apart, then the dough was poorly oiled or the dough has already dried up. Do not worry, during baking, the pyramids will open anyway, only the ones that are not fastened will open more, and the ones that are fastened will open less.

10. Step 9:

    

    Take the next sheet of dough, smear with melted butter. Gather the dough to the center, leaving small free edges, and put handfuls of chopped nuts on these folds after a short distance. Cover the handful of nuts with the bottom free edge, then the top. Cut the collected baklava in nut-free places. The resulting blanks are fastened at the edges.

11. Step 10:

    

    Pour the remaining slightly warmed melted butter liberally on top of all the molded baklava. Put the baklava molds in a preheated 180oC oven and bake for 40 minutes. The duration and temperature of baking may vary depending on the temperature and design of the oven.

12. Step 11:

    

    Remove the finished baklava from the oven and let it cool down. Pour the cooled Turkish baklava liberally with cooled sugar syrup. Leave the baklava for at least 5 hours so that the baking absorbs the syrup.