SAEDNEWS: In this article, you will learn how to prepare authentic Istanbul-style baklava with a soft texture and rich flavor, explained step by step.
According to the Saed News cooking section, the video you watched was selected from the Ashpazi Masoumeh YouTube channel and shared with you.
Timestamps:
00:20 – How to prepare baklava syrup
01:44 – How to prepare baklava dough
03:57 – How to prepare semolina cream
06:40 – How to roll out the dough
09:31 – How to shape the dough
10:03 – Adding the filling, folding, and cutting the dough
11:45 – How to clarify butter
12:33 – Oven temperature and baking time for different ovens
The measuring cup used in this recipe is 200 ml.
1½ cups sugar
1½ cups water
2 slices fresh lemon (or 1 tablespoon lemon juice)
2 tablespoons rose water
½ teaspoon cardamom powder
Saffron (as needed)
Combine water and sugar in a pot and place over heat. Once it reaches a boil, add the lemon slices and let it simmer on low heat for 15 minutes. Then add saffron, rose water, and cardamom. After 2–3 minutes, turn off the heat and set aside to cool.
2 cups flour
1 egg
¼ cup milk
¼ cup yogurt
¼ cup oil
1 tablespoon white vinegar
1 teaspoon baking powder
½ teaspoon salt
Mix all ingredients except the flour. Gradually add the flour and knead the dough for about 10 minutes until it becomes soft, smooth, and non-sticky. (Approximately 300 grams of flour were used.) Avoid adding too much flour, as it reduces dough quality. Shape the dough into balls, place in a plastic bag, and let it rest in the refrigerator for 1 hour.
2 cups milk
⅓ cup semolina flour
1 tablespoon desiccated coconut
1 tablespoon rose water
½ tablespoon cardamom powder
Saffron (as needed)
Mix milk and semolina and cook over low heat, stirring constantly until thickened. The original recipe uses only these two ingredients, but coconut is added here for better flavor. Once thickened, add brewed saffron for color and rose water and cardamom for aroma. Remove from heat, transfer to another container, cover, and let it cool.
Semolina cream
Chopped walnuts or pistachios
(In this recipe, chopped walnuts were mixed with 1 teaspoon cardamom powder and 1 tablespoon rose water.)
Melt 100 grams of butter over heat, then strain it to separate the buttermilk. Use the clarified butter to grease all layers of the baklava.
Use only cornstarch to roll out the dough.
Arrange the baklava in a tray greased with clarified butter.
Brush the top with the same butter.
Bake in a preheated oven:
Gas oven: 180°C for 45–50 minutes
Electric or toaster oven: 160°C with both top and bottom elements on
After baking, remove the baklava from the oven and immediately pour the cooled syrup over it.
