Baklava

Dough Ingredients:
- 1 egg
- 75g vegetable oil
- 75g milk
- 35g water
- Half a packet of baking powder (5 gr)
- A pinch of salt
- 300g Flour (about 2.5 cups)
- 1.5 tablespoons vinegar

For pouring over:
- 150g butter

For sprinkling between layers:
- 200g wheat starch

For syrup:
- 3 cups sugar
- 2.5 cups water
- A few drops of lemon

For filling:
- Pistachios or walnuts

Tray size: 35 cm.

Syrup:
Prepare the syrup for the baklava first. Put the sugar and water in a pot and keep it on medium heat until it boils. Then add the lemon juice and let it simmer on low heat for another 20 minutes. After 20 minutes, turn off the heat and set the syrup aside to cool.

Put the dough ingredients in your mixing bowl and knead a soft dough. First, add two cups of flour, then gradually add another half cup if needed. (The dough should be soft to roll out easily!) Let your dough rest for half an hour, covered. After half an hour, divide the dough into 35 small balls. Cover them and let them rest for another half an hour. Roll each ball into the size of a plate using starch. Stack them in groups of five. Let them rest this way for at least half an hour. This step is very important. After half an hour, roll out each group separately to the size of your tray. Place three groups in the tray, then sprinkle with pistachios or walnuts. Roll out the remaining four groups and place them on top. Slice the baklava and drizzle 150g of melted clarified butter over it. Bake in a preheated oven at 180°C (356°F) for 1 hour, lowering the temperature gradually to 170°C (338°F) and then 150°C (302°F) in the last half hour. Once the baklava is out of the oven and has cooled slightly, pour the cold syrup over it. You can enjoy it the next day. 😊

If you want to make it before the holiday, you can reheat the pre-baked baklava in the oven for 5-10 minutes on the eve of the holiday and then pour the cold syrup over it. 🌺

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