- 1 egg
- 1.5 teaspoons yogurt
- 50 grams of melted butter
- 1.5 teaspoon liquid oil
- 1/2 teaspoon water
- 3 cups of flour
For the dough:
- 4 tablespoons starch
- 100 grams of hazelnut
- 200 grams of walnut (finely ground)
- 2.5 tablespoon granulated sugar
- 2.5 cup water
- 2 cups of powdered sugar
- 5-6 drops of lemon
- 55 grams of melted butter
For the above:
Take care that the syrup is warm, the sweet is hot. You can prepare your inner materials with walnut, hazelnut or pistachio nuts, or you can decorate them with pistachio nuts.
How is it prepared?
Break the egg into a deep bowl. Beat it lightly.
Mix with yoghurt, oil, melted butter and water.
Add the flour gradually to the consistency and start kneading.
Get a dough that is slightly soft but not sticky on the ear lump.
Divide the dough you prepare into medium-sized beads.
Sprinkle a little starch over the beans and open to the size and shape of your baking tray or baking tray.
Apply the same process to all beads.
Mix hazelnut, walnut and powdered sugar.
Add an intimate amount of the prepared dough into the inside. Roll out the roll with the help of a rolling pin.
Shake it over the oklavan and shape it carefully.
Apply the same process until all yufkas and inner mortar ends.
Transfer lightly oven-proof oven or cooker.
Apply melted butter with a brush over them.
Cook them for about 20-25 minutes until they are over 180 degrees.
At that time, transfer water and sugar into a deep cooker to prepare the sherbet. As the sugar begins to melt and the water begins to boil, squeeze the lemon and get it from the heat. Let it rest at room temperature.
Give the sloppy seed on the hot baklava that you removed from the oven. After taking it, eat with pleasure.
Dilersen next to you can serve with ice cream or cream.