- 2 eggs
- 1,5 tea cup milk
- 1 tea glass sunflower oil
- 4 tablespoon melted butter
- 1/3 glass of water
- 3,5 – 4 cups of flour
For the dough:
- 3.5 cups water
- 3 cups of powdered sugar
- 1/4 piece of lemon juice
- 300 grams of walnut inside (large pulled)
- 1 water glass starch
- 250 grams of melted butter
Take care that the sour is warm, the baklava is hot. Instead of opening one by one, you can open them by putting a few over them.
How is it prepared?
Take all the ingredients of the dough except the flour into a deep container.
Start kneading gradually by adding flour. Knead until you get a non-sticky, lumpy dough. Add flour if it is missing.
Cover your dough with a damp cloth and let it rest at room temperature.
For the dough:
Transfer the powdered sugar and water into a deep pot.
Stir in the middle of the sugar and stir until the water boils.
When it starts to bubble well, add lemon juice and after boiling it for a while, take it out of the cold and let it cool to room temperature.
Remove twenty grains of walnuts from the resting dough. Spread starch over these beads and open them thinly to the size of your hill.
After you lubricate the trap nicely, start transferring the dough. For the first 10 yufkah basin, divide the rest for the top.
Apply melted butter between each layer. Add walnuts when you come to the middle.
After leaving the remaining floors, shape with the help of a knife. Move over the remaining melted butter.
Cook for about 25-30 minutes in a heated oven at 180 degrees.
Take it out and walk it over the mildew. After taking the baklava sherbet thoroughly, consume it well.
Dilersen can add cream or ice cream to your side, so you can serve it.