The Easiest Crispy Baklava Recipe
Ingredients
For the Dough:
- 1 egg
- 1 cup (240 ml) oil
- 1 cup (240 ml) water
- 1 cup (240 ml) milk
- 1 tbsp yogurt (15 g)
- 1 tbsp butter (15 g)
- 2 tbsp vinegar (30 ml)
- 4.5 cups (540 g) flour
- Corn or wheat starch (for rolling)
For the Filling:
- 300 g (10.5 oz) walnuts, finely chopped
For Greasing:
- 250 g (8.8 oz) clarified butter or plain butter
For the Syrup:
- 3.5 cups (700 g) sugar
- 4 cups (960 ml) water
- 1 slice of lemon
Step-by-Step Instructions
Step 1: Prepare the Dough
Combine Ingredients: In a large bowl, add the egg, oil, water, milk, yogurt, butter, and vinegar. Mix everything together well using your hands or a spoon until it starts forming a dough.
Knead the Dough: Once the ingredients are well combined, knead the dough for 2-3 minutes until it becomes smooth and non-sticky. The dough should be soft and elastic.
Divide the Dough: Place the dough on a countertop and divide it into 15 equal-sized parts. Roll each portion into a ball.
Roll Out the Dough: Using starch, roll each dough ball into a thin circle, about the size of a cake plate. Stack each rolled piece on a starch-dusted tray, making sure to sprinkle starch between each layer to prevent sticking. Cover the stack with plastic wrap and let the dough rest for 30 minutes.
Step 2: Prepare the Syrup
Combine Sugar and Water: In a medium-sized pot, combine the sugar and water. Stir the mixture over medium heat until the sugar completely dissolves.
Boil the Syrup: Once the sugar has dissolved, bring the syrup to a boil. Add a slice of lemon to the syrup, and let it boil for about 15 minutes. Once thickened, remove the syrup from the heat and set it aside to cool completely.
Step 3: Assemble the Baklava
Roll Out Thin Layers: After the dough has rested, begin rolling each dough ball out as thinly as possible using a rolling pin and starch. The thinner the dough, the crispier the baklava will be.
Layer with Walnuts: Place the first thin layer of dough onto your work surface. Sprinkle a layer of finely chopped walnuts on top. Repeat this process, layering dough and walnuts, until all the dough is used, finishing with a plain dough layer on top (no walnuts on the top layer).
Cut and Shape: Using a sharp knife, cut the layered dough into strips about three fingers wide. Fold each strip over itself once to form a triangle, then cut each triangle out and place them onto a baking tray.
Step 4: Bake the Baklava
Melt the Butter: In a small saucepan, melt the clarified butter (or plain butter). Pour the melted butter evenly over the arranged baklava triangles, ensuring each piece is well-coated.
Bake: Preheat your oven to 170°C (350°F) and bake the baklava for 1 hour, or until it turns golden brown and crispy.
Step 5: Add the Syrup
Rest and Add Syrup: Once the baklava is baked and golden, remove it from the oven and let it sit for 5 minutes. While it’s still hot, pour the cooled syrup over the baklava, making sure it is evenly distributed.
Serve: Let the baklava sit for at least 1 hour to absorb the syrup fully. The longer it rests, the better the syrup soaks in, enhancing the flavor and texture. Once it’s ready, serve the baklava and enjoy!
Notes
- Clarified Butter: Using clarified butter helps ensure the baklava is extra crispy, as it removes the milk solids that could burn during baking.
- Rolling Thin: Make sure to roll the dough as thinly as possible for the best, light, and flaky layers.
- Syrup Temperature: Always pour cooled syrup over hot baklava to ensure proper absorption and maximum crispiness.