The Easiest Crispy Baklava Recipe

Table of Contents

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.