Baklava Dessert

Baklava Dessert (Baklava) Recipe: How to Make Baklava Dessert?

Baklava Dessert (Baklava) Recipe: How to Make Baklava Dessert?

Those who say, “When is the festival? When the festival comes, we will be baklava.” Those who know that one of the most delicious aspects of the sugar festival, the sacrifice festival, the guest, the host, is the baklava. It is possible to prepare the most popular desserts with syrup, festive taste and grandmother baklava by opening the pasta that you prepare at home and thinly. It is a bit tedious to prepare a good baklava house, the dough sheets must be opened with newspaper-thin and at least 20 pieces.

Baklava Dessert (Baklava)
For those who don’t have time to open a baklava dough, don’t forget our “Homemade Easy Baklava Recipe”. But the place of the hand-baked baklava recipe is always different.
You can vary the taste as you like with ingredients such as nuts, peanuts or walnuts that you put between the layers of dough. If you’d like to try our simple baklava recipe spread in a crispy mouth, see the details below.


  • 1/2 cup powdered pistachios
  • 3,5 cups of granulated sugar
  • 3.5 cups of water
  • 1/2 teaspoon of freshly squeezed lemon juice
  • 1.5 cups corn starch
  • 250 grams of melted butter
  • 3 cups finely ground walnuts
  • 5 cups of flour
  • 3 eggs
  • 1 glass of water Milk
  • 1 cup sunflower oil
  • 1 packet of baking powder
  • 1 teaspoon of vinegar
  • 1/2 teaspoon salt


The main point of the baklava recipe.
Open the dough with a rolling pin until it becomes 5, 10 or a thin dough each.
Baking recipe of baklava recipe
You can also prepare baklava with pistachio powder instead of walnuts.

1.- Transfer the flour to a deep mixing bowl. Open the middle part of the flour with your fingertips like a pool. Add eggs, milk, sunflower oil, baking powder, vinegar and salt.
2.- Prepare a soft putty batter by slowly mixing all the ingredients and adding them to flour. Place the dough on it with a damp cloth and let it rest for 1 hour at room temperature.
Cut the rest of the dough into twenty equal pieces and roll it on a marble slab. Open any plate-sized dough on the counter you forgot
4.- Sprinkle cornstarch between them and place the dough on top of one another, then spread it thinly using a rolling pin.
To smear the layers of dough, melt the butter in a small saucepan over low heat.
6.- Grease the bottom of a baking sheet with melted butter. Separate two of the smoothest dough’s you open in the bottom and top layers of baklava.
7.- Lubricate ten of the sheets of dough with butter and place them on the baking sheet. Sprinkle finely ground walnuts evenly on the middle layer of the baklava.
8.- Continue shaping the rest of the pastries and baklava by greasing them with butter in the same way. Push the edges of the dough sheets to the bottom of the tray with a sharp blade tip.
9.- Cut the baklava into a rectangular or round shape. Spread the remaining melted butter on the baklava with an egg brush. Bake in a preheated 180-degree oven and cook for about 50 minutes until the layers of dough are opened one after the other.
10.- Prepare the baklava sorbet; Boil the powdered sugar in a deep saucepan with water and let it cook for about 25 minutes over medium heat.
After adding the lemon juice to the boiling syrup, remove it from the stove.
11.- Gradually add the hot syrup to the hot bakery you take out of the oven using a shovel and wait for it to absorb. Sprinkle with pistachio powder and serve the baklava so that the sorbet picks up as you wish.