Turkish fillo pastry baklava with walnuts

20 servings
12 hours

How to make Turkish baklava from filo dough with walnuts? Prepare all the ingredients. Filo dough can be made at home or bought in a store, which will greatly simplify the process of cooking Turkish baklava. For filling, you can use any nuts: walnuts, almonds, pistachios or even a mixture of nuts. Note that for filling, nuts should already be fried and dried, raw nuts will not work.

Defrost the frozen dough at room temperature for 2 hours, then gently unfold it and cover with a damp towel. Also, during operation, the dough must be constantly covered with a damp towel so that it does not dry.

At this time, make the sugar syrup. To do this, pour sugar into a saucepan, pour water over it, add lemon juice and a cinnamon stick. Place the pan on a heat and bring its contents to a boil. During cooking, the sugar will completely dissolve and the syrup will become clear. After boiling, boil the syrup for a further 10-15 minutes, then set the pan aside and let the syrup cool.

Transfer the walnuts to the bowl of the blender and grind the nuts finely enough, but not into powder, at high rpm. Small pieces of nuts should come across and they should be felt.

Put the butter in a small bucket and start heating it over a medium heat, do not bring the oil to a boil. When half the butter is melted, add the vegetable oil and bring the melting process to a close. To prepare baklava, you can melt only butter, but the amount of butter must be increased to 300 grams.

Take the first leaf of filo pastry, brush it with a pastry brush with melted butter and halve it. Place the crushed walnuts on the short edge, place a wooden skewer on top and roll the dough into a roll. And then carefully try to move the edges of the roll to the center, so beautiful folds form. Pull out the wooden skewer itself. Divide the molded baklava into 3 parts and transfer to a baking tin.

Take the next sheet of dough, oil it and cut it diagonally. Take the first triangle, put it so that the angle is on top, and at the bottom is the long side of the triangle. Now connect the lower corner with the center of the long side, lower the resulting petals down, putting one petal on top of the other. Stepping back a little from the bottom, lay out a handful of chopped nuts and roll the baklava using roll technology, covering the side edges with dough.

Take the next sheet of dough, brush with melted butter and cut it into squares 7 cm * 7 cm. Put 10 such squares on top of each other, put the nut filling in the center and hold the edges of the dough together, forming a pyramid. If the pyramid falls apart, then the dough was poorly oiled or the dough was already dry. Do not worry, during baking, the pyramids will still open, only the fastened ones will open more, and the fastened ones will open less.

Take the next sheet of dough, brush with melted butter. Draw the dough to the center, leaving small free edges, and put a handful of chopped nuts over these folds over a short distance. Cover a handful of nuts with a lower free edge, then an upper edge. Cut the harvested baklava in nut-free areas. Secure the resulting blanks at the edges.

Top all the molded baklava abundantly pour lightly warmed remaining melted oil. Place the baklava moulds in the oven preheated to 180 ° C and bake for 40 minutes. The duration and temperature of baking may vary depending on the temperature and design of the oven.

Remove the finished baklava from the oven and leave to eat to cool. Pour the cooled Turkish baklava generously over the cooled sugar syrup. Leave the baklava, for at least 5 hours, for the pastries to incorporate the syrup.