Supangle (Turkish Chocolate Pudding)
Turkish Baklava
06 May 2024
Prep Time : 45 mins
Cook time : 25 mins
Servings : 8 People
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Turkish Baklava
Ingredients
- 650 g baklava flour
- 7 egg yolks
- 100 g milk
- 100 g glass yogurt
- 85 g sunflower oil
- 1 teaspoon of baking soda
For the dough:
- 400 g starch
For the sherbet:
- 1.750 g granulated sugar
- 1 liter of water
Turkish Baklava
Instructions
- For the sherbet, put the water and sugar in a pot and boil for 5–10 minutes. Put the flour into a large mixing bowl and open the middle like a pond.
- Add the egg yolks and the other ingredients in order and knead until you get a soft and smooth dough.
- Divide the dough into five large pieces. Divide these pieces into 20 equal pieces. Get 100 small pieces of it in total.
- Cover all the pieces with a clean cloth. Sprinkle starch on the meringues one by one and roll them out to the size of a cake plate.
- Roll out every 20 pieces in this way and stack them on top of each other. When you have 20 layers, roll them out as thin as possible with a rolling pin and place them on a greased baking tray.
- Cover it with pistachios. Roll out the other 20 layers of meringues and place them on the tray.
- Repeat in batches of 20 until all the meringues and pistachios are finished. Cut the slices with a sharp knife.
- Melt the butter and pour it over the baklava. Bake in a preheated 180-degree oven until golden brown.
- Take the tray out of the oven and pour the cold syrup over it. Cover it with another tray, wait until the syrup is absorbed, and serve.
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