Turkish Baklava

Turkish Baklava
06 May 2024
Prep Time : 45 mins
Cook time : 25 mins
Servings : 8 People
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Turkish Baklava


  • 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


  1. 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.
  2. Add the egg yolks and the other ingredients in order and knead until you get a soft and smooth dough.
  3. Divide the dough into five large pieces. Divide these pieces into 20 equal pieces. Get 100 small pieces of it in total.
  4. 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.
  5. 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.
  6. Cover it with pistachios. Roll out the other 20 layers of meringues and place them on the tray.
  7. Repeat in batches of 20 until all the meringues and pistachios are finished. Cut the slices with a sharp knife.
  8. Melt the butter and pour it over the baklava. Bake in a preheated 180-degree oven until golden brown.
  9. 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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