The restaurant's signature dish! A simple stack of crispy and delicious!

Baklava is one of the iconic foods of Türkiye. Every time I say it, I always have to look at the words, otherwise it’s easy to say “macha baka”...

When I first saw it, I thought it was a dish, but after trying it, I realized it was actually a dessert that was so crispy that it made your heart tremble!

In fact, its combination is quite simple. The puff pastry and nut filling are enough to be amazing.

This time I used ready-made Turkish crepe, which is as thin as a piece of oil paper. Paired with clarified butter, it came out very authentic and tasted fragrant and crispy.

The nut filling in the middle is prepared differently in different regions. I used my favorite walnuts and pistachios, which were slightly chopped. It tastes oily and grainy.

I also added a little bit of cinnamon powder in it, and the unique aroma brought an exotic flavor, which made me feel refreshed when I smelled it~

Bakarava

Production time:25min

Cooking Utensils:Oven, Snow Pan

Cooking Ingredients:

1. 1 pack of Türkiye thin crust

2. Butter 150g

3. pistachio kernels 150g

4. Roasted walnut kernels 50g

5. cinnamon powder 3g

6. Sugar 80g

7. Water 100g

8. Juice of half a lemon

Serving size: 28 gold plates per serving

Production process

Step 1

First, make clarified butter: put 150g butter in a pan, heat over low heat until it melts and boils, then turn off the heat, skim off the foam, and filter once to get clarified butter.

Step 2

Chop 50g of cooked walnut kernels and 150g of pistachio kernels, then pour them together, add 3g of cinnamon powder and mix evenly (if you don’t like the taste of cinnamon powder, you can leave it out!)

Step 3

Then brush a layer of butter on the bottom of the baking pan, cover it with a piece of Turkish thin crust, continue to brush a layer of butter on the thin crust, repeat this step to cover 5-6 crusts, and then evenly spread the chopped nuts.

Continue to cover with thin crust, brush with butter, and continue to cover 5-6 layers. After the last layer is covered, brush the surface with butter, and cut the crust in the plate into diamonds, first vertically and then diagonally.

Step 4

Put it in the preheated oven, bake at 180℃ for about 25 minutes

Step 5

When there are five minutes left in baking, put 80g of sugar, 100g of water, and half a lemon juice into the pot, bring the sugar to a boil over medium heat, take out the baked puff pastry, quickly pour the boiling sugar water over it (do it quickly, but be careful not to burn yourself), and you can enjoy it! (It is recommended to eat it within 24 hours)

As soon as the sugar water was poured in, the baklava played a beautiful and moving song on the plate~

The sweet fragrance kept overflowing, and the aroma of nuts was so faint that it almost hooked my soul.

With a gentle touch, a crackling sound is like an electric current, which sounds relaxing and comfortable.