Baghlava Istanbul is another traditional pastry in Turkey. Baghlava and Baghlava cake are the most delicious types of sweets. You can watch this Baghlava tutorial in cook plans. Baghlava Turkish or Baghlava Istanbul consists of yufka dough with pistachio kernels and walnuts with syrup.
Ingredients :
- Syrup Ingredients:
- Sugar: 1 glass
- Water: 1 glass
- Lemon juice: 1 tablespoon
- Cinnamon stick: 1 piece
- Ground cloves: 1 teaspoon
Ingredients for baklava:
- Pistachio powder: 2 tablespoons
- Ground walnuts: 2 tablespoons
- Pistachio kernels: 1 cup
- Cinnamon powder: 1 teaspoon
- Sugar: 1 tablespoon
Ingredients for the dough:
- Yufka dough: 1 pack
- Butter: 50 grams
- Water: as needed
Recipes :
Pour the butter into a bowl and put it on the heat to melt and then remove from the heat.
Ingredients for the inside of the baghlava, except for the pistachio powder, which is also for decoration, mix the rest together and set aside to be ready for the end.
Separate the yufka dough and consider 10 yufka doughs for each Baghlava. Spray the opened dough with a little water and with the melted butter, grease the dough and put them one by one. Pour into the fifth dough that you have reached from the kernels that you have prepared for the Turkish Baghlava, and again prepare the other 5 pieces of yufka dough in the same way and put them on top of each other. Now with the help of a kitchen knife, cut the dough and make it into a small Baghlava. Place the semi-prepared Turkish Baghlava on a pre-greased baking tray.
Preheat the oven to 150-200 ° C for 20 minutes to toast the dough. After cooking, take the Turkish or Istanbul Baghlava out of the oven and set aside to cool.
To prepare the syrup, it is enough to pour the sugar along with the water into the boiling milk and put it on the heat until the sugar dissolves in the water. When the syrup starts to form around the pearl, add the lemon juice along with the cloves and cinnamon stick to the syrup and stir and remove the prepared syrup from the heat. And when the syrup has cooled a little, pour it on the cooled Baghlava and allow your Istanbul Baghlava to cool, and finally decorate with pistachio powder and enjoy.
