turkish baklava

1. Sift flour in a small cup and add all liquid ingredients. Pour warm milk add one egg, melted butter, salt and knead the dough. The dough should be soft enough to turn. It is necessary to knead it until it becomes elastic and will not stick to hands. Put it in a bag and leave at least 30 minutes to rest.

2. Grind nuts and mix with sugar and spices.

3. Divide rested dough by pieces with a size like a ping-pong balls. I had 20 pieces.

4. Roll chips of dough as thin as possible in terms. Grease the dough very softened, almost melted butter. Wallow approximately ¾ dough stuffing.

5. Roll dough with a help of thin stick in a way in which the dough which filling is not sprinkled is turned on. Collect dough folded in an accordion, remove the stick and tuck inside tips.

6. Put all the baklava on a baking sheet, brush with egg yolk, shake with a tablespoon of water. Pre-heat the oven to 392°F, after 10-15 minutes it is needed to lower the temperature to 320-338°F. Put out the baking sheet, nicely lubricate the baklava by melt butter and bake it for 50-60 minutes until the crust gets golden and baklava will be ready.

7. Pour the hot baklava by a syrup and leave it to cool for 5-6 hours.