Eker | Recipes with Eker | Homemade Baklawa with Walnuts, Flour is taken into mixing pot. Salt and baking powder are added. Its center is opened like a pond and eggs are added. Liquid oil, milk and vinegar are added. Dough is kneaded. It is rest for 30 min. It is divided into 3 equal parts first. Then these 3 equal parts are divided into 17 equal parts. Starch is poured onto the divided parts and rolled in size of desert plate. 3 pc.s of 17 layer baklawa dough is rolled and put onto each other. All three of them are rolled in the size of a tray again. First 17 layered dough is put onto the oiled tray. Half of the milled wallnuts is poured onto it. Second 17 layered dough is put onto them. Remaining wallnuts are poured onto them. Final part 17 layered dough is located on the top. Its edges are pushed inside carefully by means of a knife. Baklawa is sliced. Melted Eker Butter is poured onto it. Wait for 5 minutes in order to enable it to such the oil. It is cooked in a previously heated oven of 180 degrees. After 20 minutes, temperature of the oven is increased to 190 degrees. It is well toasted. Syrup materials are boiled and cooled. Cooled syrup is poured onto the hot baklawa and when it sucks its syrup, it is served with Eker Milk Cream., Ayran, Yoghurt, Pasteurized Milk, UHT Milk, Butter, Cream, Kasar Cheese, White Cheese, Dairy Desserts, Bursa
HOMEMADE BAKLAWA WITH WALNUTS
Flour is taken into mixing pot. Salt and baking powder are added. Its center is opened like a pond and eggs are added. Liquid oil, milk and vinegar are added. Dough is kneaded...
INGREDIENTS
5 Glasses Flour
2 Eggs
1 Tea Glass Liquid Oil
3 Spoonful Vinegar
1 Package Baking Powder
Half Tea Spoonful Water
1 Pinch Salt
1 Tea Glass Milk

For kneading:

Wheat Starch
For Internal Daub:
Wallnuts
For Top Part:
200 gr Eker Butter

For Syrup:

1 kg Powder Sugar
4 Glasses Water
DIRECTIONS
Flour is taken into mixing pot. Salt and baking powder are added. Its center is opened like a pond and eggs are added. Liquid oil, milk and vinegar are added. Dough is kneaded. It is rest for 30 min. It is divided into 3 equal parts first. Then these 3 equal parts are divided into 17 equal parts. Starch is poured onto the divided parts and rolled in size of desert plate. 3 pc.s of 17 layer baklawa dough is rolled and put onto each other. All three of them are rolled in the size of a tray again. First 17 layered dough is put onto the oiled tray. Half of the milled wallnuts is poured onto it. Second 17 layered dough is put onto them. Remaining wallnuts are poured onto them. Final part 17 layered dough is located on the top. Its edges are pushed inside carefully by means of a knife. Baklawa is sliced. Melted Eker Butter is poured onto it. Wait for 5 minutes in order to enable it to such the oil. It is cooked in a previously heated oven of 180 degrees. After 20 minutes, temperature of the oven is increased to 190 degrees. It is well toasted. Syrup materials are boiled and cooled. Cooled syrup is poured onto the hot baklawa and when it sucks its syrup, it is served with Eker Milk Cream.
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