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Baklava with Semolina Cream & Pistachios

Ingredients

Dough:
• 350 g flour
• 1 large egg
• 50 g water
• 100 g starch (for rolling)

Cream Filling:
• 200 ml milk
• 40 g semolina
• 1 tbsp butter

Other Ingredients:
• 350 g butter (for layering)
• 250 g pistachios (crushed)

Syrup:
• 500 g sugar
• 500 g water

Instructions

1. Make the Dough
• Mix flour, egg, and water in a bowl.
• Knead well (it should be a firm/hard dough). You can use a mixer.
• Divide into 60 g dough balls.
• Roll each one with starch and prepare about 12 rounds, stacking them on top of each other.
• Cover and let the dough rest for 1 hour.

2. Make the Semolina Cream
• Cook milk and semolina over medium heat until thick.
• Add 1 tbsp butter, mix well, and let it cool.

3. Prepare the Pistachios
• Crush pistachios to medium coarseness. Set aside.

4. Roll Out the Dough
• Melt the butter completely.
• Take the rested dough stack, sprinkle starch between each layer, and stack them again.
• Roll all layers together with a rolling pin until very thin.
• Place your baking tray on top of the dough and cut around it to size.
• Save the extra dough scraps — divide them into 5–6 small pieces and roll them thin.

5. Layer the Baklava
• Place thin dough sheets on the tray, brushing melted butter between each layer.
• Spread the cooled semolina cream evenly.
• Sprinkle the crushed pistachios on top.
• Add the final sheet (the one cut to tray size).
• Cut the baklava into your desired shape and pour the remaining melted butter on top.

6. Bake
• Bake at 180°C (356°F) for 35–40 minutes, until golden.

7. Add the Syrup
• Prepare a hot syrup by boiling sugar, water and a little bit of lemon juice.
• Pour the hot syrup over the hot baklava right after baking.
• Let it rest for a few hours to absorb the syrup fully.

Enjoy your perfect homemade baklava! 😍

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