Baklava

Moon Baklava Dough
Ingredients
2 and a half cups of Söke Baklava and Börek Flour (about 300 g)
1 egg
50 ml water
50 ml vegetable oil
50 ml milk
1/2 packet of baking powder (5 g)
1 tablespoon of vinegar
A pinch of salt

For sprinkling between layers:
200 g wheat starch
Finely ground walnuts

For the top:
150 g butter

For the baklava syrup recipe:
2.5 cups of sugar
2.5 cups of water
A slice of lemon

The measuring cup is 200 ml.

Put the dough ingredients in a mixing bowl and knead it well . Cover the dough and let it rest for half an hour. After half an hour, make two large balls of dough. Cover them and let them rest again for another half hour. Roll out each ball with a rolling pin with starch (I rolled mine out to about 60-70cm). Sprinkle plenty of starch on top and spread it evenly over the dough with your hands, making sure it covers every part of the dough.
Fold one edge of the dough inward, then fold the opposite edge inward as well. Sprinkle starch on top of each fold, fold the sides towards the center, forming a square. Fold each square like an envelope from the corners towards the center, then flip it over.
Repeat the same process with the other ball of dough.
Enlarge the first rolled and folded dough to the size of a baking tray with a rolling pin or rolling stick. Flip the dough and spread walnuts on top.
Sprinkle finely ground walnuts and roll it into a log shape, then cut it in half from the center. Place the rolled dough in a cup or cookie cutter to cut it into crescent shapes and place them on the baking tray.
Melt the butter in a pan, remove the foam, and drizzle it over the baklavas. Bake in a preheated oven at 170°C (340°F) for 1 hour on the lower rack.
While the baklava is baking, prepare the syrup. Put water, lemon, and sugar in a saucepan, bring to a boil, and stir.
After it boils, let it simmer for another 20 minutes. Pour the hot syrup over the hot baklava when it comes out of the oven.
Enjoy it the next day. 😊
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