AuthorSaf-instantIn a large mixing bowl, put the flour and the butter and mix. (flour-butter mixture)
In another small bowl, mix the eggs yolks, sour cream, salt and vanilla powder.(egg-sour cream mixture)
In another small bowl, mix the yeast, 1 tbsp of flour, 1 tbsp of sugar and fill it with 1/4 cup of warm milk and let rest for 2 minutes.(yeast mixture)
Combine all the mixtures in a bowl. (flour-butter mixture, egg-sour cream mixture and yeast mixture)
Mix the ingredients using your hands until the dough is rough. Put the dough to your work surface and add the remain 1/4 cup of warm milk in a separate bowl. Knead the dough for a few minutes to make it smooth.
Shape the dough into a ball, cover with a plastic wrap and leave to rest for 30 minutes.
If you are already using skinned pistacchio, grind in a food processor. In a bowl, mix the ground pistacchio with sugar and add the cardamom and vanilla powder in it and mix.
Divide the dough into 36 balls, each of them should be 50g.
Work with one ball at a time, roll each of your balls into a 10 cm circle.
Put 2 tablespoons of the filling in the center of each ball and shape your dough as a half-moon.
Twist the dough with your fingers to decorate the edges.
Put the pastry on a baking sheet, lined with baking paper.
Shape the dough surfaces with a maggash to decorate the dough as in the below pictures. If maggash is not available, leave the top of the dough without any patterns
Bake the dough preheated oven to 175° C for 15 - 20 minutes until becomes light brown.
In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.
Pour the cool syrup over the baklawa as soon as it comes out of the oven.
Ingredients
Directions
In a large mixing bowl, put the flour and the butter and mix. (flour-butter mixture)
In another small bowl, mix the eggs yolks, sour cream, salt and vanilla powder.(egg-sour cream mixture)
In another small bowl, mix the yeast, 1 tbsp of flour, 1 tbsp of sugar and fill it with 1/4 cup of warm milk and let rest for 2 minutes.(yeast mixture)
Combine all the mixtures in a bowl. (flour-butter mixture, egg-sour cream mixture and yeast mixture)
Mix the ingredients using your hands until the dough is rough. Put the dough to your work surface and add the remain 1/4 cup of warm milk in a separate bowl. Knead the dough for a few minutes to make it smooth.
Shape the dough into a ball, cover with a plastic wrap and leave to rest for 30 minutes.
If you are already using skinned pistacchio, grind in a food processor. In a bowl, mix the ground pistacchio with sugar and add the cardamom and vanilla powder in it and mix.
Divide the dough into 36 balls, each of them should be 50g.
Work with one ball at a time, roll each of your balls into a 10 cm circle.
Put 2 tablespoons of the filling in the center of each ball and shape your dough as a half-moon.
Twist the dough with your fingers to decorate the edges.
Put the pastry on a baking sheet, lined with baking paper.
Shape the dough surfaces with a maggash to decorate the dough as in the below pictures. If maggash is not available, leave the top of the dough without any patterns
Bake the dough preheated oven to 175° C for 15 - 20 minutes until becomes light brown.
In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.
Pour the cool syrup over the baklawa as soon as it comes out of the oven.
