How to Make Baklava at Home

Ingredients

• Baklava dough:
• 2 cups flour
• about 3/4 cup water
• a small pinch of salt
• two tablespoons vegetable oil
• 1 cup cornstarch, or a little more as needed for rolling out the dough
• Filling:
• 1/2 cup sweet ground peanuts, or other nuts of your choice
• 1 cup ghee
• 1 1/2 cups syrup, medium consistency
• Toast the peanuts (unsalted) in a nonstick pan over low heat.

Method

1. We start by preparing the dough. Add the water and oil to the dry ingredients (flour and salt) and knead until you get a slightly firm dough. It should not be soft like pastry dough.
2. Cover it and let it rest for about 20 minutes.
   Timers: 20 min
3. After the time has passed, divide it into 10 equal pieces and shape them into small balls or discs.
4. Coat them with cornstarch on all sides and place them on a tray to rest for 5 minutes before continuing.
   Timers: 5 min
5. Roll each disc into a medium circle and set it aside. Sprinkle cornstarch over the surface and repeat with the second disc, placing it on top of the first after adding cornstarch between them, and so on until all the dough is used. You will have 10 dough circles stacked on top of each other.
6. Cover them and let them rest for 10 minutes.
   Timers: 10 min
7. Using our hands, start rolling the dough circles until you get a large circle the size of a large loaf of bread.
8. Turn them over and repeat the rolling process with your hands to make sure all the dough circles blend together and stay stacked on top of one another. Then start using a rolling pin.
9. Roll with the rolling pin until you get a large, even sheet of dough.
10. Trim the edges from all sides, and you will notice that the dough is made up of layers.
11. Cut as desired and start distributing the filling and shaping the pieces, then arrange them in a baking tray.
12. Warm the ghee slightly and pour it over the baklava pieces in the tray, then place the tray on the middle rack of a preheated oven at 180°C.
13. Turn on the oven from both top and bottom for 10 minutes, then leave it on from the bottom only for an additional 10 minutes, or until the baklava pieces are golden underneath.
    Timers: 10 min
14. Remove the baklava from the oven and drain off any excess ghee, then pour the syrup, at room temperature, over it.
15. Serve the baklava after it has absorbed the syrup well and reached room temperature.
16. Once cooled, grind them finely and use them to fill the baklava.
17. Baklava recipe in detail from a friend and cook at What Are We Cooking Today
18. Ruwayda Al-Haj Rifai
19. Click on Ruwayda's name to visit her profile on our site and get all her wonderful recipes.
20. Cookie and Banana Balls are also among Ruwayda's easy recipes.
21. Also try Cookies