Baklava

Baklava is one of the traditional pastries of the Kosovar cuisine, although of Turkish origin...

Ingredients

• 5 eggs – 1 full egg and 4 egg yolks
• 1 cup of cooking oil
• 1 cup of milk
• 1 midrange spoon of sugar
• 1 teaspoon of salt
• 500 gr of flour
• 400 gr of crushed walnuts
• 200 – 300 gr butter
• The Syrup
• 2 jars with sugar about 1.2 kg
• 2 jars with water

 

Preparation

Baklava is one of the traditional pastries of the Kosovar cuisine. Although of Turkish origin, baklava’s preparation and recipe is a small heritage that is passed on generation to generation in Kosovo as well. There are a few different ways of making baklava, (varying from the way it’s rolled) or what kind of nuts and fruits it contains.

To prepare it, initially you have to prepare the dough. The dough consists of eggs, cooking oil, milk and flour. Mix them all together and leave the dough covered with a kitchen napkin for a couple of hours.

After a few hours take the dough and divide into 50 very small pieces (almost as big as an egg yolk).
Take 10 dough pieces and flatten them one by one with starch. After that take the 10 pieces and put them on top of each other after putting a bit of starch between each other. After that flatten the dough to fit the baking pan. Put the crushed walnuts on top of the dough and roll the whole patty like a strudle. Take the rolled patty and put it on the pan. Repeat the same with the other dough pieces that are left.

After you’ve put all the rolls in the baking pan cut the rolls diagonally. After you’ve cut the rolls pour the melted butter on top of them slowly.

Finally put the baklava in the warm stove and bake it for 2-3 hours at 150 C.

The Syrup

Boil the water about 30 minutes mixed with the sugar until the syrup starts getting dense. The Baklava should be cooled down before you put on the hot syrup on top.
Finally leave the baklava to cool down before serving it.