Ingredients for Walnut and Hazelnut Baklava
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) milk
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) vegetable oil
- 3 eggs
- 1.5 dessert spoons (about 3 tsp) grape vinegar
- 1 packet baking powder
- 1/4 teaspoon salt
- 6 water glasses (about 1.2 L / 5 cups) baklava flour
- 1.5 water glasses (about 300 ml / 1 1/4 cups) finely ground walnut kernels
- 1.5 water glasses (about 300 ml / 1 1/4 cups) finely ground hazelnut kernels
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) cornstarch
- 250 g (about 9 oz) butter
- 5 water glasses (about 1 L / 4 1/4 cups) water
- 4 water glasses (about 800 ml / 3 1/3 cups) granulated sugar
- 4 drops freshly squeezed lemon juice
How to Make Walnut and Hazelnut Baklava
This recipe is a hand-rolled take on baklava, the iconic Turkish layered pastry — here filled with a generous mix of both walnuts and hazelnuts. To make the dough, add 6 water glasses of baklava flour to a large deep bowl and make a well in the center. Into the well, add 3 eggs, 1 water glass of milk, 1 water glass of vegetable oil, 1 packet of baking powder, 1.5 dessert spoons of grape vinegar, and the salt. Gradually work everything together into a soft, smooth dough — it should feel about as soft as an earlobe.
Once the dough is well-kneaded, divide it into 30 equal pieces and roll each into a ball on the work surface. On a lightly floured surface, roll each ball out to roughly the size of a small dessert plate.
Dust cornstarch between the sheets as you stack them in groups of 10, then use a rolling pin to roll each stack out into a very thin sheet — it should reach the size of your baking tray.
Melt 250 g of butter in a small saucepan over low heat; you'll use this to brush between the layers.
Layer the thin sheets in the tray, scattering generous amounts of finely ground walnuts and hazelnuts between each layer as you go.
Before baking, cut the baklava into portions. Pour the melted butter evenly over the top.
Bake in a preheated oven at 190°C (375°F) until the top and bottom are evenly golden.
For the syrup: combine 5 water glasses of water and 4 water glasses of granulated sugar in a saucepan and bring to a boil over medium heat. Simmer for about 25 minutes, then add 4 drops of freshly squeezed lemon juice, cook 2–3 minutes more, and remove from heat.
Let the hot baklava cool to room temperature on the counter.
Ladle the hot syrup slowly over the cooled baklava, a spoonful at a time, and let it absorb fully before serving.
Have you tried Mussel-Shaped Pistachio Baklava? Click for the recipe!
