Ingredients for Hazelnut Baklava (Fındıklı Baklava) Recipe
- 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 2 tsp each) grape vinegar
- 1 packet baking powder
- 1/4 teaspoon salt
- 6 water glasses (about 200 ml each / 3/4 cup + 1 tbsp each) baklava flour
- For the filling:
- 3 water glasses finely ground hazelnut kernels
- For rolling and topping the dough sheets:
- 1 water glass cornstarch
- 250 g (about 9 oz) butter
- For the syrup:
- 5 water glasses water
- 4 water glasses granulated sugar
- 4 drops freshly squeezed lemon juice
How to Make Hazelnut Baklava (Fındıklı Baklava) Recipe
Place 6 water glasses of baklava flour into a deep bowl. Create a well in the center. Add 3 eggs, 1 water glass of milk, 1 water glass of vegetable oil, 1 packet of baking powder, 1.5 dessert spoons of vinegar, and the salt into the well.
Gradually mix all the ingredients together, incorporating the flour, until you have a soft dough with the consistency of an earlobe.
Knead the dough thoroughly, then divide it into 30 equal pieces and roll each piece into a ball on the work surface. On a lightly floured surface, roll out each dough ball to the size of a small dessert plate.
Dust cornstarch between the rolled dough sheets, stack them in groups of 10, and continue rolling them out into very thin sheets using a rolling pin. (The thin sheets should be the size of the baking tray.) Melt 250 g of butter in a small saucepan over low heat to use for greasing the dough layers.
Using a rolling pin, carefully transfer the thinly rolled dough sheets, generously sprinkling finely ground hazelnut kernels between each layer as you stack them.
Before baking, cut the baklava into small square portions. Evenly distribute the melted butter over the top of the baklava. Bake in a preheated oven at 170°C (340°F). Bake until both the bottom and top are evenly golden.
For the baklava syrup
In a saucepan, combine 5 water glasses of water and 4 water glasses of granulated sugar, then boil over medium heat for approximately 25 minutes. Add 4 drops of freshly squeezed lemon juice, cook for another 2–3 minutes, then remove from heat.
Let the hot baklava cool to room temperature after removing it from the oven. Using a ladle, slowly pour the hot syrup over the dessert, a little at a time, and allow it to fully absorb before serving.
Tips & Tricks
After melting the butter, be sure to skim off the foam that forms on the surface with a spoon. This foam can cause dark spots on your baklava and skimming it results in a cleaner, glossier finish.
Do not bake the baklava at high heat — bake it slowly at 160–170°C (320–340°F) until the inner layers are fully dried and crispy. Baklava rushed at high heat browns on the outside but stays doughy inside.
About This Recipe
Hazelnut cultivation began 5,000 years ago. Wild hazelnuts grow in well-drained soils in areas with adequate moisture. Thousands of years ago, people discovered the nutritional and health benefits of this plant. It remains one of the most widely grown, consumed, and enduringly popular nuts in the world today.
The seed is enclosed in a leafy husk. The hard outer shell protects the spherical, yellowish-brown kernel inside the oval casing. Hazelnuts grow in clusters, and each tree yields around 20–25 kg (44–55 lbs) of hazelnuts per year.
We prepared our wonderful Homemade Baklava recipe using hazelnuts. You'll love our Hazelnut Baklava recipe too. Enjoy the process!
