Turkish Baklava By Deepa Gad

To make a fillo sheet : Add all purpose flour, salt, baking powder, hot butter and mix well. Then add lukewarm milk and mix well. Make the dough. Cover and aside for 15 minutes.

To make the sugar syrup : Add sugar and water to the pan and cook for a one string consistency. Add cardamom powder. Off the flame and cover to the side.

Stuffing : Heat almonds and pistachios on tawa. When it cools down, grind it into a thick powder in a mixer.

Make 12 equal balls of above dough. Place each ball of dry flour in a thin layer and place it on the caketin layer and cut into round shapes so that all the sheet are formed in the shape of a caketin. Set aside these sheets and spread flour on them so that if you place one sheet on top of the other, they will not stick to each other. Ready out all such fillo sheets.

Melt the butter in a bowl. Mix all purpose flour and cornflour in a dish. Brush the caketin with butter. Put a sheet layer of butter on it and sprinkle flour and cornflour flour on it.

Put another layer of sheet and spread butter on it. Sprinkle all purpose flour and cornflour. Make 4 layers in this way.

Now spread butter and almond pistachio powder on the fourth layer. Place a layer on top and make 4 layers as above. Spread almond pistachio powder on it again and make 4 layers again (4-4-4 will be 12 layers).

Make the last layer so that the knife can cut it into diamond shape or square shape as you like. Then apply all the remaining butter on top. Add a little more butter.

Preheat the microwave to 180℃ for 10 minutes. Then place the caketin on a rack in the microwave and bake for 40 minutes.

When the baklava cools down, pour the sugar syrup. Add some pistachio powder on top for decoration. Serve Turkish Baklava.