- 12 ready made baklava doughs
- 3 tablespoons melted butter
- 12 tablespoons tahini
- 12 tablespoons granulated sugar
- 1 cup chopped walnuts
- Powder sugar as you wish
I think, baklava is one of the most known food of Turkish cuisine and it is well known across the world. But, to be honest, it doesn’t belong only to Turkish cuisine, it’s should be considered as a common “fruit” of Mediterranean, Middle Easteren and even South Asian cuisines. But to be honest again, yummiest baklavas belong to Turkey. So, I would like start with a very very easy baklava recipe. This is without syrup, so it is lighter than normal baklava. Some say this is “fake” baklava, but I don’t consider it so. It is crispy and it has a different taste if you ate some “normal” baklava before. Baklava dough is home mode actually, but you can find it on some supermarkets. I hope you have them in your local markets.
A pastry brush
An oven tray
Layer a baklava dough onto a flat floor and brush with some melted butter equally.
Layer the second dough and butter again then layer the third dough. But brush the third dough with tahini instead of butter. Then sprinkle granulated sugar onto tahini equally.
Place chopped walnuts like on the photo. Meanwhile, preheat oven to 200 °C (395 °F).
Roll the doughs starting from the side with walnuts. Try not to compress much.
Cut the rolled dough by using a knife diagonally and take them onto the tray with greased paper on it. Repeat the same for the remaining doughs
Bake until their tops redden. You may sprinkle powder sugar when they are cool or warm.