- ½ cup milk
- ½ cup yogurt
- ½ cup olive oil
- 1 egg
- 1 tablespoon balsamic vinegar
- ½ cup starch
- 3 ½ cup flour
- 1 tablespoon baking powder
- A pinch salt
- 150 gram (0.330 pounds) chopped walnut
- 150 gram (0.330 pounds) melted butter
- 2 cups starch
- 3 cups granulated sugar
- 3 cups water
- 1 teaspoon lemon juice
- A pinch salt
Actually this dessert is a kind of baklava, but I named it “mussel shaped” because of its shape. This is liked because of its sweetness and it is served on bayrams etc. It might be seemed difficult to make, but it is joy. You in fact play with dough. It will take much time than a normal baklava, but you will enjoy it. You may use this shape and the same dough to prepare some pastries if you wish. I will give its recipe if you want.
A kneading pot
A rolling pin
An oven tray
A pot for syrup
Add milk, yogurt, olive oil, egg, balsamic vinegar and salt into a pot and mix. Then add flour, starch and baking powder slowly and knead for 5 minutes until it is soft like earlobe.
Divide the dough into 12 equal pieces and roll them on your palm. Then cover the dough and set aside for 15 minutes.
After setting aside, sprinkle some starch onto a flat surface and spread all the doughs by using a pin. Try to shape them like plates.
Sprinkle a tablespoon starch onto the dough. Spread all the 12 doughs and place one onto the top of the other. Try to spread it by using a pin. Finally you will have a dough that has approximately 25 cm radius.
Wrap and roulade the dough and cut it into 30-35 pieces. Then try to spread them by using a pin palm size big.
Place a walnut into the middle of each dough piece and fold. Then press to the sides. Meanwhile, preheat oven to 200 °C (395 °F).
Make the same process for the remaining doughs and place them onto the tray. Sprinkle the melted and cooled butter onto them.
Bake in the oven until their tops redden. Meanwhile prepare the syrup. First, add water and granulated sugar into a pot and stir until it is homogeneous. Then boil and sprinkle the salt. When it is completely boiled, add lemon juice and continue to boil for 15 minutes more.
When desserts are cooled, pour the warm syrup onto them. You may wait for 4 to 5 hours until they absorb the syrup.