Baklava filled with pistachios, walnuts and Grafschafter Goldsaft
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Ümit from @Umihito has conjured up delicious baklava with the secret ingredient Grafschafter Goldsaft. Recipe for baklava: Dough • 1 egg • 100 g butter (soft) • 50 ml sunflower oil • 50 ml milk • 100 ml water • 2 tbsp yoghurt • 2 tbsp vinegar • 1 pinch of salt • 3 glasses of flour Sugar syrup • 600 ml water • 600 g sugar • 1 slice of lemon And • For rolling out the dough: cornstarch • For spreading on the dough: melted butter • Between the dough layers: approx. 300 g pistachios and walnuts each and the secret ingredient, Grafschafter Goldsaft Preparation: Preheat the oven to 170 °C (top and bottom heat). Knead the egg, soft butter, oil, milk, water, yoghurt, vinegar, salt and flour into a smooth dough and then leave to rest for approx. 30 minutes. In the meantime, chop the pistachios and walnuts into small pieces. Then sprinkle the work surface with cornstarch and divide the dough into about 16 equal parts (see video). Shape the dough pieces into balls and roll them out into a flat circle (diameter about 26 cm). To do this, sprinkle the dough generously with cornstarch again and again. As soon as all the balls have been rolled out to the size of a pizza, place 4 of these flat circles on top of each other and continue to roll out until you have a wafer-thin dough. Repeat this several times. Now sprinkle the wafer-thin dough pieces with the chopped pistachios and walnuts. Spread gold juice over each one and place the next wafer-thin dough piece on top. Top this again with pistachios, walnuts and gold juice. Now fold the filled dough. To do this, fold it in on the right and left and then roll it up from the bottom to halfway - cut off the first roll here and continue to roll up the dough. Now cut the rolls into pieces about 3 cm wide and place them in a greased baking dish. Now melt some butter and brush the small pieces with it. Bake the baklava in a preheated oven at around 170 °C (top and bottom heat) for around 40 minutes until the baklava is golden brown (see video). While the baklava is getting crispy in the oven, prepare the sugar syrup. Simply put the ingredients in a pan and heat until the sugar has dissolved. As soon as the baklava is baked, spread the hot sugar syrup over the hot baklava. Now decorate with pistachios and allow the sugar syrup to soak in for around 8 hours, or even better overnight. A mocha goes perfectly with this and we hope you enjoy it.
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