The size of the cup I used is 200 ml The baking tray I used is 40 cm in diameter Ingredients for Baklava Recipe 2 eggs 1 tea glass of oil 1 tea glass of yogurt 1 tea glass of milk 1 pinch of salt 1 packet of baking powder 1 teaspoon of lemon juice (or 1 teaspoon of vinegar) and as much flour as it can take to pour on it 1 glass of oil 1 glass of melted butter half a glass of olive oil to open 250 g of wheat starch for the filling 2.5 glasses of crushed walnuts for the syrup 5 glasses of granulated sugar 5 glasses of water A quarter of a lemon How to make Baklava For the syrup, first boil the granulated sugar, water and lemon and prepare the baklava syrup and let it cool. For the dough, mix the egg, oil, milk, yogurt, salt, baking powder and lemon juice thoroughly and add the flour little by little and make a dough as soft as an earlobe. Divide the baklava dough into 40 pieces, cover with a clean cloth and let it rest for 15 minutes. First, roll out 5 of them as big as a tea plate, sprinkle starch in between, put them on top of each other and roll out as much as you can with a rolling pin with a little starch, place on the tray, cut the excess hanging from the edges of the tray with a knife and place on top. Roll out the other 15 pieces 5 by 5 and place on the tray in the same way, cut the excess on the edges with a knife, separate the excess yufkas you cut from each other and place them on top of the yufkas and sprinkle crushed walnuts on top (if you want, sprinkle walnuts on 2 layers with 10 layers apart). Roll out the other pieces in the same way, 5 by 5 or 10 yufkas on top of each other, sprinkle starch in between, place on top of the walnuts, cut the excess edges in the same way and place in between, place the pieces you cut of the layer that will come to the top not on top but under it and cut with a sharp knife. Melt the butter, oil and olives for the top. Mix it with oil and touch it all over the baklava (remove the foam that accumulates on the top and bottom of the butter) Bake it in a preheated 180 degree oven until the top is slightly browned and reduce the oven setting to 170 or 160 degrees and cook until your baklava is nicely browned. If you want your baklava to be crispy, touch the syrup while your baklava is cold. I don't like it very crispy. If you want it to be a little soft, leave the lukewarm syrup at its first temperature. Touch it on the baklava that comes out. You can serve after your baklava absorbs the syrup and cools down. Enjoy your meal AZ Prepared by: Safiye Aras :) You can follow my pages :) Illustrated and Detailed Tips and Recipes http://www.hayalimdekiyemekler.com/ Facebook: https://www.facebook.com/pages/Hayali... Instagram: / hayalimdekiyemekler Pinterest: / 0s0gfu6kgyq6qbj Download to your phone for new recipes If you want, you can download it immediately from the links I gave and don't forget to rate and comment on our application :) iOS Application (Appstore): https://itunes.apple.com/fr/app/hayal... Android Application (Google Play): https://play.google.com/store/apps/de... Subscribe to my Youtube Channel :) / @hayalimdekiyemekler Baklava, baklava recipe