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THE KEY POINTS OF BAKING BAKLAVA
  •  The baklava dough has to be rolling out very thin and the back side should be visible when viewed from one side. 
  • Eggs should be used when preparing dough to prevent tearing when dough is opened.
  •  Yellow and hard wheat flour should be used for dough. 
  •  Corn starch should be used instead of wheat starch. 
  •  If you like crunchy baklava, you can add a half lemon juice to the dough. 
  •  Butter must be used, If butter is not available, use high-fat margarine. 
  •  The filling ingredient must be very fresh. 
  •  Baking in the oven is not at home, you should be bake it in a neighborhood oven or in a wood oven near your home. 
  •  The sherbet should be boiling, the baklava should be baking and cold. If the phyllo is hot, the baklava becomes doughy.
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