Embark on a culinary journey with this exceptional Newspaper Baklava recipe, a stunning showcase of crispy, flaky layers filled with rich, nutty goodness. This recipe takes the classic baklava and elevates it to new heights, offering an irresistible texture and flavor that will amaze everyone. Perfectly balanced with a sweet syrup, each bite delivers a satisfying crunch that makes this dessert a memorable treat.
Why You’ll Love This:
This Newspaper Baklava stands out for its unique preparation method that results in numerous delicate layers, mimicking the thinness of newspaper pages. The combination of a lightly sweetened walnut filling with the airy crispness of the dough creates a delightful contrast. It’s a labor of love that yields a dessert as visually impressive as it is delicious, ensuring that each piece is a work of art.
Perfect Occasion:
Ideal for special occasions, festive celebrations, or as a sophisticated addition to any dessert table, this Newspaper Baklava promises to be the centerpiece of your gathering. It’s also a fantastic way to introduce guests to a traditional dessert with a twist, making it perfect for holidays, cultural events, or whenever you want to offer something truly special.
Decoration Tips:
For a stunning presentation, garnish the baklava with finely chopped pistachios or walnuts before baking. After soaking it in syrup, a light dusting of powdered sugar or a drizzle of honey can add an extra layer of sweetness and elegance. Serve on a decorative platter to enhance its visual appeal.
Ingredients:
- 1 egg
- 1 tea cup of milk
- 1 tea cup of yogurt
- 1 tea cup of vegetable oil
- 1 packet of baking powder
- 3 tablespoons of vinegar
- 3 cups of flour
For Dusting:
- Wheat or corn starch
For the Filling:
- 2 cups of walnuts
For the Topping:
- 3 heaping tablespoons of butter
- 1 cup of vegetable oil
For the Syrup:
- 4 cups of sugar
- 4 cups of water
- 2 pieces of citric acid
Instructions:
- Mix all dough ingredients to form a medium-soft, non-sticky dough. Divide into 12 balls (or 16 if preferred), and flatten each to the size of a dessert plate with starch. Cover and let them rest while preparing the syrup.
- For the syrup, boil the water, add sugar and citric acid, and let it simmer for 15 minutes. Allow to cool (this method prevents crystallization).
- Thinly roll out the dough balls with starch, creating very thin layers. Fold each layer in a crinkled manner, resting on a clean cloth or parchment paper. Stack two layers on top of each other, then proceed with the next layer, following the same process.
- Once layered and shaped, cut into 3-finger-wide pieces and arrange in a greased tray. Mix the melted butter and oil, removing any foam or sediment, and pour over the baklava.
- Bake at 356°F (180°C) for 40-45 minutes until golden. Pour cold syrup over the slightly cooled baklava and let it absorb for a few hours.
Enjoy this crunchy, nutty delight that brings the essence of traditional baklava into a crispy, layered experience.
