Baklava Recipe! Best Turkish Pistachio Baklava You Can Make At Home

Eid Mubarak! Get ready to make baklava at home! We are making famous pistachio-filled Turkish baklava "Havuç Baklava" with an easy method! Please don't compare it with ready phyllo sheets.
This recipe will probably be the best one to try with a basic skill to compete with the baklava masters who need more than 5 years to become a master. So let's make it!
(To enter the free online baklava class as an Eid gift from me to you 💕, just leave a comment behind the video about a recipe you tried or planning to try from my channel and say why you want to enter the online class.
Note: The class will be made only if enough attendees register)
I will share the results under this video and my social media Instagram soon)
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Ingredients For The Dough:
1/2 egg (whisk lightly and use half of it)
1/4 cup water
1/4 cup milk
1/4 cup vegetable oil
less than 2 cups flour (preferable strong flour)
1 tsp baking powder
For buttering the layers: 130gr. butter (melted and foams on top collected)
200gr. to 250gr. pistachios (coarsely processed)
For the syrup:
2 cups sugar
1 cup +1/4 cup water
About 200gr. Wheat starch, if you can't find her corn starch
small lemon wedge + 1/2 tsp lemon juice
30cm in diameter round pan (you can use rectangular too if you don't have round one)
Here are my other baklava recipes from the channel:
Easy Turkish Baklava Two Ways: • Easy Turkish Baklava 2...
Cream filled Baklava With Ready Phyllo Sheets: • Şöbiyet (Cream Filled ...
Crunchy Baklava Rolls With Hazelnuts: • Crunchy Baklava Rolls ...
Pistachio Baklava Rolls Wİth Phyllo: • Easy Turkish Pistachio...
How To Make Star Shape Cut: • How To Make Star Bakla...
TIPS FOR THE PERFECT BAKLAVA
Tip #1: For baklava, the flour type with a protein content of at least 13% is preferred.
Tip #2: Use only good quality wheat starch (or corn if you can’t find it)
between the layers
Tip #3: Separating the layers will create air between the layers to
make it more crunchy.
Tip #4: Gently wrinkling the dough batch helps to separate the layers
Tip #5: Sprinkling very less amount of vegetable oil or butter
between the layers will increase the rise of the layers
Tip #6: To prevent the phyllo layers from drying out, don’t work in the air circulated kitchen. Keep the windows closed, don’t use a fan, etc.
Tip #7: Collect the white foams from the melted butter and don’t use,
they burn in the oven and create brown spots (or use unsalted “ghee”)
Tip #8: Use a sharp knife and cut it with one move if possible so the
layers won’t stick to each other.
Tip #9: Pour hot butter over the baklava to help open
the layers.
Tip #10: Pouring the butter before cutting the second part helps
to cut easily without disturbing the phyllo sheets
Tip #11: Boil the sherbet for about 10-15 minutes until it thickens.
Check the last drops; they should be heavy, oozing.
Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottom
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