Grandma's Design

THIMBLE BAKLAVA

GRANDMA

Samiye

COUNTRY

Turkey

ORIGIN

Alanya

INGREDIENTS

For the Dough

750 g all-purpose flour
200 ml milk
200 ml water
1 egg
100 ml olive oil
A pinch of salt

For the Roll

300 wheat starch

For the Filling

500 g crushed walnut
150 g roasted and peeled almond

For Brushing Dough

400 g butter

For Syrup

1,5 kg granulated sugar
1 litre water
1 teaspoon lemon juice

HISTORY

Baklava is common to all the cuisines of the Middle East, Balkans and in some parts of Central Asia. It can be prepared in different shapes and with different fillings. Thimble baklava is one of the variety of baklava that exist in the Ottoman cuisine. It is famous especially in Alanya as a festive dessert. The technique involved in making the ultra thin pastry, popularly known in the West by its Greek name filo, may have evolved from the ancient Turkish yufka (see recipe 5). Baklava has always played an important role in Ottoman history. It has a symbolic meaning. Since the 16th century, it was customary for baklava to be sent from the palace to the Janissaries on the fifteenth day of Ramadan. The refusal of the trays of baklava by the Janissaries marks the signals of a potential revolt against the Sultan.

More Minus

HOW TO

Sift the flour and salt, make a well in the center and add milk, water, egg and olive oil. Work these ingredients with your fingertips to make a creamy mixture and then mix in a circular motion, drawing in flour from outside. Knead about 10 or 15 minutes until the dough becomes very smooth and elastic.Divide the pastry into walnut sized pieces and roll each piece into a tight ball, place on a floured surface and let rest 15 minutes under a slightly damp towel.Liberally dust working surface with starch and roll out each piece of dough to 20 cm with a rolling pin.Dust the dough with starch while rolling out it until almost transparent and 30-40 cm diameter. Sprinkle 6 tablespoons of walnut over the sheet of pastry and then roll with the rolling pin.Crinkle pastry roll by pushing toward the middle from each end and push off rolling pin.Cut the pastry roll into thick circles (in 2cm diameter and width) like thimble and put one almond in the middle of each circle. Place circles of baklava on a greased tray of 40 cm diameter.Meanwhile pre-heat oven to 200 C.Prepare all pieces of dough in the same manner repeating the steps 4 to 8.Melt butter in a saucepan and pour it over the pastry in an evenly.Bake until brown on top and base gold, leave to cool on wire rack.Make the syrup by gently dissolving sugar in water. Boil it. Add the lemon juice at the end.Pour hot syrup over the thimble baklava and allow soaking for several hours, turning occasionally.