Baklava Dough
This recipe is for baklava dough, also used as ouzi pastry sheets. It uses all-purpose flour, cornstarch, sugar, ghee, sugar syrup, and water, with salt mentioned as optional only if the flour is weak. The ingredients are kneaded until combined, then left to rest. The dough is then divided into small balls and rolled out with cornstarch in stages until it becomes thin sheets ready for baklava. The video explains only how to prepare the dough and does not include final cooking.
A dough preparation for making baklava pastry.
Like the thin dough sheets used for layered sweets.
Roll or stretch the dough very thin for the best texture.
Ingredients
- half a kilo (3.5 cups) Flour
- 2 tablespoons Sugar
- 1.5 tablespoons (30 g) Ghee
- quarter cup Sugar syrup (sheera)
- 250 ml Water
- 1 box Cornstarch
- half a teaspoon Salt
Instructions
- In the mixer bowl, combine the water with the sugar and sugar syrup.
- In the mixer bowl, add a little flour first, then begin kneading on a low setting.
- In the mixer bowl, add the ghee to the dough while kneading to soften it.
- In the mixer bowl, knead the dough until ready, then let it rest for 5 to 10 minutes.
- On the work surface, divide the dough into pieces weighing 50 g each.
- In a bowl or dish, coat the dough pieces with cornstarch and prepare them for rolling.
- On the work surface, roll the dough pieces out slightly with a rolling pin, then let them rest.
- On the work surface, roll out the final dough with cornstarch, pressing from the center and then toward the edges to even out the thickness.
- On the work surface, wrap the dough around the rolling pin or the special rolling rod, then pull it out, adding cornstarch between the layers, until you reach the appropriate thickness.
- On the baklava tray, prepare the dough sheets for the next video or for use in baklava.