Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
Baklava
Hard 1 hr 30 min~450 kcal 2/10
🥮
Corum Squeezed Baklava
A regional Corum baklava made by rolling thin sheets around a pin, squeezing them into folds, and soaking them with syrup.
Hard⏱️ 3 hr 22 min📖 1 min readServes 8~395 kcal🇹🇷 Turkish🌍 Full translation
70 min prep 42 min cook 90 min rest
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 3 h 22 min- Prep1 h 10 min
- Resting/Marinating1 h 30 min
- Cooking42 min
Ingredients
8 servings
Quick:
For the dough
- 4 su bardağı(~800 ml) Flour
- 1 adet Egg
- 0.5 su bardağı(~100 ml) Yogurt
- 0.4 çay bardağı(~40 ml) Vegetable oil
- 1 tatlı kaşığı(~10 ml) Grape vinegar
- 0.4 çay kaşığı(~2 ml) Salt
For rolling out
- 1.2 su bardağı(~240 ml) Wheat starch
For the filling
- 1.4 su bardağı(~280 ml) Walnut kernels
For the topping
- 220 gr Butter
For the syrup
- 2.8 su bardağı(~560 ml) Granulated sugar
- 3 su bardağı(~600 ml) Water
- 1 yemek kaşığı(~15 ml) Lemon juice
What else can I make with these ingredients?
Instructions
- 1
Knead the flour, egg, yogurt, vegetable oil, grape vinegar, and salt into a firm dough.
- 2
Cover and rest the dough for 45 minutes so the gluten relaxes and the yufka rolls thinner.
45 min45:00 - 3
Boil the granulated sugar, water, and lemon juice for 12 minutes to prepare the syrup, then let it cool until warm.
12 min12:00 - 4
Divide the dough into balls and roll them into thin yufka sheets with wheat starch.
- 5
Air the yufka sheets for 8 minutes, sprinkle walnut kernels over them, wrap around the rolling pin, and squeeze from both sides.
8 min08:00 - 6
Arrange the squeezed yufka sheets in the tray and drizzle melted butter over them.
- 7
Bake the baklava in a 175°C oven for 40 to 42 minutes, until browned.
42 min42:00 - 8
Pour the warm syrup over the hot baklava from the oven, let it absorb for 35 minutes, and serve.
35 min35:00
💡 Tip: Do not dry the opened yufka sheets completely; if they stay half-flexible, they will not break while being squeezed around the rolling pin and will settle neatly in the tray.
🍽️ Serving suggestion: After the baklava absorbs its syrup, serve it in small portions with optional plain Turkish coffee.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Calcium
- Vitamin C
- Vitamin B12
Nutrition (per serving)
~395
kcal calories
7
g protein
56
g carbs
17
g fat
Protein 7%Carbs 55%Fat 38%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Milk
- Egg
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Corum Squeezed Baklava make?
This recipe serves 8.How long does Corum Squeezed Baklava take?
Prep 70 minutes, cooking 42 minutes, including 90 minutes of passive resting; 202 minutes in total.Is Corum Squeezed Baklava difficult?
This recipe is rated hard.How many calories does Corum Squeezed Baklava have?
Approximately 395 kcal per serving. Protein: 7g, carbs: 56g, fat: 17g.Which allergens does Corum Squeezed Baklava contain?
This recipe contains Gluten, Milk, Egg, Tree nuts. Check it against your dietary needs.How many ingredients does Corum Squeezed Baklava need?
This recipe needs 12 ingredients.
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