Turkish Midya Baklava

Mussel Baklava.

INGREDIENTS:

For the dough:
- 100 ml. cup with 1 cup Yogurt
- 100 ml. 1 glass of Milk with a glass
- 100 ml. 1 glass of dry oil with a glass
- 1 egg
- 1 package (10 gr.) Baking powder
- 1 teaspoon of vinegar
- Flour as much as it takes for dough in medium softness

For the baking powder:
- 4 tbsp. Flour
- 4 tbsp. Corn starch

For the filling:
- 450 gr. Coarsely ground walnut kernels
- 1 package (5 gr.) Vanillin

For the syrup:
- 3 (200 ml.) cups Sugar powder
- 3 (200 ml.) glasses of water
- Half a lemon

PREPARATION:

1. First we prepare the syrup. Mix 3 cups of powdered sugar and half a lemon juice in 3 cups of water. Then we boil on the stove for about 10 minutes until large bubbles appear. Then we set it aside to cool at room temperature.
2. 100 ml in a suitable container. yogurt, 1 packet of baking powder (instead of baking powder, you can use 1 tsp of tea soda) and a tsp. add vinegar and mix. Then add 100 ml. milk, 100 ml. add clarified butter and 1 egg and mix. Then we knead the dough with flour as much as it takes. Without waiting, we divide the dough into 14-16 logs and let it rest for 10 minutes so that we can spread it easily. Meanwhile, 4 xg. 4 tsp with flour. We mix cornstarch and prepare a batter to open the dough. Then 450 gr. Add 1 packet of vanilla on top of the kernel and mix and prepare the filling.
4. We spread our logs as thinly as possible, wrap them in okholov and unfold them as shown in the video. Then, after crumpling the middle part with our hands, we put our filling on it in parts so that we can separate the baklavas. We cover the edges of the dough over the filling and press the joints tightly so that they do not open. Then we cut the joints and turn the baklavas upside down so that the wrinkled side is exposed, so that our baklavas look more like mussels.
5. Place our ready-made Midya baklavas on the baking sheet and grease them with clarified butter. Bake for 20-25 minutes in an oven preheated to 180 C. As soon as we take it out of the oven, we immediately pour warm syrup over it at room temperature. Because our tops are very thin, cook them quickly in the oven. Be careful not to burn.
6. After waiting at least 3 hours for the syrup to absorb, our baklavas are ready.

Bon appetit to everyone preparing.
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