Turkish Pistachio Baklava

• servings: Serves 14-18

Ingredients

DOUGH

3/4 cup (165g) milk, at room temperature

I large egg a tablespoons (1 oz/28g)

2 tablespoons unsalted butter, melted

¼ cup (55g) neutral oil

1 tablespoon (14g) apple cider vinegar

3 cups (390g) all purpose flour

1/2 teaspoon (3g) kosher salt

SYRUP

2½ cups granulated sugar

2½ cups water

⅛ teaspoon kosher salt

¼ of a lemon

TO FINISH

2 sticks unsalted butter

¼ cup neutral oil

1 1/3cups cornstarch, for rolling

1½ cups coarsely ground Turkish Antep pistachios

Directions

Make the dough: In a medium bowl, whisk together the milk, egg, melted butter, oil, and vinegar. Add the flour and salt. Using your hand shaped like a claw, stir and squeeze the ingredients together for 2 to 3 minutes until everything begins to come together. Turn the dough out onto a work surface. Using your hands, perform the basic kneading technique (see page 22) and knead for 6 to 8 minutes, until smooth. Return to the bowl and cover with plastic wrap. Let

rest for 1½ hours at room temperature.

Return the dough to the work surface and continue to knead for 3 to 5 minutes. Retur to the bowl, cover, and let rest for an additional 1½ to 2 hours. Make the syrup: In a saucepan, stir to combine the sugar, water, and salt. Bring to a boil over medium- high heat. Squeeze the lemon into the syrup and throw in the spent lemon rind. Reduce the heat to medium-low and simmer for i1 to I' minutes. Test for doneness by dipping a teaspoon into the syrup. Shake off the oxcess syrup and then hold the teaspoon about the saucepan. If the remaining syrup slowly drips off the spoon, the syrup is ready. IF it falls quickly,

continue to simmer for 2 to 3 minutes. Remove the syrup from the heat, remove the lemon, and let cool to room temperature.

Turn the dough out on a lightly floured work surface. Roll the dough into a log and use a sharp knife or bench scraper to cut it into 20 equal portions. Round each piece of dough into a smooth ball (see page 22). Place each ball on a plate as you work and cover with plastic wrap to avoid drying out.

To finish: In a small saucepan, melt the butter and add the oil, mixing to combine. Set aside.

Lightly cover the work surface with cornstarch and place a ball of dough on the surface. Using a rolling pin, roll into a G- to 7-inch round. Add i tablespoon of the cornstarch on top of the dough round and use your hands to cover the dough evenly. Repeat this process with each ball of dough, stacking the rounds in groups of two and making sure each is covered with cornstarch. As you go, continue stacking dough rounds in twos, so you have io stacks by the end.

Beginning with the first stack of 2 dough rounds, use a long rolling pin or Turkish oklava to roll the stacked dough into an 18- to 20-inch round. Sprinkle with additional cornstarch as necessary for easy rolling. Place a 9 x I3-inch baking dish on top of the large round. Using a sharp knife, trace the bottom of the baking dish into the dough and cut. Place the dough rectangle in the base of the dish. Piece together the dough scraps on top of the bottom rectangle as a second layer of dough. Drizzle 2 tablespoons of the butter mixture over the dough layers. Repeat this process until you have added four of the dough stacks. At this point, spread ½ cup of the Turkish pistachios evenly over the dough. Roll out two more dough stacks and repeat the shaping and drizzling process. Add another ½ cup of the Turkish pistachios and continue to roll and add dough layers until all the dough has been used

Preheat the oven to 350°F.

Using a sharp knife, cut the baklava into 1½-inch squares. Pour the remaining butter evenly over the top, being careful to retain the milk solids on the bottom of the pan.

Bake the baklava until golden brown, 45 to 50 minutes.

Let rest on the counter for 2 to 3 minutes before evenly pouring the cooled syrup over the hot baklava. Set aside at room temperature to allow the syrup to fully soak in, 4 to 5 hours or overnight.

Serve with the remaining pistachios beneath and on top of the baklava pieces.

Notes

Notes

* Turkish Antep pistachios make the most delicious baklava-once you try them you will really see the difference. You can purchase them online, but if you cannot find them, use regular pistachios or walnuts.

* Baklava requires lots of very, very thin layers. In the second rolling step, roll the dough as thin and as wide as you can.

* Baklava is best the first day, when the layers are crisp and crunchy. To store, cover with plastic wrap and keep at room temperature for 2 to 3 days.