Looking to impress with a homemade dessert? Dive into the world of Mussel Baklava (Midye Baklava), a delightful Turkish pastry that blends creamy semolina with syrupy sweetness. In this recipe, we’ll guide you through each step, from preparing the dough to layering the filling and topping it off with a golden crust. Join us as we explore the art of creating this delectable treat in the comfort of your own kitchen.
Recipe for Mussel Baklava:
Ingredients:
For the cream:
1/2 liter of milk
1/2 cup of semolina
For the syrup:
3 cups of sugar
3 cups of water
A few drops of lemon juice
For the dough:
25 grams of room temperature butter
1 egg
1 tablespoon of vinegar
1/2 cup of milk
1/2 cup of vegetable oil
1/2 cup of water
1/4 teaspoon of salt
2.5 cups of phyllo dough
For Rolling Out the Dough:
Cornstarch
For Topping:
150 grams of butter
For Filling:
1 cup of ground pistachios (for a 20×30 cm tray, 200 ml cup, 125 ml tea cup)
Instructions:
1- Prepare the cream by cooking milk and semolina until thickened. Allow it to cool in a baking dish.
2- repare the dough by mixing butter, egg, vinegar, milk, oil, water, and salt. Gradually add flour until a smooth dough forms. Divide into balls and let rest in the refrigerator for at least 2 hours.
3- Roll out each dough ball thinly on a cornstarch-dusted surface. Spread ground pistachios and cream on each sheet, then roll into a cylinder.
4- Place the rolled dough in a greased baking tray and brush with melted butter. Bake at 170°C until golden brown.
5-Pour cooled syrup over hot baklava and let it absorb. Serve and enjoy after 4 hours of resting.
Bon appétit!