👩🏻🍳 Preparation Steps for Traditional Azerbaijani Pistachio Baklava:
1. Prepare the Syrup: In a saucepan, combine water and sugar. Bring to a boil, then simmer for 15 minutes until slightly thickened. Stir in the lemon juice and set aside to cool completely.
2. Make the Ice Cream Base: Heat 800 ml of milk in a pot. In a bowl, whisk the egg yolks with the remaining 200 ml of cold milk and cornstarch until smooth. Slowly temper the hot milk into the yolk mixture, then return everything to the pot. Cook over low heat, stirring constantly until it reaches a custard consistency.
3. Whip the Whites: In a separate clean bowl, whisk the egg whites with a portion of the sugar until stiff peaks form. Gently fold the meringue into the warm custard base.
4. Churn and Freeze: Once the custard base is cool, transfer it to an ice cream maker or a traditional churn. Churn until thick and creamy, then freeze until firm.
5. Prepare the Dough: Sift the flour into a large bowl. Make a well and add eggs, oil, salt, and warm water. Knead for about 10–15 minutes until the dough is smooth and elastic. Cover and let it rest for 45 minutes.
6. Roll the Layers: Divide the dough into 20–24 small equal-sized balls. Using a long, thin rolling pin (oklava) and plenty of cornstarch, roll each ball into a translucent, paper-thin sheet (yufka) the size of your baking pan.
7. Assemble the Baklava: Grease a round baking pan with clarified butter. Lay down the first 10 layers of dough, brushing each individual layer generously with melted clarified butter.
8. Add the Filling: Spread the finely ground pistachios evenly over the 10th layer.
9. Complete the Layers: Top with the remaining dough layers, continuing to brush each one with butter.
10. Cut and Bake: Using a sharp knife, cut the baklava into a traditional star or diamond pattern. Pour any remaining clarified butter over the top, ensuring it seeps into the cuts.
11. Baking: Bake in a preheated oven at 180°C for 40–50 minutes until the top is golden brown and the layers are crisp.
12. Soak with Syrup: Immediately after removing the baklava from the oven, pour the cooled syrup evenly over the hot pastry. Let it sit for at least 4 hours (ideally overnight) to absorb the syrup.
13. Serve: Garnish with extra ground pistachios. Serve each slice by splitting it slightly and adding a generous scoop of the homemade milk ice cream in the center.295 - tags: time: 3 hours, difficulty: Hard, servings: 12 portions, desserts, sweets, pastry, dairy, butter
