Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. https://www.turkishfoodtravel.com/2021/05/09/how-to-make-baklava-from-scratch/ I will share all my experience and 12 tips to make it successful like a baklava masters here in Turkey.Thank you for supporting me with a cup of coffee or buy me a ticket: https://www.patreon.com/turkishfoodtravelHow To Make Star Baklava Shape https://youtu.be/hutF_E0kmqQIngredients For "Cevizli Ev Baklavas" Homestyle walnut baklava:1 egg1/2 cup vegetable oil1/2 cup water1/2 cup milk1 tsp baking powderabout 3 +1/2 cups flourpinch of salt(I used 1 tbsp vinegar for extra crunchiness but it was better without it, the type of vinegar can differ. I would suggest try without vinegar then if you like ones more with and see the difference)250gr. butter (we will melt and take out the foamy part after it)To roll out the phyllo sheets: 200gr. or more wheat starch (if you can't find use corn starch)about 300 to 400 gr. coarsely chopped walnutsFor the sherbet (syrup)5 cups sugar3+1/2 cups water1 small lemon wedge1 tsp lemon juice (You can use less syrup first and add more after tasting if needed. The recipe amount is a bit more than enough)TIPS FOR THE PERFECT BAKLAVATip #1: For baklava, the flour type with a protein content of at least 13% is preferred.Tip #2: Use only good quality wheat starch (or corn if you cant find it)between the layersTip #3: Separating the layers will create air between the layers tomake it more crunchy.Tip #4: Gently wrinkling the dough batch helps to separate the layersTip #5: Sprinkling very less amount of vegetable oil or butterbetween the layers will increase the rise of the layersTip #6: To prevent the phyllo layers from drying out, dont work in the air circulated kitchen. Keep the windows closed, dont use a fan, etc.Tip #7: Collect the white foams from the melted butter and dont use, they burn in the oven and create brown spots (or use unsalted ghee)Tip #8: Use a sharp knife and cut it with one move if possible so thelayers wont stick to each other.Tip #9: Pour hot butter over the baklava to help open the layers.Tip #10: Pouring the butter before cutting the second part helpsto cut easily without disturbing the phyllo sheets Tip #11: Boil the sherbet for about 10-15 minutes until it thickens.Check the last drops; they should be heavy, oozing.Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottomSUBSCRIBE https://bit.ly/3iirrRCFOLLOW ME FROM INSTAGRAM http://instagram.com/turkishfoodtravelMY WEBSITE http://www.turkishfoodtravel.com Facebook: https://fb.me/turkishfoodtravel Don't forget to subscribe and press the notification button: https://www.youtube.com/channel/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1