Akşehir cheese baklava
Ingredients
- 100 gEgg
- 700 gWheat flour
- 206 gMilk
- 42 gLemon
- 64.5 gSunflower oil
- 6 gSalt
- 400 gWheat starch
- 800 gLor cheese
- 500 gButter
- 1,500 gSugar
- 1,000 gWater
- 5.2 gLemon juice
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Sugar28%
- Water19%
- Lor cheese15%
- Wheat flour13%
- Butter9%
- Wheat starch8%
- Milk 4%
- Egg 2%
- Sunflower oil 1%
- Lemon 1%
- Salt 0%
- Lemon juice 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the eggs, flour, milk, juice of half a lemon, oil and salt into a soft dough.
Divide the dough into 14 balls and roll each out using the starch. Lay 7 sheets in a tray, spread the lor cheese over them, top with the other 7 sheets and cut into squares.
Pour the butter over the top and bake in an oven preheated to 180 °C.
Make the syrup with the sugar, water and lemon juice.
Once the baklava has cooled, pour the hot syrup over it, let it soak briefly and serve warm.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 978 (Akşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026