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Çerkeş sırma baklava (walnut-rolled baklava)

Whole recipeOfficial

Ingredients

  • 1,000 gWheat flour
  • 78.3 gSunflower oil step 1
  • 100 gEgg
  • 5 gSalt
  • 40 gYogurt
  • 516 gMilk
  • 12 gDistilled white vinegar
  • 500 gWalnut
  • 500 gCornstarch
  • 157 gSunflower oil step 8
  • 300 gButter
  • 1,000 gWater
  • 1,000 gSugar
  • 10 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.

Start cooking

Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Sugar19%
  2. Water19%
  3. Wheat flour19%
  4. Milk10%
  5. Cornstarch10%
  6. Walnut10%
  7. Butter 6%
  8. Sunflower oil 5%
  9. Egg 2%
  10. Yogurt 1%
  11. Distilled white vinegar 0%
  12. Lemon juice 0%
  13. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Mix the lukewarm milk, oil, yoghurt, vinegar, eggs and salt in a deep bowl for 2-3 minutes.

    2 min

  2. Add the flour gradually and knead for about 15 minutes into a soft dough.

    15 min

  3. Divide the dough into 15 balls and roll them round. Cover with a cloth and rest for 15 minutes.

    15 min

  4. Chop the walnuts coarsely.

  5. Roll out each ball with plenty of starch above and below into a thin sheet 60-70 cm across.

  6. Lay a 20-25 cm end of the sheet over the rolling pin. Scatter about 30-35 g of walnuts on the exposed part and roll it up on the pin. Squeeze it from both sides toward the middle by hand, slide it off, and trim the ends and sides by 1 cm. Then cut into pieces every 4-5 cm. Repeat with all the sheets.

  7. Place the pieces in an ungreased tray and leave them to dry at room temperature (20-22 °C) for 1 day.

    24 h

  8. Heat the oil and butter together and ladle over the baklava. Bake in a preheated 190-200 °C oven until the top and bottom are golden.

    30 min

  9. For the syrup, boil the water and sugar for about 25 minutes.

    25 min

  10. Add the lemon juice and boil for 5 more minutes. Let the syrup cool for 30-35 minutes.

    5 min

  11. Pour the cooled syrup over the hot baklava straight from the oven. Wait about 1 hour for it to soak in, then serve.

    1 h

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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