Easy Homemade Baklava

• Dough: 250g whole milk
• Dough: 250g water
• Dough: 100g avocado oil
• Dough: 2 tbsp plain yogurt
• Dough: 2 tbsp white or apple cider vinegar
• Dough: 1 large egg
• Dough: pinch of fine sea salt
• Dough: 800g all-purpose flour
• Layering: cornstarch, for dusting
• Layering: 150g melted butter
• Layering: 150g avocado oil
• Layering: 300g finely ground pistachios
• Syrup: 800g water
• Syrup: 800g granulated sugar

Method

1. 01

   Whisk milk, water, oil, yogurt, vinegar, egg, and salt in a large bowl. Add the flour gradually and mix to a medium-firm dough.

2. 02

   Knead 8–10 minutes until smooth and elastic — about 1440g of dough. Divide into 12 balls of roughly 120g, cover, and rest 20 minutes.

3. 03

   Make the syrup: bring the water and sugar to a boil, simmer 10–12 minutes, then set aside to cool until just warm.

4. 04

   Dust the bench generously with cornstarch. Roll each ball to the size of a dinner plate.

5. 05

   Stack 4 rounds with cornstarch between each layer, then roll the whole stack with a French or dowel rolling pin until nearly transparent. Peel the sheets apart and repeat with the rest.

6. 06

   Combine the melted butter and oil. Brush each sheet lightly, then scatter a thin layer of ground pistachios over the surface.

7. 07

   Roll the sheet around the rolling pin and gently scrunch it toward the centre. Slide it off, cut into 4, and nest the pieces in a baking tray. Repeat with all sheets.

8. 08

   Cut the tray into serving pieces before baking, then pour the remaining butter-and-oil mixture evenly over the top.

9. 09

   Bake at 340°F / 170°C for about 1 hour 15 minutes, until deep golden brown and audibly crisp. Underbaking is the number one cause of soft baklava.

10. 10

    Pour the warm syrup over the hot baklava straight from the oven. Rest several hours — ideally overnight — before serving.

11. 11

    Store covered at room temperature up to 5 days. Don't refrigerate; it softens the layers. Walnuts substitute one-for-one for the pistachios.