Birds Eye Baklava is a delightful variation of the traditional baklava, a popular dessert that originated in the Ottoman Empire and has since become a beloved treat in many parts of the world. This particular recipe stands out due to its unique presentation and the blend of rich, buttery flavors with the crunch of walnuts. The name “Bird’s Eye” comes from the distinctive shape of the baklava pieces, which resemble a bird’s eye, adding an element of visual appeal to this delicious dessert.
Stages of Making Birds Eye Baklava
The process of making Birds Eye Baklava involves creating a soft, pliable dough enriched with buttermilk, oil, and eggs. The dough is then divided into small portions, rolled out thinly, and shaped into the characteristic bird’s eye form. Each piece is filled with a generous amount of walnuts, which provide a delightful contrast to the sweet, flaky pastry.
One of the key elements of this baklava is the syrup, made from a simple mixture of water, sugar, and a slice of lemon. The syrup should be prepared ahead of time and allowed to cool slightly so that it is warm when poured over the cooled baklava. This ensures that the syrup is absorbed evenly, resulting in a perfectly moist and flavorful dessert.
Tips and Tricks of Birds Eye Baklava
Baking the baklava until it is golden brown brings out the rich flavors of the butter and the natural sweetness of the dough. Once baked and soaked in syrup, the baklava should be allowed to rest for at least 12 hours, allowing the flavors to meld and the texture to develop fully.
Birds Eye Baklava is a true labor of love, requiring patience and attention to detail, but the end result is a stunning and delicious dessert that is sure to impress family and friends.
Ingredients for Birds Eye Baklava
For the dough:
1 tea glass of water
1 tea glass of thick buttermilk
1 tea glass of oil
2 eggs
1 teaspoon of salt
1/2 teaspoon of baking powder
About 4 cups of flour
For the top:
Walnuts
For the syrup:
4.5 cups of water
4 cups of sugar
1 slice of lemon
For rolling out:
Corn or wheat starch
For the top:
100 grams of butter
1 cup of oil
How to Make Birds Eye Baklava
* Knead a soft dough with the dough ingredients.
* Divide the dough into 18 pieces and roll each piece into a ball. Place them on a floured tray, cover, and let them rest for about 20 minutes.
* Roll out one of the rested dough balls, sprinkling with starch.
* Cut the thinly rolled-out dough into 4 pieces. Roll each piece from the wide end with a thin rolling pin (I used a plastic tool as I didn’t have a thin rolling pin), leaving about 3 fingers’ width at the end. Do not roll this part.
* Holding the rolled part by both ends, scrunch it towards the middle, leaving the unrolled part in the center. Join the two ends together, placing the unrolled part in the middle.
* Place the pieces on a tray and put a walnut in the middle of each.
* Repeat the process for the remaining dough pieces. Each piece of dough will make 4 baklavas.
* Once the tray is full, pour the melted butter and oil mixture over the top.
* Bake in a 180-degree oven until golden brown.
* Once the baklava is cooled, pour warm syrup over it. The syrup should not be too thick or too thin (the baklava * should be cold, and the syrup should be warm but not hot).
* Let the baklava sit for at least 12 hours to absorb the syrup properly.
Enjoy! 😊