Discover the delicious and easy-to-make Hazelnut Dolama Baklava recipe, perfect for special occasions like Bayram. This baklava is notably lighter compared to traditional versions, making it an irresistible treat that maintains its crispiness for up to three days. Made with 32 sheets of ready-made phyllo dough, crushed hazelnuts, and a mix of butter and oil, this recipe ensures a delightful balance of flavors and textures. The syrup, made from sugar, water, and a slice of lemon, adds the perfect sweetness without being overwhelming. The preparation process is simple: boil the syrup, let it cool, brush the phyllo sheets with melted butter and oil, sprinkle with hazelnuts, roll tightly, bake until golden brown, and finally, drizzle with the cooled syrup. The baklava absorbs the syrup slowly, ensuring an even distribution and a perfectly crispy finish. Enjoy this exquisite dessert fresh or store it covered to maintain its crispness. Follow these detailed steps for a flawless result every time. Easy to prepare, light, and incredibly tasty, this Hazelnut Sarma Baklava will become a favorite at your family gatherings and festive celebrations. Happy baking and enjoy your delightful treat!
Recipe for Hazelnut Dolama Baklava
Ingredients for the Syrup:
3.5 cups sugar
3.5 cups water
1 slice of lemon
Other Ingredients:
32 sheets of ready-made phyllo dough
1 or 2 bowls of crushed hazelnuts
200 grams of butter or margarine
Just under 1 cup of vegetable oil
Dolama Baklava Preparation
Prepare the Syrup: Combine sugar and water in a pot, stir, and bring to a boil. Once boiling, cook for 10 minutes, then add the lemon slice and cook for an additional 5 minutes. Set aside to cool.
Prepare the Butter Mix: Melt the butter and add the vegetable oil. Skim off the foamy part on top.
Prepare the Phyllo Dough: Take 2 sheets of phyllo dough and cover the rest to prevent drying. Brush the sheets generously with the butter mixture, then sprinkle with crushed hazelnuts.
Roll the Baklava: Roll the prepared phyllo sheets tightly around a thick knitting needle and place them on a baking tray. Cover with a cloth to prevent drying.
Cut and Bake: Cut the rolled baklava to the desired length and brush with the remaining butter mixture. Bake in a preheated oven at 175°C (347°F) until golden brown.
Add Syrup: After baking, let the baklava cool for 5 minutes, then drizzle with the cooled syrup using a spoon. This slow addition helps the syrup absorb evenly without pooling at the bottom.
Cool and Serve: Let the baklava absorb the syrup without covering to maintain crispiness. Once fully absorbed, enjoy your delicious treat. Store any leftovers covered with another tray or plastic wrap.
Enjoy your Hazelnut Sarma Baklava! Happy baking!