Baklava Pancakes

This Turkish sweet, known as Yassı Kadayıf or “flat Kadayif,” offers a delightful twist to traditional baklava. Contrary to common belief, it doesn’t use Kadayif or Yufka dough but is made with simple ingredients. The preparation involves frying small circles of dough like pancakes, adding chopped walnuts to the middle, and frying them in oil. The final touch is soaking them in syrup for sweetness.

Ingredients for Baklava Pancakes

• 1 cup of milk
• 1 cup of water
• 1 and 1/2 cups of flour
• 1 teaspoon yeast
• 1 teaspoon sugar
• 1/4 teaspoon salt

For the Syrup:

• 2 cups of water
• 2 cups of sugar
• 1 teaspoon lemon juice
• Chopped walnuts as needed
• 1 egg
• Oil for frying

Learn how to make Vegetable Pancakes.

Preparation

First Step, Baklava Pancake Syrup:

Prepare the syrup by combining water and sugar in a pot. Stir until the sugar dissolves, then boil and simmer until reaching the desired concentration (approximately 15 minutes).

Second Stage: 

For the pancake baklava batter, mix all ingredients in a non-metallic bowl and cover. Allow the yeast to activate for about ten minutes, creating bubbles on the dough. Heat a non-stick pan, lightly greasing if necessary. Ladle the batter into pancakes, flipping when bubbles form and frying on the other side.

Third Level: 

Place chopped walnuts in the middle of the unfried side of each pancake. Fold the pancake in half, pressing the edges together like a dumpling.

Fourth Step: 

Brush the baklava pancakes with beaten egg and fry in hot oil. After frying, drain excess oil on a towel.

Fifth Step: 

Pour the slightly cooled syrup over the pancakes and wait two minutes. Use a slotted spatula to remove the baklava pancakes. Enjoy with tea.

Tips:

• Baklava pancakes are crispy when freshly made but may soften over time.
• Pay attention to syrup concentration for the desired texture.
• Experiment with different nuts like almonds, pistachios, hazelnuts, peanuts, or even coconut powder. Add a teaspoon of cinnamon or cardamom for extra flavor.