Turkish Baklava Recipe Green Stuffed Mussel Baklava With Pistachio

green Turkish baklava detailed recipe, making stuffed mussel baklava with pistachios Details on the content of baklava making in this video how to roll baklava dough thinly, and what to fill in baklava how to give mussel shape to baklava, how to prepare sherbet how to fry and cook baklava in the best way, we share everything with you The baklava master starts work at 6 am, after the dough is kneaded for 1 hour, it comes out as thin strips with the help of the machine. but these doughs are not thin enough for baklava, Doughs are kept for 1 hour and will be rolled out thinner by hand. Wheat starch is sprinkled between the doughs, it is important to throw the starch in the form of a dust cloud. We can say that the size of the dough before it is opened by hand is about 30 centimeters wide and 1 meter long. After adding 10 layers of dough, it is gradually expanded. Baklava dough is rolled up by stretching it on a thin long rolling pin. After the dough is rotated for a couple