Knead all the ingredients of the dough in the mixer and let it rest for 15 minutes. Divide the rested dough into 16 equal parts, press the dough with cornstarch to get rolls and rest for another 20 minutes.
For your custard, let the milk, sugar and Vala Chef simmer on the stove. When it begins to boil, add the starch and black pepper mixed with the water to make a batter and continue to cook until it reaches the consistency of custard. Once it boils, let it cool.
Bring all the ingredients of the syrup to a boil on the stove. When it starts to boil, cook for another 5 minutes on low heat.
Spread the 16 pieces of rolls you prepared from the dough very thin with the help of a rolling pin. Sprinkle the melted Vala Baklava Sadem on the bottom of your baklava tray. Spread half of the rolled phyllo on your tray by sprinkling Vala Baklava Sadem on each layer. Spread the custard that you left to cool down a bit. Use the remaining phyllo by sprinkling Vala Baklava Sadem on each layer again and cut into squares. Pour all the remaining Vala Baklava Sadem and bake for 35 minutes in the preheated oven at 200°C. Once it has cooled after being removed from the oven and is no longer steaming, pour the boiling syrup over it. Serve when cool. Bon appetite.
