Dish

Vişneli baklava

Visneli baklava

Vişneli baklava is made by layering sheets of phyllo pastry with a mixture of chopped nuts, sugar, and cinnamon. The sweet cherry filling is made by cooking fresh or canned cherries with sugar and lemon juice until thickened. The pastry is then baked until golden brown and crispy. The dish is typically served with a dusting of powdered sugar and a dollop of whipped cream.

Asian cuisine› Arab cuisine› Turkish cuisine

Pastry› Sweet Pastry

Origins and history

Baklava is believed to have originated in the Ottoman Empire, and has been a popular dessert in Turkey and throughout the Middle East for centuries. The addition of cherries to the traditional recipe is a modern twist on the classic dish.

Dietary considerations

This dish contains nuts and gluten, and may not be suitable for those with allergies or intolerances to these ingredients. It is also high in sugar and calories, and should be consumed in moderation as part of a balanced diet.

Variations

Variations of baklava can be found throughout the Middle East and Mediterranean, with different regions using different types of nuts, spices, and sweeteners. Some variations also include fruit or cheese fillings.

Presentation and garnishing

To prevent the phyllo pastry from drying out, cover it with a damp towel while working with it. Be sure to brush each layer with melted butter or oil to ensure that the pastry is crispy and flaky. When cutting the baklava, use a sharp knife to prevent the layers from becoming squished or compressed. To make the dish look more elegant, it can be garnished with chopped nuts or fresh fruit.

Tips & Tricks

When making the cherry filling, be sure to use a non-reactive saucepan to prevent the cherries from discoloring. If using canned cherries, be sure to drain them well before cooking.

Side-dishes

Vişneli baklava is typically served on its own as a dessert, but can also be paired with a cup of Turkish coffee or tea. It can also be served with a scoop of vanilla ice cream or a drizzle of honey.