Recipe
Bosnian Baklava
Deliciously Sweet Bosnian Baklava: A Taste of Tradition
4.5 out of 5
Bosnian cuisine is known for its rich and diverse flavors, and one of its most beloved desserts is Baklava. This sweet pastry, adapted from the Turkish original, is a staple in Bosnian households. Layers of flaky phyllo dough, filled with a mixture of ground nuts and sweetened with a fragrant syrup, create a dessert that is both indulgent and comforting.
Metadata
Preparation time
30 minutes
Cooking time
30-35 minutes
Total time
1 hour 5 minutes
Yields
12 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Dairy-free, Egg-free, Vegan (if using vegan butter substitute)
Allergens
Tree nuts (walnuts, almonds)
Not suitable for
Gluten-free (due to the use of phyllo dough)
Ingredients
While the Turkish Baklava is traditionally made with pistachios, Bosnian Baklava often incorporates a combination of walnuts and almonds. Additionally, the syrup used in Bosnian Baklava is typically flavored with rose water or orange blossom water, giving it a unique and delightful aroma. We alse have the original recipe for Baklava, so you can check it out.
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1 package of phyllo dough (450g) 1 package of phyllo dough (450g)
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1 cup (225g) unsalted butter, melted 1 cup (225g) unsalted butter, melted
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2 cups (200g) walnuts, finely chopped 2 cups (200g) walnuts, finely chopped
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1 cup (100g) almonds, finely chopped 1 cup (100g) almonds, finely chopped
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1 cup (240ml) water 1 cup (240ml) water
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1 tablespoon lemon juice 1 tablespoon lemon juice
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1 tablespoon rose water or orange blossom water 1 tablespoon rose water or orange blossom water
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat: 22g (total), 8g (saturated)
- Carbohydrates: 35g (total), 20g (sugars)
- Protein: 6g
- Fiber: 3g
- Salt: 0.1g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a bowl, combine the chopped walnuts, almonds, and ground cinnamon. Set aside.
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3.Brush a baking dish with melted butter.
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4.Lay a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process, layering 5 sheets of phyllo dough.
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5.Sprinkle a generous amount of the nut mixture evenly over the phyllo dough.
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6.Repeat steps 4 and 5 until all the nut mixture is used, ending with a layer of 5 sheets of phyllo dough on top.
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7.Using a sharp knife, cut the Baklava into diamond or square shapes.
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8.Bake in the preheated oven for 30-35 minutes, or until golden brown.
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9.While the Baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, lemon juice, and rose water/orange blossom water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
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10.Once the Baklava is out of the oven, immediately pour the hot syrup over it, ensuring it is evenly distributed.
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11.Allow the Baklava to cool completely before serving.
Treat your ingredients with care...
- Phyllo dough — Keep the phyllo dough covered with a damp cloth while working with it to prevent it from drying out.
- Walnuts and almonds — Make sure to finely chop the nuts for a consistent texture in the filling.
Tips & Tricks
- To achieve a crispier Baklava, brush each layer of phyllo dough with melted butter generously.
- Allow the Baklava to cool completely before pouring the syrup over it to ensure it absorbs the syrup evenly.
- For a decorative touch, sprinkle some crushed pistachios on top of the Baklava before baking.
Serving advice
Serve the Bosnian Baklava at room temperature or slightly warmed. It pairs well with a cup of Turkish coffee or a glass of sweetened tea.
Presentation advice
Arrange the diamond or square-shaped Baklava pieces on a serving platter, allowing the layers to be visible. Dust the top with powdered sugar for an elegant touch.
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