Bosnian Baklava

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.

Jan Dec
Pastry› Sweet Pastry› Baklava
Asian cuisine› Arab cuisine› Turkish cuisine
European cuisine› Mediterranean cuisine› Balkan cuisine› Bosnian cuisine

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.

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

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a bowl, combine the chopped walnuts, almonds, and ground cinnamon. Set aside.
  3. 3.
    Brush a baking dish with melted butter.
  4. 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.
  5. 5.
    Sprinkle a generous amount of the nut mixture evenly over the phyllo dough.
  6. 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.
  7. 7.
    Using a sharp knife, cut the Baklava into diamond or square shapes.
  8. 8.
    Bake in the preheated oven for 30-35 minutes, or until golden brown.
  9. 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.
  10. 10.
    Once the Baklava is out of the oven, immediately pour the hot syrup over it, ensuring it is evenly distributed.
  11. 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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