Croatian Baklava

Ingredients

Croatian Baklava differs from its Turkish counterpart in a few ways. While Turkish Baklava often uses pistachios, Croatian Baklava commonly incorporates walnuts or almonds. Additionally, the syrup used in Croatian Baklava is typically flavored with a hint of lemon or orange zest, giving it a refreshing citrusy twist. These adaptations give Croatian Baklava its unique taste and make it a favorite dessert among Croatians. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo pastry sheets (450g) 1 package of phyllo pastry sheets (450g)
• 2 cups (240g) walnuts or almonds, finely chopped 2 cups (240g) walnuts or almonds, finely chopped
• 1 cup (225g) unsalted butter, melted 1 cup (225g) unsalted butter, melted
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon lemon or orange zest 1 tablespoon lemon or orange zest
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped walnuts or almonds, sugar, cinnamon, and lemon or orange zest. Mix well.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Place a sheet of phyllo pastry in the baking dish and brush it with melted butter. Repeat this process, layering the pastry sheets and brushing each layer with butter, until half of the phyllo pastry sheets are used.
5. 5.
   Spread the nut mixture evenly over the layered phyllo pastry.
6. 6.
   Continue layering the remaining phyllo pastry sheets, brushing each layer with butter.
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 water, sugar, and vanilla extract. Bring to a boil and simmer for 5 minutes.
10. 10.
    Remove the Baklava from the oven and immediately pour the hot syrup over it, allowing it to soak into the layers.
11. 11.
    Let the Baklava cool completely before serving.

Treat your ingredients with care...

• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working with them to prevent them from drying out.
• Walnuts or almonds — Toast the nuts lightly before chopping them for a richer flavor in the Baklava.

Tips & Tricks

• For a variation, add a sprinkle of ground cloves or cardamom to the nut mixture for an aromatic twist.
• To achieve a crispier Baklava, brush each layer of phyllo pastry with clarified butter instead of melted butter.
• Allow the Baklava to sit for a few hours or overnight after pouring the syrup to enhance the flavors.

Serving advice

Serve the Croatian Baklava at room temperature or slightly warmed. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Garnish the Baklava with a sprinkle of finely chopped nuts or a dusting of powdered sugar for an elegant presentation.