Classic Turkish Baklava

Ingredients

This recipe remains faithful to the original Turkish baklava, so there are no significant differences from the original dish. 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)
• 300g unsalted butter, melted 300g unsalted butter, melted
• 300g mixed nuts (such as walnuts, pistachios, and almonds), finely chopped 300g mixed nuts (such as walnuts, pistachios, and almonds), finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon rose water (optional) 1 tablespoon rose water (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 24g (Saturated Fat: 9g)
• Carbohydrates: 32g (Sugars: 16g)
• 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 nuts and ground cinnamon. Set aside.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Unroll the phyllo pastry sheets and cover them with a damp cloth to prevent drying.
5. 5.
   Take one sheet of phyllo pastry and place it in the baking dish. Brush it generously with melted butter.
6. 6.
   Repeat step 5 with five more sheets, brushing each layer with butter.
7. 7.
   Sprinkle a thin layer of the nut mixture evenly over the phyllo pastry.
8. 8.
   Continue layering phyllo pastry and nuts, brushing each layer with butter, until all the nut mixture is used.
9. 9.
   Finish with a final layer of phyllo pastry, brushing the top generously with butter.
10. 10.
    Using a sharp knife, cut the baklava into diamond or square shapes.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until golden brown.
12. 12.
    While the baklava is baking, prepare the syrup. In a saucepan, combine water, sugar, lemon juice, and rose water (if using). Bring to a boil, then reduce the heat and simmer for 10 minutes.
13. 13.
    Once the baklava is out of the oven, immediately pour the hot syrup over it, ensuring it covers all the pieces.
14. 14.
    Allow the baklava to cool completely and absorb the syrup before serving.

Treat your ingredients with care...

• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working to prevent them from drying out.
• Nuts — Ensure the nuts are finely chopped for a consistent texture in the baklava.
• Rose water — If you enjoy floral flavors, add rose water to the syrup for an aromatic touch.

Tips & Tricks

• To achieve a crispier baklava, brush each layer of phyllo pastry with butter generously.
• Allow the baklava to cool completely before pouring the hot syrup over it to ensure optimal absorption.
• For an extra touch of indulgence, serve the baklava warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• If the phyllo pastry tears, don't worry! Simply patch it together with melted butter.
• Store the baklava in an airtight container at room temperature for up to a week.

Serving advice

Serve the baklava at room temperature or slightly warmed. Garnish with a sprinkle of finely chopped pistachios for an attractive presentation.

Presentation advice

Arrange the baklava pieces on a platter, showcasing their golden layers. Dust the top with a light sprinkle of powdered sugar for an elegant touch.