Gaziantep Baklava

Recipe

Gaziantep Baklava

Heavenly Layers of Sweet Delight: Gaziantep Baklava

4.8 out of 5

Indulge in the rich flavors of Turkish cuisine with Gaziantep Baklava. This traditional dessert hails from the city of Gaziantep and is renowned for its delicate layers of filo pastry, sweetened nuts, and fragrant syrup.

Jan Dec
Pastry› Sweet Pastry› Gaziantep baklavası
Asian cuisine› Arab cuisine› Turkish 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, Vegan (if using vegan butter substitute), Dairy-free (if using dairy-free butter substitute), Nut-free (if using alternative filling), Kosher

Allergens

Nuts, Gluten

Not suitable for

Gluten-free (contains filo pastry)

Ingredients

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 22g, 8g
  • Carbohydrates (total, sugars): 35g, 20g
  • Protein: 6g
  • Fiber: 2g
  • Salt: 0.1g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a bowl, combine the ground pistachios or walnuts with the ground cinnamon.
  3. 3.
    Brush a baking dish with melted butter.
  4. 4.
    Layer half of the filo pastry sheets in the baking dish, brushing each sheet with melted butter.
  5. 5.
    Sprinkle half of the nut mixture evenly over the filo pastry.
  6. 6.
    Layer the remaining filo pastry sheets on top, again brushing each sheet with melted butter.
  7. 7.
    Sprinkle the remaining nut mixture over the filo pastry.
  8. 8.
    Using a sharp knife, cut the baklava into diamond or square shapes.
  9. 9.
    Bake in the preheated oven for 30-35 minutes, or until golden brown.
  10. 10.
    While the baklava is baking, prepare the syrup by combining the sugar, water, lemon juice, and rose or orange blossom water in a saucepan. Bring to a boil and simmer for 10 minutes.
  11. 11.
    Once the baklava is out of the oven, immediately pour the hot syrup over the hot baklava.
  12. 12.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

  • Filo pastry — Keep the filo pastry sheets covered with a damp cloth while working to prevent them from drying out.
  • Pistachios or walnuts — For the best flavor, use freshly ground nuts or grind them at home just before using.
  • Butter — Make sure the melted butter is warm but not hot to avoid tearing the delicate filo pastry sheets.
  • Cinnamon — Adjust the amount of cinnamon according to your personal preference for a stronger or milder flavor.
  • Rose or orange blossom water — Use high-quality rose or orange blossom water to enhance the aroma of the syrup.

Tips & Tricks

  • To achieve perfectly crispy baklava, make sure to brush each layer of filo pastry with melted butter generously.
  • Allow the baklava to cool completely before pouring the syrup over it to ensure that it absorbs the syrup evenly.
  • For an extra touch of elegance, garnish the baklava with a sprinkle of crushed pistachios or a dusting of powdered sugar before serving.
  • If you prefer a less sweet baklava, reduce the amount of sugar in the syrup to your liking.
  • Leftover baklava can be stored in an airtight container at room temperature for up to a week.

Serving advice

Serve Gaziantep Baklava at room temperature or slightly warmed. It pairs wonderfully with a cup of Turkish tea or a shot of strong black coffee.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, allowing the layers to be visible. Drizzle any remaining syrup over the top and garnish with a few whole pistachios for an eye-catching presentation.

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