Recipe

Kestaneli Baklava with a Twist

Chestnut Delight Baklava

4.5 out of 5

Indulge in the rich flavors of Turkish cuisine with this delightful twist on the classic baklava. Kestaneli baklava combines the sweetness of honey and the nuttiness of chestnuts, creating a unique and irresistible dessert.

Pastry› Sweet Pastry› Kestaneli baklava

Asian cuisine› Arab cuisine› Turkish cuisine

Preparation time

30 minutes

Cooking time

30-35 minutes

Total time

1 hour 5 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (if chestnuts are omitted), Dairy-free (if butter is substituted with a non-dairy alternative), Halal, Kosher

Allergens

Chestnuts, Wheat (in phyllo pastry), Butter (can be substituted with a non-dairy alternative)

Not suitable for

Vegan (contains honey and butter)

Ingredients

1 package of phyllo pastry sheets (375g / 13.2oz) 1 package of phyllo pastry sheets (375g / 13.2oz)
200g (7oz) ground chestnuts 200g (7oz) ground chestnuts
150g (5.3oz) unsalted butter, melted 150g (5.3oz) unsalted butter, melted
1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
1 cup (240ml) water 1 cup (240ml) water
1 cup (240ml) honey 1 cup (240ml) honey
1 tablespoon lemon juice 1 tablespoon lemon juice
Chopped pistachios, for garnish Chopped pistachios, for garnish

Nutrition

Calories: 350 kcal / 1465 kJ
Fat: 18g (Saturated Fat: 9g)
Carbohydrates: 45g (Sugar: 25g)
Protein: 4g
Fiber: 2g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
In a bowl, combine the ground chestnuts, sugar, cinnamon, and cloves. Mix well.
3.
Brush a baking dish with melted butter.
4.
Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
5.
Spread the chestnut mixture evenly over the phyllo pastry.
6.
Layer the remaining phyllo pastry sheets on top, brushing each sheet with melted butter.
7.
Using a sharp knife, cut the baklava into diamond or square shapes.
8.
Bake in the preheated oven for 30-35 minutes, or until golden brown.
9.
While the baklava is baking, prepare the syrup by combining water, honey, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
10.
Once the baklava is out of the oven, immediately pour the hot syrup over it, ensuring it is evenly distributed.
11.
Allow the baklava to cool completely and absorb the syrup before serving.
12.
Garnish with chopped pistachios for an extra touch of flavor and visual appeal.

Treat your ingredients with care...

Chestnuts — Make sure to use ground chestnuts for the filling. If you can't find ground chestnuts, you can roast and grind whole chestnuts yourself. Ensure they are finely ground for a smooth texture in the baklava.

Tips & Tricks

To achieve a crispy baklava, make sure the melted butter is generously brushed between each layer of phyllo pastry.
Allow the baklava to cool completely before pouring the syrup over it to ensure optimal absorption.
For an extra touch of flavor, sprinkle some ground cinnamon over the baklava before serving.
If you prefer a less sweet baklava, reduce the amount of sugar in the chestnut filling or the honey in the syrup.
Serve the baklava at room temperature or slightly warmed for the best taste and texture.

Serving advice

Serve kestaneli baklava as a delightful dessert after a Turkish feast. It pairs perfectly with a cup of Turkish tea or a scoop of vanilla ice cream.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, garnished with chopped pistachios. Dust some powdered sugar over the top for an elegant finishing touch.