Classic Turkish Baklava with Honey and Pistachios

Baklava Recipe – Turkish Traditional Sweet

Introduction

Baklava is a delightful Turkish dessert known for its rich, buttery layers of crisp phyllo dough, sweetened with honey syrup and filled with a crunchy mixture of nuts like walnuts and pistachios. This traditional dessert is a favorite across the Mediterranean and Middle Eastern regions. It’s perfect for special occasions or any time you want to indulge in something sweet and luxurious. The process may seem intricate, but the results are absolutely worth it.

Ingredients and Nutritional Information

• Total Servings: 8
• Total Calories (per serving): Approx. 635 calories

Instructions

The Baklava recipe is divided into four key stages: preparing the filling, assembling and baking the Baklava, making the honey syrup, and finishing with the syrup drizzle.

1. Method to Prepare the Filling

The nut filling adds texture and flavor to the Baklava, combining walnuts and pistachios for a delightful contrast in taste. Here’s how to make it:

1. Coarsely chop the walnuts and pistachios in a food processor. The nuts should be a coarse powder, not too fine, as you want to maintain a bit of crunch in each bite.
2. Reserve 4 tablespoons of the chopped nuts to use later as a garnish.
3. In a mixing bowl, combine the remaining chopped nuts with 1/3 cup of sugar, cinnamon, and powdered cloves. Stir well to evenly distribute the spices and sweetness through the nut mixture.

2. Assembling and Baking the Baklava

1. Preheat the Oven: Preheat your oven to 170°C (338°F). Prepare a work surface by laying down a dish towel and lightly sprinkling it with water to prevent the phyllo dough from drying out.

2. Prepare the Phyllo Dough: Thaw the phyllo dough according to the package instructions. Once thawed, unroll the sheets onto the prepared towel and cover them with a second damp towel. This prevents the thin layers from becoming brittle.

3. Melting the Butter: Melt the butter in a small saucepan. Generously brush the bottom and sides of a baking pan (9×13 inch recommended) with melted butter.

4. Layer the Phyllo Sheets:

   • Take one sheet of phyllo dough and gently lay it into the pan, folding it so that it fits perfectly.
   • Brush the sheet with butter, ensuring that the entire surface is covered.
   • Continue layering the phyllo sheets, brushing each one with butter until you’ve used about one-third of the dough.
   • After the first third of the dough is layered, evenly scatter half of the prepared nut mixture over the sheets.

5. Second Layering:

   • Continue layering another third of the phyllo dough sheets, buttering each one in the same manner as before.
   • Once the second third is done, sprinkle the remaining nut mixture over the layers.

6. Final Layering:

   • Layer the remaining phyllo dough sheets on top, continuing to brush each sheet with melted butter.
   • For the final layer, make sure to brush generously with butter for a golden, crispy finish.
   • If you have extra butter left, pour it over the top layer (optional).

7. Cutting the Baklava:

   • Using a sharp knife, score the baklava by cutting diagonal lines to form diamond shapes. Make sure to cut through the top layers but not entirely through the bottom.

8. Baking:

   • Place the tray in the preheated oven and bake for about 1 hour and 15 minutes. The baklava should be golden brown and crisp when done. It might take slightly less time, so check after the first hour.

3. Method to Make the Honey Syrup

While the Baklava bakes, prepare the honey syrup, which adds the signature sweetness to this dessert.

1. Combine the Ingredients: In a medium saucepan, combine the remaining sugar (about 1 cup) and water. Heat over medium heat, stirring occasionally, until the sugar dissolves.

2. Add Honey: Once the sugar has dissolved, pour in the honey and stir to mix thoroughly.

3. Boil to Soft Ball Stage: Let the syrup boil without stirring until it reaches the soft ball stage. This should take about 30 minutes, and you can use a candy thermometer to check when the syrup reaches 239°F.

   • Tip: If you don’t have a thermometer, test by dropping a small amount of syrup into a cup of cold water. If the syrup forms a soft, mushy ball, it’s ready.

4. Cool the Syrup: Remove the syrup from the heat and allow it to cool slightly until lukewarm. Stir in the lemon juice and vanilla extract (or orange blossom water if you have it), which will give the syrup a fragrant, bright finish.

4. Finishing the Baklava

1. Pour the Syrup: As soon as the Baklava comes out of the oven, immediately pour the lukewarm syrup evenly over the entire tray. The hot pastry will absorb the syrup much more efficiently, ensuring every layer is perfectly sweetened.

2. Cool and Serve: Let the baklava cool completely in the pan, allowing the syrup to soak in and the pastry to set. After it cools, cut along the pre-scored lines, going all the way through to the bottom.

3. Garnish: Sprinkle the reserved chopped nuts over the top for added decoration and crunch. The Baklava is now ready to serve!

Baklava is best enjoyed at room temperature and can be stored for several days. In fact, it often tastes even better the next day as the flavors meld together. This luxurious dessert is perfect for special gatherings or as a homemade gift for loved ones.

Expert Tips and Variations

1. Nut Options: While pistachios and walnuts are traditional, you can also experiment with other nuts like almonds or hazelnuts for a different flavor profile.

2. Phyllo Dough Handling: If your phyllo dough tears while layering, don’t worry! Simply patch it together, as it won’t affect the final texture or flavor.

3. Syrup Flavoring: Try substituting rose water or orange blossom water for the vanilla extract to add a traditional Middle Eastern flair.

4. Serving Suggestion: Serve Baklava with a cup of Turkish coffee or mint tea to balance out its sweetness.

This Baklava recipe encapsulates the essence of Turkish culinary tradition, bringing a taste of the Mediterranean into your kitchen. Enjoy the layered, nutty goodness paired with the sticky, sweet syrup that makes every bite irresistible.