Turkish Baklava Recipe From Scratch
Baklava, a delightful Middle Eastern dessert, is known for its crunchy texture, nutty filling, and a harmonious blend of sweetness with a hint of lemon and cinnamon. This homemade Turkish Baklava recipe will allow you to indulge in all the irresistible flavors and elements of this dessert in one satisfying bite. Creating this baklava from scratch is a labor of love, involving the preparation of delicate phyllo dough, a fragrant nutty filling, and a luscious honey syrup that brings it all together. Perfect for a special occasion or to impress guests, this recipe is a true testament to the art of traditional Turkish baking.
Cuisine: Middle Eastern
Course: Dessert
Diet: Vegetarian
Ingredients
| For Phyllo Dough | Quantity |
|---|---|
| Vivatta Maida (All-purpose flour) | 1 cup |
| Salt | 1/8 teaspoon |
| Lemon juice | 2 teaspoons |
| Extra Virgin Olive Oil | 1 teaspoon |
| Lukewarm Water | 3/8 cup (divided) |
| For Rolling Phyllo Sheets | Quantity |
|---|---|
| Corn flour (cornstarch) | 50 grams |
| Vivatta Maida (All-purpose flour) | 50 grams |
| For Filling | Quantity |
|---|---|
| Pistachios, chopped & toasted | 1/3 cup |
| Whole almonds (badam), chopped & toasted | 1/3 cup |
| Cashew nuts, chopped & toasted | 1/3 cup |
| Cinnamon powder (Dalchini) | 1/2 teaspoon |
| For Topping | Quantity |
|---|---|
| Butter (unsalted) | 120 grams |
| For Honey Syrup | Quantity |
|---|---|
| Sugar | 1/2 cup |
| Water | 1-1/2 cups |
| Honey | 1/2 cup |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 3 whole |
| Cinnamon powder (Dalchini) | 1 pinch |
| Nutmeg powder | 1 pinch |
| Lemon juice | 1 teaspoon |
| Lemon zest | 1 teaspoon |
Preparation Time
50 minutes
Cooking Time
60 minutes
Instructions
Making the Phyllo Dough:
- Prepare the dough: In a large mixing bowl, combine the Vivatta Maida (all-purpose flour), salt, lemon juice, and extra virgin olive oil. Gradually add the lukewarm water, starting with 1/4 cup and adding the remaining 1/8 cup to form a smooth dough. Knead the dough for a few minutes until it becomes soft and elastic. Let it rest for at least one hour, covered with a damp cloth.
- Divide and roll: After the dough has rested, divide it into two equal portions. Shape each portion into 16 small balls. Sprinkle a mixture of corn flour and Vivatta Maida on a clean surface and roll each ball into thin sheets. Roll the dough as thin as possible, aiming for the dough to be so thin that you can see your hand through it. Be sure to sprinkle the flour mixture between each rolled sheet to prevent them from sticking together.
- Set aside: Cover the rolled-out sheets with a damp towel while you prepare the nut mixture.
Preparing the Nut Mixture:
- Toast and grind the nuts: In a food processor, pulse the pistachios, almonds, and cashew nuts until coarsely ground. Add the cinnamon powder and sugar, mixing everything together to form the nut filling. Set aside.
Assembling the Baklava:
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Brush the baking tray: Grease your baking tray with some melted butter. Start by placing the first 10 layers of phyllo sheets, one by one, into the tray. Brush each sheet with butter before adding the next one.
- Add the nut mixture: After the first 10 layers, sprinkle 1/3 cup of the prepared nut mixture evenly on top.
- Layering: Repeat the process by placing 6 more sheets of phyllo dough, brushing each with butter gently to avoid disturbing the nut layer. Follow this with another 1/3 cup of the nut mixture. Continue the layering process by adding 6 more phyllo sheets, then another 1/3 cup of the nuts. Finish the assembly with the last 10 sheets of phyllo dough, again brushing each sheet with butter and gently buttering the top layer.
- Cut the baklava: Use a sharp knife to cut the baklava into square or diamond-shaped pieces. This is an important step to ensure clean cuts after baking.
- Bake the baklava: Bake the baklava in the preheated oven at 180°C (350°F) for 10 minutes. Then reduce the temperature to 170°C (340°F) and bake for an additional 20 minutes. Lower the temperature further to 140°C (280°F) and bake for another 30 minutes. Keep an eye on it, as oven temperatures vary. The baklava should be golden brown and crisp when done.
Making the Honey Syrup:
- Prepare the syrup: While the baklava is baking, prepare the honey syrup. In a saucepan, combine the sugar, water, honey, cinnamon stick, cloves, cinnamon powder, nutmeg powder, lemon juice, and lemon zest. Bring it to a boil, then reduce the heat and let it simmer for 20–30 minutes. The syrup should thicken slightly and reach a soft ball consistency.
- Pour the syrup: Once the baklava is done, remove it from the oven and immediately pour the hot honey syrup generously over it. Allow the baklava to absorb the syrup and cool slightly. Optionally, sprinkle some additional nuts on top for extra flavor.
Serving:
Let the baklava cool for about 30 minutes before serving. You can serve it warm or at room temperature. The sweet, flaky layers with a rich, nutty filling will melt in your mouth, making it an unforgettable dessert to serve with friends and family.
Serving Suggestion:
For an even more delightful treat, pair Turkish Baklava with a refreshing drink like a mint tea or serve it after a savory dish such as a Chicken Sandwich with Sweet Corn or Tandoori Potato Wedges for a satisfying meal.
Enjoy the authentic taste of Turkish Baklava with every crisp, sweet bite!
Tips for Success:
- Ensure that the phyllo dough is thin enough to see through without tearing.
- Be gentle while brushing the butter to avoid disturbing the nut layers.
- Let the baklava rest for a while after baking to allow the syrup to fully soak into the layers.
Enjoy your homemade Turkish Baklava, a timeless dessert that’s perfect for any special occasion or just a sweet treat after a delightful meal!
