Baklava Recipe – Turkish Traditional Sweet
Description:
Baklava, a beloved Mediterranean dessert, is a rich, sweet pastry crafted from delicate layers of phyllo dough filled with a luscious mixture of nuts, then baked until golden and soaked in a fragrant honey syrup. This Middle Eastern delicacy has a history as rich as its flavor, making it a symbol of celebration and togetherness. Inspired by a visit to an authentic Turkish restaurant, I finally decided to embark on the journey of making baklava. While it’s not difficult, it is a labor of love that rewards you with a delightful, crispy, and syrupy treat.
Recipe Overview
| Attribute | Details |
|---|---|
| Cuisine | Mediterranean |
| Course | Dessert |
| Diet | Vegetarian |
| Prep Time | 20 minutes |
| Cook Time | 120 minutes |
| Total Time | 2 hours, 20 minutes |
| Yield | Approximately 24 servings |
Ingredients
| Ingredient | Quantity |
|---|---|
| Phyllo dough | 1 lb |
| Butter (unsalted) | 1 cup |
| Walnuts | 2 cups |
| Pistachios | 2 cups |
| Sugar | 1+1/3 cups |
| Cinnamon powder (Dalchini) | 2 teaspoons |
| Cloves (Laung), powdered | 1/4 teaspoon |
| Honey | 1 cup |
| Lemon juice | 2 teaspoons |
| Water | 1 cup |
| Vanilla extract (or orange blossom) | 3 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Carbohydrates | ~28g |
| Protein | ~4g |
| Fats | ~10g |
| Fiber | ~1.5g |
| Sugar | ~20g |
Instructions
Preparation (Step 1: Gathering Ingredients)
Before beginning the baklava recipe, ensure all ingredients are measured, chopped, and ready to use. Having your ingredients prepped will make the process smoother and more enjoyable.
Step 2: Preparing the Nut Filling
- Chop the walnuts and pistachios finely or pulse them briefly in a food processor until they reach a coarse consistency. Avoid grinding them into a paste.
- In a mixing bowl, combine the chopped nuts with sugar, cinnamon powder, and powdered cloves. Mix well to create the aromatic nut filling.
Step 3: Assembling the Baklava
- Preheat your oven to 325°F (165°C).
- Melt the butter in a small saucepan over low heat. Use a pastry brush to coat a 9×13-inch baking dish with a thin layer of melted butter.
- Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
- Place one sheet of phyllo dough into the prepared baking dish. Brush it lightly with melted butter. Repeat this process, layering 8 sheets of phyllo dough and buttering each one as you go.
- Spread a thin layer of the nut mixture evenly over the top of the buttered phyllo sheets.
- Add another layer of phyllo dough (approximately 6–8 sheets), buttering each layer. Repeat the process, alternating between layers of nuts and phyllo dough, until you’ve used all the nuts.
- Finish with a final layer of 8–10 sheets of phyllo dough, buttering each layer generously.
- Using a sharp knife, carefully score the top layers of the baklava into diamond or square shapes.
Step 4: Baking
- Bake the baklava in the preheated oven for 1 hour and 15 minutes, or until the top is golden and crisp. Rotate the pan halfway through baking to ensure even browning.
Step 5: Preparing the Honey Syrup
- While the baklava is baking, prepare the syrup. In a medium saucepan, combine honey, water, sugar, and lemon juice.
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves. Bring it to a gentle boil, then reduce the heat and let it simmer for 10 minutes until slightly thickened.
- Remove from heat and stir in the vanilla extract (or orange blossom, if available).
Step 6: Final Assembly
- Once the baklava is baked, remove it from the oven and immediately pour the hot syrup evenly over the pastry, ensuring every section is coated.
- Allow the baklava to cool completely at room temperature, giving the syrup time to soak into the layers.
Step 7: Serving
- Once the baklava has cooled and the syrup has been fully absorbed, cut through the scored lines to serve.
- Garnish with a sprinkle of finely chopped pistachios, if desired, and enjoy this delightful Turkish treat.
Notes and Tips
- For a more authentic flavor, orange blossom water or rose water can be used in place of vanilla extract in the syrup.
- If phyllo dough tears, don’t worry! Layering ensures any imperfections will be hidden.
- Baklava can be stored in an airtight container at room temperature for up to 5 days. It’s best served fresh but remains delicious for days.
Indulge in the rich, nutty flavors of homemade baklava, and savor the satisfaction of crafting this timeless dessert!
