Ycaroh's Kitchen blog

Turkish Traditional Baklava

Baklava

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1 hour 20 minutes

Servings

12 servings

Yield

1 tray of baklava

Calories

Approximately 330 calories per serving
The Traditional Turkish Baklava is a masterpiece of layers upon layers of flaky, buttery pastry, generously filled with a mix of ground nuts and sweetened with the perfect amount of syrup. This dessert is not just a treat; it’s a journey through textures and flavors, where every bite offers a crispy, nutty, and delightfully sweet experience. Originating from the royal kitchens of the Ottoman Empire, this baklava recipe brings the rich history and indulgence of Turkish cuisine right to your table. Ideal for those who cherish authentic, homemade desserts that speak to the soul. This Traditional Turkish Baklava recipe is a celebration of the rich flavors and delicate textures that characterize many people’s favorite dessert around the world. I hope this detailed guide helps bring a bit of the magic of Turkish cuisine into your kitchen.

Ingredients

Baklava
  • 1 lb phyllo dough (thawed; handle gently to avoid breaking)
  • 2 cups finely chopped nuts (walnuts, pistachios, or a mix, according to preference)
  • 1 cup unsalted butter (melted; for rich flavor, use clarified butter)
  • 1 tsp ground cinnamon (for a hint of warmth)
Syrup
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup honey (for authentic sweetness)
  • 1 tsp vanilla extract (adds a subtle depth of flavor)
  • 1/2 lemon (juiced; for a slight tangy contrast)

Instructions

  • Preheat the oven to 350°F.
  • Prepare the phyllo dough: Unroll the phyllo dough and cut it to fit your baking dish. Cover with a damp towel to keep it from drying out.
  • Layer the baklava: Grease a baking dish with some of the melted butter. Place a sheet of phyllo in the dish, brush with butter, and repeat until you have 8 layers.
  • Add the nut mixture: Mix the chopped nuts and cinnamon. Sprinkle a thin layer over the phyllo. Add two more phyllo sheets, each brushed with butter. Repeat the nut layer and phyllo layers until all nuts are used, finishing with 8 layers of phyllo on top.
  • Cut the baklava: Using a sharp knife, cut the baklava into diamond or square shapes.
  • Bake: Bake for about 50 minutes, or until golden and crisp.
  • Make the syrup: While the baklava bakes, combine water, sugar, honey, vanilla, and lemon juice in a saucepan. Bring to a boil, then simmer for about 20 minutes. Let cool slightly.
  • Pour the syrup: As soon as the baklava comes out of the oven, pour the cooled syrup over the hot baklava.
  • Cool: Let the baklava cool completely before serving. This allows the layers to soak up the syrup and flavors to meld.

Tips & Tricks

  • Handle phyllo with care to avoid tearing. Keep it covered with a damp towel at all times.
  • Clarified butter can be used for a cleaner taste and less moisture, preventing sogginess.
  • Chop nuts finely for a uniform texture and to ensure every bite is filled with flavor.
  • Cool syrup and hot baklava is the secret to getting that perfect soak without making the pastry soggy.
  • Allow to cool completely before serving to let the flavors develop fully.

Mise en Place

Ingredients

Utensils

  • Phyllo dough
  • Finely chopped nuts (walnuts, pistachios, or a mix)
  • Unsalted butter
  • Ground cinnamon
  • Water
  • Sugar
  • Honey
  • Vanilla extract
  • Lemon juice
  • Large baking dish
  • Sharp knife
  • Pastry brush
  • Saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Damp cloth

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