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Turkish Baklava
By
DK
on Nov 06, 2009
This recipe is in my drafts for like ages. To be precise 8 months!. But after getting repeated recipe requests for Baklava, I had to do "open sesame" and post this now. Why the hesitation? This Baklava is the Best one I have ever tasted, it just was the photo. It simply does not do justice to the heavenly sensation that it creates in your mouth and down your throat. I was waiting for the moment, when I would make this sinful indulgence again, but well it just did not arise.
Anyways, I personally think that we should ban Baklava. yes, you heard right. Its worse than drugs - makes you a die hard addict. I mean see it this way - I, don't love sweets. Period. I am among the 0 .00000001% of women who DON'T go gaga over chocolate. In fact I run the other way. Sugar syrup makes me hurl and even the smell of desserts in general does not give that velvety esthesis which it usually induces in average humans. Inspite of all this - I did a complete U-Turn and all but finished a huge plate of Baklava all by myself. I simply couldn't stop myself from reaching the fridge like 10 times a day to fork a mouthful!
Once it was over, with the wardrobe suddenly shrinking, I finally realized what an addiction this Baklava is. So, to avoid you all those emotional backlashes, I am warning you beforehand - THIS IS ADDICTIVE, THIS IS HIGH CALORIE, YOU WILL SURELY EAT MORE THAN YOU SHOULD, DON'T FORGET TO BUY BIGGER CLOTHES BEFOREHAND. Phew! Now that I have let the steam out, lemme go into this recipe which I noted down from Greek cookbook ( no recollection of title or author). This step by step instruction will help you to conquer one of the most loved sweets in the world today!
Basic Information
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
Serves: 8+ people
Ingredients
- For the Filling
- 2 cups (8 oz) finely chopped almonds
- 1 cup (4 oz) finely chopped walnuts
- 1/4 cup (2 oz ) caster (superfine) sugar
- 2-3 tbsp bread crumbs (optional. It helps to bind the filling. I dint use it in this recipe. I came to know of this trick later)
- 2 tsp ground cinnamon
- 1/8 tsp ground cloves
- For the syrup
- 2 cups (1 lb) sugar
- 2 cups (16 fl oz) water
- 1 stick cinnamon
- 1 tbsp lemon juice
- For the cover
- 12 oz packet filo pastry (375g) (see how to make Phyllo dough from scratch here)
Method
1
Place all the ingredients under 'filling' in a bowl.
2
Combine until blended. Meanwhile place all the ingredients for the syrup together in a saucepan and bring it to a bowl, while stirring for the sugar to dissolve. Simmer for 10 minutes and leave it to cool.
3
Brush a 12X10 in baking dish with butter. Brush 10 sheets of filo with melted butter.
4
Lay them on the dish one by one.
5
Spread the filling in the dish.
6
Now top it off with further 10-12 sheets of pastry, buttering each sheet as needed. You can trim off the excess pastry hanging on the side of your baking dish. Now brush the top of the pastry with more butter.
7
With a sharp knife, score the top layers in large diamond shapes.
8
Bake in a preheated 160C (325F) oven for 1 hour or until the top turns golden brown. If you find that the top is turning color too quickly, then cover the top with foil.
9
Remove from the oven and slowly pour the syrup over the top.
10
Now comes the MOST DIFFICULT part. You have gotta to let it sit for at least 5-6 hours for it to absorb the syrup.
Since I found that impossible, I cut myself few pieces. This is how it looks after 1 hour of soaking ( clearly its not enough!)
The syrup oozes out and believe me, it is amazing! I mean come on its not against law to enjoy a baklava before it soaks the syrup completely! I made it, and I will break the rules.
This is how it looks after it has completely absorbed the syrup - about 8 hours later.Yes, I managed to avoid going to the fridge for THAT long.
The syrup oozes out and believe me, it is amazing! I mean come on its not against law to enjoy a baklava before it soaks the syrup completely! I made it, and I will break the rules.
This is how it looks after it has completely absorbed the syrup - about 8 hours later.Yes, I managed to avoid going to the fridge for THAT long.
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89 Responses to “Turkish Baklava”
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Is that we have to boil the syrup
Hey,I’m making Baklava for the first time! I can’t wait to try your recipe! I have to make about 80 pieces for a big school convention. Can I take the baklava out of the pan then put the syrup on them? Or do I have to go out and buy about 5 more baking pans?
Can baklava be frozen and not get soggy?
I tried at bakery for the first time and was wonderful. I now want to make at home. Is it easy to make the top pastry?
PLs see the link that I provide in the “For the Cover” section under Ingredients. It shows how to make Filo pastry and you can decide if its easy for you or not. –DK
Hi, I am from Bulgaria and we do it for each Christmass. I have put almonds this year too.. it was great…I was always thinking that it is with walnuts only…anyway… but I always practice a different “mounting”. SOme kind of improvisation
. This year I was put the filling between each 3 sheets. I.e. 3 buttered sheets, filling, 3 buttered sheets, filling…. and at the top 6 buttered sheets…
Cheers
I made this recipe for my school staff and it was delicious! I substituted ground sunflower seeds and pumpkin seeds as we are a nut-free school… The change didn’t hurt it a bit. I lived in Turkey for six years and this was easily as good as the baklava from the pastane (bakery) in my neighbourhood, and better than my Turkish mother in law’s
And SO EASY. Thank you!
luv it cant wait to eat it. i wonder is it better with butter or honey
i am so ready to eat it 
this is the second time i have made them and they taste amazing! but the filo pastry doesnt stick together and once it is all set the top layer falls apart when i pick them up. any hints on how to stop this from happening?
Hiya, My sister is allergic ro all nuts EXCEPT almonds. Do you have a variation on this recipe that I could do for her? Would it work if I did just almonds?
Thanks
I am Greek and this recipe is almost exactly the same as the one my family has used for years and which I make every Christmas. I use only walnuts, and instead of one big layer of filling I put the nut filling in between the 10 sheets of filo about 3x (thinner layers, no need for binder). AFter scoring I put a whole clove in the middle of each diamond. Baklava is easy, just time consuming. But always a family and friend favorite.
Ruth – really? Did you bother to READ the recipe, or are you just looking at the pictures?
I’m brushing up my baklava making skills and found this. What a great recipe and instructions! I used to make baklava by the half sheet for a coffee shop and about the only difference is we used a honey lemon syrup. I took it home and added dates and made a caramel syrup to go on it. (Just substitute caramel sauce for honey and take out the lemon in a honey-lemon sauce.) Anyhow, I just wanted to say thanks, this is just what I needed to get back in the baklava game!
I’m confused… I absolutely LOVE Baklava… But I always thought it was made with honey.
Nope not always. There are multiple variations distinct to regions they are made in. As far as the sweetening goes they are broadly two ways – one that uses syrup like the one above or the one that uses honey –DK
does it have to be caster sugar
Hi DK, what is the amt of butter to be used and how many pieces does this measure roughly yield?
really dunno how to make it!! Thanks to dis recipe.. But I’m really wanna try da real one.. How’s to gei it or buy at here??
Thanks for the reply. I read it as score, which to me is to gently cut through the surface. Got it, thanks
Yes, you would be correct. Lemme change it
–DK
this is amazing. i love this stuff so much. i ake it myself all the time at home. thanks for sharing this.!
At what stage do I cut the Baklava into squares. Going to attempt to make this for the first time ever.
Pls refer Step 7 –DK