Turkish Baklava

By DK on Nov 06, 2009
Best Turkish Baklava Recipe
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!
Best Turkish Baklava Recipe
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
  • 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
  • 150 grams (5 oz) unsalted butter, melted
  • 12 oz packet filo pastry (375g) (see how to make Phyllo dough from scratch here)
Place all the ingredients under 'filling' in a bowl.
Best Turkish Baklava Recipe
Combine until blended. Meanwhile place all the ingredients for the syrup together in a saucepan and bring it to a boil, while stirring for the sugar to dissolve. Simmer for 10 minutes and leave it to cool.
Best Turkish Baklava Recipe
Brush a 12X10 in baking dish with butter. Brush 10 sheets of filo with melted butter.
Best Turkish Baklava Recipe
Lay them on the dish one by one.
Best Turkish Baklava Recipe
Spread the filling in the dish.
Best Turkish Baklava Recipe
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.
Best Turkish Baklava Recipe
With a sharp knife, score the top layers in large diamond shapes.
Best Turkish Baklava Recipe
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.
Best Turkish Baklava Recipe
Remove from the oven and slowly pour the syrup over the top.
Best Turkish Baklava Recipe
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.
Best Turkish Baklava Recipe
Since I found that impossible, I cut myself few pieces. This is how it looks after 1 hour of soaking ( clearly its not enough!) Best Turkish Baklava Recipe 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. Best Turkish Baklava Recipe
Related Recipes You May Like
8 members have made this recipe!
Did you make this recipe?Please click below to share your experiences while you were making this recipe. Thanks for your input!
140 Responses to “Turkish Baklava”
  1. Ski

    I am planning on making this for Father’s Day. I am unclear about storing it after, for the hours to soak up the syrup. I will make it Saturday and serve it Sunday. I got the impression it gets refrigerated. I don’t want to mess this up on my first try. Any advice would be welcome! Thanks

  2. Vandana

    Mr & Mrs Chef in you.. You need to make a cookbook! Love all the recipes you come up with.. and how they are not overpowered with spices!

    You just brightened up our day even more. Thank you :) –DK

  3. mary

    when I can get the flour dough so I can make my own

  4. Vivian

    My boyfriend is from Bulgaria. He use to date a Turkish woman that made him Baklava. He said mine was the best he has had. He said ” I nailed it ” ! I could not have gotten a better comment !

    I couldnt have gotten a better comment than yours either :) Thank you –DK

  5. Sean

    I don’t know what people are talking about by letting it cool before putting the syrup on. I’ve seen it made in bakeries and in cooking shows and they always pour it hot syrup on fresh hot out of the oven pastry.

    The hot pastry rapidly absorbs the syrup and cuts down on the time it has to sit before you can eat. I’ve always done hot on hot and it comes out just like I get from the bakery. Except their dough is better quality than the packaged stuff.

  6. Vivian

    My boy friend is Bulgarian. He mentioned how much he loved Baklava. So to surprise him; I made this recipe. I have to say I was nervous & held my breath the whole time. He couldn’t believe it. He said I nailed it. He said it was the best he ever had & doesn’t want anyone else to make! Thanks for sharing the recipe.

  7. Nina

    I made this on a whim, first time EVER making Baklava. Although it was quite time consuming, and since this was my very 1st time working with phyllo dough so that was a gas on its own, it was fabulous! Everyone was shocked that I made it, and impressed as well. You are correct, it’s lovely and you eat WAY TOO MUCH of it. I had it for breakfast one morning! Gave it to my friends at work and my sister and some neighbors and got nothing but rave reviews. I’m making it again this Mothers Day weekend, thought it would be a nice time to talk with Mum for a couple of hours while I impress her with my messy but delicious baking skills! Thanks for the good times, and my newly earned baking “cred”!

    Glad to be part of your journey :) Here’s to good food and our trials towards eating well, cha ching :) –DK

  8. barbarbara

    You eat Baklava any way you want. Room temp brings out all the wonderful, gooey flavor, however. I’ve eaten lots but have never heated it up.

  9. Anne-marie

    This looks amazing and I’m going to try to make it today! Do you warm it up before you serve or eat cold? And if warm, how do you heat it again?

  10. yambev

    Hey this is wonderful.
    FYI, It’s really not THAT bad for you, which is perhaps why you craved it so much—nuts are full of protein, good fats and magnesuim (and other nutrients). Butter is full of Vitamin A and D and other micronutrients which most of us are deficient of. Yeah, perhaps the sugar isn’t so good, but honey isn’t that bad either, if you use honey as an alternative which is the traditional way of making Baklava).
    Bring on the Baklava!!!!

  11. meray

    Hello everyone..I make and sell this delicious dish and people just keep coming back. If you want avery unique syrup to put over try this one. 2 cups sugar 1 cup water. Boil together. After five min put 1tbs of lemon juice. Boil for additional 7 min. Turn off heat. Here is the special part that not every puts but always wonders what that amazing flavor is…2 tbs of rose water! Try this and you won’t switch back to the other way. Also you don’t need to put more syrup on the whole philo. It will be way too sweet and people will think you own a sugar plantation. Also I try to stay away from the cinamon stick and cloves as it makes the filing dark and more sweet. When it comes out put syrup on top and sprinkle crushed pistachio nuts all over it. Master piece! We eat with our eyes first! Good luck. Wonderful recipe submitted by the author.

  12. Nate
  13. Nate

    What do you do w the cinnamon stick?

    I discard it after using it in the syrup just before pouring it over the baklava –DK

  14. :-D I made this baklava recipe today, and checked it every hour, I was actually counting down until it was ready! I’ve just eaten 3 large pieces – GORGEOUS!!! :-D

  15. Marcia

    Yes baklava has at least 2 tablespoons of honey in the sauce.. this is a great recipe similar to mine.. and totally agree both can’t be hot when you pour the syrup .

  16. patrees

    Your recipe is very nice and similar to my family’s but here is a tip for you, switch your oven off as soon as you take the baklava out and when you finish pouring the syrup on, return the baklava back to the switched off but still hot oven that way it will take 30 mins instead of 5 to 6 hours. Enjoy :wink:

  17. salvatore

    :wink: turks dont put honey in their baklava. Baklava shouldnt have honey in it anyway. i love it the way it is! :)

  18. Cathi Guara

    Can I put my baklava together to nite and bake it tomorrow. Thanks

  19. barbarbara

    GOSH! I got so excited that I found someone who is as crazy about baklava as me that I forgot to mention that I usually make it two days before giving as gifts. I have made it without lemon, also, and the best tip I can leave is if you use honey, the darker the honey, the better the baklava. I use buckwheat or alfafa. But any darker honey will make it drive you crazy when you bite into it.

  20. barbarbara

    I meant to mention that when I put mine in the oven, I begin to make the syrup. By the time the baklava is done, the syrup is ready to pour over. I actually poured it over..hot syrup on fresh from the oven baklava the first time I made it. It turned out ok, but, since then, I do as I mentioned..start the syrup as soon as I put the baklava in the oven.

  21. barbarbara

    I cannot imagine making baklava without honey in it. I agree with everything else you said in the “promo”. It is addictive! I have found that the older it gets…ha..if you can keep it around..the better it tastes. I leave it on the counter for a couple days then store any left in the freezer. I thought it got a little soggy when left in the fridge. I think, all in all, that baklava stores best uncovered. Its just my husband and myself and he is a diabetic so he usually eats just one or two pieces. I give it as gifts to two people who cannot get enough of it. I hope you don’t mind that I posted without making your recipe. It all sounds wonderful except for not having any HONEY!

  22. Catherine

    I want to make Baklava for Christmas – can it be made ahead. If yes how many days ahead

  23. Vaggos77

    There is one more detail on the syrop and should’t take 6 hours to absorb. Do NOT pour HOT syrop over HOT baklava straight out of the oven. Either make the syrop earlier and allow it to cool, or wait for the baklava to cool before making and pouring the syrop. One of the two has to be hot, the other shouldn’t.

  24. Rykie

    Thanks, this look devine! Can I make it one day before the function?

  25. I thought baklava had honey in it , or are you replacing the sugar water instead

  26. I thought baklava had honey in it

Leave a Reply
I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
:wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!:
  • Never miss a single recipe!

Have a favorite recipe?

  • Know a family recipe your mom used to make? Or maybe a go to recipe that works everytime? Share it with your fellow foodies!