Turkish Baklava by DK on Nov 6, 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!
- Cook time:
- Prep time:
- 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
- 150 grams (5 oz) unsalted butter, melted
- 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 boil, 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.
Filed Under these categories
- 154 Baking
- 287 Course
- 366 Cuisine
- 227 Desserts/Sweets
- 9 Eggless Desserts
- 705 Kid Friendly
- 17 Middle Eastern
- 94 Occasions
- 18 Pies and strudels
- 106 Ramadan
- 248 Valentine's Day
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8 Member Reviews
By Parasmani on Jan 15, 2014
Good! but at first time a bit soft,meanwhile is not crispy, anyway taste was nice.
By Roslyn on Sep 16, 2012
The recipe was clear and worth the effort! Thank you ......delicious!
142 Comments
By Vincent Mirolli on Apr 1, 2016
haha sounds like a very addictive desert! Loved the back story, will defiantly be
making this!
By Ski on Jun 15, 2015
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
By Vandana on Feb 27, 2015
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
By mary on Feb 17, 2015
when I can get the flour dough so I can make my own
By best chef recipesShare Free Kawazone | Share Free Kawazone on Dec 16, 2014
[...] Baklava recipe | best turkish baklava recipe | dessert This classic baklava recipe is made easy with step by step pictures. phyllo dough filled with mixed nuts, its one of the most loved sweets all over the world.. [...]
By Baklava | Pearltrees on Nov 25, 2014
[...] And it doesn’t have to be my home that makes it. It can be anyone’s home. I just think homemade baklava tends to have a little more flavor…a little more freshness…a little more somethin’ somethin’ than a lot of the baklava you buy. Easy Turkish Baklava Recipe from scratch! Baklava Recipe | Best Turkish Baklava Recipe | Dessert Recipes. [...]
By Vivian on Jul 30, 2014
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
By Sean on Jun 29, 2014
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.
By Vivian on Jun 11, 2014
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.
By Nina on May 8, 2014
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
By barbarbara on May 6, 2014
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.
By Anne-marie on May 5, 2014
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?
By Fifty Two Plates » You Turkey on May 1, 2014
[...] cloves in the cut pieces; so naturally, I wanted to add some flair. You can find the recipe here: http://chefinyou.com/2009/11/baklava-recipe/ Baklava Baklava Close [...]
By yambev on Apr 8, 2014
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!!!!
By Turkish Dessert Recipe | Sweet City Desserts on Mar 14, 2014
[...] It can be served as a snack during the day or a pudding after a meal. Baklava is so popular in Turkey for its sweet syrup and rich filling of pistachio nuts or walnuts. For recipe, see http://chefinyou.com/2009/11/baklava-recipe/ . [...]
By meray on Feb 22, 2014
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.
By Favorites from Mr. Kabab - Flaring Felicity on Feb 10, 2014
[...] finale for your meal, I suggest that you order some baghlava, a popular Middle Eastern desert that they say goes best with coffee or tea. They serve pistachio, [...]
By Nate on Jan 29, 2014
Cinnamon stick?
By Nate on Jan 29, 2014
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
By Sharon on Jan 19, 2014
:-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
By Parasmani on Jan 15, 2014
:lol:
By Baklava – must buy Turkish delicacy | PERJALANAN BUNDA, a mom's travel blog on Jan 5, 2014
[...] found a recipe online and wanted to try cooking it: http://chefinyou.com/2009/11/baklava-recipe/. Damn, I miss Turkiye already! Share this:TwitterFacebookLike this:Like [...]
By Marcia on Dec 30, 2013
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 .
By patrees on Dec 23, 2013
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:
By salvatore on Dec 22, 2013
:wink: turks dont put honey in their baklava. Baklava shouldnt have honey in it anyway. i love it the way it is! :)
By Cathi Guara on Dec 17, 2013
Can I put my baklava together to nite and bake it tomorrow. Thanks
By barbarbara on Dec 14, 2013
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.
By barbarbara on Dec 14, 2013
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.
By barbarbara on Dec 14, 2013
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!
By Catherine on Dec 10, 2013
I want to make Baklava for Christmas - can it be made ahead. If yes how many days ahead
By Vaggos77 on Nov 24, 2013
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.
By Rykie on Nov 20, 2013
Thanks, this look devine! Can I make it one day before the function?
By Joyce on Nov 17, 2013
I thought baklava had honey in it , or are you replacing the sugar water instead
By Joyce on Nov 17, 2013
I thought baklava had honey in it
By 21 Tantalizing Turkish Foods You’ll Want Immediately | Cakado / Buzz on Nov 13, 2013
[...] What is it: Layers of phyllo dough filled with chopped walnuts or pistachios, cinnamon and sugar covered in honey syrup. Why you'll love it: Baklava oozes deliciousness in every bite. It is the ultimate sweet food for any sugar lover. Recipe here. [...]
By 21 Tantalizing Turkish Foods You'll Want Immediately - MyPress.SE - Universal News Agency on Nov 12, 2013
[...] What is it: Layers of phyllo dough filled with chopped walnuts or pistachios, cinnamon and sugar covered in honey syrup. Why you'll love it: Baklava oozes deliciousness in every bite. It is the ultimate sweet food for any sugar lover. Recipe here. [...]
By 21 Tantalizing Turkish Foods You’ll Want Immediately | シ最愛遲到.! on Nov 12, 2013
[...] What is it: Layers of phyllo dough filled with chopped walnuts or pistachios, cinnamon and sugar covered in honey syrup. Why you'll love it: Baklava oozes deliciousness in every bite. It is the ultimate sweet food for any sugar lover. Recipe here. [...]
By Foodie News: 21 Tantalizing Turkish Foods You'll Want Immediately - ASQRD | ASQRD on Nov 12, 2013
[...] What is it: Layers of phyllo dough filled with chopped walnuts or pistachios, cinnamon and sugar covered in honey syrup. Why you'll love it: Baklava oozes deliciousness in every bite. It is the ultimate sweet food for any sugar lover. Recipe here. [...]
By sadaf on Sep 24, 2013
Firts of all thanx 4 the recipe and my question to u is that whenever i make it the dry fruits and the filo does not stick 2 each other whats the reason plzzz answer
By 15 Traditional Turkish Recipes on Sep 21, 2013
[...] RECIPE [...]
By MeWah on Sep 16, 2013
Wonderful recipe and easy step wise instructions..gonna give it a try tonight..Cheers..
By Virtual Feast (only photos, no FBs) - Page 177 - IndusLadies on Sep 6, 2013
[...] Re: Virtual Feast (only photos, no FBs) Originally Posted by anuraags Very nice to see. Will u please tell me what is that bakwalla and its recipe Thanks!! Its a middle eastern recipe... I followed the recipe here: Baklava Recipe | Best Turkish Baklava Recipe | Dessert Recipes | Chef In You [...]
By Rabia on Aug 23, 2013
i,ve made it n it,s exactly as i ate it one of the turkish sweet shop ,thank u for the recipe its dilicious n easy
By Eid al-Fitr 2013! - UeaT - UeaT on Aug 9, 2013
[...] Zainab told me that the day of Eid begins with morning prayers and a congregation at Mosque that is followed by a breakfast of bread, fruits and veggies, which is sometimes served at the Mosque. The rest of the day is spent visiting (and offering sweets to) family elders, relatives and friends. In our conversation, Zainab fondly recollects memories of a sweet layered pastry also known as Baklava. [...]
By Annemarie B on Aug 9, 2013
Hi can the Baklava go straight to the fridge when the syrup is poured over it or does it have to cool at room temp first?
By Myles on Aug 6, 2013
Baclava is supposed to be soggy, thats what makes it taste so nice, as far as the filo pastry is concerned, there should be layers of filo between the nuts, maybe 3 layers of file between each portion of nuts, i usually use ground nuts, it tastes much nicer
By Lori on Aug 5, 2013
The top layer of filo slides off when i pick them up. Any tips on how to prevent the top layer over the nuts to keep from sliding off? What am I doing wrong. Otherwise it is perfect! Thank you
By Arzoo on Jul 24, 2013
Please do guide me
By Arzoo on Jul 24, 2013
I prepared it today I followed all the steps but but nut my baklava becomes soggy and the down layer of pastry was yotaly soaked and mashed up as I poured the syrup
please guide me how to make it stiff all the layers
By רוצים לדעת על זה מתכון לבקלאווה | מתכונים on Jul 10, 2013
[...] This classic Baklava recipe is made EASY with step by step pictures. Phyllo dough filled with mixed nuts, its one of the most loved sweets all over the world.מתוך Baklava Recipe | Best Turkish Baklava Recipe | Dessert Recipes … להמשך קריאה [...]
By ZASCH on Jul 1, 2013
I'm Turkish and was always intimidated about making Baklava. Wish me luck- it's my first go for my husband's office. :wink: Hopefully it will be a hit!!!!
By robespierre on May 26, 2013
Crude almonds?
By Dimple on May 13, 2013
Is that we have to boil the syrup
By Claire on May 11, 2013
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?
By Turkish Bakalavidk | The Gel Pen of Chaos on Mar 26, 2013
[...] are the most delishous pastries i have ever come across in my whole entire life. so fucking good. here is a recipe. and i swear, if i ever get my hands on a jumbo box of these, you will see me go hyper like i have [...]
By Favorites from Mr. Kabab | Flaring Felicity on Mar 3, 2013
[...] finale for your meal, I suggest that you order some baghlava, a popular Middle Eastern desert that they say goes best with coffee or tea. They serve pistachio, [...]
By marva tibbetts on Jan 19, 2013
Can baklava be frozen and not get soggy?
By My first time on Jan 15, 2013
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
By Georgi on Dec 30, 2012
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 :wink: . 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
By Jennie on Dec 30, 2012
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 :twisted: And SO EASY. Thank you!
By Sophia on Dec 27, 2012
luv it cant wait to eat it. i wonder is it better with butter or honey :?: i am so ready to eat it :!: :!: :!:
:wink:
By Shawn on Dec 21, 2012
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?
By sweepsmum on Dec 13, 2012
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
By Tina on Dec 9, 2012
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.
By Fred on Dec 6, 2012
Ruth - really? Did you bother to READ the recipe, or are you just looking at the pictures? 8-O
By Katy on Dec 1, 2012
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! 8)
By Random Treats | Pearltrees on Nov 28, 2012
[...] Best Baklava Recipe | Greek/Turkish Recipes | How to make Baklava [...]
By Martha on Nov 24, 2012
:lol: This is the best recipe and mine was delicious. Keep up the good work!!!!!
By Amie Pitre on Nov 17, 2012
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
By random person on Nov 14, 2012
does it have to be caster sugar
By VK on Nov 9, 2012
Hi DK, what is the amt of butter to be used and how many pieces does this measure roughly yield?
By slaveman on Oct 30, 2012
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??
By ruth seddon on Oct 16, 2012
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
By ciya freeman on Oct 16, 2012
this is amazing. i love this stuff so much. i ake it myself all the time at home. thanks for sharing this.! :mrgreen: :lol: :wink: :-P :oops:
By Ruth Seddon on Oct 15, 2012
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
By Lily-j on Sep 25, 2012
First of all, great recipe! I'm a huuuuge fan of baklava but have always been afraid to make it myself. but your recipe made it look so easy, I HAD to try it. it tastes great, but the bottom layers of the phyllo are soggy and wet, and the baklava isn't holding together when I pick it up to eat it. They're messy and falling apart. What am I doing wrong, or what can I do differently next time to fix this problem?
By Jezebellydancer on Sep 16, 2012
I was always taught to pour the cool syrup over the hot baklava or pour hot syrup over cold baklava, never hot on hot because the phyllo will dissolve. I never took the chance to experiment to see if it were true or not. I usually make the syrup while I am working on the baklava so by the time it comes out of the oven, the syrup is cool. If you make more syrup than you need, it tastes great over ice cream, apple pie or pancakes.
By Green Prophet: Vegetarian Ramadan Recipes From the Middle East | Arwa's Freelance Site on Jul 25, 2012
[...] Finally to finish off any meal, something sweet. Arabic sweets in my personal opinion are quite tricky to pull off (but I find all pastries and cakes a conundrum to make…) but this recipe for Baklava looks simply enough. [...]
By charanya on Jul 15, 2012
how do i make baklava if i made the phyllo pastry at home.shd i make seperate sheets and layer them. will it break or tear if i lift it? i dont get ready made phyllo pastry where i stay. PLEASSSSSE HELP :?:
By Vegetarian Ramadan Recipes From the Middle East (PHOTOS) | Green Prophet on Jul 14, 2012
[...] Finally to finish off any meal, something sweet. Arabic sweets in my personal opinion are quite tricky to pull off (but I find all pastries and cakes a conundrum to make…) but this recipe for Baklava looks simply enough. [...]
By Chandni on Jul 11, 2012
I made the baklava a few days ago and followed your recipe for the filo dough. I just increased the amount of dough and cut it into around 16-17 pieces, then rolled each out individually. The baklava was delicious! I ended up making it at night, so the first thing i did the next morning was eat some...i was so tempted to eat it before it finished soaking the syrup.
By Jaysun Eats Taipei on Jul 5, 2012
I used your recipe and haven't had baklava that tasted so good since my mom use to make it when I was a kid. Delicious~~thanks DK :-P I added a link to your recipe from my Middle Eastern section on my Taipei Restaurant Review website/blog.
I am so glad to hear that. Thank you Jaysun :) --DK
By Bulgarian cuisine on Jul 5, 2012
[...] BAKLAVA - very sweet pastry with Turkish origin, served as a dessert. It is prepared of filo pastry layers, chopped nuts and sugar / honey syrup. Baklava is baked in an oven in large pans and cut in smaller pieces with different shapes. [...]
By Chandni on Jun 20, 2012
If i follow the recipe for your filo dough, how would i create layers of ten sheets?
By Shailly on Jun 18, 2012
Hi ...i wanted to know do we have to just mix the syrup ingredients or de we have to cook it over the flame?
By Rodrigo on Apr 3, 2012
hi hello sir,im rodrigo.thank very much for your recipe,i love it.taste good,amazing baklava very delicious.thank..thank u very much.
By Wine Wipes » Blog Archiv » Left My Heart in San Francisco on Mar 19, 2012
[...] find a great Greek place (pre-yelped of course) with one of my all time favorite desserts, baklava (great baklava recipe). I just couldn’t leave the city without a little more shopping, so we stop by Ambiance for [...]
By Hailey on Jan 17, 2012
Yes it is widespread in many countries. My friend is Lebanese and he owns a restaurant that makes amazing baklava. Sounds like a good recipe, will try soon.
By javad on Dec 30, 2011
hi,i wanted to know how to make baklava with milk? (the milk is used for surp)
thanks a lot for your help;-)
By Dijana on Dec 18, 2011
:-D Hi, I have made baklava before but it was diffeent to this one, i had to roll the sheets and then cut them in tubes. Im half way with your recipe and its looking and smelling good! My hubby walked into my kitchen and said "it smells like baklava" so i must be doing something right!! Thanks for your recipe.
By Brianna on Nov 24, 2011
Okay, I am very interested in your recipe. I'm a bit of a beginner when it comes to cooking but I really want to try this and if I screw up oh well.
Now when you say bread crumbs a billion different things come to mind, could you be a little more specific?
Also I've heard pistachios are what is traditionally used in Baklava. Again I'm a beginner, so what do I know. But if I wanted to add pistachios how much would you recommend, I would do it to taste but with the amount of nuts that are already called for I don't really think it would be a great idea...
By Billy on Oct 22, 2011
I never made Bakhlava , and there is a pretty big chance I'll never get courage to make it, because I know how highly addictive it is.
Even when I buy a small peace in local bakery, I dream about it for a next few days.
My friend makes excellent one ( and I hate her sometimes for that), but to addition to this recipe she also puts some pistachios in it and some linden honey to the syrup. I'm not sure how much, but I leave that one to your taste.
By sibu simon on Oct 11, 2011
just simply awesome. thank you for the enlightenment on the phyllo dough.
By Julie on Aug 8, 2011
OMG I just came back from Turkey and I am afraid of getting on the scale. Thank you for the recipe! I really wanted to try making some bakalava to remember one of the best trips I've ever been on.
By Anju on Apr 27, 2011
:( Wish i stayed close to your house. Wov ...............whatever you make looks amazingly tempting and mouthwatering.
By Priya Mahadevan on Apr 10, 2011
This is one dish for which I've been scouting for a good recipe -A local restaurant here serves some incredible ones, but the owner who is also the chef keeps his recipe a closely guarded secret :-| I am totally trying this out - will let you know if it turns out well - Thanks and again, love your blog!
By Sruts on Feb 15, 2011
Hi,
I tried it too...it tastes good, but its become soggy.the top layer isnt crispy like the ones i have had. can u suggest me something to make it crispy.Thanks for the recipe :)
By Louise on Dec 19, 2010
Hey!
This recipe sounds amazing so i just had to give it a shot!
Its only been in the oven for 15mins and already it smells delicious...i dont know if ill be able to wait for the full 6 hrs until its ready!
Thanks for sharing. :-P
By AWED Turkey Round-up « the taste space – steam, bake, boil, shake! on Oct 31, 2010
[...] Baklava. Cinnamon is added to the almond and walnut filling, with a simple [...]
By mona on Sep 2, 2010
i have learnt how to make baklava but you dont get readymade phillo pastry in india making it at home is a lengthy and tedious job
By janet on Aug 31, 2010
Wow - if you made your own phyllo dough, I am in awe. :) It looks beautiful and I love your step-by-step photos!
By Fatih on Jun 12, 2010
I am from the Turkish minority in Greece and I am proud to say that I am a male who knows how to make good Turkish baklava. No offense, greeks make the best feta (beyaz peynir in Turkey) but greek baklava compared to turkish baklava is like comparing mcdonald's to a home-cooked meal. The reason, imo is that Greeks don't take as much pride in Baklava as we Turks do. It's not even the favorite dessert in Greece. Turks have loved baklava for more than 1,500 years. In Turkey you find stores that make baklava exclusively. In Greece only in restaurants (and it most probably will be of bad quality) or pastry-shops that make random baklava that 30% of the time might taste good.
By ANNIE-GR on May 29, 2010
HELLO IM GREEK I KNOW BAKLAVA COMES FROM TURKEY BUT IT IS ALSO WIDESPREAD IN MANY OTHER COUNTRIES...IT DOESN'T MATTER WHERE IT IS FROM....IT ONLY MATTERS IT IS DELICIOUS!!!! :) :)
By turkish_girl on May 25, 2010
this is a turkish baklava (antep baklava) is not greeks baklava even greeks dont even know how to make baklava :))) allways we are the best!!!
By person on May 15, 2010
:) cool
By lapuce on Apr 23, 2010
Great! Been looking for an easy recipe to make baklava! Thanks for sharing the recipe!
By Lil on Feb 27, 2010
Brilliant recipe, made some and it was great! Everyone loved it. Thanks.
By Erdogan on Jan 18, 2010
Oops, it says Turkish baklava in the title. Never mind :)
By Erdogan on Jan 18, 2010
Beautiful, I should mention though that baklava is Turkish not Greek. Baklava is a Turkish word. Not that it matters, but it's a bit strange that the whole world has come to believe that it's Greek.
By sumi on Jan 6, 2010
Hi Divya,
Tried out this yummy Baklava, and turned out great.
I have never tasted this before, so didnt expect this to be so delicious.Have posted it in my blog with a reference to you.Hope u dont mind.Thanks for the recipe.
Dear Sumi, thank you so much for trying out this recipe. You have wonderful pictures as well and I am glad to be of your reference :) Here's to Baklava! - DK
By Alby on Dec 14, 2009
I think i cannnot wait 8 hours unless i close the fridge with a chain and a lock and throw the key away ...... well probably i'd try to pick the lock >__>
I can relate to exactly what you mean!!! Which is practically what I thought I should be doing - the no. of times I opened the fridge to scrap a little bite was more than 5 and no. of times I wanted to do it was like 50-60 times!!!! Shucks! Never knew one piece of baklava could do this to me :) -- DK
By vanamala on Dec 1, 2009
i love this sweet...will try it out
By Let them eat Baklava! « Let’s talk Minglish! on Nov 22, 2009
[...] recently found this recipe (with some rather delicious looking photos), and I was excited for an excuse to try it. A birthday, [...]
By Priti on Nov 10, 2009
Looks abs scrumptious will surely try it out. :-D
By Ambika on Nov 8, 2009
Now that is some delicious looking dessert!! Your website seems to be undergoing a makeover huh? Very nice :)
By Maninas on Nov 8, 2009
This really looks delicious! I love baklava, and made Iranian baklava with almonds and rose water recently. We served it with vanilla ice-cream. Unusual, and inauthentic, but it worked great!
By Hui on Nov 7, 2009
I tried Baklava once in Istanbul and LOVED it! It seemed pretty hard to make then but looking at your recipe, it seems actually doable! I just gotta find where to buy the filo sheets.
By trupti on Nov 7, 2009
:lol: A Classic dessert.....it looks SO good.
By Julia on Nov 7, 2009
Are you kidding me?? This picture is gorgeous! And I can't imagine how delicious this is. You are a genius, and I wish you could hand me that baklava right through the computer!
By zerrin on Nov 7, 2009
Your baklava looks just 'heavenly'! As a Turkish woman, I'm so surprised to see baklava in your blog. I didn't know the trick of adding bread crumbs in its filling. I must tell this to mom (I learnt almost all of our traditional dishes from her). You made me crave for baklava right now! I don't have time to make it, so maybe I go buy some slices of baklava from my favorite patisserie. Your pictures are so gorgeous here!
By Pari on Nov 7, 2009
I am drooling over the preparation.
By Chakh...le...Re!!! on Nov 6, 2009
wow!! I have to make this from so many days. was looking for perfect recipe. Your step by step explanation is a great help.
It looks absolutlyyyyyy yummmmmmmmm :-P
By bindiya on Nov 6, 2009
Simply gorgeous!We don't get phyllo pastry here will see if I can make it from a scratch :wink:
By CurryLeaf on Nov 6, 2009
this is driving me nuts.I avoid each baklava post bcoz I do not have filo and am too lazy+impatient to make from scratch.:P :P
Love it DK.I too would not wait for 5-6 hrs.
By peanutts on Nov 6, 2009
Oooooooooh yummmm!!!! Never had baklava but always wanted to try it :-D And thanks for the recipe to make phylo, we dont get phylo pastry in this part of malaysia and even in maldives so thanks a bunch!!
By Madhuram on Nov 6, 2009
I resist my urge to make Baklavas for all the reasons you have mentioned and also I'm not that patient. Instead I made these instant baklavas once. I'm sure it won't come close to the taste of the original ones. But it's for lazy people like me.
http://www.egglesscooking.com/2008/04/03/instant-baklavas/
Oh yes, I have seen it :)
By Supriya on Nov 6, 2009
Thanks for sharing this recipe..I have been looking to make baklava since long and your detailed recipe looks welcoming to me. I have to try this one soon!
By Soma on Nov 6, 2009
Among the very few desserts I love consistently is baklava and tiramisu. i have everything other than the oven;-(
What happened to your Oven? I thought you had one?
By pixen on Nov 6, 2009
yummmmmy!!! I must tried this out since I can't the ingredients easily. Once I was served Bulgarian baklava or banitza in my local area which was quite disappointing compared to Greek or Turkish Baklavas. It's too much syrup soaked all the way through (it's not as good as your before 'soaked' baklava) and the top crunchy layers turned soggy...sigh... :-( Thanks to you, I will try to make it and who knows I may give some to the Bulgarian owner of the restaurant to taste. Provided if there's any left overs :-D
Wow! I wish you are able to give some to the Bulgarian owner - that will not only make your day, it would def. make mine!!!! :-D
By Cilantro on Nov 6, 2009
Bakalava is pure indulgence, I love them a lot too. My friend made them for me and got hooked to it ever since.
By JIM-49 on Nov 6, 2009
This looks s--o--o good!! I have made many things which turn out fine,in the pastry,braids,etc.,and I ask for a recipe for this,and was told(not politely),you couldn't make it!! Well,I really would like to hand deliver a small piece of this!!! Thank you for all your work,love of cooking and helping others make a dish!!!
By Deval on Nov 6, 2009
I am a big fan of Baklava. They taste amazing in either combination of pistachios or walnuts. Thanks for sharing this recipe, I have to try my hands on these.
By Padma on Nov 6, 2009
Just love this sweet... has come out so perfect and looks yumm
By bergamot on Nov 6, 2009
looks great...the cinnamon and walnut filling is just amazing
By Selma on Nov 6, 2009
Hi, the baklava looks very nice!:) I love baklava (as Im Turkish and eat very often baklava). But I must say that original baklava does not contain cinnamon at all! So I was very suprised to see cinnamon.
Hi Selma, thanks for your input. Its just like the 'worldwide famous curry powder' which is infact not used that much in Indian cooking!!!! :) Unless one is really in that country, its hard to know what's authentic and what's not. From the vast research I did on the net and this recipe - which actually was a greek one - I found cinnamon in 99% of the recipes hence was not really sure of which one was authentic. But I appreciate your valuable input. Great to know about cinnamon! :) -- DK
By Judy on Nov 6, 2009
I only had baklava once in my life, when I was travelling through Luzerne, Switzerland. I stopped by a man with a cart in the middle of the night,and whatever he had in there looked so good I just had to try.
I bit into it and the next thing I knew I was on a sugar high, from toes to eyes. It was a gorgeous feeling, notwithstanding the fact that I didn't really have a sweet tooth!
Best thing to ever bite into without knowing the glaze is sweet, not savory. Thanks for the recipe and the sweet reminder!
Hi Judy, I am so glad to hear that this post helped to bring back the sweet memories. Sugar High this baklava sure is! :)
By Kavey on Nov 6, 2009
But the photos look GREAT, I can't imagine why you don't think they are making me salivate, right now! Thanks for the great step by step instructions and photos!
By Lubna Karim on Nov 6, 2009
I was waiting for step wise pictorial......thank you dear for sharing....need to try this sometime.....extremely yummy looking baklava.....
By Usha Rao on Nov 6, 2009
Love baklava and i am drooling over here.... Wish I could grab one from ur picture right now for breakfast
By Pavani on Nov 6, 2009
Its early in the morning and here I am drooling & thinking of dessert already.. Baklava looks sooooooo good.
By Priya on Nov 6, 2009
Omg, wat a droolworthy and fabulous baklava...just drooling here!
By Sue on Jul 23, 2018
Did you apply butter on the sheets Sue? The sheets need to be individually brushed with butter and then placed on the greased pan and after placing the filling. Hope that helps --DK