Baklava

Baklava
Baklava

On a backpacking trip to Turkey, I discovered Baklava in Istanbul’s old city Sultanahmet. I didn’t know that Turkey has such a wonderful tradition of baking and sweet meat preparation. Baklava is yummy – but it’s yummiest when it’s homemade. Have I ever mentioned that I am a baklava addict? Yes, it’s true. This baklava recipe will be loved wherever it goes and it is definitely a family favorite.

On a backpacking trip to Turkey, I discovered Baklava in Istanbul’s old city Sultanahmet. I didn’t know that Turkey has such a wonderful tradition of baking and sweet meat preparation.

Baklava
Prep Time
2 hrs
Cook Time
7 hrs
Total Time
9 hrs
 

On a backpacking trip to Turkey, I discovered Baklava in Istanbul’s old city Sultanahmet. I didn’t know that Turkey has such a wonderful tradition of baking and sweet meat preparation. Baklava is yummy – but it’s yummiest when it’s homemade. Have I ever mentioned that I am a baklava addict? Yes, it’s true. This baklava recipe will be loved wherever it goes and it is definitely a family favorite.

Course: Bakes, Confectioneries, Party, Vegetarian
Cuisine: Turkish
Servings: 40 people
Calories: 655 kcal
Ingredients
FOR BAKLAVA
  • ½ teaspoon Ground cinnamon
  • 1 lb (450 gram) Pistachios or walnuts coarsely ground; plus more for garnishing
  • 1 cup Ground zwieback crackers or breadcrumbs
  • 4 sticks Unsalted butter melted
  • 16 sheets Phyllo dough thawed if frozen
FOR THE SYRUP
  • 3 cups Sugar
  • 6 to 8 oz Honey
  • 1 to 2 tablespoon Fresh lemon juice
Instructions
  1. Position a rack in the lower third of the oven and preheat to 350⁰ F or 175⁰ C.

  2. Now combine the cinnamon, nut and ground crackers in a bowl.

  3. Brush a 9 by 13 inch baking dish with some of the butter.

  4. Layer 10 pieces of Phyllo in that dish, brushing each piece with butter before adding the next.

  5. NOTE

    Keep the remaining dough covered with a damp cloth.

  6. Sprinkle a quarter of nut mixture over the dough.

  7. Layer 4 pieces of phyllo on top brushing each with butter before adding the next.

  8. Again sprinkle with another quarter of the nut mixture.

  9. Add 4 more phyllo pieces on top brushing each with butter.

  10. Then add another quarter of the nut mixture, 4 more pieces of phyllo with butter and the remaining nuts.

  11. Layer the remaining ten pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.

  12. Cut into the baklava to make strips, about one and a half inches wide.

  13. Then make diagonal slices, about one and a half inches apart to create a diamond shape.

  14. Then bake it for about 1 hour until golden.

MEANWHILE LET’S PREPARE THE SYRUP
  1. In a saucepan over medium heat, boil the sugar, honey and 1 ½ cups of water for 10 to 15 minutes.

  2. Now add the lemon juice and boil it for 2 more minutes.

  3. Remove from the flame and let it cool slightly.

FOR COMPLETING THE BAKLAVA PREPARATION
  1. Pour the syrup over the warm baklava and let it soak uncovered for at least 6 hours or overnight.

SERVE
  1. Garnish with nuts, pistachios, walnuts, almonds and serve.

OUR DINE TABLE
  1. The sugar syrup and the dry fruits will make the baklava rich and indulgent. It’s an exotic and decadent treat to be sure. This baklava is flaky, crispy and tender and I love that it isn’t overly sweet. It is basically a party in your mouth. This is the Best Baklava I have ever tried, hands down.

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Nutrition Details

CategoryAmount
Calorie 655
Fat 16 g
Sodium 41 mg
Potassium 334 mg
Carbohydrate 105 g
Dietary Fiber 8 g
Sugar 8 g
Protein 23 g
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