Turkish
Baklava
The world-famous Turkish dessert made of layers of paper-thin phyllo dough, filled with chopped nuts, and sweetened with syrup or honey.
Watch it madeEasy Turkish Recipes · 4:13
Ingredients
- Phyllo Dough1 package (500g)
- Butter (melted)250g
- Pistachios (ground)300g
- Sugar3 cups
- Water3 cups
- Lemon Juice1 tsp
Method
- Prepare the syrup by boiling sugar, water, and a slice of lemon for 15 minutes. Let it cool completely.
- Brush a baking tray with melted butter. Lay down a sheet of phyllo dough, brush with butter, and repeat until you have used half the sheets.
- Spread the finely chopped pistachios or walnuts evenly over the layered pastry.
- Layer the remaining phyllo sheets on top, buttering each one. Cut the pastry into diamond shapes with a sharp knife.
- Bake at 170°C (340°F) for 45-50 minutes until golden. Immediately pour the cold syrup over the hot baklava.
Common questions
Can I substitute walnuts or other nuts for pistachios in baklava?
Yes. Walnuts, pistachios, or a mix all work well. Use the same total amount, finely chopped for even layering. Avoid very oily nuts unless you reduce added butter slightly, since excess fat can make the layers soggy.
How far in advance can I make the syrup for baklava?
Make the syrup a few hours ahead, or even the day before. It must be completely cool before pouring over the hot baklava, otherwise the pastry can turn soft and lose its crisp layers.
What are the most common mistakes when making baklava?
The biggest mistakes are using warm syrup, under-buttering the phyllo, cutting after baking, and overbaking until dry. Also keep phyllo covered while working so it does not crack and become difficult to layer neatly.
How should I store baklava so it stays crisp?
Cool it completely, then store at room temperature in an airtight container for 3-5 days. Refrigeration can make it less crisp. For longer storage, freeze tightly wrapped pieces and thaw uncovered at room temperature.
What is the best way to serve baklava?
Serve baklava at room temperature after it has rested so the syrup absorbs evenly. Use a sharp knife if needed to separate pieces. It pairs well with Turkish coffee, black tea, or a small spoonful of clotted cream.