Careful layers
Thin butter layers between the dough leaves ensure crunchiness. Cover dry dough leaves during the process.
Turkish Recipe
Baklava
This Baklava recipe uses filo pastry, butter, walnuts or pistachios and a lemon syrup. Important are clean layers, a sharp knife before baking and sufficient rest time after watering.
Total time
1 hr 15 min
Calories
490 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
Baklava with nuts, butter and syrup layer
Baklava is not a quick stirring dessert, but a layered biscuit. The syrup is cooked and cooled first, while the dough is built with butter and nuts. After baking, the hot pastry absorbs the cool syrup and becomes shiny, sweet and aromatic.
Turkish Recipes
Recipe
Baklava
Baklava consists of many buttered filo pastry layers, chopped nuts and sugar syrup. The syrup is poured over the hot pastries after baking and slowly absorbs.
Ingredients
12 servings
Method
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1
Cook syrup
Simmer sugar and water for 8 to 10 minutes. Add lemon juice and let the syrup cool completely.
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2
Prepare nuts
Chop nuts finely and mix with cinnamon as desired. Melt butter and prepare a baking dish.
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3
Layer the dough
Place the filote in the form in layers and spread each layer thinly with butter. After several layers, spread the nuts and further layer.
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4
Cut baklava
The layered baklava before baking with a sharp knife cut into diamond or squares.
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5
Bake and water
Bake at 170 degrees top/bottom heat for 35 to 40 minutes and immediately after baking pour the cold syrup over the hot baklava.
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6
Pull through
At least 4 hours, better overnight, let rest and sprinkle with pistachios.
Kitchen know-how
Tips for Baklava
Cut before baking
Baklava is heavy to divide cleanly after baking. Therefore, cut to the ground before baking.
Let it drag long
Only after several hours the syrup is distributed evenly. Fresh from the oven, Baklava often still seems unbalanced.
Variations
How to adapt this recipe
Use pistachios instead of walnuts or mix both nuts. This makes Baklava finer and more colourful.
Add slightly finely abraded orange peel into the syrup. Use only little so that the nut note is preserved.
Nutrition per serving
490kcal
47.0 gCarbohydrates
7.0 gProtein
31.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Baklava
The temperature difference helps the pastry absorb the syrup without immediately becoming soft and heavy.
Yes, Baklava often tastes better the next day because the syrup is then evenly pulled through.
After baking, the layers are very crispy and break more easily. Before baking, clean pieces can be cut.
Walnuts, pistachios or a mixture of both are suitable. Hazelnuts also work, but taste less classic.
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