Layer carefully
Thin layers of butter between the dough sheets ensure crispness. Meanwhile, cover the dry dough sheets.
Turkish Recipe
Baklava
This baklava recipe uses filo dough, butter, walnuts or pistachios and a lemon syrup. Clean layers, a sharp knife before baking and sufficient rest time after soaking are important.
Total time
1 hr 15 min
Calories
490 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
Layer baklava with nuts, butter and syrup
Baklava is not a quick scrambled dessert, but a layered pastry. The syrup is first boiled and cooled, while the dough is built up 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 layers of filo pastry, chopped nuts and simple syrup. The syrup is poured over the hot pastry after baking and is slowly absorbed.
Ingredients
12 servings
Method
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1
Boil syrup
Simmer sugar and water for 8 to 10 minutes. Add lemon juice and let the syrup cool completely.
-
2
Prepare nuts
Chop the nuts finely and mix with cinnamon as desired. Melt the butter and put a baking tin in the oven.
-
3
Layer the dough
Place the filo dough in the tin in layers and spread each layer with butter. After several layers, spread the nuts and further layer.
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4
Baklava slices
Cut the layered baklava into rhombuses or squares with a sharp knife before baking.
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5
Bake and impregnate
Bake at 170 degrees / 350 degrees Fahrenheit for 35 to 40 minutes until golden brown. Pour the cold syrup over the hot baklava immediately after baking.
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6
Let it go
Leave to rest for at least 4 hours, preferably overnight, and sprinkle with pistachios.
Kitchen know-how
Tips for Baklava
Cut before baking
Baklava is heavy to clean after baking, so cut it to the bottom before baking.
Let go for a long time
Only after several hours does the syrup spread evenly. Freshly out of the oven, baklava often still appears unbalanced.
Variations
How to adapt this recipe
Use pistachios instead of walnuts or mix both nuts. This makes baklava finer and more colourful.
Add a little finely grated orange zest to the syrup. Use only a little to preserve the nutty note.
Nutrition per serving
490kcal
47.0 gCarbohydrates
7.0 gProtein
31.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Baklava
The difference in temperature helps the pastry absorb the syrup without immediately becoming soft and heavy.
Yes, baklava often tastes better the next day, because the syrup is evenly spread.
After baking, the layers are very crispy and break more easily. Clean pieces can be cut before baking.
Walnuts, pistachios or a mixture of the two are suitable. Hazelnuts also work, but taste less classic.
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