Turkish Baklava
Posted on Dec 22, 2011 in International Food | 11 comments
Last month I had the good fortune to attend a Turkish cooking class that was hosted by a lady from our mosque. I’ve adored the food of Greece and Turkey since I visited over 10 years ago (wow I’m getting old!). I’ve never met someone who dislikes baklava, a staple treat in the region. I’m ashamed to say I had never attempted to make it, though I do have an aunt who makes this dish extremely well. I know so many people that are intimidated by this dish but really – don’t be! It’s very easy to make.
Syrup Ingredients
- 2 c sugar
- 1 c water
- 1tsp lemon juice
- optional 1 tsp rose or orange blossom water
Combine sugar and water in a saucepan. Bring to a boil over low to medium heat. Add the lemon juice and boil about ten minutes or until dissolved. Before removing from heat, add optional water flavorings and let it come to a boil. Set aside to cool.
Pastry Ingredients:
- 1 package Filo dough
- 2 c chopped walnuts or almonds
- 1 c chopped pistachios
- 1 lb butter unsalted – melted
To start grease a round or square pan with butter – it needs to be coated in butter or it will all stick to the bottom and sides. Then start laying down strips of phyllo. If the sheets rip don’t worry. You’ll want to make between 5 to 7 layers of phyllo. You do not need to butter between layers.
Next sprinkle a layer of nuts very generously over the entire surface. You can use one more types of nuts. Drizzle this layer with some of the melted butter. Begin adding more phyllo dough to create 5 to 7 more layers.
Tuck the edges of the phyllo in and use a brush to cover the top of the baklava generously. Score the pastry before baking. This will help when the pastry is done and will ensure that the syrup seeps into all areas of the baklava. Add the remaining nuts to the top of the dough.
Bake at 300F until golden brown for 25-30 minutes. Remove from the oven and pour the cold syrup over each piece until saturated. Set aside for an hour to cool and absorb the syrup. Enjoy!
We learned another way to shape the baklava to make a cookie as well – but that’s for another post….
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What do u mean by tuck the phyllo in? When u use the brush to cover the top do u use the rest of the butter to cover it?
Tuck in the edges of the pastry so that they’re not sticking out. Brush butter on top of the layers once they’re down. So once before adding the first layer of nuts and then on top before baking.
thanks!
Twitter: MommieDaze
- December 22, 2011
Looks so good! I’ve eaten Baklava several time, but never tried making it.
Twitter: Holly_S_Warah
- December 23, 2011
OMG. I love Turkish baklava. I like it better than Arabic baklava, as it’s moister & without the weird ghee taste. How awesome your mosque hosts cooking classes. So progressive! However, I wish baklava were calorie-free ;-P
Isn’t that the truth? A girl can dream! I found it tastes great when it’s hot out of the oven too.
This is a wonderful recipe. Thank you! I made this once and used honey with hot water in the syrup process. Also very good. Have a great New Years!
Thanks so much for the comment. Yes honey is also sometimes used though I find it makes things stickier than I like.
You are right there! Sticky fingers! When you are cutting the Baklava are you squaring them off or are you cutting triangles within the squares? I am going to make this lovely recipe on Friday and I want to have the best results possible with this new circular shape you show (and I want to try too).
Hope you had a good New Years!
This was made in a round pan so some of the pieces came out as squares and some as triangles. I think squares cut easier but it’s totally personal choice.
Makes perfect sense! Thank you so much for your time and response!