Turkey Levant Baklava recipe
Baklava is a rich, layered pastry dessert made with thin sheets of filo dough, finely chopped nuts (traditionally pistachios or walnuts), and clarified butter. After baking, it’s soaked in a flavored sugar syrup (often infused with lemon juice, rose water, or orange blossom water). The result is a crisp, sweet, and buttery treat with a flaky top and a soft, syrupy base. Baklava is known for its precise layering and balance of textures—crisp, nutty, and moist.
Baklava recipe
Ingredients for the layers:
- Filo pastry (thin sheets): 400 g
- Unsalted butter (melted): 250 g
- Pistachios (finely chopped): 300 g
Recipe of baklava syrup:
- Sugar: 300 g
- Water: 200 ml
- Lemon juice: 1 tbsp (15 ml)
- Orange blossom water: 1 tbsp (optional)
Technology and instructions for this recipe:
Prep tray and filo, preheat oven to 170°C (340°F). Butter a 30×20 cm baking tray. Thaw filo dough (if frozen) and keep covered with a damp towel to prevent drying. Layer the base – brush each filo sheet with melted butter, layer 10 sheets, one at a time. Add the filling – spread all chopped pistachios evenly over the base. Layer the top, add 10 more buttered filo sheets. Cut, slice into diamonds or squares before baking.
Bake for 45–50 minutes until golden and crisp.
Prepare syrup (during baking):
Combine sugar and water, bring to boil. Add lemon juice, simmer for 10 minutes. Add orange blossom water at the end. Let it cool to room temperature. Once baklava is out of the oven, pour cooled syrup over hot baklava. Let rest at least 4 hours before serving (preferably overnight).
Recommendations for Baklava formulation:
- Use clarified butter (ghee) to avoid soggy layers.
- Keep filo sheets covered to avoid drying out.
- Use high-quality pistachios, raw and unsalted.
- Syrup must be cool, baklava must be hot when pouring syrup to keep it crisp.
- Let baklava rest uncovered—this helps it retain crunch.
- Store at room temperature for up to 1 week (not in fridge).