Desserts
Bosnian Walnut Baklava
Ingredients
- - 500 g (1.1 lb) filo pastry sheets
- - 400 g (4 cups) walnuts, finely chopped
- - 100 g (1/2 cup) sugar
- - 1 tsp ground cinnamon
- - 250 g (1 cup + 2 tbsp) butter, melted
- - 400 g (2 cups) sugar, for syrup
- - 300 ml (1 1/4 cups) water, for syrup
- - 1 tbsp lemon juice
Method
- Preheat the oven to 180°C (350°F) and brush the baking dish with melted butter.
- Mix chopped walnuts with 100 g sugar and cinnamon for the filling.
- Layer about a third of the filo sheets in the dish, brushing every second sheet with melted butter.
- Spread half the walnut filling evenly over the layered filo.
- Add another third of the filo sheets, brushed with butter, then the remaining walnut filling.
- Top with the final filo sheets, brushing each with butter, finishing with a well-buttered top layer.
- Cut into diamond shapes before baking, cutting all the way through to the base.
- Bake for 40-45 minutes until deep golden and crisp.
- Meanwhile, simmer the syrup sugar, water and lemon juice for 10 minutes until slightly thickened.
- Pour the hot syrup evenly over the baklava as soon as it comes out of the oven.
- Cool completely, at least 4 hours, before serving so the syrup fully absorbs.
Introduction:
Baklava arrived in Bosnia through Ottoman influence and has been thoroughly adopted into local tradition,
layered with local walnuts and finished in a lighter syrup than some regional versions. It is a fixture of Eid
celebrations, weddings, and festive Bosnian tables.
Cultural Background:
Baklava arrived in Bosnia through Ottoman influence and has been thoroughly adopted into local tradition, layered with local walnuts and finished in a lighter syrup than some regional versions. It is a fixture of Eid celebrations, weddings, and festive Bosnian tables.
Tips:
Cutting the pastry before baking makes clean serving pieces possible after baking. Pouring hot syrup over hot pastry (or cold syrup over cold pastry) gives the best absorption — never mix hot and cold.
Variations:
Use a mix of walnuts and pistachios for a more festive version. Add a few whole cloves to the syrup for extra fragrance.
Vegetarian/Vegan:
Fully vegetarian as written.
Storage:
Keeps at room temperature, covered, for up to 1 week.
Reheating:
Best served at room temperature; a brief warm in the oven at 150°C (300°F) for 5 minutes can refresh crispness.
Nutrition:
Approx. 340 kcal, 5 g protein, 38 g carbohydrate, 19 g fat per serving (1 piece).
FAQs:
Q: Why did my baklava turn soggy?
A: This usually happens from pouring hot syrup over hot pastry; always contrast the temperatures.
Q: Can baklava be frozen?
A: Yes, freeze unsyruped baked baklava for up to 2 months, then thaw and add fresh hot syrup before serving.
Q: Is Bosnian baklava different from Turkish baklava?
A: The Bosnian version typically uses a lighter syrup and is often exclusively walnut-filled rather than pistachio.