Baklava (Baklava)

Name: Baklava (Baklava)
Yield: 4
Cuisine: Turkey
Ingredients: Phyllo pastry sheets — 500 g (1 lb); Walnuts or pistachios, finely chopped — 300 g (2 1/2 cups); Ground cinnamon (optional) — 1/4 tsp; Unsalted butter, melted — 250 g (1 cup plus 2 tbsp); Sugar — 300 g (1 1/2 cups); Water — 300 ml (1 1/4 cups); Lemon juice — 1 tbsp; Vanilla extract or a few drops of rose water — 1 tsp

The Quirky Foodster Team

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Servings

Ingredients

Phyllo pastry sheets — 500 g (1 lb)
Walnuts or pistachios, finely chopped — 300 g (2 1/2 cups)
Ground cinnamon (optional) — 1/4 tsp
Unsalted butter, melted — 250 g (1 cup plus 2 tbsp)
Sugar — 300 g (1 1/2 cups)
Water — 300 ml (1 1/4 cups)
Lemon juice — 1 tbsp
Vanilla extract or a few drops of rose water — 1 tsp

Method

Preheat the oven to 175°C (350°F) and brush a large baking dish with melted butter.
Mix the chopped nuts with the cinnamon, if using.
Layer about 10 sheets of phyllo in the dish, brushing each one lightly with melted butter, trimming to fit the dish.
Scatter a third of the nut mixture evenly over the layered phyllo.
Repeat with another 8–10 buttered phyllo sheets, then another third of the nuts, then a final layer of nuts, finishing with the remaining phyllo sheets on top, each brushed with butter.
Using a sharp knife, cut the unbaked baklava into diamond or square shapes, cutting all the way through to the bottom of the dish.
Bake for 35–40 minutes until deep golden brown and crisp.
Meanwhile, make the syrup: simmer the sugar, water and lemon juice for 10 minutes until slightly thickened, then stir in the vanilla or rose water.
As soon as the baklava comes out of the oven, ladle the hot syrup evenly over the hot pastry.
Let cool completely, uncovered, for at least 4 hours before serving so the syrup fully absorbs.

Introduction: Baklava, layers of paper-thin phyllo pastry filled with chopped nuts and soaked in sweet syrup, is one of
Turkey's most famous desserts, with Gaziantep especially renowned for producing some of the finest
examples in the country.

Cultural Background: Baklava, layers of paper-thin phyllo pastry filled with chopped nuts and soaked in sweet syrup, is one of
Turkey's most famous desserts, with Gaziantep especially renowned for producing some of the finest
examples in the country.

Tips: Pour hot syrup over hot baklava (never hot syrup on cold baklava or vice versa) for the pastry to absorb it properly without becoming soggy. Keep unused phyllo sheets covered with a damp cloth while you work, as they dry out and crack very quickly.

Variations: Use pistachios for a more vibrant colour and flavour, as is traditional in Gaziantep. Add a few whole cloves to the syrup while it simmers for extra fragrance. Naturally vegetarian.

Storage: Store covered at room temperature for up to a week.

Reheating: Best served at room temperature; not typically reheated.

FAQs:

Q: Why cut it before baking?

A: Cutting cold, baked baklava causes it to shatter; cutting before baking gives clean pieces.

Q: Can I make baklava ahead?

A: Yes, it keeps very well for several days and the flavour deepens as it sits.

Q: What nuts work best?

A: Walnuts are common throughout Turkey, while pistachios are especially prized in Gaziantep.