Dessert

Baklava (Turkey)

Name: Baklava (Turkey)
Total time: 75 min
Yield: serves 8
Ingredients: 500 g Phyllo dough; 150 g Pistachios; 100 g Walnuts; 200g Butter; 300g Sugar; 3 tbsp Honey; 1 Lemon

Preparation time: 1 h 15
Servings: serves 8

Ingredients

serves 8

Phyllo dough — to buy500 g
Pistachios — to buy150 g
Walnuts — to buy100 g
Butter — to buy200g
Sugar — to buy300g
Honey — to buy3 tbsp
Lemon — to buy1

Preparation

Take the phyllo out of the fridge only at the last moment and keep it covered with a slightly damp cloth while you work: it dries out and cracks very fast in open air.
Roughly chop the pistachios and walnuts together in a food processor or by hand, without turning them into powder — you want to keep some crunch.
Melt the butter. Generously brush the bottom of a rectangular dish, then stack the phyllo sheets one by one, brushing each with melted butter, until you've used half the pack.
Spread the chopped nuts evenly over the surface, then cover with the remaining phyllo sheets, always buttering each layer so they brown evenly as they bake.
Cut the baklava into small diamonds before baking, directly in the dish, with a sharp knife, cutting all the way to the bottom — it's neater and easier to do raw than cooked. Bake for 30-35 minutes at 170°C until the top is nicely golden and crisp.
Meanwhile, bring the sugar, a little water and the lemon juice to a boil for 5 minutes to make a syrup, then add the honey and let it cool slightly.
Pour the warm syrup over the hot baklava as soon as it comes out of the oven, making sure to cover every diamond: this temperature contrast (warm syrup on hot pastry) is what keeps the layers crisp instead of soggy. Let it cool completely before serving, so the syrup is fully absorbed.

Dessert

Baklava (Turkey)

Preparation time: 1 h 15
Servings: serves 8

Ingredients

serves 8

Phyllo dough — to buy500 g
Pistachios — to buy150 g
Walnuts — to buy100 g
Butter — to buy200g
Sugar — to buy300g
Honey — to buy3 tbsp
Lemon — to buy1

Preparation

Take the phyllo out of the fridge only at the last moment and keep it covered with a slightly damp cloth while you work: it dries out and cracks very fast in open air.
Roughly chop the pistachios and walnuts together in a food processor or by hand, without turning them into powder — you want to keep some crunch.
Melt the butter. Generously brush the bottom of a rectangular dish, then stack the phyllo sheets one by one, brushing each with melted butter, until you've used half the pack.
Spread the chopped nuts evenly over the surface, then cover with the remaining phyllo sheets, always buttering each layer so they brown evenly as they bake.
Cut the baklava into small diamonds before baking, directly in the dish, with a sharp knife, cutting all the way to the bottom — it's neater and easier to do raw than cooked. Bake for 30-35 minutes at 170°C until the top is nicely golden and crisp.
Meanwhile, bring the sugar, a little water and the lemon juice to a boil for 5 minutes to make a syrup, then add the honey and let it cool slightly.
Pour the warm syrup over the hot baklava as soon as it comes out of the oven, making sure to cover every diamond: this temperature contrast (warm syrup on hot pastry) is what keeps the layers crisp instead of soggy. Let it cool completely before serving, so the syrup is fully absorbed.