Turkish Baklava

August 18th, 2012 Comments Off on Turkish Baklava

Baklava is the most savory dessert among those offered at Eid in Turkey.

Home made baklava has especially been produced in our country as part of holiday tradition and served to holiday visitors during Eid Holiday.

A traditional home made baklava is generally filled with walnuts.

  • 30 sheets filo pastry for baklava
  • 190 gr unsalted butter
  • Melt butter in a low heat.

    For the filling:

  • 1 cup walnut (coarsely cut or chopped)
  • 1 T. cinnamon
  • 8 T.  sugar
  • Mix the filling ingredients in a bowl.

    For the syrup:

  • 1 3/4 cup sugar
  • 2 cup water
  • 1 T lemon juice
  • Put the water and sugar in a pot. Bring to a boil for 10 minutes, first stirring constantly.

    Simmer for 20 minutes and add lemon juice.

    Dip your first finger into the syrup, if it sticks to your thumb finger it means that the syrup is ready!

    Set aside to cool.

    Brush each sheet of filo pastry with melted butter, layer by layer and place in pan. Working with 10 filo sheet, scatter over the walnut mixture. Repeat buttering and layering with another 10 filo sheets. Repeat with 8 filo sheets. Evenly scatter over the rest of the nut mixture. Place the last 2 filo sheets on top. Using your hands press filo gently.

    Using a sharp knife score the baklava in diamond shapes. Before cutting the baklava, I recommend you to draw a draft in a piece of paper, in order not to make a mistake.

    First make a cross to the filo and then cut diagonally across the strips to form diamond shapes. Finally you have star shaped diamond cut baklava.

    Brush top well with butter.

    Bake in 190° C preheated oven for 35 – 45 minutes until golden brown.

    Remove baklava from the oven and spoon the cooled syrup over the baklava evenly, especially along the cut lines.

    Leave it for 2-3 hours to absorb the syrup.

    For a related recipe, please click here.

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