Turkish Baklava

Name: Turkish Baklava
Cook time: 200 min
Total time: 200 min
Yield: 16 servings
Cuisine: Turkish
Ingredients: 500g Phyllo Dough Sheets, thin yufka, thawed; 300g Clarified Butter, Unsalted, melted and milk solids removed; 350g Pistachios, raw, finely chopped or ground; 600g Granulated Sugar; 400ml Water; 1 tbsp Lemon Juice, or a slice of lemon; 2 tbsp Pistachios, finely ground

Crisp, buttery layers of phyllo cradle a fragrant pistachio filling and are finished with a glossy, lemon-scented syrup — classic Turkish baklava. Each flaky piece combines the nutty crunch of pistachios with rich clarified butter for an indulgent dessert that’s perfect for sharing or savoring with tea.

Crisp, buttery layers of phyllo cradle a fragrant pistachio filling and are finished with a glossy, lemon-scented syrup — classic ... Show more

Traditional Turkish Recipe

Health Grade

E+ · Indulgent

Rating

4.7

Time

3 hrs

Price

0,87 €

Calories

532 kcal

vegetarian

low sodium

potluck

holiday/special occasion

Method

Make syrup

Combine Granulated Sugar and Water in a small saucepan and bring it to a boil over medium heat, stirring just until the sugar disappears. Stir in Lemon Juice, then simmer for 10 minutes until the syrup looks clear and lightly thickened. Take it off the heat and let it cool completely while you prepare the nuts and phyllo.

Chop pistachios

Finely chop the Pistachios until most of them are small and even, like coarse crumbs. Set aside 2 tablespoons and keep chopping them until they are very fine for the garnish.

Preheat oven

Set a rack in the middle and heat the oven to 350° F so it is fully ready when the baklava goes in.

Layer baklava

Keep the Phyllo Dough Sheets covered with a damp towel while you work so they do not dry out and crack. Gently warm the Clarified Butter if it has firmed up, just until fluid, then brush the bottom and sides of a baking dish with it. Lay in one phyllo sheet at a time, brushing each sheet lightly with butter before adding the next. Use about half the sheets for the bottom layer, spread the chopped pistachios in an even layer, then top with the remaining sheets, brushing each one as you go and finishing with a thin, even coat of butter on top.

Cut the baklava

Use a sharp knife to cut the assembled baklava all the way down to the bottom of the pan in diamonds or squares. Make clean, confident cuts so the syrup can flow through the layers later.

Bake baklava

Bake for 25 minutes, then rotate the pan and bake for 20 to 25 minutes more, until the top is deep golden brown and the edges are crisp and bubbling. If the top starts to color too fast, cover it loosely with foil for the last few minutes.

Soak in syrup

As soon as the baklava comes out of the oven, slowly pour the cooled syrup over the hot pastry, aiming for the cut lines so it seeps between every layer. Let it rest 2 hours, uncovered, so the syrup absorbs and the top stays crisp instead of soggy.

Garnish and serve

Sprinkle the reserved ground pistachios over the top and serve the baklava at room temperature once the syrup has settled in.

Ingredients

Method

For 16 servings

Adjust servings

For the baklava

500g Phyllo Dough Sheets, thin yufka, thawed
300g Clarified Butter, Unsalted, melted and milk solids removed
350g Pistachios, raw, finely chopped or ground

For the syrup

600g Granulated Sugar
400ml Water
1 tbsp Lemon Juice, or a slice of lemon

For garnish

2 tbsp Pistachios, finely ground

Nutrition

Per Serving.

Calories

532 kcal

27% of Daily kcal

Protein

7.4 g

15% RDI

Fat

30 g

13g sat fat

Carbs

63 g

23% RDI

Sugar

40 g

80% RDI

Fiber

3.1 g

10% RDI

Salt

0.3 g

6% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.6 / 10

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