TURKISH BAKLAVA
Layers of
super thin but flaky buttered phyllo dough sheets are filled with nuts and
sweetened with baklava syrup to make the best Turkish Baklava. Make it at home
with this easy baklava recipe and enjoy a whole pan with your loved ones.
INGREDIENTS
SYRUP
- 1 2/3 cups water
- Juice of 1/2 lemon
- 3 cups sugar
BAKLAVA
- 1 1/2 cups clarified butter
- 1/3 cup shelled pistachios, finely chopped
- 1 pound Phyllo, defrosted overnight in the refrigerator
- 3 cups shelled pistachios, finely chopped
INSTRUCTIONS
First, in a
medium saucepan, combine the sugar and water over medium-high heat. Bring to a
boil, then reduce the heat to medium-low and simmer for 20-25 minutes, until
slightly thickened and golden. Stir in lemon juice, then cool completely in the
refrigerator until needed.
Then, make
the clarified butter (see the explanation in the post for more information on
how to do it) and finely chop the pistachios. Heat oven to 350 degrees F and
brush clarified butter with 9 x 13 inch baking dish.
Cut the
phyllo dough to fit the baking dish, if necessary, and cover with a damp cloth
to prevent it from drying out during the assembly of the baklava. Carefully
separate 1 sheet of phyllo dough from the stack and place it on the bottom of
the baking dish. Lightly brush the phyllo sheet with clarified butter.
Continue
layering another 8 to 9 phyllo sheets on top, brushing each sheet with butter
until 10 phyllo sheets are stacked at the bottom of the baking dish. Sprinkle
half of the chopped pistachios on the phyllo base in an even layer.
Repeat the
process to create another layer of 8-10 sheets of phyllo dough and butter,
followed by the remaining half of the nuts and another top layer consisting of
the remaining phyllo dough sheets and butter. Cut into 36 pieces with a sharp
knife, making sure to always cut through all the layers of phyllo dough.
Bake for 60
minutes, until the top is golden brown and the bottom layers of the phyllo
dough are cooked. Use a utility knife to pry a corner of one of the rectangles
to see if the bottom layers are finished. Check the baklava after 40 minutes
and cover with a piece of aluminum foil on top if the baklava becomes too
golden.
When the
baklava is finished, remove from the oven and slowly pour the cold syrup over
the hot baklava. The syrup will likely boil and some may even overflow.
Sprinkle the top of each piece of baklava with the remaining finely chopped
pistachios.
Let the
baklava cool completely before serving at room temperature.
Happy
Cooking Time.
