Baklava

baklava

Baklava is a sweet dessert in Turkey that is made up of layers of phyllo pastry, chopped nuts, and syrup or honey. Its history dates back to the Ottoman Empire, where it was widely enjoyed among royalty and commoners alike. Its origin is said to be in modern-day Turkey and spread throughout the Middle East and Mediterranean regions.

The preparation of baklava can be time-consuming and requires patience and attention to detail. It is often made in large batches for special celebrations and gatherings, such as weddings and Ramadan.

The recipe for baklava varies greatly from region to region, with each area having its own unique twist on the classic dessert. In Turkey, for example, the most traditional version of baklava is made with layers of thin phyllo pastry, which is then brushed with butter before being topped with nuts, such as pistachios, walnuts, or hazelnuts.

A typical Turkish baklava recipe includes:

For the dough:

  • 500g phyllo pastry
  • 250g melted butter
  • 200g finely crushed walnuts
  • 50g sugar
  • 1 tablespoon ground cinnamon

For the syrup:

  • 500g granulated sugar
  • 500ml water
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon rose water

To prepare the dough, carefully unfold the phyllo pastry and lay it out on a flat surface. Use a sharp knife to cut the pastry to the desired size and shape, typically around 20cm x 30cm for a single portion.

Melt the butter in a saucepan, and using a pastry brush, liberally coat each layer of pastry with the melted butter. Combine the chopped walnuts, sugar, and cinnamon in a bowl, and sprinkle a small amount over each layer of pastry.

Once all pastry layers are stacked with the nut mixture in between, press gently to ensure the layers are evenly stacked. Using a sharp knife, carefully cut the pastry into diamond or square shapes.

To make the syrup, combine the sugar and water in a saucepan and stir over a low heat until the sugar is dissolved. Add the freshly squeezed lemon juice to the syrup and allow to simmer for 10-15 minutes, until the mixture has thickened slightly.

Remove the syrup from the heat and allow to cool. Stir in the teaspoon of rose water, which will add a hint of floral flavor.

Pour the cooled syrup over the baked pastry, ensuring that it is coated evenly. Allow the baklava to sit for an hour or two until the syrup has been fully absorbed.

Turkish baklava is enjoyed throughout the year, but it is especially popular during religious celebrations such as Ramadan. It is often served with traditional Turkish tea, adding to the sweetness of the experience.

In summary, Turkish baklava is a classic dessert that has been enjoyed throughout the centuries. It is a sweet and decadent treat that requires patience and attention to detail, but the end result is worth the effort. Whether it is served alone or with a cup of tea, it is a dessert that will leave a lasting impression.

Ingredients:

  • 1 package phyllo pastry sheets (around 40 sheets)
  • 2 cups finely chopped walnuts
  • 1 cup finely chopped pistachios
  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tbsp fresh lemon juice
  • 1 tbsp orange blossom water
  • 1 cinnamon stick

Instructions:

  1. Preheat the oven to 350°F (175°C).

  2. In a mixing bowl, combine the chopped walnuts and pistachios. Set aside.

  3. Brush the bottom and sides of a large baking dish (13x9 inch) with melted butter.

  4. Carefully unfold the phyllo pastry sheets and cover them with a damp towel to prevent them from drying out.

  5. Take one sheet of phyllo pastry and place it in the baking dish. Brush it evenly with melted butter. Repeat with 7 more sheets, brushing each one with butter.

  6. Sprinkle a thin layer of the chopped nuts on top of the buttered phyllo pastry layer.

  7. Add another layer of phyllo pastry, brushing each sheet with butter as you go. Continue adding layers of pastry and nuts, using 3-4 sheets of pastry between each layer of nuts.

  8. When you have used all the nuts, finish with a layer of 8-10 sheets of phyllo pastry, brushing each one with melted butter.

  9. Cut the baklava into squares or diamond shapes using a sharp knife.

  10. Bake the baklava in the preheated oven for 35-40 minutes, or until the top is golden brown.

  11. While the baklava is baking, prepare the syrup. In a saucepan, combine the sugar, water, lemon juice, orange blossom water, and cinnamon stick. Bring the mixture to a boil and reduce the heat. Simmer for 10-15 minutes, or until the syrup has thickened slightly.

  12. When the baklava is finished baking, remove it from the oven and immediately pour the warm syrup over the top, making sure to cover all of the cut edges.

  13. Allow the baklava to cool completely and absorb the syrup before serving.

  14. Serve at room temperature. Enjoy!