Baklava recipe
Sticky, gooey baklava, stuffed full of pistachios and walnuts and wrapped up in buttery filo pastry... Turkish bliss.
This recipe will make 50 pieces of baklava.
Ingredients
- 200 g pistachios
- 250 g unsalted butter, melted
- 20 sheets filo pastry (about 375 g)
- 250 g chopped walnuts
- 1.5 cups sugar
- 0.25 lemon, juice only
Details
- Cuisine: Turkish
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 55 mins
- Serves: 50
Step-by-step
- Preheat the oven to 160°C (Gas 2-3). Spread the pistachios on a baking tray. Roast for 10 minutes, or until fragrant. Finely chop the cooled pistachios.
- To make the syrup, mix the sugar and lemon juice with 250 ml water in a saucepan. Bring to the boil, then cook for 10-15 minutes, or until the syrup is thickened and holds its shape when dropped from a spoon. Set aside to cool.
- Brush a 25 cm x 40 cm x 2 cm baking tray with melted butter. Lay a sheet of filo pastry on the tray and lightly brush all over with melted butter. Repeat until you have used 10 sheets of pastry.
- Sprinkle the walnuts over the pastry. Lay a sheet of pastry on top of the walnuts and lightly brush all over with melted butter. Repeat until you have used the remaining pastry, then refrigerate for 10 minutes.
- Using a very sharp knife, cut through the pastry to make strips 4 cm wide, then cut across the pastry on an angle to make diamond shapes.
- Bake for 30 minutes, or until the pastry is golden. Drizzle the cold syrup over the hot baklava and sprinkle with the pistachios.
Recipe taken from Turkish Flavours: recipes from a seaside cafe, by Sevtap Yuce.
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