Of disputed origin among Ottoman, Greek and Persian cuisines, baklava was established in the kitchens of the Topkapi Palace in Istanbul during the Ottoman Empire as a festive dessert of layers of filo, dried fruits and syrup.
Mediterranean
Baklava
Homemade Turkish baklava with filo dough, nuts and syrup, traditional step by step recipe.
- Türkiye
- Dessert
- Light
- medium
40 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 5 g
- Carbohydrates 34 g
- Fat 19 g
Story behind the dish
Preparation
Baklava is a Turkish preparation with medium difficulty. Reserve about 85 minutes in total (40 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of filo dough.
- Have ready: 300 g of chopped walnuts or pistachios.
- Have ready: 200 g of melted butter.
- Have ready: 300 g of sugar.
- Have ready: 200 ml of water.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the syrup by boiling water
Prepare the syrup by boiling water, sugar, lemon and cinnamon for 10 minutes, let it cool. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Brush a mold with butter and place layers of filo
Brush a mold with butter and place layers of filo, brushing each one with melted butter. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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After 8-10 coats
After 8-10 layers, spread a layer of chopped nuts. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Repeat layers of filo and nuts until you finish the ingredients
Repeat layers of filo and nuts until you finish the ingredients, ending with several layers of filo. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cut into diamonds before baking and bake at 170°C for 40-45…
Cut into diamonds before baking and bake at 170°C for 40-45 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Pour the cold syrup over the hot baklava that has just come out of the oven.
Pour the cold syrup over the hot baklava that has just come out of the oven. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
Chef's tips
- Pouring cold syrup over hot baklava (or vice versa) is key to making it crispy and not soggy.
- Cut portions before baking, not after.
Variations
- Pistachio baklava (typical of Gaziantep)
- Baklava with honey instead of sugar syrup
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