Authentic Delicious Turkish Baklava Recipe

பக்லவா – Baklava

Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. This recipe originates from Middle eastern countries. It’s known for its flaky texture and often flavoured with spices like cinnamon or cardamom. One of my colleague made this for us and tasted amazing. I got the recipe and tried at home. It came out fantastic in my first try itself and happy to share this here.

Ingredients for Baklava

Phyllo dough sheets – 10 (cut into half)
Butter – 1 cup
Sugar – 1 cup
Mixed nuts – 1/2 cup
Lemon juice – 1 tsp
Cinnamon powder – 1 tsp (optional)

Directions

Pre-preparation

Thaw the phyllo sheets for 3 hrs.
Pre heat the oven to 350°F.

Sugar Syrup

Add the sugar and 1 cup of water in a pan.
Heat the mixer and reduce the flame into low.
Switch off the flame when the syrup reaches one string consistency.
Squeeze lemon juice to avoid crystalizing.
Let the syrup cools down.

Layering

Melt the butter and brush the butter all over the pan.
Cut the sheets according to the size of the pan.
Place one sheet and brush butter over it.
Place another sheet and brush the butter.
Repeat until reaches 10 sheets.
Now add the chopped nuts.
Again place the sheets one by one and brush butter.
Complete it for 10 more sheets.
Cut the sheets as per your wish like square or diamonds.
Pour the remaining butter over the sheets.

Baking

Place the pan into the preheated oven.
Bake this for 30 – 45 minutes or until it turns golden brown.
Take out the pan, immediately add the cooled syrup all over the baked sheets.
Now you’re hearing the zzzz sound.
Let it sit for 4 hours or whole night.

Garnish

Garnish the Baklava with chopped nuts (it’s totally optional)
Serve the Baklava.

Notes

If both baklava and syrup are hot, it won’t observe the syrup.
If you like to include cinnamon power, add it in the mixed nuts.
You must cut the baklava before baking, when cutting, cut it deeply until reaches the bottom.
Don’t open the phyllo sheets when thaw.
Open it right before layering and cover with damp cloth as it dries out so quick.
You may use oil to alternate butter, but the taste differs.