Baklava (Ottoman Baked Dessert)

Name: Baklava (Ottoman Baked Dessert)
Prep time: 2 h 30 min
Cook time: 1 h
Total time: 3 h 30 min
Yield: 20 servings
Ingredients: 17 phyllo sheets; 6 oz. shelled pistachios; 6 oz. almonds; 6 oz. walnuts; 18 tablespoons clarified butter; 3 tablespoons sugar; 2 teaspoons cinnamon; 2 tablespoons rose water; 1 cup water; 1 cup caster sugar; ⅓ cup honey; Juice of 1 lemon; 3 tablespoons rose water; 3 oz shelled pistachios; 1 rectangular baking pan; 1 pastry brush

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Prep Time
2 hrs 30 mins
Cook Time
1 hr
Total Time
3 hrs 30 mins
Servings
20 servings
Calories
407 kcal
Course
Dessert
Cuisine
Greek, Turkish

Baklava (Ottoman Baked Dessert)

Jennifer Becker

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Baklava is a traditional cake made with filo dough filled with dried fruits, covered with a sweet syrup flavored with rosewater or orange blossom water.

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Ingredients

Servings

17 phyllo sheets
6 oz. shelled pistachios
6 oz. almonds
6 oz. walnuts
18 tablespoons clarified butter , or soft butter, melted, divided
3 tablespoons sugar
2 teaspoons cinnamon
2 tablespoons rose water , and/or orange blossom water

For the syrup

1 cup water
1 cup caster sugar
⅓ cup honey
Juice of 1 lemon
3 tablespoons rose water

For the topping

3 oz shelled pistachios

Utensils

1 rectangular baking pan , 10 x 12 in/25x30cm
1 pastry brush

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Instructions

Syrup

Boil water and sugar for 5 minutes. Turn off the heat and add the honey, lemon juice and rose water. Set aside.
Roast all the nuts separately and grind to coarse powder.
Set aside 3 oz (100g) of shelled pistachios for the topping.
Mix all the remaining nuts. Stir in 4 tablespoons (50 g) of butter, rose water or orange blossom, cinnamon, and sugar. Mix well and set aside.
Cut all the filo sheets in half and adjust the size according to the size of the pan (to get 34 sheets).
Butter the pan. Using a pastry brush, coat 15 sheets with melted butter and accurately place them one above the other. Spread half of the nut filling.
Butter 10 more sheets one by one and place them exactly on top of one another. Spread over the remaining filling.
Finally, butter 8 leaves and deposit them accurately one above the other. Butter the last sheet and use to fill the edges if necessary. Coating the entire surface of the baklava with butter.
Preheat oven to 350 F (180˚C).
Pre-cut the baklava into squares or diamonds.
Bake for 30 minutes at 350 F (180˚C), and then 30 minutes at 300 F(150˚C).
Drizzle warm baklava syrup immediately after removing from the oven. Let stand at least 8 hours before serving. Sprinkle with ground pistachios before serving.