Turkish Baklava

Name: Turkish Baklava
Prep time: 45 min
Cook time: 40 min
Total time: 2 h 25 min
Yield: 15 baklava slices
Ingredients: 300 g phyllo dough; 50 ml sunflower oil; 150 ml warm clarified butter; ⅓ cup pistachios; ⅓ cup walnuts; 1 cup sugar; ¾ cup water; few drops of lemon juice; Ground pistachio or walnuts

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4.9

147 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Additional Time
1 hr
Total Time
2 hrs 25 mins
Servings
15 baklava slices
Course
Dessert
Cuisine
Turkish

Turkish Baklava

Iris Warren

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Ingredients

Servings

300 g phyllo dough baklava yufka sheets
50 ml sunflower oil
150 ml warm clarified butter
⅓ cup pistachios chopped
⅓ cup walnuts chopped

For Syrup:

1 cup sugar
¾ cup water
few drops of lemon juice

For Serving:

Ground pistachio or walnuts

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Instructions

Cut the phyllo dough to the size of the tray you are using. Cover the cut phyllo dough with a damp towel to prevent it from drying out, and let them moisten while you prepare the rest. Set aside.
Mix the sunflower oil and warm clarified butter in a fine-nozzled squeezy bottle so it is easy to pour.
Grease the baking tray with the butter and oil mixture.
Place 2-3 of the phyllo dough sheets into the tray. Squeeze the butter and oil mixture on and place a few more phyllo dough sheets on top. Repeat the process til you have about 15 layers.
Add the chopped pistachios and walnuts, spreading them out over the tray. Cover the nuts with 2-3 sheets of dough, drizzle the butter and oil mixture over the top and repeat this process as you did before until you have another 15 layers.
Cut the baklava into small squares or rectangles, applying light pressure to create a slight dome shape on top. Then pour the remaining butter on top of the baklava.
Bake the baklava for about 35-40 minutes in a preheated oven at 170° C or 340° F.
Bring the sugar, water, and a few drops of lemon juice to a boil in a small saucepan over a medium heat. Once it reaches boiling point, let it boil for about 5 minutes and set aside.
Pour the warm syrup over the hot baklava. Let the baklava rest until it has cooled and absorbed the syrup.
Serve the baklava with ground pistachios or walnuts on top.