Servings
Font
Back
0 from 9 votes

Turkish Baklava Recipe

Turkish Baklava Recipe made with crisp and buttery phyllo pastry, pistachios and syrup, a fantastic dessert that screams perfection. Overly indulgent, sweet, rich, my version of baklava is well simplified and fail-proof. It might not be the quickest dessert to make for a party, but it's surely worth the effort and every single calorie. I will show you how to make a baklava that everybody will want a slice of.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Chilling Time
6 hrs
Total Time
8 hrs 15 mins
Servings: 35 squares
Calories: 206 kcal
Course: Dessert
Cuisine: Turkish

Ingredients

  • 24 sheets phyllo pastry
  • 3 cups pistachios (500 g)
  • 200 g butter
  • 3 cups sugar
  • 2 cups water
  • 1 tablespoon lemon juice

Instructions

    Cup of Yum
  1. To make the syrup, add the sugar, water and lemon juice to a pan set over a low to medium heat.
  2. Bring it to a boil, and leave to simmer for 15 minutes until slightly thickened.
  3. Leave to cool completely.
  4. Melt the butter over a low to medium heat. If you want to get clarified butter, use a spoon to remove the white foam that forms over the butter when it melts - or you can just leave it, it's entirely optional.
  5. Shell the pistachios, then either chop them finely, or blitz them in a food processor.
  6. Brush butter over the bottom of a large rectangle baking tray - mine is 40x27cm, or 15x10 inches.
  7. Arrange a sheet of phyllo pastry over the buttered tray, and brush it with more melted butter.
  8. Repeat with 7-8 more sheets of pastry.
  9. Sprinkle a third of the pistachios over the 8th sheet of phyllo, then repeat the process with other 7-8 sheets of buttery phyllo.
  10. Sprinkle another third of pistachios, then again repeat with 7-8 more sheets of pastry.
  11. Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
  12. Slice the baklava into squares - I got 7x5 squares, so 35 in total.
  13. Bake for 20 minutes on the middle rack of the oven, then lower the temperature to 150 degrees Celsius (300 Fahrenheit).
  14. If the baklava browns too quickly, cover it well with kitchen foil.
  15. Bake for a further 25-30 minutes until the top with crispy and golden brown, and all the layers are baked through.
  16. Pour over the cooled syrup, and sprinkle the remaining pistachios all all over the top.
  17. Leave to cool overnight.

Notes

  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.

Nutrition Information

Calories 206kcal (10%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 4g (20%) Cholesterol 12mg (4%) Sodium 105mg (4%) Potassium 119mg (3%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 187IU (4%) Vitamin C 1mg (1%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 35squares

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 12mg 4%
Sodium 105mg 4%
Potassium 119mg 3%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 187IU 4%
Vitamin C 1mg 1%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.