Turkish Baklava Recipe

Ingredients:

For the baklava:

500g (1 lb) phyllo dough (yufka, if available)

250g (2 sticks) unsalted butter, melted

300g (2 cups) walnuts or pistachios, finely chopped

For the syrup:

400g (2 cups) granulated sugar

250ml (1 cup) water

1 tbsp lemon juice

1 tbsp honey (optional, for richness)

Instructions:

1. Prepare the syrup (so it cools in time):
2. In a saucepan, combine sugar and water.
3. Bring to a boil, then reduce to a simmer for 10–12 minutes.
4. Add lemon juice (and honey, if using).
5. Let it cool completely — it must be cold when poured over the hot baklava.

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2. Assemble the baklava:
3. Preheat oven to 170°C / 340°F.
4. Grease a large rectangular baking pan with butter.
5. Lay one sheet of phyllo dough, brush with melted butter. Repeat until you have about 10 layers.
6. Spread a thin, even layer of chopped nuts.
7. Continue layering: 5 sheets of phyllo (buttered), then nuts, repeating until nuts are used.
8. Finish with about 10–12 phyllo sheets on top, each brushed with butter.
9. With a sharp knife, cut the baklava into diamonds or squares before baking.

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3. Bake:
4. Bake for 45–50 minutes, until golden brown and crisp.

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4. Add syrup:
5. Remove baklava from oven.
6. Immediately pour the cooled syrup evenly over the hot baklava.
7. Let it soak at room temperature for at least 4–6 hours (best overnight).

Garnish with finely ground pistachios on top.

Serve at room temperature with Turkish tea or coffee.