Turkish baklava recipe

Recipe for turkish baklava in our easy ethnic recipes collection. It was once common for grandmothers to make baklava from scratch, rolling out very thin layers of dough to assemble the pastry. However, modern cooks in Turkey usually buy this classic dessert or snack from the bakery. This recipe, which uses ready-made phyllo dough, is relatively easy to make. A day before making baklava, move the frozen phyllo dough to the refrigerator to give it plenty of time to thaw completely.

Recipe ingredients

• Syrup:
  • 1 cup water
  • 1 pound sugar
  • 1 tablespoon rose water
• Pastry:
  • Olive oil to brush on sheet of aluminum foil in baking dish
  • 1, 16 ounces, package phyllo dough, thawed (*)
  • 1 cup butter, 2 sticks, melted
  • 1/4 cup plus 1/4 cup walnuts, pistachios, or almonds, chopped fine

(*) Thaw frozen phyllo dough in its original package for 24 hours in the refrigerator. Do not unwrap phyllo until you are ready to use it. Make sure your work area is cleared, your melted butter and pastry brush are ready, and your filling is prepared.

How to make turkish baklava

• Preheat oven to 400 degrees F.
• To make syrup, combine water and sugar in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Add rose water, stir, and set aside.
• Line a square baking dish, 9 x 9 inch, with a sheet of aluminum foil. Use a pastry brush to apply olive oil to foil lining. Lay one sheet of phyllo dough on top of foil and brush it with a thin coating of melted butter. (**)
• Add next layer of phyllo dough. Continue adding layers and brushing each with butter until you've assembled five layers.
• Sprinkle fifth layer with 1/4 cup chopped nuts.
• Add five more layers of phyllo, brushing each with butter.
• Sprinkle tenth layer with remaining nuts.
• Add five more layers of phyllo dough, brushing each with butter.
• Use a sharp knife to cut baklava into 1-inch squares. Trim any excess dough that may overlap sides of pan.
• Bake baklava for 30 to 40 minutes, or until top is golden brown.
• Remove from oven and brush top with butter.
• Slowly pour rose water syrup evenly over squares. Allow to cool before serving. Store leftover baklava at room temperature.

Preparation time: 20 minutes
Cooking time: 15 minutes
Baking time: 40 minutes
Serves 8

(**) After removing a sheet of phyllo from the package, cover remaining sheets tightly with either plastic wrap or a slightly damp kitchen towel, not terry cloth. Leftover phyllo will stay fresh in the refrigerator for one week if covered well with plastic wrap.

Ethnic recipes  •  ethnicrecipes.us © 2012

Sitemap  •   Privacy policy  •   Contact