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Baklava is more than just a dessert; it’s an indulgent journey into the heart of Turkish culinary heritage. With layers of thin, flaky pastry, finely ground nuts, and a rich honey or syrup glaze, baklava is a treat that balances sweetness and texture to perfection.
It’s a dessert that requires patience and precision, traditionally served during festive occasions and shared among friends and family, bringing warmth and delight with every bite.
What Is Baklava?
Baklava is a layered pastry dessert known for its delicate, crisp texture and rich, nutty filling. This dessert is made by stacking thin layers of phyllo dough with finely chopped nuts in between, usually walnuts, pistachios, or a mix of both.
After baking, the pastry is drenched in a syrup made from honey or sugar and flavoured with a hint of citrus, which seeps into the layers, infusing the pastry with a luscious sweetness. The result is a dessert that’s crisp on the outside, soft and flavourful on the inside, and perfectly balanced in sweetness.
In Turkey, baklava is often enjoyed as a treat for special occasions or served to guests as a symbol of hospitality. Each piece is an invitation to experience the intricate layers of flavour and texture, making baklava a dessert that’s as much about the craftsmanship as it is about taste.
Ingredients and Taste
The ingredients for baklava may be simple, but the process of turning them into this iconic dessert is anything but. The pastry layers are made from phyllo dough, an ultra-thin, delicate dough that requires a gentle touch.
The filling is typically a mixture of chopped walnuts, pistachios, or almonds, with each nut contributing a unique flavour profile, pistachios lend a bright, slightly sweet note, while walnuts bring a deeper, earthy flavour.
After layering the nuts and pastry, the baklava is baked until golden and crisp, then drenched in a syrup made from honey or sugar, often infused with lemon juice, rosewater, or orange blossom water.
The syrup not only sweetens the pastry but also gives it a soft, melt in your mouth quality as it soaks into the layers. The taste is a delightful blend of crisp, flaky dough, rich nuts, and a smooth sweetness from the syrup, with a hint of floral or citrusy undertone that elevates the entire experience.
A Taste of History
Baklava has a rich and complex history, with origins that trace back centuries to the kitchens of the Ottoman Empire.
Although similar pastries were enjoyed in ancient Mesopotamia and Persia, it was in the Ottoman courts that baklava evolved into the dessert we know today, with its precise layering technique and luxurious ingredients.
It quickly became a symbol of wealth and refinement, often served to royalty and enjoyed during special occasions and celebrations.
In Turkey, baklava has retained its status as a cherished dessert, with each region adding its own twist. In Gaziantep, for example, baklava is made with locally grown pistachios, giving it a distinct, vibrant flavour.
The process of making baklava is often a family tradition, passed down through generations, with recipes that are carefully guarded and techniques that have been honed over time. This dedication to craftsmanship has kept the tradition of baklava alive, making it a symbol of Turkish pride and culinary artistry.
Turkish Baklava (Honey and Nut Pastry) Recipe
Serves: 4 people
Ingredients:
For the Baklava:
- 150g (1 cup) walnuts or pistachios, finely chopped
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 200g (1/2 lb) phyllo dough, thawed if frozen
For the Syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup honey
- 1 tbsp lemon juice
- 1 cinnamon stick
- 1-2 whole cloves (optional)
Directions
Preheat your oven to 175°C (350°F). In a medium bowl, mix the chopped nuts with ground cinnamon, combining them well to evenly distribute the spice. This will serve as the filling for each layer.
Take a pastry brush and carefully butter a baking dish (approximately 20x20 cm or 8x8 inches). This will prevent the phyllo from sticking. Lay one sheet of phyllo dough into the dish and brush lightly with melted butter, ensuring full coverage to keep the layers crisp.
Repeat by layering 4 more sheets of phyllo, buttering each one. Then, sprinkle a thin layer of the cinnamon-nut mixture evenly over the phyllo. Use about 2 tablespoons of nuts for each layer to achieve a balanced texture.
Continue layering 3 sheets of phyllo with melted butter, followed by a sprinkling of the nut mixture, until all of the nut mixture is used. Finish with another 4-5 layers of buttered phyllo sheets on top.
With a sharp knife, gently cut the baklava into diamond or square shapes before baking. Cut all the way through the layers for even pieces. This step also allows the syrup to soak in thoroughly after baking.
Bake the baklava in the preheated oven for 30-35 minutes or until the top is golden and crisp. If necessary, rotate the dish halfway through to ensure even browning.
While the baklava bakes, prepare the syrup by combining the sugar, water, honey, lemon juice, cinnamon stick, and cloves (if using) in a small saucepan. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes. Remove from heat and discard the cinnamon stick and cloves.
Remove the baklava from the oven and immediately pour the hot syrup evenly over the hot pastry, allowing it to seep through the layers. Let the baklava cool completely before serving, ideally letting it sit for a few hours to allow the flavours to meld.
