Middle Eastern Baklava
12 servings
150 minutes
Middle Eastern baklava is an exquisite dessert with a rich history rooted in the Ottoman era. Layered, crispy phyllo dough sheets soaked in fragrant butter encase a filling of walnuts with cinnamon and sugar. Baked to a golden crust, baklava achieves a tender texture, and its flavor unfolds with the sweetness of syrup made from floral water that permeates each layer. This dessert is perfect for festive occasions and is served as a holiday treat alongside a cup of strong coffee or aromatic tea. Pistachios add sophistication and a slight salty note, creating a balance between sweetness and nutty richness. Baklava is true art of taste embodying the traditions of Eastern pastry craftsmanship.
1
Preheat the oven to 140 degrees.
2
Chop the nuts with cinnamon and sugar in a food processor until slightly coarse. Grease a 22x33 cm pan with a brush and butter. Layer 8 sheets of phyllo dough, brushing each layer with butter. Spread and level half of the nut mixture. Then add another 4 sheets of phyllo, brushed with butter. Distribute the remaining half of the nut mixture. Cover with another 12 sheets of phyllo, ensuring the top layer is also brushed with butter. Cut the baklava into small diamonds (about 24–32, depending on size).
- Walnuts: 390 g
- Ground cinnamon: 2 teaspoons
- Sugar: 1.5 glass
- Butter: 150 g
- Filo dough: 24 pieces
3
Bake for at least 2 hours until lightly golden.
4
Meanwhile, make the syrup. Bring to a boil 1.5 cups of sugar, 3/4 cup of water, and 1 teaspoon of orange blossom. Continue cooking on low heat until the mixture thickens (about 10 minutes). Remove from heat and let cool.
- Sugar: 1.5 glass
- Water: 0.8 glass
- Orange blossom water: 1 teaspoon
5
Remove the baklava from the oven, pour with cooled syrup, and let it cool.
- Pistachios: to taste