Turkish baklava
8 servings
150 minutes
Turkish baklava is an exquisite treat that has become a symbol of Eastern gastronomy. Its history dates back to the Ottoman Empire when court chefs refined recipes for sultans. This dessert delights with its combination of the thinnest layers of dough and aromatic nut filling soaked in sweet syrup with honey notes. The crispy, golden crust hides a tender texture inside, while the rich flavor of nuts, cinnamon, and caramelized sugar makes each bite a true delight. Baklava pairs perfectly with strong Turkish tea or coffee and is often served on festive occasions, symbolizing generosity and hospitality. Its preparation requires patience and skill, while the taste rewards the effort by revealing Eastern traditions and culture.
1
Sift the required amount of flour into a bowl according to the recipe. Add a pinch of salt and mix. Make a well in the center of the flour mound and add all the liquid components of the dough: warm milk, egg, melted butter (50 g).
- Wheat flour: 500 g
- Salt: pinch
- Milk: 1 glass
- Chicken egg: 1 piece
- Butter: 250 g
2
Using a fork, start kneading the dough by adding flour from the edges of the well to the center. You need to ensure that all the measured flour in the bowl is incorporated into the dough and that it becomes soft, elastic, and non-sticky. If you feel that the dough is clearly lacking moisture during kneading and is dry and unable to absorb all the flour, add warm milk in small portions.
- Milk: 1 glass
3
Place the kneaded dough on a floured board and knead thoroughly for 7-10 minutes until it no longer sticks to your hands and the board. Put the kneaded dough in a bag and let it rest for at least 30 minutes.
4
For the filling, you need to chop the nuts into pieces. Mix the ground nuts with powdered sugar and cinnamon.
- Walnuts: 300 g
- Powdered sugar: 300 g
- Cinnamon: 0.5 teaspoon
5
Divide the rested dough into pieces the size of a ping-pong ball (23 pieces).
6
Cover the divided dough with a towel to prevent it from drying out. Take one piece and roll it as thin as possible into a circle. Brush the rolled dough with very softened butter. Sprinkle the filling on the dough.
- Butter: 250 g
- Walnuts: 300 g
- Powdered sugar: 300 g
- Cinnamon: 0.5 teaspoon
7
Using a thin stick (like a Chinese one), roll the dough into a roll. Gather the rolled dough into an accordion shape, remove it from the stick, and tuck the ends inside. Roll out in the same way, sprinkle with filling, and roll the remaining dough. Place the made pieces of baklava on a parchment-lined baking sheet and cover them with a towel to prevent drying.
8
When all the pieces are ready, brush them with an egg yolk mixed with a tablespoon of water and place in a preheated oven at 200°C for 10-15 minutes. Reduce the oven temperature to 160-170°C, take out the tray, generously brush the baklava with melted butter, return the tray to the oven and bake for about 50-60 minutes until fully golden – done.
- Chicken egg: 1 piece
- Butter: 250 g
9
At this time, we prepare the sugar syrup. For the sugar syrup, add the required amount of sugar and a tablespoon of honey to hot water and ensure the sugar completely dissolves while heating. Bring the solution to a boil and simmer for about 15 minutes.
- Water: 1 glass
- Sugar: 1 glass
- Honey: 1 tablespoon
10
Pour sugar syrup over the hot baklava and leave it covered with film at room temperature for 5-6 hours.