Baklava, a delicious dessert enjoyed in Turkey

Baklava is a dessert that many of us have certainly tasted in Turkey where it is a real institution. A delicacy based on phyllo dough, dried fruit and a thick honey syrup that is very sweet but absolutely irresistible, especially when enjoyed with black tea or coffee. The recipe, very old, has origins that are lost in the wide area between Asia Minor, Eastern Europe and the Balkans: all places where this dessert is still widespread in many variations that differ in the combination of dried fruit, the shape or percentage of honey and sugar used. And if once baklava was prepared by the women of the house only on festive and special occasions, due to the long work it required, it has now become a simpler recipe, to be made even at home, thanks to the use of ready-made filo pastry.

How to make baklava at home

Baklava is an exquisite dessert made up of layers of phyllo dough and dried fruit soaked in honey syrup. A marvel of Turkish cuisine but not only. It can also be found in Greece and in most of the Middle Eastern and Balkan countries.

Baklava looks like a complicated dessert to make at home. But with our recipe you will be able to make this delicacy at home too.

What are the ingredients for the baklava?

– 300 g of phyllo dough
– 200 g of peeled almonds
– 150 g of shelled pistachios
– 150 g of shelled walnuts
– 180 g of melted butter
– 1 tsp ground cinnamon

for the syrup:

– 200 g of honey
– 150 g of granulated sugar
– 200 ml of water

Baklava recipe
Baklava Turkish dessert

Instructions for preparing baklava at home

Making baklava isn’t complicated. First, chop the dried fruit coarsely: you can do it with a knife or using a mixer with the Pulse function. You will need to get a grain that is not too fine. Place it in a bowl and mix it with the cinnamon powder.
Grease a 25×19 cm pan and line it with parchment paper. Shape the filo pastry back to this size: you will need to get a total of 14 sheets. Place the first on the bottom of the pan and brush it with melted butter. Place a second sheet of phyllo dough and brush again. Now add a third of the filling, distributing it evenly to the edges.
Continue with two more layers of phyllo dough (always brushed one at a time with melted butter) and then with another third of filling. Place two more layers of phyllo dough and the last one of filling. Cover with 8 layers of dough, buttering them one by one. With a sharp knife cut the cake into rhombuses measuring about 4 cm. Bake it in a preheated oven at 160 ° for about 45 minutes or until the pasta is lightly browned.
Meanwhile, prepare the syrup: in a saucepan collect the sugar, honey and water. Heat over low heat and cook until you get a thick, amber and syrupy sauce. Distribute it hot on the surface of the cake, taking care to make it penetrate even between the cuts.
Let the baklava rest at room temperature and then refrigerate for 1 night (if possible) before serving.