Baklava - The Real Turkish-Style
Baklava is originated in Turkey (not Greece) by the Ottoman Empire (Turks), which formulated this divine dessert and served it in the Topkapi Palace in Turkey. They even created a special day to serve it, Baklava Alay? (The Ottoman Ceremony of the Royal Purse). Check out this site: en.wikipedia.org/wiki/Baklava
Featured Pinch Tips Video
- 2 box
- phyllo sheets - thawed
- 3-4 stick
- butter, unsalted-melted-clarified
- 1 pkg
- unsalted, raw pistachio or walnut pieces-chopped small (reserving 1/2 cup for decoration)
- 2-3 c
- 2-3 c
- sugar, granulated
- 1/2-1 tsp
- lemon juice
- 1 pinch
- 3-4 dash(es)
- rose water
When you put on the next layer, have the overlay on the opposite side of the cookie sheet, and so on, to even out the excess of phyllo on each layer.
Continue layering two phyllo sheets side by side, spreading with the butter as you go.
Once you’ve layered one-third of your sheets, spread the nuts over the buttered layer then continue layering the phyllo.
Butter the last layer of phyllo. Now you’re ready to cut it. Use the diagram below for a suggestion on how to cut it.
Starting at one narrow end of the cookie sheet make even horizontal cuts then starting at one corner, make diagonal cuts. OR you can just cut it into 1 x 2 rectangular squares.
Before putting into the oven, take a little syrup and pour over the uncooked baklava.
Now bake in a preheated 350 degree oven for 30-45 minutes, or until it is brown enough to your preference.
It may sizzle and puff up a little, that’s okay and normal. Let it sit for about 10 minutes to absorb some of the syrup. Add more syrup, if you’d like, to your preference.
If you don’t want to add more syrup, then sprinkle the baklava with the remaining chopped nuts for a pretty look right after pouring the syrup on (while it’s sticky).
Now it’s done.
NOTE: If you like thicker Baklava, use a 9 X 13” pan and layer 1 sheet one on top of the other, using both boxes and not setting 2 sheets side by side.
It’s important that you don’t use too much syrup, you don’t want it swimming in it, yet you don’t want it dry either.