Baklava

Name: Baklava
Prep time: 30 min
Cook time: 75 min
Yield: 8 to 10 servings
Cuisine: Kebab & Grill Menu
Ingredients: Water — 180ml; Sugar — 200g; Honey — 170g; Lemon Juice — 2 tbsp; Walnuts — 450g; Ground Cinnamon — 1 tsp; Filo Pastry Sheets — 450g; Melted Butter — 225g

This iconic Ottoman dessert layers paper-thin sheets of buttery filo pastry with a generous filling of finely chopped pistachios or walnuts. Baked until golden and crisp, then drenched in a fragrant syrup laced with honey and rosewater, every bite offers a magnificent crunch followed by a rich, nutty sweetness.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 1 hour 15 minutes

Servings: 8 to 10

Notes:

Spoon cooled syrup over hot-from-the-oven baklava to achieve maximum absorption and prevent the pastry layers from turning soggy.

Keep the unused filo pastry sheets covered with a damp kitchen towel while assembling to stop the thin dough from drying out.

Pistachios or almonds can be substituted for or mixed with the chopped walnuts for different traditional nut variations.

Allow the baklava to rest at room temperature for at least 4 to 6 hours or overnight so the syrup penetrates all layers completely.

Make Lemon Honey Syrup
In a saucepan, combine 180ml of water, sugar, honey, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves completely, then reduce heat and simmer for 4 minutes. Remove from heat and set aside to cool completely.

Prepare Nut Mixture and Filo
Finely chop the walnuts in a food processor, transfer to a bowl, and stir in the ground cinnamon until combined. Trim the thawed filo dough sheets to fit a 23x33cm baking dish and cover with a damp towel to keep moist.

Assemble Filo and Nut Layers
Preheat the oven to 165°C. Brush the baking dish with melted butter, then layer the first 10 filo sheets, brushing each sheet with melted butter. Evenly spread 100g of the walnut mixture over top, then add 5 buttered filo sheets. Repeat adding 100g of nuts and 5 buttered filo sheets three more times, then top with the final 10 buttered filo sheets.

Cut, Bake, and Drench
Using a sharp knife, cut the assembled baklava into 4 long rows, then slice diagonally to create diamond-shaped pieces. Bake in the centre of the oven for 1 hour 15 minutes until golden brown. Remove from the oven and immediately spoon the cooled syrup evenly over the hot pastry, letting it sit at room temperature for at least 4 to 6 hours before serving.