Baklava

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180°C conventional heat. Brush a small baking tin or loaf pan of about 18 x 12 cm with a little of the melted butter. If the phyllo is chilled, unwrap it and keep it covered with a barely damp towel so it does not dry out while you work.

   90 g unsalted butter, melted140 g phyllo dough
2. 2

   Make the şerbet first so it has time to cool: combine the granulated sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring only until the sugar dissolves. Simmer for 4-5 minutes until slightly thickened but still pourable. Remove from the heat, stir in the rose water, and leave to cool completely. The syrup should be cool when the baklava comes out hot; that contrast keeps the layers crisp.

   180 g granulated sugar120 ml water10 ml lemon juice10 ml rose water
3. 3

   Prepare the filling by mixing the finely chopped pistachios with the granulated sugar, ground cinnamon, and salt. Chop the nuts quite fine, but do not grind to a paste; distinct crumbs give the best layered texture.

   120 g unsalted pistachios, finely chopped10 g granulated sugar1 g ground cinnamon1 pinch fine salt
4. 4

   Trim the phyllo sheets to fit your tin if needed. Lay in 4 sheets of phyllo, brushing each sheet lightly but thoroughly with melted butter before adding the next. Keep the buttering even, especially at the corners, so the layers separate and bake crisp rather than tough.

   140 g phyllo dough90 g unsalted butter, melted
5. 5

   Scatter over half of the pistachio filling in an even layer. Cover with 2 more sheets of phyllo, brushing each with melted butter. Add the remaining pistachio filling, then finish with the remaining phyllo sheets, again brushing each sheet with butter, including the top layer.

   120 g unsalted pistachios, finely chopped10 g granulated sugar1 g ground cinnamon1 pinch fine salt140 g phyllo dough90 g unsalted butter, melted
6. 6

   Using a very sharp knife, cut the assembled baklava all the way through into 8 small diamonds or rectangles before baking. This is essential: cutting after baking will shatter the top. Pour any remaining melted butter gently over the cut lines and surface.

   90 g unsalted butter, melted
7. 7

   Bake for 30-35 minutes, rotating once, until deeply golden brown and crisp on top and around the edges. Proper color matters here; pale baklava will soften too quickly once syruped.

8. 8

   As soon as the baklava comes out of the oven, slowly spoon the cooled şerbet evenly over the hot pastry, focusing first on the cut lines and edges. You should hear a gentle sizzle. Let it rest for 15 minutes so the syrup absorbs while the top stays flaky.

   180 g granulated sugar120 ml water10 ml lemon juice10 ml rose water
9. 9

   Finish with the finely ground pistachios and serve slightly warm or at room temperature. For the cleanest pieces, recut along the original lines after resting.

   10 g finely ground pistachios

Origin & History

Baklava has deep roots in the former Ottoman world and is especially associated with Turkish confectionery traditions, where master pastry makers refined the technique of stretching thin sheets and layering them with nuts and butter. Pistachio baklava is particularly celebrated in southeastern Turkey, especially around Gaziantep, a region famous for its exceptional pistachios and baklava craftsmanship.