Original Baklava Recipe with Phyllo Dough and Nutty Filling
Here is a traditional Turkish baklava recipe, known for its crispy phyllo dough, nutty filling, and sweet syrup:
Ingredients:
For the dough:
2 cups all-purpose flour
1 cup yogurt
1/2 cup vegetable oil
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
For the filling:
2 cups ground walnuts or pistachios
1 cup powdered sugar
1 teaspoon ground cinnamon (optional)
For the syrup:
2 cups granulated sugar
2 cups water
1 lemon, juiced
For assembly:
150 grams melted butter
1/2 cup ground pistachios (optional)
Instructions:
Make the dough: In a large bowl, combine flour, yogurt, oil, egg, baking powder, and salt. Knead until a soft dough forms. Cover and let rest for 30 minutes.
Make the filling: Combine ground nuts, sugar, and cinnamon (if using) in a bowl. Set aside.
Make the syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then simmer for 10 minutes. Remove from heat and let cool.
Assemble the baklava: Divide the dough into 24 equal balls. Roll out each ball into a very thin sheet on a lightly floured surface. Brush each sheet with melted butter.
Layer the baklava: Place 12 sheets of phyllo dough, brushed with butter, in a baking pan. Sprinkle with half of the nut filling. Repeat the layering with remaining phyllo dough and nut filling, ending with a buttered sheet.
Cut and bake: Using a sharp knife, cut the baklava into desired shapes (diamonds are traditional). Brush the top with melted butter. Bake in a preheated oven at 170°C (340°F) for 45-50 minutes, or until golden brown.
Soak in syrup: Let the baklava cool slightly, then pour the cooled syrup over it evenly. Garnish with ground pistachios (optional) and serve at room temperature.
Tips:
Use a rolling pin or pasta machine to achieve very thin phyllo dough sheets.
Don’t overwork the dough, or it will become tough.
Be generous with the butter between layers, but avoid over-soaking the dough.
Let the baklava cool completely before pouring the syrup, otherwise it will become soggy.
Store leftover baklava in an airtight container at room temperature for up to 3 days.
Enjoy this delicious taste of Turkish tradition!
Happy cooking! 🌮🍜🍰”
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