Savor the rich, sweet, and nutty flavor of this traditional Turkish Baklava. Made with layers of thin phyllo pastry, filled with finely chopped pistachios, and soaked in a sweet lemon-scented syrup, this dessert is a staple in Turkish cuisine. The crispy layers of pastry combined with the nutty filling and syrup create a delightful texture and taste.
Why You’ll Love This: Turkish Baklava is not just a dessert; it’s a culinary experience. Each bite offers a perfect balance of sweetness and crunch, with the aroma of pistachios filling your senses. It’s a labor of love that’s worth every step, perfect for special occasions or as a luxurious treat to enjoy with tea or coffee.
Ingredients:
- Phyllo Sheets: 1 lb (9×14 inches, about 40 sheets)
- Shelled Turkish Pistachios (or Walnuts): 1 ½ cups
- Butter: 2 sticks (226g)
- Vegetable Oil: ¼ cup (60g)
For the Syrup:
- Water: 2 cups
- Granulated Sugar: 2 cups
- Lemon: 1 slice
- Salt: A pinch
Instructions:
- Make the Syrup:
- Combine sugar, water, salt, and lemon slice in a saucepan. Boil over medium-high heat, then simmer on medium-low for 12-15 minutes. Let it cool.
- Prepare Phyllo:
- Preheat oven to 350°F (175°C).
- Melt butter in a pan, mix in vegetable oil.
- Brush a 9×13 inch baking sheet (or a clay pot, trimmed as needed) with butter-oil mixture.
- Place a phyllo sheet in the baking sheet, brush with butter. Repeat with 16 more sheets.
- Add Pistachios:
- Sprinkle ¾ cup pistachios over the dough.
- Layer four more phyllo sheets, adding butter between each.
- Add another ¾ cup of pistachios.
- Continue layering phyllo sheets with butter, totaling 40 layers.
- Bake:
- Cut baklava into squares or diamonds.
- Bake for 40-45 minutes until golden brown.
- Finish with Syrup:
- Pour cooled syrup over hot baklava.
- Let it absorb the syrup and cool completely.
Enjoy this classic Turkish Pistachio Baklava with tea or coffee, and experience a taste of tradition in every bite!
