Turkish Baklava

About This Recipe

Baklava is the world's most famous Middle Eastern pastry, but Turkey's version — particularly Gaziantep baklava — is considered the gold standard. The ratio of filo to nut to syrup is critical: too much nut and it's dense, too little and it lacks substance. The syrup must be added to hot baklava, creating the characteristic texture.

Ingredients

Serves 24

• 500 gfilo pastry(thawed overnight in refrigerator)
• 300 gunsalted pistachios(raw, finely ground)
• 250 gunsalted butter(clarified (ghee))
• 400 gcaster sugar
• 250 mlwater
• 2 tbsphoney
• 1 tsplemon juice

Instructions

1. 1

   Make the syrup first

   Combine sugar, water and lemon juice. Bring to a boil, stir to dissolve. Simmer 10 minutes until slightly syrupy. Remove from heat and add honey. Cool completely. The syrup must be cold when poured over hot baklava.

   Hot syrup on hot baklava = soggy. Cold syrup on hot baklava = perfectly crisp layers.

2. 2

   Clarify the butter

   Melt butter slowly. Skim off white foam. Use only the clear golden liquid — this is clarified butter. It ensures crispier layers and doesn't burn.

3. 3

   Layer the filo

   Brush a 30×20cm baking dish with clarified butter. Lay filo sheets one at a time, brushing each generously with butter. Use 20 sheets for the base.

4. 4

   Add the nut layer

   Spread ground pistachios evenly over the filo. Lay another 20 sheets on top, buttering each layer.

5. 5

   Cut before baking

   Using a very sharp knife, cut the baklava into diamonds or squares all the way through to the bottom. This is essential — you cannot cut it cleanly after baking.

   Dip the knife in hot water between cuts for cleaner edges.

6. 6

   Bake and syrup

   Bake at 160°C for 40–45 minutes until deeply golden. Immediately pour cold syrup evenly over the hot baklava. Let it absorb for minimum 4 hours, ideally overnight.

Variations

• •

  Walnut baklava: use walnuts instead of pistachios — richer, earthier flavour.

• •

  Rose water syrup: add 1 tbsp rose water to the syrup — floral and fragrant.

Storage

Keeps at room temperature for up to 2 weeks covered. Do not refrigerate — it becomes soggy.

Frequently Asked Questions