Layers of paper-thin filo dough, crushed pistachios and warm honey syrup — the crown jewel of Ottoman pastry.
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.
Serves 24
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.
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.
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.
Spread ground pistachios evenly over the filo. Lay another 20 sheets on top, buttering each layer.
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.
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.
Work quickly with filo — it dries out in seconds. Keep unused sheets covered with a damp cloth.
Do not open the oven during the first 30 minutes or the filo will not puff properly.
Authentic Gaziantep baklava uses only pistachios — no walnuts.
Walnut baklava: use walnuts instead of pistachios — richer, earthier flavour.
Rose water syrup: add 1 tbsp rose water to the syrup — floral and fragrant.
Keeps at room temperature for up to 2 weeks covered. Do not refrigerate — it becomes soggy.
Baklava's origins are disputed between Turkey, Greece and the Arab world. The Ottoman Empire's palace kitchens perfected it in the 15th century, and it was presented to Janissaries on the 15th of Ramadan in a procession called Baklava Alayı. Gaziantep baklava received EU Protected Geographical Indication status in 2013.
Either the syrup was too hot when added (it steams the filo), or too much syrup was used. Always use cold syrup on hot baklava, and measure the syrup quantity carefully.
Per serving (250g / 8.8 oz) · 24 servings total
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