Turkish Baklava – Crispy Pistachio and Walnut Pastry in Honey Syrup

About This Recipe

Baklava is the crown jewel of Middle Eastern and Turkish pastry-making — dozens of paper-thin filo layers sandwiching a fragrant nut filling, baked until shatteringly crispy, then drenched in hot syrup that seeps into every layer, creating a confection that is simultaneously crispy, sticky, nutty and sweet. The contrast between the crunch of the pastry and the yielding sweetness of the syrup is what makes baklava so irresistible. The Turkish city of Gaziantep holds a PGI (Protected Geographical Indication) for its baklava, which uses local pistachios and a specific butter-clarification technique. The key to home baklava is working quickly with the filo (it dries out fast), using generously clarified butter between every layer, and making the syrup before you bake so it is cold when the hot baklava comes out of the oven — this temperature contrast is what creates the crunch. While baklava takes patience, it is genuinely achievable at home and produces results that rival professional versions. It keeps for a week at room temperature and makes a spectacular gift or dinner-party dessert.

Ingredients

Serves 24

• 400 gfilo pastry(thawed if frozen)
• 200 gunsalted butter(clarified)
• 200 gpistachios(finely crushed)
• 150 gwalnuts(finely crushed)
• 1 tspground cinnamon
• 400 gcaster sugar
• 300 mlwater
• 3 tbsphoney
• 1lemon(juice only)
• 2cloves

Instructions

1. 1

   Make the syrup first

   Combine sugar, water, honey, lemon juice and cloves in a saucepan. Bring to a boil, stir to dissolve, simmer 10 minutes. Cool completely.

   Cold syrup on hot baklava creates the crispy texture. Never pour warm syrup on warm baklava.

2. 2

   Prepare the filling

   Mix crushed pistachios, walnuts and cinnamon together.

3. 3

   Layer the filo

   Brush a 30x20cm baking tray with clarified butter. Lay one filo sheet, brush with butter. Repeat until you have 10 buttered layers. Spread half the nut filling. Add 5 more buttered filo layers, then remaining filling. Top with 10 more buttered filo layers.

   Keep unused filo under a damp cloth — it dries out in minutes.

4. 4

   Cut before baking

   Using a sharp knife, cut into diamond or square shapes all the way through to the bottom. This allows syrup to penetrate.

5. 5

   Bake

   Bake at 160°C for 40–45 minutes until deep golden and crispy throughout.

6. 6

   Add syrup

   Remove from oven. Immediately pour cold syrup evenly over the hot baklava. You will hear it sizzle. Leave to absorb for at least 2 hours before serving.

Variations

• •

  All-pistachio baklava: Gaziantep style, using only finely ground pistachios.

• •

  Rose water syrup: add 1 tbsp rose water to the syrup for a floral variation.

Storage

Store covered at room temperature for up to 1 week. Do not refrigerate — it makes the filo go soggy.

Frequently Asked Questions