DESSERT: BAKLAVA RECIPE PRACTICAL (EASY) TURKISH SPECIALITIES – Baklava is a culinary dish of Turkey which is very famous in the world. Baklava is made of several layers of phyllo pastry that are content with beans that have been chopped up and also given honey or syrup.
Baklava, one of the original type of pastry that Turkey has pioneered many pastry from around the world. Call it strudel from Germany who now also internationally. Strudel was created because of the baklava. However, throughout the history of baklava to date, many countries claiming that baklava is theirs.
The proverbial Turkey mention: who haven’t tried baklava Gaziantep native, he has yet to really know what it’s like baklava. It refers to the origins of baklava in claims was born in Gaziantep and the town has the oldest baklava recipe. Because the price is quite expensive, many people replace the stuffing with baklava type of other nuts. But there are rarely people who don’t use Turkey pistachio nuts for baklava stuffing. It is usually done by those Greece
For The Syrup:
- 4 cups water
- 3 cups sugar
- Juice of ½ lemon
For The Baklava:
- 36 leaves fresh or frozen packaged phyllo dough (14 x 18-inch size)
- ½ pound/300 grams unsalted butter, clarified
- ½ pound/300 grams raw, hulled pistachio nuts, ground to a powder
- 2 tbsp. sugar
- 14 x 18-inch shallow metal baking pan
- pastry brush
- a pastry cutter or sharp knife
Begin by making the syrup which you’ll pour over the hot baklava later on. Combine the water , sugar and lemon juice in a small saucepan, bring the mixture to a boil and let it simmer slowly uncovered while you prepare the rest of the baklava.
The next important step is preparing your clarified butter. Here is a great tutorial to show you how.
How To Clarify Butter
Mix the ground pistachio nuts with 2 tablespoons of sugar. Brush the bottom of your baking pan with butter and sprinkle a few pinches of the ground pistachio nuts over the butter.
If it’s your first time using fresh or frozen phyllo dough, here is a great article to give you tips about how to thaw it and work with it.
Tips for Using Ready Phyllo Dough
Once you feel confident, take your first layer of phyllo and set it in place. Working quickly, brushes the entire piece of phyllo with the butter. Repeat in the same manner with 18 leaves of phyllo.
Once you’ve buttered the 18th layer, use all of the ground pistachio mixtures to make an even layer going all the way to the edges of the pan.
Place another layer of phyllo over the nuts and butter it. Repeat until you finish the last layer. If you have extra butter left, set it aside.
Using a sharp knife or a pastry cutter, gently cut the baklava into even squares or diamond shapes. If you’re using a round pan, you can cut it into large, narrow slivers, if you wish.
Drizzle the leftover butter over the top. Place the pan in a preheated 395° F/200° C oven and set the timer for 45 minutes.
Once the baklava is in the oven, remove the syrup from the heat and leave it to cool down.
Bake the baklava for about 45 minutes, or until the layers puff up high and the top layers are golden, crispy and translucent.
When ready, remove the tray from the oven. While it’s still piping hot, immediately pour the cold syrup evenly over the baklava. Let it bubble up then settle. Generously sprinkle more ground pistachios over the top. Leave your baklava to cool down to room temperature before serving.