Back to RecipesTurkish Baklava
The jewel of Ottoman pastry — paper-thin phyllo layers filled with pistachios and walnuts, baked until golden, then drenched in fragrant rose water syrup. Impossibly delicate and sweet.
Total Time
105 min
Servings
24
Cuisine
Turkish
Rating
No reviews yet
Prep Time
60 min
Cook Time
45 min
Total Time
105 min
Ingredients
- 400g phyllo pastry sheets
- 200g unsalted butter, melted
- 200g pistachios, finely chopped
- 200g walnuts, finely chopped
- 1 tsp cinnamon
- For syrup: 300g sugar, 200ml water, 2 tbsp honey, 1 tsp rose water, 1 tsp lemon juice
Instructions
- 1
Make syrup: boil sugar and water until sugar dissolves. Add honey, rose water, and lemon. Cool completely.
- 2
Mix nuts with cinnamon.
- 3
Brush a baking pan with butter. Layer 8 phyllo sheets, brushing each with melted butter.
- 4
Spread half the nut mixture. Add 4 more buttered phyllo sheets. Spread remaining nuts. Top with remaining phyllo.
- 5
Cut into diamond shapes before baking. Pour remaining butter over top.
- 6
Bake at 175°C (350°F) for 40-45 minutes until golden. Immediately pour cold syrup over hot baklava. Cool completely.
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