Decadent Turkish Baklava with Walnuts and Pistachios Recipe
Discover the rich and flaky sweetness of traditional Turkish Baklava with this authentic recipe. Featuring layers of delicate phyllo dough, crunchy walnuts, and a fragrant syrup infused with a hint of lemon, this dessert is a perfect balance of textures and flavors, ideal for special occasions or a delightful treat.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 15 minutes (including cooling and syrup absorption)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Turkish
Ingredients
Baklava
- 25 sheets phyllo dough (thawed)
- ¾ cup unsalted butter, melted (at room temperature, not hot)
- 2 cups walnuts, chopped
- 2 tablespoons pistachio, for garnish
Syrup
- 2½ cups sugar
- 2 cups water
- 1 slice lemon
Instructions
- Prepare the Syrup: In a saucepan, combine 2½ cups sugar, 2 cups water, and 1 slice of lemon. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes until the sugar dissolves completely and the syrup slightly thickens. Remove from heat and let it cool to room temperature.
- Prepare the Phyllo Dough: Carefully thaw and separate 25 sheets of phyllo dough, keeping them covered with a damp towel to prevent drying out while working.
- Butter the Pan and Layer Dough: Preheat your oven to 350°F (175°C). Lightly butter a baking dish, then lay one sheet of phyllo dough, brushing melted butter evenly over it. Repeat layering and buttering with half of the dough sheets (about 12-13 sheets).
- Add Walnut Filling: Spread the 2 cups of chopped walnuts evenly over the layered phyllo.
- Layer Remaining Phyllo: Continue layering the remaining phyllo sheets over the walnuts, brushing melted butter between each sheet to ensure crispiness and golden color.
- Cut Baklava: Using a sharp knife, cut the assembled baklava into diamond or square shapes before baking.
- Bake Baklava: Place the baklava in the preheated oven and bake for 45-50 minutes or until golden and crisp on top.
- Pour Syrup: Once baked, remove baklava from the oven and immediately pour the cooled syrup evenly over it so it soaks into the layers.
- Garnish and Serve: Sprinkle 2 tablespoons of pistachio on top as garnish. Allow the baklava to cool and absorb the syrup fully before serving, at least 3-4 hours or overnight for best flavor.
Notes
- Keep phyllo dough covered with a damp towel while assembling to prevent drying and tearing.
- Use room temperature melted butter to avoid breaking phyllo sheets.
- Syrup must be cooled before pouring on hot baklava to prevent sogginess.
- Store baklava in an airtight container at room temperature for up to 5 days.
- This dessert can be made ahead and tastes even better the next day after flavors meld.
