This classic Turkish Baklava is the ultimate celebration of layers, crunch, and sweetness. Made with delicate filo sheets brushed generously with melted butter and filled with a fragrant mixture of chopped walnuts, cinnamon, and cloves, it bakes into a golden, flaky masterpiece. The true magic happens when the hot, spiced sugar syrup is poured over the warm pastry, soaking in to create a sticky, glossy finish that contrasts beautifully with the crisp texture. It is a labor of love that rewards you with an indulgent, rich dessert perfect for holidays, tea time, or special gatherings. Serve individual diamonds alongside strong Turkish coffee for an authentic experience.
Turkish Baklava
Description
This classic Turkish Baklava is the ultimate celebration of layers, crunch, and sweetness. Made with delicate filo sheets brushed generously with melted butter and filled with a fragrant mixture of chopped walnuts, cinnamon, and cloves, it bakes into a golden, flaky masterpiece. The true magic happens when the hot, spiced sugar syrup is poured over the warm pastry, soaking in to create a sticky, glossy finish that contrasts beautifully with the crisp texture. It is a labor of love that rewards you with an indulgent, rich dessert perfect for holidays, tea time, or special gatherings.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Brush the bottom and sides of a 9x13 inch baking dish generously with melted butter.
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Unroll the filo dough and cover with a damp towel to prevent drying out. Cut each sheet in half lengthwise so they fit the baking dish.
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Place one half-sheet of filo in the dish, brushing it with melted butter. Repeat with 6 to 8 more sheets, buttering each one.
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Sprinkle one-third of the chopped walnuts evenly over the buttered layers.
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Continue layering filo sheets, buttering each one, until you have used about half of the dough. Add another third of the walnuts.
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Finish with the remaining filo sheets, buttering each layer, and sprinkle the last third of walnuts on top.
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Pour any remaining melted butter over the top layer.
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Using a sharp knife, cut the baklava into diamond shapes before baking.
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Bake for 40 to 45 minutes, or until the top is golden brown and crisp.
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While baklava bakes, make the syrup: In a saucepan, combine 2 cups sugar, 1 cup water, 1/4 teaspoon ground cloves, and the cinnamon stick.
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Bring syrup to a boil, then reduce heat and simmer for 20 minutes until slightly thickened. Remove cinnamon stick and let syrup cool completely.
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Once baklava is done, remove from oven and immediately pour the cool syrup evenly over the hot pastry.
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Allow baklava to cool completely at room temperature for at least 4 hours, or overnight, to allow the syrup to be fully absorbed.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 2377.1kcal
- % Daily Value *
- Total Fat 165.8g256%
- Saturated Fat 64.8g324%
- Cholesterol 244.5mg82%
- Sodium 32234.4mg1344%
- Total Carbohydrate 257.7g86%
- Dietary Fiber 8.4g34%
- Sugars 183.1g
- Protein 18.5g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store covered at room temperature for up to 1 week. The baklava will stay moist and flavorful as the syrup continues to soak in.
Tip for Crispness: The secret to flaky baklava is ensuring every single layer of filo is brushed with butter. Do not skip this step. Also, always pour cool syrup over hot baklava (or hot syrup over cool baklava, though cool is safer for texture) to prevent the pastry from becoming soggy.
Serving Suggestion: Serve individual pieces with strong Turkish or Greek coffee and dried apricots for a traditional experience.
Ingredient Note: Keep the filo dough covered with a damp towel while working to prevent it from drying out and cracking.
