How to Make a Traditional Turkish Baklava with Walnut Filling

How to Make a Traditional Turkish Baklava with Walnut Filling

Baklava, one of the most famous and beloved desserts in Turkish cuisine, is a sweet, flaky pastry made of thin layers of dough, generously filled with crushed nuts, and soaked in syrup. This dessert, with its crispy texture and delicious sweetness, is a symbol of Turkish hospitality. While there are several variations, the walnut-filled baklava is one of the most popular choices, known for its rich taste and satisfying crunch.

If you want to recreate the taste of traditional Turkish baklava at home, follow this step-by-step guide to making it from scratch.

Ingredients

For the Baklava:

• 500g phyllo dough (or yufka, the traditional Turkish equivalent)
• 300g walnuts (crushed)
• 200g unsalted butter (melted)

For the Syrup:

• 2 cups granulated sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon honey (optional, for added sweetness and shine)

Tools You’ll Need:

• A large baking tray (usually 30×40 cm or similar)
• A sharp knife
• Pastry brush
• A saucepan for making the syrup

Instructions

Step 1: Prepare the Syrup

The syrup is a critical element of baklava, giving it the perfect sweetness and moisture.

1. In a saucepan, combine sugar and water, then bring the mixture to a boil over medium heat.
2. Once it reaches a boil, reduce the heat to low and let it simmer for about 10 minutes. This helps the syrup thicken slightly.
3. Add lemon juice to the syrup. Stir and let it simmer for another 5 minutes.
4. Remove the syrup from the heat and add honey if desired. Stir until the honey is fully dissolved.
5. Allow the syrup to cool down while you prepare the baklava.

Step 2: Prepare the Phyllo Dough

Phyllo dough can be delicate, so it’s essential to work carefully to avoid tearing the sheets.

1. Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. If you’re using frozen phyllo dough, let it thaw completely before using it.
2. Brush the bottom of your baking tray with a little melted butter. This will prevent the baklava from sticking to the tray and add a rich flavor to the crust.

Step 3: Layer the Phyllo Dough

1. Lay the first sheet of phyllo dough onto the baking tray. Brush the top of the dough with a generous amount of melted butter using a pastry brush.
2. Repeat this process for about 8-10 layers, brushing each layer with butter. The more layers you have, the flakier and crispier the baklava will be.
3. Once you’ve layered enough dough, spread a thin, even layer of crushed walnuts over the top. You don’t need to add too much—just a fine, even layer of walnuts will do.
4. Continue layering more sheets of phyllo dough on top of the walnuts, again brushing each layer with melted butter. Repeat this process until you’ve used up all the phyllo dough, finishing with a layer of dough on top.

Step 4: Cut the Baklava

1. Use a sharp knife to cut the baklava into diamond or square shapes. Make sure to cut all the way through the layers, as this will make it easier to serve once baked.

Step 5: Bake the Baklava

1. Preheat the oven to 180°C (350°F).
2. Place the tray in the oven and bake for 30 to 40 minutes, or until the baklava is golden brown and crispy.
3. Once it is baked to perfection, remove the baklava from the oven and let it cool slightly.

Step 6: Add the Syrup

1. While the baklava is still warm (but not too hot), pour the cooled syrup evenly over the baklava. It will soak through the layers, giving it that signature sweet and sticky texture.
2. Let the baklava sit for at least 4-6 hours, or even overnight, so that it absorbs the syrup fully and cools down.

Step 7: Serve

Once the baklava has cooled and absorbed the syrup, it’s ready to be served. Serve the baklava in its cut shapes and enjoy the crispy, flaky, and nutty goodness.

Tips for Perfect Baklava

• Fresh Phyllo Dough: If possible, use fresh phyllo dough as it produces the best texture. However, if frozen phyllo dough is the only option, make sure it’s completely thawed before use.
• Butter: Don’t skimp on the butter. It’s what gives the baklava its delicious richness. Make sure to brush each layer generously with melted butter.
• Nuts: While walnuts are the most common filling, you can experiment with pistachios or almonds for a different taste. However, for the most authentic Turkish baklava, walnuts are a must.
• Cutting: Cutting the baklava before baking ensures that it won’t crack once it has absorbed the syrup. Cut the baklava into the desired shape before baking to make sure it holds its form.

The History of Baklava

Baklava has a long history that dates back centuries, with its roots in the ancient civilizations of the Middle East and Central Asia. It’s believed that baklava was refined and popularized by the Ottoman Empire, which expanded its influence across many countries in the region, including Turkey. Today, baklava is enjoyed worldwide and is a staple dessert in Turkish celebrations, festivals, and family gatherings.

Conclusion

Making Turkish baklava at home is an incredibly rewarding experience. The delicate layers of phyllo dough, the crunchy walnut filling, and the sweet syrup combine to create a delicious dessert that is nothing short of heavenly. With this recipe, you can enjoy the taste of traditional Turkish baklava in your own kitchen, sharing this classic treat with family and friends. Whether you’re serving it for a special occasion or just because you’re craving something sweet, Turkish baklava is sure to impress.