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Baklava: the Turkish dessert recipe based on dried fruit and phyllo dough

Baklava: the Turkish dessert recipe based on dried fruit and phyllo dough

Il baklava it’s an exquisite one dolce of Turkish origin made from phyllo dough, dried fruit and a syrup of water, sugar and honey. Widespread in many Middle Eastern countries and in the Balkan area, such as Albania and Greece, it can have different shape, filling and number of layers depending on the place of belonging. It is made with layers of fillo pastabuttered, which can vary from 7 to 33, like the years of Christ, sugar syrup and honey, walnuts or almonds, but also pistachios, as per Turkish tradition. A dessert that in ancient times was only made in holidays because of the rather long preparation. Today, however, times have been reduced since it is possible to buy ready-made phyllo dough, without compromising the final result.

You can also make homemade phyllo dough with our simple recipe. Crunchy and irresistible, baklava can be served a snackat the end of a dinner with friends or on the occasion of a party buffet or a special occasion. You can also make the syrup without honey, depending on your personal taste. Try combining cinnamon syrup, a few drops of vanilla extract, grated orange zest or rose water, for an even more fragrant and enveloping sweet. You can also use almonds together with walnuts and pistachios, or vary with other nuts according to your availability.

Find out how to prepare baklava by following the step by step procedure and advice. If you liked this one recipealso try lokma and basbousa.

How to make baklava

Melt the butter 1.

Brush a square mold with some butter 2.

Lay down a first sheet of phyllo dough 3.

Brush the paste with melted butter 4.

Then make 2 more layers of phyllo dough, always brushing each layer with butter 5.

Chop the dried fruit coarsely with a knife by combining the 2 tablespoons of sugar 6.

Arrange some dried fruit on the 3 layers of phyllo dough 7.

Until all the dough is covered 8.

Make 3 more layers of phyllo dough 9.

Brush each layer of phyllo dough with more melted butter 10.

Now make a second layer of dried fruit 11.

Continue with the phyllo dough, always making 3 layers, and then with the dried fruit 12.

Finish with the phyllo dough and brush with butter 13.

With a small knife, cut the baklava into diamonds 14 and bake at 160 ° C for about 30 minutes in a static oven.

Once cooked, take it out of the oven and let it cool down a bit 15.

Finally, wet the baklava with the syrup prepared by boiling the water with honey, sugar and lemon juice for a few minutes. 16.

Serve the baklava cut into diamond shapes 17.


Based on dried fruit, baklava is perfectly preserved for several days: just put it in a tightly closed tin box.

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