Traditional Turkish Baklava Dessert At Home For This Eid-ul-Fitr

Attempting to make baklava from home or want a new dessert for eid? This step-by-step guide will ensure that you always produce the best honey baklava.

Baklava is the Sheer Khurma of the Middle Eastern region on Eid. From Turkey to Saudi Arabia and UAE all the residents have to have baklava at eid or they feel it is incomplete although this dessert isn’t just reserved for eid but is for special occasions and gatherings.

Sheets of honey-dipped crisp phyllo dough are sandwiched between a cinnamon coated nuts combination of pistachios, walnuts, and hazelnuts in this recipe. Baklava is an excellent dessert to make and store since it gets better and better every passing day.

This dessert has several different variations as it is a staple in all of the Middle Eastern region. If you have had this dessert I’m pretty sure you’re worried about the to make it as it seems quite hard but trust me it’s not and all the work will be worth it once you taste it.

This is the traditional Turkish Baklava recipe that all your guests will gush over.

Ingredients for the Turkish Baklava 

1. Phyllo pastry dough

For the Baklava and Nut Filling

2. 6 oz shelled pistachios, coarsely chopped

3. 6 oz walnuts, coarsely chopped

4. 6 oz hazelnuts, coarsely chopped

5. ¼ cup sugar

6. 1 to 2 tablespoons ground cinnamon (start with less if you’re not sure)

7. large pinch of ground cloves

8. 16-oz package phyllo dough, thawed

9. 1 ½ to 2 sticks of unsalted butter (up to 16 tbsp), melted

For the Honey Syrup to Top the Baklava

10. ¾ cup sugar

11. 1 cup cold water

12. 1 cup honey

13. 1 tbsp orange extract (optional)

14. 5 whole cloves

15. 1 lemon juice

Preparation of the Turkish Baklava

1. Preheat the oven to 350 ℉.

2. To make the honey syrup, combine all of the ingredients in a mixing bowl.
In a saucepan, combine the water and sugar and cook over low heat, whisking periodically, until the sugar is dissolved. Stir together the honey, orange essence, and the whole cloves (optional). Bring to a simmer, then reduce to low medium heat for around 25 minutes. Take the syrup off the heat. Lemon juice should be added at this point. Remove the entire cloves from the syrup and set it aside to cool fully so it is thick.

3. To make the nut mixture, combine all of the ingredients in a mixing bowl.
Add the pistachios, walnuts, and hazelnuts to the food processor or blender equipped with a blade. To chop, pulse a couple of times. Add the sugar, cinnamon, and ground cloves to a large mixing basin. To blend, whisk everything together thoroughly.

4. Phyllo Pastry should be made ahead of time. Roll down the frozen phyllo pastry sheets with care and lay them between 2 disinfected kitchen towel towels. This will protect the phyllo from cracking while you’re working on it.

5. Assemble the Baklava’s First Layers. A 9″x 13″x 2″ baking pan should be prepared. Brush a few of the melted butter around the inside of the baking pan. To build the baklava, lay 1 sheet of phyllo in the pan. You may also use a set of kitchen scissors to perform some trimming). Using the melted butter, coat the surface of the phyllo sheet.

6. Repeated these steps a couple of extra times until you’ve used up approximately a third of the phyllo pastry, brushing each sheet with melted butter in between.

7. ½ of the nut mixture should now be equally distributed well over the upper layer of phyllo.

8. And use another 13 sheets of phyllo dough, continue building the baklava one sheet at a time. Brush a little melted butter on each layer once more. ½  of the nut mixture should be equally distributed over the upper layer of phyllo. Repeat the process with the remaining 13 sheets of phyllo dough, placing one folded layer at once and coating each sheet with melted butter. Butter the top layer of phyllo dough.

9. Slice the crust into diamond-shaped bits (ranging from 24 to 36 pieces) approximately 12 inches deep with a good sharp knife.

10. Preheat the oven to 350°F and set the baklava plate on the centre rack. Bake for 35 to 45 minutes, just until the phyllo is crispy and golden on top and insert a toothpick in the centre if it comes out clean then take out the plate.

11. Spread the chilled syrup over the hot baklava as soon as it comes out of the oven. Make sure the syrup is equally distributed.  Let the Baklava dessert cool entirely (at least 1 hour) to enable the crumbly phyllo sheets to soak the honey syrup thoroughly.

12. Cut across the baklava pieces you have already marked. Garnish with a sprinkling of pistachios before serving, if desired.

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