Turkish baklava rounds out your dinner with sweet and nutty bites.
Baklava has its own spot on the list of Turkish dessert recipes and ensures
that it stays at the top.
Baklava’s appearance and flavor will entice you to devour every last bite.
When visiting Turkey, you must try the famed baklava. This is served as a
dessert in every Turkish restaurant, and you can also find it freshly made in
sweet shops. You may bring the Turkish baklava recipe back to your country and
try preparing it yourself so you don’t lose out on the delectable treat.
This post will walk you through the supplies and steps needed to create
homemade baklava.
Turkish Baklava vs Greek Baklava:
Most people believe that the traditional baklava recipe is exclusive to
Turkey, however to our surprise, no one knows who owns the recipe for this
treat. Baklava is a historical dessert that originated in various nations. One
of the countries is Greece, and the Greeks, like the Turks, firmly feel that
baklava is their traditional dessert. Greece, Turkey’s neighbor, was at war
with them for a long time, but once the difficulties were settled, locals from
both nations began moving in each other’s area, and thus baklava evolved from
the two.
The Turkish will tell you that baklava is their tradition,
yet there is a distinction between Turkish and Greek baklava. The Greek
baklava has a different recipe that includes walnuts, cinnamon, and honey
syrup. Turkish baklava, on the other hand, contains pistachios, sugar syrup,
and lemon juice among its ingredients. Other distinctions include how the
baklavas are cut and displayed.
Armenia, Azerbaijan, Romania, Iran,
and Algeria are some countries that create and offer baklava as a traditional
dessert. Each of these countries has its own distinct flavor and serving
style.
Turkish Baklava Recipe, Step by Step:
Baklava exists in many varieties due to its origins in various nations, but
when someone mentions this dish, the first name that comes to mind is Turkish
Baklava. This post will go over the Turkish pistachio baklava recipe because
most of them use pistachio nuts. A delectable syrup composed of sugar and
lemon juice is poured over it to add taste. Thin phyllo dough sheets are
placed on top of each other to make the dessert. To create a flaky surface,
melted butter is spread between the layers.
The base is made up of
8 phyllo sheets, which are then sprinkled with wonderful almonds to give it a
nutty flavor from the bottom up. The same number of sheets are layered on top
of the nutty base, and then additional nuts and butter are added on top,
followed by another layer of dough sheets on top. The syrup is poured over it
to add sweetness, and your ultimate baklava is ready to serve. Turkish baklava
has few calories and becomes highly healthful when nuts are added.
But
how do we go about making the dough sheets and syrup for the dessert? Let us investigate.
Turkish Baklava Ingredients:
Turkish baklava ingredients are basic and widely available on the
market. Except for the phyllo dough, most of them are already in your pantry.
The ingredients are separated into two categories: Baklava and Syrup.
To make Baklava:</b >
- Thawed and softened Phyllo Dough (1 packet)
- ¾ cup unsalted butter, melted at room temperature
- 2 teaspoons ground pistachio for garnish
- 2 cups chopped walnuts ( can use any other nut if you like)
To make syrup:
- 2 cups water
- 1 cup sugar
- 1 lemon slice
Making Baklava: After gathering all of the materials, it is time to
prepare the baklava. Here are some easy steps to make it.
1</span >- First, thaw the dough overnight to allow it to defrost. You can accomplish
this by placing the pack in the refrigerator.
2- Take the pack out during preparation and place it somewhere on the
countertop.
3- Start to make the syrup. In a saucepan, bring all the elements to a boil.
Turn the heat down to medium and leave the mixture simmer for fifteen min.
Then put it away to cool down all the way.
4- While the syrup cools, you can begin cutting and trimming the phyllo sheets
to fit your baking pan. Cover the sheets with a moist cloth to prevent them
from drying entirely.
5- Preheat the oven to 200 degrees Celsius.
6- Butter the bottom of the pan while the oven heats up to the proper
temperature.
7- In the pan, place one phyllo dough sheet. Brush it with melted butter and
repeat the process until you have enough sheets piled to make the base.
8- When the base is finished, evenly distribute the walnuts on top. If you
don’t want to use walnuts, you can substitute other sorts of nuts.
9- Repeat until you have a thick layer of walnuts, then cover with the
remaining phyllo sheets. Make careful to butter the top as well so it doesn’t
dry out.
10- The raw baklava is now ready to bake. Place it in the oven and cut it into
strips evenly from top to bottom. Allow half an hour for it.
11- When the baklava’s top is golden, remove it from the oven and pour the
syrup over it. Set it aside for a few hours to allow the syrup to coat each
item well. When finished, sprinkle the baklava with ground pistachio and your
ultimate baklava dessert is ready to serve.
Notes: There are several recipes for producing the baklava
syrup. One of them is Turkish baklava with honey, which can be made with honey
instead of lemon juice.
– If you don’t like nuts, try the Turkish
baklava recipe without nuts. Although this dessert would be completed without
them, you can substitute anything else you choose.
– The amount of
syrup poured can be changed. Make the syrup as directed, but store any extra
for later use.