Turkish Baklava

Turkish Baklava

The Turkish baklava recipe was one of the most important ones on my waiting list, I was planning to make it and I was seeking the perfect recipe. I wanted the classic baklava with fine layers of filo, syrup and walnuts. I clicked with this recipe right from the start because of some details which really made the difference.

We enjoyed every bit of it, it's a lot less syrupy and gross than the store-bought baklava, which is also impossibly sweet. With walnuts and cinnamon flavour, butter (no, it cannot be replaced with margarine or oil!) - it is just perfect and delicious.


Phylo dough sheets
26 pieces
about 2 packets, the quantity depends on the brand - in the end, you'll need to have 26 paper-thin sheets
300 g
300 g
Cinnamon powder
2 tbsp
+ a pinch of nutmeg, optional
350 g
50g for the filling and 300g for the syrup
300 ml
5 tbsp
+ the juice from half a lemon, optional

Step by step

Step 1

Place the walnuts on a baking sheet and bake in the preheated oven to 200 degrees C for about 10 minutes - just until they are slightly toasted.

Take care not to burn them.

Turkish Baklava - Step 1
Step 2

Chop the walnuts, add the cinnamon, nutmeg and sugar. 

Mix to combine, this will be the walnut filling.

Turkish Baklava - Step 2
Step 3

For this recipe I used a classic oven baking sheet.

Brush the sheet with melted butter.

Turkish Baklava - Step 3
Step 4

Arrange 10 filo sheets, each of them greased with butter, in the sheet. If the sheets don't fit in the baking tray, cut the extra bits with the scissors.

Sprinkle with 1/3 walnut filling on top.

Turkish Baklava - Step 4
Step 5

The next layer will be 6 filo sheets, all coated with butter. 

Spread over 1/3 walnut mixture.

Turkish Baklava - Step 5
Step 6

Next, another 6 filo sheets greased with butter and 1/3 walnut filling on top.

Turkish Baklava - Step 6
Step 7

At the end, top with 4 buttered filo sheets. Insist with the butter on the top layer. 

So: 10 filo sheets (+ walnuts) + 6 sheets (+ walnuts) + 6 sheets (+ walnuts) + 4 sheets.

Refrigerate for 40 minutes.

Turkish Baklava - Step 7
Step 8

Meanwhile, we prepare the syrup:

- combine water with 300g sugar, and let simmer for about 10 minutes over low heat, optionally, you can add lemon juice at the end (I didn't).

Let cool completely until lukewarm, cold even.

Turkish Baklava - Step 8
Step 9

Return baklava from the fridge and carefully cut a criss-cross pattern into the top layers.

Turkish Baklava - Step 9
Step 10

Pour the remaining butter into the slits in the baklava.

Bake in the preheated oven to 180 degrees C for about 25-30 minutes.

Turkish Baklava - Step 10
Step 11

While the baklava is in the oven, add the 5 tbsp honey to the syrup, mix until it dissolves.

Turkish Baklava - Step 11
Step 12

As soon as baklava is done, remove from the oven and pour over the cold syrup. 

So, hot baklava + cold syrup.

Let cool completely and after that let sit in a cool place for 6-8 hours, the best would be in the fridge.

Turkish Baklava - Step 12
Step 13

After this, it's ready to be served, syrupy and cold.

Turkish Baklava - Step 13
Step 14

This is a closer shot, an even more convincing one, I hope :)


Turkish Baklava - Step 14
Quantity: 2 kg (1 big oven tray)
Prep time: 30 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Pies, Desserts

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