Turkish Baklava

Turkish baklava is a rich and delicate dessert made with ultra-thin layers of hand-rolled phyllo dough, typically filled with finely chopped pistachios from the Gaziantep region, although walnuts or hazelnuts can also be used. Between each layer of dough, clarified butter is brushed to ensure a crisp and flaky texture once baked. The baklava is then soaked in a light sugar syrup, flavoured with lemon juice to balance the sweetness, without the use of honey. For a time-saving hack, you can use high-quality store-bought phyllo dough, which offers convenience without compromising on texture or flavour. This combination of layers creates a melt-in-your-mouth treat that is both rich in flavour and perfectly balanced in sweetness.

Ingredients:

Syrup:

• 3 cups (600g) granulated sugar

• 1 2/3 cups (400ml) water

• Juice of ½ lemon
  

Baklava:

• 1 lb (450g) phyllo dough (defrosted overnight in the fridge)

• 4 cups (500g) pistachios, finely chopped

• 1 1/2 cups (340g) clarified butter
  

Instructions

Prepare the Syrup:

1. In a medium pot, combine sugar and water over medium-high heat. Bring to a boil.

2. Reduce heat to medium-low and simmer for 20–25 minutes until slightly thickened and golden.

3. Stir in lemon juice, then let cool completely.
   

Clarify the Butter:

1. Melt butter over low heat in a saucepan.

2. Skim off foam and pour the clear liquid into a container, leaving milk solids behind.
   

Prepare the Baklava:

1. Preheat oven to 350°F (175°C).

2. Brush a 9x13-inch or deep circular baking dish with clarified butter.

3. Trim phyllo sheets to fit the dish and cover with a damp kitchen towel to prevent drying.
   

Chop the Pistachios:

1. Use a food processor to finely chop pistachios. Reserve some finely ground pistachios for garnish.
   

Assemble the Baklava:

1. Lay one sheet of phyllo in the dish and brush with butter. Repeat for 10 sheets.

2. Sprinkle 1 1/2 cups of chopped pistachios evenly over the base.

3. Repeat layering with 8–10 sheets, buttering each, then add the remaining pistachios.

4. Top with the final phyllo layers, brushing each with butter.
   

Slice the Baklava:

1. Using a sharp knife, cut into diamond shapes by making parallel cuts, then diagonal cuts.
   

Bake:

1. Bake for 60 minutes until golden brown. Cover with foil after 40 minutes if browning too quickly.
   

Add Syrup:

1. Remove from oven and immediately pour cold syrup over hot baklava.

2. Top with reserved finely ground pistachios.
   

Cool and Serve:

1. Let cool completely before serving at room temperature.