turkish baklava

Super thin baklava leaves filled with walnuts and sweetened with baklava syrup to make the best Turkish baklava recipe.

Easy Turkish Baklava Recipe

phyllo dough (mine has 25 sheets), thawed

unsalted butter, melted (at room temperature not hot)

walnuts, chopped

pistachio,

sugar

water

lemon

Thaw the phyllo dough overnight in the fridge and then let it sit on the counter for about half an hour. Put it aside.

Prepare the syrup. Put the syrup ingredients in a pot. Heat until it boils. Let it simmer over medium low heat for 15 minutes and cool completely.

Trim the phyllo sheets to fit your baking pan. I used 25 sheets in this recipe and trim them all together. Cover them with a damp cloth so that the sheets won’t dry out when you are working. Each time you place a phyllo sheet into the pan, make sure you cover the rest. They can easily dry out otherwise.

Butter the bottom and the sides of a 9x13 baking pan.

Place one phyllo sheet in the pan and brush it with melted butter. Place the second phyllo over it and butter it too. Repeat this until you have 5 sheets in total.

Spread ½ cup walnuts over the 5th sheet evenly.

Repeat this until you have 4 layers of walnuts. Top the 4th layer of walnuts with 5 phyllo sheets, buttering each. Make sure you butter the top as well.

Using a sharp knife, cut the raw baklava into vertical strips and then cut diagonally. Make sure you cut it all the way to the bottom of the pan. Bake it at 390F for 30 minutes or until tops are golden.

Remove it from oven and using a ladle, pour cooled syrup over hot baklava. Let it sit uncovered for 4-5 hours so that the syrup spreads well into the layers.

I'm craving for baklava so badly now! Your pictures make it look really easy to make. Thanks for the recipe and the step by step pictures!

My favorite dessert in the world. Seriously, this looks amazing. I have never even attempted to make baklava, but reading through your post I think I can do it. 
Thanks for sharing.

I love baklava! Looks so delicious and perfect for parties!

Hands down for this recipe! I have already made it twice this week and my fiancee with his cousin just love it so much (both from Turkey). It's easy yet so tasty and authentic, so thanks again. Living in a small Canadian mountain town, it's tricky to find a good baklava. I'll be making this again very soon.

Thanks a lot for the detailed recipe
I used ghee instead of butter , so yummy and smells wonderful,  I used walnuts and raisins for the filling,  it was the second best baklava after the pistachio filled one i had in Istanbul.

This looks great. I was in Turkey during Desert Storm. I was wondering if you have the recipe for the flat bread that they had at food places around the base? It was so good  and would love to make it for my family.

Baklava is a wonderful dessert. Pistachio, Walnut, Plain One is Delicious.

Pistachio Baklava is one of the best things you can make with pistachios. This Turkish style “Havuç baklava” literally carrot baklava, named by its shape of cutting has no flavorings, spices, or honey as how it is in all Turkish baklava recipes, keeping the full flavor of pistachio and butter with the phyllo pastry.

Turkish Pistachio Baklava

egg (whisk lightly and use half of it)

milk

vegetable

tsp of grape vinegar (optional)

flour (can be less, add gradually)

tsp baking powder

butter

200 gr. to 250 gramsr. pistachios (keep some coarsely processed, some thinner)

gr. wheat starch (if you can’t find use corn starch)

lemon juice

In a mixing bowl add the wet ingredients, give it a gentle mix and add 1+1/2 cups of flour and baking powder and knead the dough. Add more flour if needed. We want the soft playable dough. In total, I used close to 2 cups. (We have a special flour for baklava. Preferably with a high protein, but you can make it with all-purpose flour.)

To make the dough:

Meanwhile, melt the butter in a medium-size wide pan. collect the foamy part on top to another bowl (I use it for the dishes I make s I used it in the kavurma meat for the Eid menu)

For the syrup: Add the sugar and water to a medium-size pan, stir and boil. On a medium flame continue to boil until the last drops of the syrup get heavy for about 10-15 minutes. Add the lemon juice boil for 1 more minute and turn it off to cool down.

The syrup of baklava should be heavy. This way baklava stays crispy for a longer time

Phyllo pastry dough

Turn the dough into a log. Cut it in half and cut every half into 10 small pieces and shape them into balls. Sprinkle generously with wheat starch and cover. Repeat the steps for the other half of the dough. Let it rest for 20 minutes

Beginning from the first batch using a rolling pin, roll out the dough into a dessert size plate using starch.

Cover the top of the dough generously with starch and continue to roll the other 9 pieces.

After you stack every piece, roll all of them together using the rolling pin as big as you can. It should be at least bigger than your pan. If you are going to use a rectangular pan, roll the batch accordingly

The starch between the layers will help them not to stick magically and you will be able to separate the pieces. It is not necessary if you do it for the first time but I randomly separate the pieces while rolling from time to time (please watch my video for more details)

Shaping The Phyllo Layers:

Cut the first batch of the dough to fit into your tray.

Place a couple of even layers to the bottom. Then place the leftover pieces on top of it. If you can separating the phyllo sheets can give more air between the sheets resulting in better layers. I also do this to access dough pieces.

Put the pistachios in the middle evenly and repeat the steps with the second batch.

Traditionally we cut this baklava into triangles or as we say in Turkish “Havuç (carrot)” shape. If you are using a rectangular or square pan feel free to cut it into triangles or squares. Let me note that the common shape for Turkish pistachio baklava is rectangular in sweet shops

Pour the almost hot, clarified butter over the baklava you cut with a spoon evenly. Bake at 170C degree preheated oven for 20 minutes. Lower the temperature to 160C and continue to bake until golden color on top and bottom for about 30-40 more minutes

Assembling The Baklava

Pouring warm syrup over hot baklava

Warm the syrup if it is cooled down while baking the baklava. Pour the warm syrup over the hot baklava. Let it rest for 1-2 hours. Sprinkle ground pistachios on top and serve with Turkish tea or coffee.

Baklava And The Syrup Meets:

Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. I will share all my experience and 12 tips to make it successful like a baklava master’s here in Turkey.
We are making homemade Turkish Walnut baklava. We are not going to roll out the dough one by one. Instead, I have an easy method for you. But lots of tips to make it successful. And you can see the layers even. So crunchy right now. It’s going to be delicious; let’s make it.

Turkish Walnut Baklava From Scratch

vegetable oil

3+½ flour

salt

gr. wheat starch (you can use corn starch if you can't find)

350 gr. walnuts (coarsley chopped)

lemon wedge

In a mixing bowl add the wet ingredients. 

After the liquid ingredients, add 3+1/2 cups of flour and baking powder and knead my dough. Add more flour if needed.

Cut the dough into three pieces and each piece into eight pieces. Shape them into balls

The Phyllo Sheet Dough

Begin with the first batch; roll out into about 20 cm in diameter using only wheat starch. Make sure you are using starch.

Between each layer, use plentiful starch. Make sure you have a nice coat of starch, and continue to roll out the other pieces. Do the same thing with the other sets.

Beginning from the first one since it rested for a while, begin to roll out dough batch until it is bigger then the size of the pan. You can change flip a couple of dough pieces from time to time and see if it has enough starch between the layers; you can sprinkle more.

Shaping The Phyllo sheets

Cut the excess dough part; use them between the layers. Place the sheets to the pan

After placing the first batch add half of the chopped walnuts to make a layer. Repeat the same process with the second batch, fill it with remaining walnuts.

For the final top layer batch, seperate couple of thin sheets, and place back to give air between the layers. (Please wathc the video for more.

Melt butter, collect the foam part after it is melted.

Placing Baklava Sheets Into Pan

Use a sharp knife and cut it in diamond shape (referrto the video ) with one move if possible so the layers won’t stick to each other

Pour hot melted butter after cutting

Bake the baklava at 170C degree for 30 minutes. Lower to 160C and continue to bake about 1 hour 15 minutes or until top and bottom has golden color.

Cutting And Baking The Baklava

Boil sugar and water in a medium-size pan, lid closed. After it is boiled continue to boil for about 10-15 minutes until it thickens.

Pour the sherbet from high above and check the final drops. The lots drops should be heavy or oozing, then we know it is thick enough.

Por warm syrup over the baklava 5 minutes after it is out from the oven. Wait for 1 hour at least to soak the syrup and enjoy.

The Baklava Syrup

https://www.youtube.com/watch?v=faixqNv1ZJo

Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. https://www.turkishfoodtravel.com/2021/05/09/how-to-make-baklava-from-scratch/  I will share all my experience and 12 tips to make it successful like a baklava masters here in Turkey.
Thank you for supporting me with a cup of coffee or buy me a ticket: https://www.patreon.com/turkishfoodtravel
How To Make Star Baklava Shape https://youtu.be/hutF_E0kmqQ
Ingredients For "Cevizli Ev Baklavası" Homestyle walnut baklava:
1 egg
1/2 cup vegetable oil
1/2 cup water
1/2 cup milk
1 tsp baking powder
about 3 +1/2 cups flour
pinch of salt
(I used 1 tbsp vinegar for extra crunchiness but it was better without it, the type of vinegar can differ. I would suggest try without vinegar then if you like ones more with and see the difference)
250gr. butter (we will melt and take out the foamy part after it)
To roll out the phyllo sheets: 200gr. or more wheat starch (if you can't find use corn starch)
about 300 to 400 gr. coarsely chopped walnuts
For the sherbet (syrup)
5 cups sugar
3+1/2 cups water
1 small lemon wedge
1 tsp lemon juice 
(You can use less syrup first and add more after tasting if needed. The recipe amount is a bit more than enough)
TIPS FOR THE PERFECT BAKLAVA
Tip #1: For baklava, the flour type with a protein content of at least 13% is preferred.
Tip #2: Use only good quality wheat starch (or corn if you can’t find it)
between the layers
Tip #3: Separating the layers will create air between the layers to
make it more crunchy.
Tip #4: Gently wrinkling the dough batch helps to separate the layers
Tip #5: Sprinkling very less amount of vegetable oil or butter
between the layers will increase the rise of the layers
Tip #6: To prevent the phyllo layers from drying out, don’t work in the air circulated kitchen. Keep the windows closed, don’t use a fan, etc.
Tip #7: Collect the white foams from the melted butter  and don’t use, 
they burn in the oven and create brown spots (or use unsalted “ghee”)
Tip #8: Use a sharp knife and cut it with one move if possible so the
layers won’t stick to each other.
Tip #9: Pour hot butter over the baklava to help open 
the layers.
Tip #10: Pouring the butter before cutting the second part helps
to cut easily without disturbing the phyllo sheets 
Tip #11: Boil the sherbet for about 10-15 minutes until it thickens.
Check the last drops; they should be heavy, oozing.
Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottom

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How to Make Baklava From Scratch! Easy Turkish Walnut Baklava With Secrets You Can't Find!

A nice spin to the traditional authentic baklava, easy, portioned and freezer friendly.

Baklava rolls

unsalted pistachios meat.

orange blossom water*.

phyllo dough, about 18 sheets.

unsalted butter (melted)

sugar.

water.

lime juice.

honey.

vanilla extract.***

In a saucepan over medium heat, combine syrup ingredeints until it boils, reduce heat and simmer for 10 minutes.

Set aside to cool completely.

Make the syrup:

In your food processor, pulse the pistachios until finely ground. Add simple syrup and the orange blossom water to the pistachios and mix well until you get a sticky coarse paste.

Make the filling:

Preheat oven to 320F

On a clean working surface, take two sheets of phyllo dough out, brush lightly with melted butter using pastry brush. Spoon about 1 1/2 Tablespoons of the filling and form a log on the short side of the sheet and roll all the way through.

Brush the finished roll with more butter and place in a baking sheet.

Bake in oven until top is golden brown, about 40 minutes depending on your oven.

Pour 1/2 to 1 cup of simple syrup over and let it cool completely, preferable overnight if you can.

Take phyllo cigars out, cut into 2 or 4 equal parts.

Serve and enjoy!.

Assemble the rolls:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1580870946/xnbudgyeqiw5smuxxy6g.mp4

AUTHENTIC BAKLAVA RECIPE; BAKLAVA ROLLS
Perfect dessert for your next party, a quick and easy fix for your baklava crave. Crunchy, buttery layers of phyllo dough stuffed with spiced nuts and drizzled with simple syrup. A fun party spin on a Mediterranean favorite recipe.

Top 4 turkish baklava recipes from across the web

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Easy Turkish Baklava Recipe

Turkish Pistachio Baklava

Turkish Walnut Baklava From Scratch

Baklava rolls

Top 4 turkish baklava recipes from across the web

The most viewed turkish baklava recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Turkish Baklava Recipe

Turkish Pistachio Baklava

Turkish Walnut Baklava From Scratch

Baklava rolls

The most viewed turkish baklava recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine