Turkish Baklava Recipe
Turkish · Dessert · 75 min total
A classic Turkish dessert of crisp, buttery phyllo layers filled with chopped nuts and soaked in a sweet syrup.
30
min prep
min prep
45
min cook
min cook
24
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 package (16 oz) phyllo dough, thawed
- 1 1/2 cups unsalted butter, melted
- 3 cups walnuts or pistachios, finely chopped
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- For the syrup:
- 2 cups granulated sugar
- 1 1/2 cups water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a bowl, combine chopped nuts, 1/2 cup sugar, and cinnamon; set aside.
- Unroll phyllo dough and cover with a damp cloth to prevent drying. Layer 10 sheets in the dish, brushing each with melted butter.
- Spread about 1/3 of the nut mixture evenly over the phyllo. Add 4 more buttered phyllo sheets, then another 1/3 of nuts. Repeat with 4 more buttered sheets and remaining nuts.
- Top with remaining phyllo sheets (about 10), brushing each with butter. Cut into diamond or square shapes with a sharp knife.
- Bake for 40-45 minutes until golden brown and crisp.
- While baklava bakes, make syrup: combine 2 cups sugar and water in a saucepan; bring to a boil, then simmer 10 minutes. Stir in lemon juice and vanilla; let cool slightly.
- Remove baklava from oven and immediately pour warm syrup evenly over the hot pastry. Let cool completely at room temperature for several hours or overnight before serving.
Tips
- For best results, let baklava sit overnight to absorb syrup fully.
- Store in an airtight container at room temperature for up to a week.
- Garnish with crushed pistachios or a dusting of cinnamon before serving.
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