Maras Baklava - Flaky Pistachio Baklava from Gaziantep
Maraş Baklavası
This traditional baklava from Gaziantep features incredibly thin, flaky phyllo layers filled with premium pistachios and soaked in fragrant syrup. The golden pastry creates a beautiful honeycomb appearance with its crispy, buttery layers. This iconic Turkish dessert offers the perfect balance of nutty richness and delicate sweetness that makes it irresistible.
Ingredients
Instructions
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Prepare pistachio filling
Coarsely chop the pistachios into small pieces, leaving some larger chunks for texture. Melt the butter in a small saucepan over low heat for 3-4 minutes until completely liquid and slightly golden. Remove from heat and let cool for 5 minutes. The pistachios should be chunky, not powdered, and the butter should be warm but not hot to prevent melting the phyllo.
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Make sugar syrup
Combine sugar, water, lemon juice, cloves, and cinnamon stick in a medium saucepan. Bring to a boil over high heat for 2-3 minutes, then reduce to medium heat and simmer for 12-15 minutes until slightly thickened. Add orange blossom water and simmer 1 more minute. The syrup should coat a spoon lightly. Do not overcook or it will become too thick and won't penetrate the baklava properly.
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Prepare baking dish
Preheat oven to 175°C. Brush a 30x20cm baking dish with melted butter. Keep phyllo sheets covered with a damp towel to prevent drying. Trim phyllo sheets to fit your baking dish if needed, leaving about 1cm overhang. Work quickly but gently as phyllo tears easily when dry.
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Layer bottom phyllo
Place one phyllo sheet in the prepared dish and brush lightly with melted butter using a pastry brush. Repeat with 7-8 more sheets, brushing each layer with butter over low heat if needed to keep warm for 1-2 minutes. Press gently to remove air bubbles but do not press too hard as this will make the baklava dense.
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Add pistachio layers
Sprinkle one-third of the chopped pistachios evenly over the phyllo base. Layer 3-4 more phyllo sheets, brushing each with butter. Add another third of pistachios, then 3-4 more buttered phyllo sheets, and finally the remaining pistachios. The nuts should be distributed evenly to ensure uniform flavor in each piece.
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Finish top layers
Cover the final pistachio layer with the remaining 7-8 phyllo sheets, brushing each generously with butter over medium heat for 30 seconds to warm if needed. Brush the top layer extra well with butter to ensure golden browning. Trim any overhanging edges with kitchen scissors to create clean sides.
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Cut and bake
Using a sharp knife, cut through all layers into diamond or square shapes, making cuts about 4cm apart. Bake at 175°C for 35-40 minutes until the top is golden brown and crispy. The baklava should sound hollow when tapped gently. Do not open the oven door frequently as this will cause uneven browning.
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Add syrup and rest
Remove the hot baklava from oven and immediately pour the cooled syrup evenly over the surface using a spoon over low heat for 30 seconds if syrup has thickened. The syrup should sizzle when it hits the hot pastry. Let cool completely at room temperature for at least 4 hours before serving. Do not refrigerate as this will make the phyllo soggy.
Tips
Cooking Tips
Keep phyllo sheets covered with a barely damp towel while working, and if phyllo tears, patch it with pieces - small tears won't affect the final result since there are many layers.
Alternatives
Replace pistachios with walnuts or hazelnuts for a different flavor profile, though pistachios are traditional for authentic Maraş baklavası and provide the characteristic green color.
Serving & Storage
Serve at room temperature with strong Turkish tea or coffee, cut into small pieces as it's very rich. Store covered at room temperature for up to 5 days - never refrigerate as it makes the pastry soggy.
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