Walnut Baklava - Traditional Turkish Layered Pastry with Sweet Syrup
Cevizli Baklava
This classic Turkish baklava features layers of paper-thin phyllo pastry filled with crushed walnuts and soaked in honey syrup. The pastry emerges golden and crispy from the oven, creating a perfect contrast between the flaky exterior and rich, nutty interior. It's the quintessential Turkish dessert that transforms any occasion into a celebration.
Ingredients
Instructions
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Prepare walnut filling
Roughly chop the walnuts into small pieces about 3-4mm in size. Mix with ground cinnamon in a bowl. Melt the butter over low heat for 3-4 minutes until completely liquid and slightly golden. The nuts should retain some texture, not be powdered. Do not overheat the butter as it will burn the phyllo.
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Layer bottom phyllo
Brush a 30x40cm baking dish with melted butter. Layer 8 phyllo sheets one by one, brushing each sheet generously with butter before adding the next. Work quickly over medium preparation speed for 8-10 minutes. Each sheet should glisten with butter but not be swimming. Do not let phyllo dry out or it will crack.
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Add walnut layers
Sprinkle one-third of the walnut mixture evenly over the phyllo base. Add 3 more buttered phyllo sheets, then another third of nuts, then 3 more sheets, then remaining nuts. Work at steady pace for 12-15 minutes. The nuts should be distributed evenly without gaps. Do not press down hard or phyllo will compress.
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Top with phyllo
Layer the remaining 8-10 phyllo sheets on top, brushing each with butter. Take 6-8 minutes for this final layering. The top should be golden from the butter and completely sealed. Do not skip butter on any layer or the pastry will be dry and tough.
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Cut and bake
Using a sharp knife, cut through all layers in diamond patterns about 5cm wide. Bake at 160°C for 45-50 minutes until golden brown and crispy. The top should sound hollow when tapped and edges should be deeply golden. Do not open oven door for first 30 minutes or pastry may collapse.
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Make syrup
While baklava bakes, combine sugar, water, honey, and lemon juice in a saucepan. Boil over high heat for 2 minutes, then simmer on low heat for 8-10 minutes until slightly thickened. The syrup should coat a spoon lightly when cooled. Do not overcook or it will become too thick and won't penetrate the pastry.
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Soak with syrup
Remove hot baklava from oven and immediately pour the cool syrup evenly over the entire surface. Pour slowly over 2-3 minutes, allowing each area to absorb before adding more. The sizzling should be gentle, indicating proper temperature contrast. Do not use hot syrup on hot baklava as it will make the pastry soggy.
Tips
Cooking Tips
Keep phyllo sheets covered with a damp towel while working to prevent drying out, and always use cool syrup on hot baklava for the perfect crispy-moist texture contrast.
Alternatives
You can substitute walnuts with pistachios or almonds, though this changes the flavor profile significantly - pistachios create a more delicate taste while almonds provide earthier notes.
Serving & Storage
Serve at room temperature cut into traditional diamond shapes alongside Turkish tea or coffee. Store covered at room temperature for up to 1 week, where it actually improves as flavors meld together.
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