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Traditional Turkish Baklava

Nadia GalinovaNadia Galinova
Traditional Turkish Baklava
Image: Sevdalina Irikova
1 / 4
Preparation40 min.
Cooking45 min.
Тotal85 min.
"There are legends all around about the traditional Turkish baklava - try it and you will understand why"


  • for the baklava
  • filo pastry sheets - 2 packets (each 500 g)
  • almonds - 2 1/2 cups (finely ground)
  • cardamom - 1 tsp.
  • sugar - 4 tbsp.
  • walnuts - 7 oz (200 g)
  • butter - 10.5 oz (300 g)
  • cinnamon - 6 tbsp.
  • orange peel - 2 tsp.
  • For the syrup
  • sugar - 1 cup
  • water - 1 cup
  • honey - 1 cup
  • lemon juice - 1 tsp.
  • rose water - 1 tbsp.

How to cook

With this sweet, fragrant and delicious dessert, carrying the pleasant aroma of Eastern cuisine, you will be transported somewhere far away and you will forget about any bad mood and autumn boredom, by enjoying the true taste of Turkish Baklava.

It is traditional because, unlike other recipes, almonds are present here instead of walnuts.

Honey and orange peel are added to its syrup and its taste is enriched with rose water.

Soak the almonds in warm water in the evening, until their skin softens and you can peel them.

Mix the sugar, cardamom, orange peel and cinnamon in a small bowl and stir.

Grease the bottom and sides of the baking tray with melted butter.

Place 5 filo pastry sheets on top of each other, by smearing each of them with plenty of butter. Use a silicone brush for convenience.

Sprinkle with some of the ground peeled almonds. Season with some of the sugar mixture with spices.

Alternate 4 pieces of filo pastry sheets and add the sugar and spices again.

On the row of almonds put 4 more filo pastry sheet and between them again spread each sheet with melted butter. Sprinkle with almonds and sugar again. Add the remaining filo pastry sheets, also smeared with plenty of butter.

Well, now comes the interesting part, which is cutting the sheets. Grab a sharp knife and arm yourself with patience. It is not difficult, it's a matter of skill.

Bake the sliced ​​baklava in a preheated oven at 392°F (200 degrees) for 40 minutes.

Remove it from the oven and leave it to cool.

During this time, prepare the syrup.

Pour the ingredients for the syrup, without the rose water, into a pot and place it on the stove until it boils. Stir occasionally with a wooden spoon until the sugar melts. Remove it from the heat and pour the rose water. You can use a special rose water for cooking or another suitable for culinary needs.

In the summer I managed to make a homemade one from my mother's fragrant roses.

Pour the cooled baklava with the hot syrup. Leave it to absorb it for at least 12 hours.

Tip: The finished baklava is sprinkled with finely ground pistachios.

Wishing you a good mood and lots of blessings!


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