Baklava with Turkish Phyllo Sheets

fromTopatoДарт Вейдър4119871
"A spectacular baklava with semolina and thin phyllo sheets, made following an original Turkish recipe!"
Preparation25 min.
Cooking15 min.
Тotal40 min.
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  • baklava
  • phyllo pastry - 1 packet, very thin Turkish sheets
  • semolina - 1 1/3 tbsp (20 g)
  • walnuts - 1 1/5 cups (300 g)
  • butter - 4/5 cup (200 g)
  • syrup
  • water - 3 cups
  • sugar - 2 1/2 cups
  • vanilla - 2


This is a recipe I know from my mother and the result is always outstanding. I even found genuine Turkish phyllo sheets and the baklava turned out even more delicious.

In a suitable oven dish (use a smaller one if you'd like to make it taller) put a phyllo sheet, sprinkle lightly with semolina, then place a 2nd sheet, sprinkle a little more semolina once again. Place the 3rd sheet and sprinkle with walnuts.

Keep arranging 3 sheets at a time, put semolina after the 1st and 2nd sheets and then walnuts after the 3rd. Don't put anything on top of the final sheet. Once you've arranged them all, cut it into the desired pieces.

Next, put the butter to melt in a suitable container and pour it over the baklava, cover it well all over. Take particular care to make sure the edges don't end up crumbly or are left sticking out.

Once you're done with the buttery topping, bake the baklava in a preheated 338°F (170 °C) oven until reddened - no longer than 15-20 min. Leave the baked baklava to cool, while you get to work on the syrup.

Pour the vanilla, sugar and water in a suitable container and put it to boil. The syrup is ready once it thickens. Optionally, you can add lemon or orange zest to it.

It's mandatory for the baklava to be cold and the syrup warm when pouring it on. It's also best to have it sit at least overnight before serving, so it can take in the syrup well.

Enjoy - I'm sure you will!find similar recipes here

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