How is Turkish Baklava Prepared?

Turkish baklava is a famous dessert known for its delicate taste, rich history and the craftsmanship involved in its preparation. 

It is a dish of cultural significance and considered the heart of Turkey. In Turkey, baklava is often served in a different and welcoming way, and there are varieties of baklava that are a source of unforgettable flavor. Turkish baklava is sold at different points.

The unique taste of Turkish cuisine becomes an indispensable choice for tourists traveling to this country. So you will see very few guests returning from Turkey without baklava.

Turkish baklava comes in a variety of varieties and styles, each with unique characteristics and flavors. Some of the most popular types of Turkish baklava are:

Pistachio Baklava : This is one of the most popular types of baklava. It is made from thin layers of phyllo dough filled with crushed pistachios and held together with syrup or honey.

Walnut Baklava: Similar to pistachio baklava, but filled with ground walnuts.

Sarıyer Baklava: This type of baklava is often made with a thicker phyllo dough and filled with crushed nuts, usually walnuts. It is named after the Sariyer district of Istanbul.

Südlü Nuriyya (Milk Baklava): As mentioned earlier, this baklava variant includes a milk-based mixture poured over the baked layers before syrup is added, giving it a rich and creamy taste.

Künefe: While not exactly baklava, Künefe is a Levantine cheese pastry soaked in a sugar-based syrup, often served warm and made with thin noodle-like dough and layered with cheese.

Making Turkish baklava takes a little patience and precision, but the delicious results are worth the effort. We present a simplified recipe for making Turkish baklava:

Composition:

For filling:

2 cups chopped walnuts or pistachios (or a mix)

1/2 cup sugar

1 teaspoon ground cinnamon (optional)

For layers:

1 package phyllo dough, thawed

1 cup (2 sticks) unsalted butter, melted

For the syrup:

1 glass of water

1 cup of sugar

1/2 cup honey

1 cinnamon stick (optional)

1 teaspoon of lemon juice

Instructions:

1. Prepare the hazelnut filling:

Mix finely chopped nuts, sugar and cinnamon in a bowl. Stack aside.

2. Preheat the oven:

Preheat oven to 350°F (175°C).

3. Prepare the phyllo dough:

Unroll the thawed phyllo dough and place on a clean surface. Cover with a damp kitchen towel to prevent drying.

4. Folding the baklava:

Grease a loaf pan (typically 9×13 inches) with melted butter.

Place a sheet of phyllo dough in a bowl and brush with melted butter. Repeat this process, collecting about 8-10 sheets.

Spread some of the walnut filling evenly over the layered filo.

5. Repeat the layers:

Continue layering the phyllo layers and spreading the nut mixture until you run out of ingredients, making sure there is a layer of phyllo on top.

6. Cutting the baklava:

Cut the baklava into diamond or square shapes with a sharp knife. Be careful not to over-tighten as this can compress the layers.

7. Cook:

Bake the baklava in the preheated oven for about 30-35 minutes or until golden brown and crispy.

8. Prepare the syrup:

Prepare the syrup while the baklava is baking. Combine water, sugar, honey, cinnamon (if using) and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes until slightly thickened.

9. Pour the syrup:

After the baklava comes out of the oven, immediately pour the hot syrup evenly over the hot baklava.

10. Allow to cool:

Allow the baklava to cool and absorb the syrup for several hours or overnight before serving.

Enjoy homemade Turkish Baklava! Remember that the process may seem a bit complicated, but with practice you will become more comfortable with the technique of working with phyllo dough.

Preparation of Turkish Baklava Dough

Making the dough for Turkish baklava is an important step that contributes to its crusty and delicate texture. The dough used for baklava is called "yufka" or "phyllo dough". Making phyllo dough from scratch takes skill and practice, but if you prefer a simpler approach, you can also use store-bought phyllo dough.

Here is the basic recipe for making traditional Turkish filo pastry from scratch:

Composition:

For the dough:

4 cups all-purpose flour

1 cup of warm water

1 tablespoon olive oil

1 teaspoon of salt

To Roll out the Dough:

Cornstarch or flour for powder

Instructions:

1. Mixing the dough:

In a large mixing bowl, combine the flour and salt. Make a well in the center and add warm water and olive oil.

Gradually add the flour to the liquid, mixing with a wooden spoon or your hands until a dough forms.

Knead the dough on a floured surface until smooth and elastic, about 10-15 minutes.

2. Resting the dough:

Divide the dough into small balls (about the size of a walnut) and place on a tray. Brush each ball lightly with olive oil to prevent drying.

Cover the balls with a damp kitchen towel and let rest for at least 2 hours or overnight. This resting time allows the gluten to relax and makes the dough easier to roll.

3. Spreading the Dough:

Before rolling out the dough, make sure your work surface is clean and generously dusted with cornstarch or flour.

Take one dough ball at a time and roll it into a thin layer. You can use a rolling pin if you have the skills, or gently stretch the dough with the back of your hand until it's paper thin.

Repeat the process for each dough ball, stacking the sheets on top of each other.

4. Assembly of baklava:

Once you have the thin phyllo dough sheets, you can use them to assemble the baklava according to the specific recipe you are following.

If making phyllo dough from scratch seems overwhelming, you can find pre-made phyllo dough at most grocery stores. Before using your baklava to assemble, make sure you thaw it properly according to the instructions on the package.

Remember that making phyllo dough takes practice, so don't be discouraged if your first few attempts aren't perfect. The key is to be patient and hold the dough gently to achieve the thin layers typical of baklava.

 The Right Address for Turkish Baklava Sales

The Ramzioglu Baklavasi shop, which has been operating in the capital for several years, has been serving gourmands with its high-quality sweets. Turkish and in the store Azerbaijani At the same time, the professional confectioners of the sweets point of sale prepare kadayif, shakerbura, pistachio cookies, and baklava varieties. The exquisite design and ordering of wedding and engagement khonchas are also carried out by our employees.

You can read interesting articles about sweets and get acquainted with the price of Turkish baklava from the blog section of our website. Our stores operate in many addresses in Baku and in Sumgait. You can visit our store for a wide variety of sweets and exquisite design. Professional confectioners and sales representatives will help you to make a comfortable choice.