The best baklava recipe

Bakława is popular mainly in Turkish, Armenian, Greek, Bulgarian and Balkan cuisine. Layers of phyllo dough are sandwiched with layers of chopped nuts. Cut the baklava into rhombuses, triangles, squares or other shapes and bake it in the oven. After baking, the cake is poured with syrup made of sugar, water and lemon juice.


>300g walnuts 3 tablespoons of sugar 1 teaspoon of cinnamon approx. 480-500g of phyllo dough (approx. 24 sheets of dough cut to the size of the form*) 200g butter SYRUP: 150 ml of water 50g of honey 170g of sugar 1 tablespoon of lemon juice Additionally: pistachios


Chop the nuts finely or grind them (not too finely) so that there are still pieces. Mix with cinnamon and sugar. Set aside. Melt the butter. Leave to cool. Cut the dough sheets to the size of the pan. (It is best to remove 2 sheets, and keep the rest covered with a cloth or rolled up to prevent them from drying out). Grease the form with melted butter, preferably using a silicone brush. Place two sheets of dough. Spread the second sheet with butter. Place the next two sheets on top and spread with butter and lay out two sheets. (We now have 6 sheets of dough in the form). Spread 1/3 of the nuts onto the sixth buttered sheet. Cover with two more sheets and spread butter on them. Place two sheets on top, spread with butter, then place two more sheets and spread with butter. (We now have 12 lobes in the mold). Spread half of the remaining nuts and arrange two sheets again and spread each other with butter. Place the rest of the nuts on the 18th buttered sheet and continue to arrange 2 sheets of dough and spread butter until you have 24 sheets or more if you want and still have dough. Spread the last sheet with butter. (To sum up: Place sheets of phyllo dough one by one into a buttered baking tin and brush every other sheet with melted butter, using a brush. Place 1/3 of the amount of nuts on the 6th, 12th and 18th sheet. In total, we use 24 sheets or more). Cut the dough with a sharp knife into small squares, triangles or rhombuses. Bake in a preheated oven for about 30 minutes, until golden brown, at 180°C. While baking, prepare the syrup. Pour water into the pot. Add sugar and honey. Bring to a boil and then cook over medium heat until a syrup is formed, approx. 10-15 minutes. Take off from the stove and add lemon juice. Leave to cool. Remove the baked cake from the oven, wait 5 minutes and pour cold syrup over it. Sprinkle with chopped pistachios<