Turkish BaklavaTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Baking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:392.7 kcal
Proteins:4.4 g
Fats:22.5 g
Carbohydrate:45.6 g
Fibers:0.3 g
Sugar:42.9 g
Cholesterol:62.6 mg
Sodium:335.4 mg
Calcium:63.3 mg
SIMILAR RECIPES
Pâte brisée - Pie pastry
Dufflet Rosenberg's Chocolate Shortbread Cookies
Navettes de Saint-Victor
Muskatnockerln - Nutmeg Macaroons
Vanillekipferl - Vanilla Crescents
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1000
g
phyllo or filo pastry
250
ml
ground walnuts
500
g
butter (never margarine)
*Syrup
1500
g
sugar
250
ml
water
15
ml
lemon juice
METHOD
- Boil the water and sugar together in a saucepan for 10 minutes to form a slightly syrupy liquid;
- add the lemon juice and boil a few minutes longer. Remove from the heat and let cool.
- Cut the pastry in half; it should have the same dimensions as the baking dish - use a pyrex dish 20 x 30 cm (8 x 12").
- Butter the baking dish with 1 tbsp. butter.
- Melt the remaining butter; layer half the pastry sheets in the dish, brushing each one with butter.
- Cover with the ground nuts; place the remaining pastry sheets on top in the same manner, buttering each one. You can use small pieces of pastry in the layering, but be sure to use a whole sheet for the top layer. With a sharp knife, cut the pastry into wide 5 cm (2") bands, then slice on the diagonal to form diamond shapes.
- Butter the top with the remaining butter and place the baking dish into a preheated 180° C (350° F) oven and bake for 40 minutes or until the top is browned.
- Remove from the oven and immediately pour the cooled syrup over top.
....................
With the collaboration of the Turkish Embassy, Tourism Office and Cultural Ministry
CHEF'S NOTES
Many oven-baked Turkish pastries come under the heading of "baklava." They consist of extremely thin sheets of pastry brushed with butter, then folded, stacked or rolled after being filled with crushed pistachios or hazelnuts or heavy cream. They're baked in the oven, then soaked in syrup. The various varieties include the sultan, the lark's nest and the rolled turban which differ by the quantity and placement of the dried fruit, the size and shape of the pieces and the amount of syrup.
Baklava is best if you wait several days before eating it.
The walnuts can be replaced by pistachios, or you could use a combination.
