Baklava
Ingredients
- 1 package phyllo dough (about 20 sheets), thawed
- 300 g walnuts, finely chopped
- 1 tsp cinnamon, pinch of clove
- 250 g butter, melted (clarified if possible)
- Syrup: 200 g sugar, 150 g honey, 2 tbsp lemon juice, 175 ml water
Greek baklava distinguishes itself from other regional versions mainly through its filling — walnuts rather than pistachios — and its spicing with cinnamon and clove. Layer upon layer of paper-thin phyllo is brushed with butter (traditionally clarified sheep's or goat's butter) and filled with the spiced walnut mixture, baked until deep golden, then finished by pouring a cooled honey-lemon syrup over the hot pastry, producing an audible sizzle and the dish's signature crisp-yet-syrup-soaked texture.
Method
Combine the chopped walnuts with cinnamon and clove.
Brush a baking pan with melted butter and layer about 10 sheets of phyllo, brushing each with butter.
Spread the walnut mixture evenly over the phyllo.
Layer the remaining phyllo sheets on top, brushing each with butter as before.
Cut the unbaked baklava into diamonds or squares before baking.
Bake at around 190°C (375°F) for 30 minutes, then reduce to 175°C (350°F) and continue baking another 30 minutes until evenly golden.
Meanwhile, make the syrup by simmering sugar, honey, lemon juice and water together, then let it cool completely.
Pour the cooled syrup evenly over the hot baklava as soon as it comes out of the oven; let it absorb fully before serving.
Ingredients
- 1 package phyllo dough (about 20 sheets), thawed
- 300 g shelled pistachios, finely chopped (leave a few coarser for topping)
- 250 g butter, melted (clarified if possible)
- Syrup: 300 g sugar, 300 ml water, 1 tbsp lemon juice
Turkish baklava sets itself apart from the Greek version mainly through two swaps: pistachios in place of walnuts, and a plain sugar-and-lemon syrup in place of a honey syrup. Without the honey and with little or no cinnamon and clove, the result is smoother, less intensely spiced, and noticeably sweeter and wetter than its Greek cousin — the syrup is also poured while still fairly warm rather than fully cooled, so the pastry soaks it up more thoroughly.
Method
Make the syrup first: simmer the sugar, water and lemon juice together for about 10 minutes until slightly thickened, then set aside to cool to lukewarm.
Brush a baking pan with melted butter and layer about 10 sheets of phyllo, brushing each with butter.
Spread the finely chopped pistachios evenly over the phyllo.
Layer the remaining phyllo sheets on top, brushing each with butter as before.
Cut the unbaked baklava into diamonds before baking.
Bake at around 180°C (350°F) for 35-40 minutes, until evenly golden.
Pour the warm (not cold) syrup evenly over the hot baklava as soon as it comes out of the oven.
Scatter with a little extra chopped pistachio and let it absorb the syrup before serving.
