Turkish Honey Baklava – Friday Special 


There are very few sweets as satisfying as a piece of baklava with a steaming cup of coffee. Many groups claim Baklava as their own.  It is widely believed that it is of Assyrian origin. Around approximately the 8th century B.C., Assyrians baked thin layers of dough with nuts, poured honey over it, and enjoyed this sumptuous treat. The history of Baklava changed with the history of the land. The Near and Middle East saw many civilizations come and go. Baklava and the recipe had spread to the Near East, Armenia, and Turkey. With the advent of the Grecian Empire, it spread westward to Greece. (Source)

That is why Baklava has many varieties, the traditional baklava is made with walnuts and in the southern with pecan and in the western with almonds. The Turks are known to famously make it with pistachios. I prefer pistachios and almonds in my Baklava.Today I’m sharing with you all, the easiest and yummiest homemade baklava recipe. The basic ingredients for baklava are nuts, phyllo pastry and syrup or honey. I bought the phyllo pastry from the supermarket. You can find it in the frozen foods aisle. I’ve used a mixture of almonds and pistachios for nuts and made a beautiful rose flavored honey syrup. This is one of those recipes that you cannot fail with and even if you try hard to do, the outcome no matter what is going to be absolutely delicious.


This post was supposed to be published on Friday as I love making special things every Friday and had prepared this dish for that. We had visitors so unfortunately I wasn’t able to post it. This dish dint last for more than 10 mins. Everybody loved it and I got a lot of compliments for it. I hope you have a lovely day and enjoy this dish as much as my family did.

RECIPE: HOMEMADE TURKISH HONEY BAKLAVA

Preparation: 30 mins                                              Cooking time : 25 mins

You’ll need :

  • 1 package of  phyllo sheets (thawed for an hour )
  • 1 ( 200 grams) butter stick plus 1 ( 100 grams ) butter stick  (melted)

For the filling:

  • 2 cups of pistachios
  • 2 cups of almonds
  • 1 tsp ground cinnamon
  • 2 tablespoons granulated sugar
  • 1/8 tsp salt

For the honey syrup:

  • 1 cup of water
  • 3/4 cup of honey of your choice
  • 1/8 tsp salt
  • 2 tsp lemon juice
  • 1 tablespoon food grade rose water
  • 1 1/4 cups granulated sugar

PICTORIAL:

2 elements  when combined together make this dish : The filling and the syrup.


Preheat the oven to 180 degree celsius. Grind the nuts together. The trick for a crunchy baklava is to not grind the nuts to a fine powder but to leave it half ground with pieces. Combine the ground nuts and all the other ingredients for the filling and mix well. Set aside and prepare the syrup.

To prepare the recipe , combine all the ingredients and bring it to a boil. Then reduce the flame and allow it to simmer for about 5 – 10 mins. Allow it to cool.

 


To assemble the baklava :

  1. Divide your filling equally into two portions.
  2. Butter the pan and add a sheet of phyllo. 
  3. Butter the phyllo sheet and add another sheet over it. (Repeat step for 10 sheets)
  4. After buttering and adding 10 sheets , add a layer of the filling (one portion).
  5. Add a sheet of phyllo over the filling. Butter the sheet and top it off with another phyllo sheet. Repeat step for 5 sheets) 
  6. Add the rest of the filling and repeat step 3.
  7. Butter th  top layer before cutting.
  8. Cut the assembled baklava diagonally.
  9. Butter the top once more.
  10. Bake it for 20 – 25 mins or until golden.
  11. Remove from oven and allow it to cool.
  12. Add the syrup over the entire dish. 
  13. Serve hot or cold. 

TIPS: 

  • Once you remove the phyllo sheets from the package , keep it between dampened cloth while assembling the baklava or else it will become dry and brittle.
  • Make sure you nicely butter between each phyllo sheet , this ensures a buttery and crispy melt in your mouth baklava.
  • If the phyllo sheets are too big for your baking dish , cut them to size beforehand and keep them between a dampened cloth. 
  • Make sure you thaw the phyllo sheets for atleast an hour before you use them or else they will just crumble and fall.
  • Don’t panic if the sheets tear , you can still use and assemble them.


And that’s it guys. If you have any queries or suggestions ,please let me know in the comments below. While you’re at it , check out the other posts on the blog. 

Have a nice day 😃

 

 

 

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