Baklava is one of those desserts that once you have a bit of, you instantly fall in love with. At least the ones baked well, not the soggy baklava that leaves you with a rather unpleasant after taste.
I absolutely love baklava, and I never minded paid quite a good amount of money on a few slices. Because they are worth every single pence. Until I decided to give it a try myself, and see if l could recreate a dessert that is ever so popular all over the world.
I must say, don’t start making it if you are short of time, because it does take time to make it. You can’t rush it, there are no shortcuts. It takes as long as it takes, and that’s that.
And if you’d rather go for the healthier kind of desserts, again, this one is not for everyone. It’s buttery, it’s sugary, it’s rich beyond belief, but it’s divinely delicious, and worth eating it.
Unlike the Greek version, which uses honey, cinnamon and other nuts (walnuts being the most popular), the Turkish version, also known as pistachio baklava, uses (obviously) pistachios and a simple sugar and lemon juice syrup. And nothing else. Let’s see how to make it!
INGREDIENT:
Syrup:
3cup or 2cup Sugar
1cup Honey
1 1/2 cup Water
2Tbsp. Lemon Juice
2Tbsp. Light Corn Syrup
2pcs. Cinnamon Stick
6pcs. Whole Cloves or 1/2 tsp. Cardamom Powder
Filling:
500grms. Almond
500grms. Pistachio
500grms. Walnut
Finely chopped or coarsely ground or you can put into food processor
together with
1/4cup Sugar
1-2tsp. Cinnamon Ground
1/4tsp. Ground Cloves or Cardamom
1box of phyllo pastry
Procedure:
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