Turkish baklava with nuts at home

Turkish baklava according to Smakota’s recipe is a combination of national traditions of oriental confectionery cuisine with preservation of all the most useful properties of products.

Tender and crispy puff pastry, ground nuts soaked in fragrant flower honey – create an indescribable harmony and transport you to a real heavenly place on earth. Cook the same taste the wonderful Turkish baklava with nuts prepared by oneself.

Turkish baklava with nuts at home – ingredients

  • Puff pastry – 500 g.
  • Walnuts (peeled, ground) – 2 cups.
  • Butter – 100 g.
  • Honey – 150-200 ml.
  • Water – 80 ml.
  • Sugar – 100 g.
  • Yolk – 1 pc.
  • Flour

Turkish baklava with nuts at home – recipe

We unpack the puff pastry and defrost it. Sprinkle the table or countertop with flour. We cut along the fold lines and roll out the dough very thinly so that it becomes transparent. One strip of dough can be rolled out just for one layer of baklava (sometimes even more, then you can make several more layers from the leftovers).

Fry the nuts (dry them well) in a pan over low heat and blend them in a blender.

Heat the butter in a water bath until completely melted.

Grease the mold with oil or butter. Next, cover with the first sheet of dough, grease the dough with one tablespoon of melted butter and sprinkle 2-3 tbsp. spoonfuls of nuts. And so every time, until the last top layer.

On the top layer, lightly draw lines with a knife for future portions of baklava and grease the surface with yolk. IMPORTANT: only make the contours and do not cut completely, the pile will not hold, and the baklava will no longer have such a perfect appearance.

Preheat the oven to 180° and bake for 1 hour until golden brown.

While the main part is baking, make honey syrup.

Bring the water and sugar to a boil and until the sugar syrup is completely dissolved and formed.

Next, add honey and stir until completely dissolved. We chose the thinnest honey, so it dissolves and tastes best. However, you can also take a thick one, but it must be dissolved well. Also, keep in mind that at high temperatures, honey loses its beneficial properties, so we did not boil it together with sugar syrup, but mixed it when the syrup was turned off and removed from the stove for at least a couple of minutes.

When our “cake” is completely baked, cut along the pre-made contours and fill with honey syrup.

We leave it for at least 1-2 hours so that the baklava soaks and cools (or even better overnight).

But we enjoy it with any drink!)

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