Turkish baklava
Here are a few recipes for Turkish baklava, ranging from classic to variations:
Classic Turkish Baklava
* Ingredients:
* 1 pound phyllo dough, thawed overnight in the refrigerator
* 1 cup (2 sticks) unsalted butter, melted
* 1 pound walnuts, finely chopped
* 1 teaspoon ground cinnamon
* 1 cup granulated sugar
* 1 cup water
* ½ cup honey
* 1 teaspoon vanilla extract
* 1 teaspoon lemon zest
* Instructions:
* Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
* Toss together walnuts and cinnamon.
* Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
* Place 2 sheets of phyllo in the bottom of the prepared dish. Brush generously with some of the melted butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top.
* Repeat layers with phyllo, butter, and nut mixture until you have used all the ingredients. The top layer should be phyllo dough.
* Cut baklava into diamond or square shapes before baking.
* Bake for 45 minutes to 1 hour, or until golden brown.
* While baklava is baking, make the syrup: In a medium saucepan, combine sugar, water, honey, vanilla extract, and lemon zest. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes.
* Pour hot syrup over hot baklava as soon as it comes out of the oven. Let cool completely before serving.
Pistachio Baklava (Fistikli Baklava)
* Ingredients:
* Follow the same ingredients as the classic baklava, but substitute pistachios for walnuts.
* Instructions:
* Follow the same instructions as the classic baklava.
Chocolate Baklava
* Ingredients:
* Follow the same ingredients as the classic baklava, but add ½ cup unsweetened cocoa powder to the nut mixture.
* Instructions:
* Follow the same instructions as the classic baklava.
Tips for Success
* Use high-quality phyllo dough for the best results.
* Thaw phyllo dough overnight in the refrigerator, not at room temperature.
* Keep phyllo dough covered with a damp cloth while assembling the baklava to prevent it from drying out.
* Brush each layer of phyllo with melted butter to create a flaky texture.
* Cut baklava into desired shapes before baking.
* Pour hot syrup over hot baklava as soon as it comes out of the oven.
Enjoy your homemade Turkish baklava!
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