Baklava - Turkish Traditional Sweet

Step 1: To begin making the Baklava Recipe (Turkish Traditional Sweet), we first have to make sure we have all the ingredients ready

Step 2: Baklava Recipe procedure is split into 4 parts

Step 3: Method to prepare the fillingCoarsely chop the walnuts and pistachios in a food processor (it will be a coarse powder)

Step 4: Set aside 4 tablespoons of chopped nuts for decoration

Step 5: Put the remainder in a bowl and combine it with 1/3 cup of sugar, cinnamon and cloves and mix well

Step 6: Method to assemble and bake the baklavaHeat the oven to 170 C

Step 7: Lay a dish towel on a work surface and sprinkle it lightly with water

Step 8: Thaw the phyllo dough package according the manufacturer’s instructions

Step 9: Unroll the sheets on the towel and then cover it with a second damp dish towel

Step 10: When unrolling them I encountered several cracks and cuts in the sheets

Step 11: Do not panic

Step 12: They are easily repairable and do not make any difference in the dessert

Step 13: Melt the butter in a small saucepan

Step 14: Brush a baking pan with melted butter

Step 15: Take a sheet of phyllo dough and carefully spread it in the pan, folding the sheet in such a way that it fits the pan

Step 16: Brush the layered sheet with butter and gently press it into the sides and corners of the pan

Step 17: Lay another sheet on top and brush with butter

Step 18: Do the same with the third of the sheets

Step 19: Once 1/3rd of the sheets have been used, scatter half the nut filling over the layers

Step 20: Layer another third of the sheets in the pan, buttering each one and pressing into the corners and sides

Step 21: Then sprinkle the remaining half of the nut mixture evenly

Step 22: Layer the last third of the sheets, buttering them and pressing them the same way as we did with the previous layers

Step 23: Brush the top most layer thoroughly with butter and pour any remainder of butter on the top (I ignored the last step

Step 24: I did not pour the remaining butter

Step 25: I just liberally brushed the top layer and left it at that)

Step 26: So essentially, after every 3 sheets there is a nut layer for the baklava recipe

Step 27: With a small knife, cut diagonal lines around 1/2-inch deep to mark out the shape

Step 28: Do not press down too much when cutting

Step 29: Place the tray in the oven and bake for around 1 hr 15 minutes (It took me exactly 1 hr) until golden brown in color

Step 30: Method to make the honey syrupCombine the sugar and water in a saucepan and heat until dissolved, stirring occasionally

Step 31: Pour in the honey and stir to combine

Step 32: Boil without stirring until the syrup reaches a soft ball consistency (239F on a candy thermometer)

Step 33: This process takes about 30  minutes

Step 34: To test the consistency without the thermometer, take the pan off the heat and dip a teaspoon in the syrup

Step 35: Let it cool down for few seconds and then drop it in a small cup with water

Step 36: Once dropped into the water, it should form a mushy ball

Step 37: Remove the syrup from the heat and let it cool down to lukewarm temperature

Step 38: Now add the juice from a lemon and the orange flower water or the vanilla extract

Step 39: Method to finish the baklava recipeRemove the pan from the oven and immediately pour the cooled syrup evenly over the hot baklava

Step 40: Pouring the syrup over the hot pastries enables better absorption

Step 41: With the chef’s knife cut along the marked lines almost to the bottom of the pan

Step 42: Let the pastries cool

Step 43: Cut through the marked lines completely and carefully lift the pastries with a spatula and arrange them on a plate

Step 44: Sprinkle the top with the reserved nuts and serve the Baklava for your parties and special occasions