SAEDNEWS: One of the most beloved syrupy desserts in Iran and the Middle East, especially in our neighboring country Turkey, is baklava, traditionally prepared for holidays and celebrations.
Traditionally, grandmothers would painstakingly roll dough by hand, layering it paper-thin to create the perfect baklava. Achieving this required rolling at least 20 dough balls to a delicate thinness—an art demanding patience and experience. Today, we simplify the process by using ready-made phyllo (yufka) dough. As the Turks say, no celebration is complete without sweets!
Ready-made phyllo (yufka) dough for baklava – 20 sheets
Walnut or pistachio (ground) – 200 g
Sugar – 2 cups
Lemon juice – 1 tsp
Butter – 150 g
Cinnamon – ½ tsp
Water – 2 cups
Ground pistachio – 2 tbsp
Prepare the dough: Unroll each sheet of phyllo dough individually. To ensure uniform baklava, trim the edges neatly with a sharp knife.
Melt the butter: In a small saucepan, melt the butter over low heat. Skim off any milk solids to prevent burning during baking.
Mix the filling: Combine the ground walnuts with cinnamon in a small bowl.
Layer the dough: Brush melted butter over ten sheets of phyllo dough and stack them. Sprinkle the walnut-cinnamon mixture evenly over the top. Brush the remaining ten sheets with butter and layer them over the filling.
Shape the baklava: Roll the layered dough with the filling inside. Cut into small rectangles and place them on a greased baking tray.
Bake: Preheat the oven to 180°C (356°F). Brush the remaining melted butter over the baklava and bake until golden brown.
Prepare the syrup: Combine water and sugar in a small saucepan. Heat over medium until it boils and the sugar fully dissolves. Stir in lemon juice, then allow the syrup to cool slightly.
Finish the baklava: Pour the cooled syrup over the hot baklava and let it absorb for a few minutes before serving.
Enjoy a sweet taste of tradition with minimal effort!
