Make authentic baklava at home with two delicious variations — a pistachio-rich Turkish style and a nutty Greek version — featuring thin homemade filo dough, a buttery syrup, and fragrant spices.
Ingredients extracted via AI
372 g all-purpose flour900 g all-purpose flour2 ČL white vinegar11 g olive oil1 ks lemon juice454 g unsalted butter350 g pistachiosghee470 g granulated sugar96 g muscovado sugar415 ml water1 ks lemon zest250 g walnuts8 g ground cinnamon1 ks ground allspice2 g ground allspice350 g melted butter97 g granulated sugar110 g watersea salt1 ks cinnamon stick2 ks orange zest282 g honeyfilo dough
Procedure generated via AI
Prepare the filo dough: In a large bowl, combine 6 cups (900 g) of all-purpose flour. Make a well in the center and add 1 1/2 cups (372 g) of hot water, 2 teaspoons (23 g) white vinegar, juice of 1 lemon, and 1 tablespoon (11 g) olive oil. Mix by hand, then knead for about 5 minutes until the dough is smooth. Wrap the dough in plastic wrap and let it rest for about 15 minutes.
Divide the dough into 25 equal portions. Roll each piece out as thinly as possible, ideally using a pasta roller and plenty of flour, until the dough is so thin you can see your hand through it.
For the pistachio (Turkish) version: Melt 2 cups (454 g) unsalted butter over medium heat. Let it simmer gently, skimming off the foam until the butter is clear and golden. Strain it through cheesecloth-lined sieve into a heatproof container.
In a blender, pulse 2 1/2 cups (350 g) unsalted pistachios into medium-fine pieces—finer than gravel but not powder. Set aside.
Grease the bottom and sides of a 9x13-inch (23x33 cm) baking dish with ghee. Layer one sheet of filo dough, brush with ghee, then repeat layering and brushing until you have 14 layers.
Spread the pistachios evenly over the 14th layer and sprinkle lightly with some ghee. Top with another 14 layers of filo dough, brushing each with ghee.
Using a sharp knife, cut the baklava into four long strips lengthwise, making deep cuts through to the pan bottom. Then cut diagonally to create diamond shapes.
Drizzle any remaining ghee over the top and bake in a preheated oven at 400°F (about 200°C) for 30 to 35 minutes.
Prepare the syrup: In a saucepan, combine 2 1/2 cups (470 g) granulated sugar, 1/2 cup (96 g) muscovado sugar, 1 1/4 cups (415 ml) water, a strip of lemon zest, and juice of half a lemon. Cook over medium-high heat until the syrup thickens and has a loose syrupy consistency, about 8 to 10 minutes.
Remove the baklava from the oven and pour the syrup evenly over it. Optionally, sprinkle with finely ground pistachios. Let cool completely on a wire rack.