How to Make Homemade Turkish-Style Baklava: The Middle East’s Beloved Dessert
Baklava is a rich, sweet dessert originating from the Middle East and Mediterranean regions, with its roots in Ottoman cuisine. This pastry is made with layers of phyllo dough, chopped nuts, and a sweet syrup or honey glaze, making it a decadent treat. Its crisp texture and flavorful filling have made it a beloved dessert across the globe. For diabetics, reducing the sugar in the syrup or using sugar-free alternatives can make it more suitable. For heart patients, swapping butter with olive oil and using nuts like almonds instead of walnuts can lower saturated fat content. Athletes can benefit from its energy-boosting ingredients, while smaller portions are ideal for children and the elderly.
Benefits and Harms
Benefits:
- High in healthy fats from nuts.
- Provides quick energy from sugars.
- Antioxidant-rich spices like cinnamon and cardamom.
Harms:
- High in calories and sugar, not suitable for weight-loss diets.
- High saturated fat content if made with butter.
Adjustments for Specific Groups
- Diabetics: Use sugar-free syrup or a natural sweetener like stevia.
- Heart Patients: Replace butter with olive oil and use almonds for a lower saturated fat content.
- Athletes: Add more nuts for extra protein and healthy fats.
- Children/Elderly: Serve smaller portions to match their dietary needs.
Ingredients For 12 Serves
Phyllo dough | 500 grams |
Chopped nuts (walnuts, pistachios, or almonds) | 300 grams |
Unsalted butter (melted) | 150 grams |
White sugar | 200 grams |
Water | 120 ml |
Honey | 2 tablespoons |
Lemon juice | 1 tablespoon |
Cinnamon powder | 1 teaspoon |
Ground cardamom (optional) | 1/2 teaspoon |
cook time
Preparation Time | 60 minutes |
Cooking Time | 40 minutes |
Total Time | 1 hour and 40 minutes |
Nutrition Facts (per serving)
Calories | 320 calories |
Fat | 18 grams |
Protein | 4 grams |
Carbohydrates | 38 grams |
Fiber | 2 grams |
Let's get started
Step 1
Prepare the syrup:
In a saucepan, mix sugar, water, honey, and lemon juice. Simmer for 10 minutes, then cool.
Layer the dough:
Grease a baking dish, layer 2-3 phyllo sheets, brush with melted butter, and repeat for half the dough.
Add the filling:
Spread a layer of chopped nuts mixed with cinnamon and cardamom.
Top with phyllo:
Continue layering the remaining phyllo dough, brushing butter between every 2-3 sheets.
Step 2
Cut and bake:
Cut the baklava, bake at 180°C (350°F) for 35-40 minutes until golden.
Add syrup:
Pour cooled syrup over hot baklava and let it soak for 4-6 hours before serving.
Pro Tips:
1. Keep phyllo dough covered with a damp cloth to prevent drying.
2. Toast the nuts slightly before use for enhanced flavor.
3. Allow the baklava to rest overnight for better syrup absorption.
4. Use a sharp knife to cut clean shapes before baking.
