Monday 19 March 2012

Crispy and Nutty Baklava

Till long I believed that this delicate sweet dish belongs to the Lebanese and I thought wow what an invention, but lately I happened to talk to many friends and to my surprise it has a Turkish back ground.. Here is what I found while surfing in the Net for some more info :

The history of Baklava is as diverse as the number of ways it is prepared and the number of countries that claim its origins. Is it generally accepted that Baklava came to us from the Assyrians at around 8th century B.C. Layering nuts with a simple unleavened flat bread and drenched with honey. As only the wealthy of the time can afford this simple luxury, baklava was held as a special dessert for those in high positions of society such as monarchs and kings. In Turkey, to this day, one can hear a common expression: "I am not rich enough to eat Baklava every day".

Anyway who ever made it it’s DIVINE and a must try for all : )
Since I have started making it myself believe me I safe a sack of Euros lolzz as its so of Gold rate here : )

1 pack of phyllo pastry (400x300)
2 cups of crushed nuts
½ cup honey
1 cup sugar
1 cup water
Juice of ½ lemon
250 grm melted butter

-First of all make thick syrup of honey /sugar/water and lemon juice
-cook till you can smell honey over all in the kitchen
Now start with the pastry:
-Take a wooden cutting board to work on it
- lay one sheet of the pastry brush with butter
-lay another over it brush butter again
-now sprinkle with nuts all over
-cover with a sheet, brush butter
-another sheet and again brush butter
-take a wooden spoon with a long tail
-place it on the sheet and roll it tightly into a roll
-now gently pull the roll off the spoon so that it gets some crinkles
-place the first roll into the greased casserole
-you need a casserole of size 10”x8” brush the bottom of the casserole with butter
-Repeat the same process till your casserole is full with rolls
-now cut small pieces with a sharp knife gently
-bake in a preheated oven on160° for around 20 minutes or till u see they have turned golden brown
-take them out, cover tight with a foil and push it back in the oven again for another 10 minutes
-now take it out uncover and pour the syrup with a deep spoon on each line of roll
Slowly and evenly. You will notice that there is too much syrup but its okay coz the pieces have to absorb the syrup to become crunchy and yummy :)
-after pouring all the syrup let the casserole rest for at least 2 hour so all pieces absorb the syrup and then all sets down and the top dries up into a crunch!
Sprinkle some left over nuts all over, it’s ready to serve!
Divine out- and- out!!!!


  1. Nice recipe although Baklava is my favorite desert.It takes time to prepare but i enjoy making it thanks for sharing it with us.

  2. Thank you dear Kermanig Bakery :)Indeed the process is a bit long but worth it :) Thank you for your sweet comment :)

  3. Recipe sounds good but wanted to know best way to store it, and how long it would stay fresh.

  4. Dear Anonymous; thank you :) You can keep it in any steel platter covered with Alum Foil. Don't keep in fridge or it will loose it's delicious taste after being cold. Just keep it in the room temp it stays fresh till it is all finished and belive me that's quite fast :)

  5. Dear Rania, could you please tell how to make phyllo dough ? 8-

  6. Hello Dear Anonymous;
    Sorry for such a late reply, i was out of my Station and was not able to check my post :I

    Dear i'd say, we can make it at home BUT i think it is far more easier to buy it as it really takes a great time and effort and you need 4 hands to pull and stretch the dough many times :)
    I have never made it but seen my Turkish friend make it with her Mom.

    It is actually made with simple plain flour, but the main process is to roll it out with a wooden long round stick with great strength on a broad board, you sprinkle water on it to make it thinner and thinner and then Stretch it at each end with help of another person, then lay it on the board and roll out again and again till it is thinner like a paper.

    The dough is normally of a large size and you cut out according to your wish.
    Have a look in You tube under Filo Dough and you'll see the whole process :)