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Classic Turkish Baklava

Paper-thin phyllo layered with pistachios and clarified butter, baked until golden and soaked in lemony syrup — the crown jewel of Turkish desserts.
Print Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 16 servings
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
  • 500 g phyllo dough store-bought or homemade
  • 300 g pistachios or walnuts/hazelnuts
  • 250 g unsalted butter clarified
  • 400 g sugar ​
  • 250 ml water ​
  • 1 tbsp lemon juice ​
  • 1 tsp rose water or orange blossom water optional

Equipment

  • ​ 9x13 inch baking dish ​

Method
 

  1. ​
  2. Prepare Syrup: Heat sugar and water until dissolved. Add lemon juice and simmer for 10 minutes. Cool completely.
  3. Prepare Nuts: Chop pistachios finely. Set aside.
  4. Layer the Phyllo Dough: Brush a baking dish with butter. Place 10 layers of phyllo, brushing each with butter. Spread half the nuts evenly. Add another 10 buttered phyllo layers and spread the remaining nuts. Finish with 10–12 buttered layers.
  5. Cut Before Baking: Slice into diamonds or squares using a sharp knife.
  6. Bake: Bake at 170°C for 45–50 minutes until golden and crisp.
  7. Add Syrup: Pour cooled syrup evenly over hot baklava. Let it rest at least 6 hours (preferably overnight).
  8. Serve: Garnish with crushed pistachios. Serve with Turkish tea or coffee.