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Natasha Sideris’ Turkish Baklava

  • 15 min
  • 30 min
  • 4
  • Medium
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Recipe Ingredients

  • 200g pistachios
  • 200g almonds
  • 200g walnuts
  • 8 tbsp brown sugar
  • 3 tsp cinnamon
  • 12 sheets phyllo pastry
  • (1 box)
  • 150g unsalted
  • butter, melted

SYRUP

  • 750g sugar
  • 1 water
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tsp orange zest
  • 1 cinnamon stick
  • 2 cloves
  • 1 tsp salt

Recipe Directions

1. Preheat oven to 180°C.

2. Roast the nuts until browned and then chop them finely. Mix them with the brown sugar and cinnamon.

3. Take 3 sheets of phyllo pastry and brush each sheet on both sides with the melted butter. Lay them on top of each other again. Scatter about a quarter of the nut mixture evenly over the buttered pastry.

4. Roll the pastry diagonally to create a long roll. Spiral it in a round baking dish about 30cm in diameter. Repeat the process until all of the nuts and phyllo sheets have been used and the baking dish is full. Bake for 40 minutes.

5. While the baklava is baking, make the syrup. Boil all the syrup ingredients together in a pot. The liquid will reduce. When it becomes thick and syrupy, remove from the heat and set aside. 

6. When the baklava is ready, remove it from the oven and pour half of the hot syrup over it. Allow it to rest and absorb all the syrup.

7. Pour the remaining syrup over the baklava once the first half has been completely absorbed and leave to cool.


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