How Long Does Baklava Last?

Keep it covered in a container at room temperature for 1-2 weeks . Don’t store it in the refrigerator, its texture might change as sugar crystalizes and the dessert will lose its moistness.

Yes, you can freeze it. Bake it, pour the syrup over it and let it cool completely before placing it in the freezer. Keep it in small batches in freezer bags so that you don’t have to thaw all of them at once. Bring it out of the freezer in the refrigerator one day before you serve.

What is the difference between Greek baklava and Turkish baklava?

Greek baklava mainly differs in the type of nuts and syrup used. It often uses walnuts and almonds, with a honey syrup, and spices like cinnamon and cloves. The phyllo dough is often a bit thicker in Greek baklava than in Turkish baklava, contributing to its unique taste and texture.

How do you make baklava not soggy?

The key to crispy baklava is in the baking and syruping process. Make sure to evenly butter the layers of phyllo dough, and bake until it's well-browned. When adding the syrup, ensure it's cooled while your baklava is still warm from the oven. This contrast helps keep the baklava crispy, as the syrup gets absorbed without making the pastry soggy.

Turkish Baklava Recipe

Name: Turkish Baklava Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 40
Cuisine: Turkish
Ingredients: 1 package phyllo dough (the one we used has 25 sheets), thawed; ¾ cup unsalted butter, melted (at room temperature not hot); 2 cups walnuts, chopped; 2 tablespoons ground pistachio, for garnish; 2 and ½ cup sugar; 2 cups water; 1 slice of lemon

Turkish Baklava Recipe

Newly baked Turkish baklava dessert filled with walnuts and topped with pistachio in a baking sheet

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Super thin baklava leaves filled with walnuts and sweetened with baklava syrup to make the best Turkish baklava recipe.

Author: Zerrin & Yusuf
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 40 1x
Category: Dessert
Method: Baking
Cuisine: Turkish

Ingredients

Scale

Baklava:

1 package phyllo dough (the one we used has 25 sheets), thawed
¾ cup unsalted butter, melted (at room temperature not hot)
2 cups walnuts, chopped
2 tablespoons ground pistachio, for garnish

Syrup:

2 and ½ cup sugar
2 cups water
1 slice of lemon

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Instructions

Thaw the phyllo dough overnight in the fridge and then let it sit on the counter for about half an hour. Put it aside.
Prepare the syrup. Put the syrup ingredients in a pot. Heat until it boils. Let it simmer over medium low heat for 15 minutes and cool completely.
Trim the phyllo sheets to fit your baking pan. We used 25 sheets in this recipe and trim them all together. Cover them with a damp cloth so that the sheets won’t dry out when you are working. Each time you place a phyllo sheet into the pan, make sure you cover the rest. They can easily dry out otherwise.
Preheat the oven to 350F.
Butter the bottom and the sides of a 9x13 baking pan.
Place one phyllo sheet in the pan and brush it with melted butter. Place the second phyllo over it and butter it too. Repeat this until you have 5 sheets in total.
Spread ½ cup walnuts over the 5^th sheet evenly.
Place 5 phyllo sheets on the walnuts, brushing each with melted butter. Sprinkle walnuts on the 5th.
Repeat with another 5 phyllo sheets and walnuts on the 5th.
Repeat with another 5 phyllo sheets and walnuts on the 5th.
In total, you will have 25 phyllo sheets and 4 layers of walnuts (between each 5 phyllo sheets).
Make sure you butter the top as well.
Using a sharp knife, cut the raw baklava into vertical strips and then cut diagonally. Make sure you cut it all the way to the bottom of the pan. Bake it at 350F for 30 minutes or until tops are golden.
Remove it from oven and using a ladle, pour cooled syrup over hot baklava. Let it sit uncovered for 4-5 hours so that the syrup spreads well into the layers.
Garnish with ground pistachio and serve.

Notes

Don’t forget to cover the phyllo sheets with damp cloth when buttering one phyllo sheet in the pan. Otherwise, they dry out and tear.
The butter should be melted and at room temperature, not hot. And don’t try to cover the surface of each phyllo sheet with butter. Just gently brushing it with butter will be enough.
You should cut your baklava into pieces before you put it in the oven. It's much easier to cut when it's raw, and the edges will get nice and crispy when you bake it.
When you pour the sugar syrup over the baklava, make sure the syrup is cool and the baklava is still warm. This way, the syrup will soak into the layers better.
You can adjust the amount of the syrup you pour over baklava. You don’t have to use all the syrup for a less sweet baklava.

Nutrition

Serving Size: 1 slice
Calories: 188
Sugar: 5 g
Sodium: 82.1 mg
Fat: 15.7 g
Carbohydrates: 11 g
Protein: 1.3 g
Cholesterol: 10.9 mg

Find it online: https://www.giverecipe.com/easy-turkish-baklava-recipe/