Sure! Here’s a recipe for Turkish baklava:
Ingredients:
For the syrup:
- 1 1/2 cups granulated sugar
- 1 1/4 cups water
- 1 tablespoon lemon juice
- 1 cinnamon stick (optional)
- 3-4 whole cloves (optional)
For the filling:
- 2 cups unsalted pistachios, finely chopped
- 1 cup unsalted butter, melted
For the layers:
- 1 package of phyllo dough (about 1 pound), thawed if frozen
- 1 cup unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish.
- Prepare the syrup: In a saucepan, combine sugar, water, lemon juice, cinnamon stick, and cloves. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for about 10 minutes. Remove from heat and let it cool. Once cooled, discard the cinnamon stick and cloves.
- Prepare the filling: In a bowl, mix together the finely chopped pistachios.
- Place one sheet of phyllo dough in the prepared baking dish and brush it with melted butter. Repeat this process, layering sheets of phyllo and brushing each one with melted butter until you have used about half of the phyllo sheets.
- Sprinkle half of the pistachio mixture evenly over the phyllo layers.
- Continue layering the remaining phyllo sheets on top of the pistachio mixture, brushing each sheet with melted butter.
- Sprinkle the remaining pistachio mixture evenly over the top layer of phyllo.
- Using a sharp knife, cut the baklava into diamond or square shapes.
- Bake in the preheated oven for about 40-50 minutes, or until golden brown and crispy.
- Once baked, remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot baklava. Allow the baklava to cool completely before serving, allowing the syrup to soak in.
- Serve and enjoy your delicious Turkish baklava!
Note: Baklava is best enjoyed within a few days of making it. Store any leftovers in an airtight container at room temperature.
