Baklava is one of the most famous Turkish desserts, although its roots can be found throughout the Middle East. Layers of thin filo pastry are filled with ground pistachios or walnuts, baked to a golden color, and soaked in an aromatic syrup made with honey. In Turkey, baklava is a true culinary art, and the best baklavas can be found in Gaziantep, where local pistachios are used.
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Prepare the syrup: boil sugar with 300ml of water and lemon juice. Cook for 10 minutes, add honey and rose water. Let it cool.
Grind the pistachios in a blender into small pieces (not powder).
Melt the butter. Grease the pan and layer the filo sheets, brushing each with butter.
Evenly sprinkle the pistachios over the layers of dough.
Arrange the remaining sheets of filo, brushing with butter. Cut into diamonds before baking.
Bake at 170°C for about 45 minutes until golden. Pour cold syrup over the hot baklava.
Baklava is often considered a symbol of hospitality in Turkish culture and is served during many celebrations.
Baklava is best served on elegant plates, garnished with a sprinkle of ground pistachios. Serve it at room temperature, alongside a cup of aromatic coffee or tea. You can also add whipped cream or yogurt-based ice cream.
Store leftover baklava in an airtight container in the refrigerator for up to 1 week. It can also be frozen in airtight bags for up to 3 months. To reheat, simply place it in the oven for a few minutes at a low temperature.
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