Ottoman Baklava

Ottoman Baklava is a rich, layered dessert made with delicate filo pastry, chopped nuts, and a fragrant syrup. This sweet and crunchy treat is a staple across many Middle Eastern, Mediterranean, and Balkan cultures, often enjoyed on special occasions.

Prep Time 40

Cook Time 45

Total Time 1 25

Servings Pieces

Ingredients

Pastry Ingredients:

250 g unsalted butter melted
400 g filo pastry about 20 sheets
300 g mixed nuts walnuts, pistachios, almonds finely chopped
1 tsp ground cinnamon

Syrup Ingredients:

250 g granulated sugar
200 ml water
150 g honey
1 tbsp lemon juice
1 tsp rosewater or orange blossom water optional

Instructions

In a bowl, mix the finely chopped nuts with the ground cinnamon. Set aside.
1 tsp ground cinnamon, 300 g mixed nuts
Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
Brush a 30x20cm (12x8 inch) baking dish with melted butter.
250 g unsalted butter
Place one sheet of filo in the dish, brush with butter, and repeat for 10 sheets.
400 g filo pastry
Spread half the nut mixture evenly over the pastry.
300 g mixed nuts
Add 5 more sheets of filo, buttering each one, then layer the remaining nuts.
300 g mixed nuts
Top with the remaining 5 filo sheets, buttering each one generously.
Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through the layers.
Bake in the preheated oven for 40–45 minutes, or until golden and crisp.
While the baklava bakes, combine sugar, water and lemon juice in a saucepan. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Stir in the honey and optional rosewater or orange blossom water. Simmer for 5 more minutes, then remove from heat.
250 g granulated sugar, 200 ml water, 1 tbsp lemon juice
Stir in the honey and optional rosewater or orange blossom water. Simmer for 5 more minutes, then remove from heat.
150 g honey, 1 tsp rosewater
Once the baklava is out of the oven, immediately pour the hot syrup evenly over the entire surface. Let it soak for at least 4 hours, preferably overnight, before serving.

Notes

Tips for the ottoman Baklava:

Keep filo pastry covered with a damp cloth while working to prevent it drying out.

Baklava can be stored at room temperature in an airtight container for up to a week.

Enjoy this indulgent dessert with a cup of strong coffee or mint tea!

Nutrition