Traditional Turkish Baklava

This is an older turkish baklava recipe, when filo dough wasn't commonly available for the average consumer.

The baklava's origins isn't well documented but there are hints toward Istanbul. the occasional Greek may contest this argument.

Traditional Turkish baklava in a spring form.

This recipe is the filo-less version. Although it is traditional in Turkish families, filo dough baklava goes way back in time and are more popular thanks to its crispy, refined texture.

It is thought that Turkish baklava was the first ever recipe that included filo dough. 


Dough:

  • 250 g pastry flour
  • 60 g unsalted butter
  • 1 tbsp water
  • 2 medium eggs

Syrup:

  • 80 g honey
  • 150 g sugar

Filling:

  • 200 g chopped walnuts
  • 100 g sugar (cane preferred)
  • 120 g unsalted butter
  • 1 tsp lemon juice


  • 20 cl water
  • 1 tbsp orange blossom- or rose water.

Dough:

  1. Beat the eggs with a pinch of salt.
  2. Cut the cold butter in pieces and add to flour. Knead with fingers until a dry, powdery consistency is reached.
  3. Add the battered eggs and water. Knead lightly or until homogeneous. 
  4. Wrap cling film around dough and refrigerate for an hour.

Syrup:

  1. Boil water, sugar and honey in a sauce pan during 5 minutes. Take the pan off the stove and then pour in the orange blossom water.
  2. Keep the syrup warm.
A slice of warm baklava.

Filling:

  1. Melt butter in a pan on low heat, do not boil.
  2. Add to the chopped walnuts, sugar and lemon juice. Blend well.

Spring form:

  1. Take the dough out of the refrigerator and cut into 5 equal pieces.
  2. With the rolling pin, make 5 layers of dough with a diameter of 20 cm. Use the ring of the spring form if that helps.
  3. Preheat oven at 180°C.
  4. Cut out a round piece of baking paper and put it on the bottom of the spring form
  5. Lay 1 of the 5 dough sheets on the bottom of the spring form, spread 1/4 of the walnut mix on top.
  6. Repeat step 5 until you add the last layer of dough. Make some holes (spread over the top layer) using a fork.
  7. Pour half of the warm syrup over the pastry and insert in the oven. Make sure everything is coated with it. Bake for 40 minutes.
  8. Take the baklava out of the oven and cut it into 12 pieces.
  9. Pour the remaining half of the syrup over it in the spring form. If you so wish, you could transfer the turkish baklava over to a deep dish before cutting into 12 pieces. 


Tools used: Cling film, large knife, bowl, sieve, spring form.

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*****



  • Serves 12
  • 1 serving = --- kcal min.
  • Sugar -- g/serving min.
  • Prep time 30 minutes
  • 20 cm spring form

TIPS:

  • Use butter and eggs cold.
  • Transfer to deep dish before cutting.
  • Use heat resistant bowl instead of spring form.
  • Spread some chopped pistachios over the baklava.
  • Do not over-knead dough. Use fingers only.