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Antep baklava
Thin yufka, pistachio and clarified butter. Cold syrup meets a hot tray.
- Prep
- 40 min
- Cook
- 35 min
- Time
- 75 min
- Servings
- 12
- Calories
- 390
- Level
- Involved
- Heat
- Mild
- Region
- Gaziantep
- Vegetarian
Servings12
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 20 yufka sheets
- 250 g pistachios, ground
- 200 g clarified butterInstead: olive oil
- 2 cups sugar
- 1.5 cups water
- 1 teaspoon lemon juice
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Boil sugar and water 10 minutes, add lemon and let the syrup cool. Melt the butter.
- 2
Butter the tray. Lay 10 buttered sheets, spread the pistachio, cover with 10 more buttered sheets.
- 3
Cut diamonds with a sharp knife. Pour over the remaining butter.
- 4
Bake at 170°C for 30 to 35 minutes until gold. The moment it leaves the oven, pour on the cold syrup.
Note. If syrup and tray are the same temperature the pastry will not drink. One hot, one cold.
Questions
Can I use walnuts?
Yes, but then it is walnut baklava, not Antep. Pistachio is the name of this one.
When does the syrup go on?
The moment the tray leaves the oven, while the syrup is fully cold.
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