75 minAntep baklava
Thin yufka, pistachio and clarified butter. Cold syrup meets a hot tray.
Involved · 75 min
Traditional Dry Baklava
A classic, crunchy treat with less syrup that stays fresh for a long time.
- Prep
- 60 min
- Cook
- 45 min
- Time
- 105 min
- Servings
- 12
- Calories
- 350
- Level
- Involved
- Heat
- Mild
- Region
- trk
- 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
- 1 pack phyllo dough
- 250g melted butterInstead: olive oil
- 2 cups crushed pistachios
- 3 cups granulated sugar
- 2 cups water
- 1 tsp lemon juice
- 1/2 cup vegetable oil
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Boil sugar and water to make the syrup, add lemon juice, and let it cool completely.
- 2
Layer the phyllo sheets in a tray, brushing each with butter and sprinkling pistachios every 5 layers.
- 3
Slice the baklava and pour the remaining hot butter over the top.
- 4
Bake at 180°C for about 45 minutes until golden brown.
- 5
Pour the cold syrup over the hot baklava and let it absorb.
Note. For maximum crunch, ensure the syrup is cold and the baklava is piping hot.
Questions
Why does dry baklava last longer?
Because it uses less syrup, it does not get soggy as quickly as regular baklava.
Does phyllo dough dry out?
Yes, keep it covered with a damp cloth while working.
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