1 package of phyllo dough (16 oz or 450g)
2 cups (240g) mixed nuts (walnuts, pistachios, or almonds)
1 cup (200g) granulated sugar
1 cup (240ml) water
1/2 cup (120ml) lemon juice
1 cup (240ml) clarified butter
A plant mister
A 14x18-inch (35x45 cm) baking pan
Pastry brush or paper towels
Authentic Turkish Baklava Secret Recipe
Step 1 - Preparing Your Equipment: Gather your equipment, which includes a 14x18-inch (35x45 cm) baking pan, a food processor, a sharp knife, a plant mister, and a wide pastry brush or paper towels.
Step 2 - Preparing the Syrup:
Preheat the oven to 375°F (190°C).
In a medium-sized saucepan, combine water and sugar. Bring to a boil and let it boil for five minutes.
Lower the heat and simmer uncovered for 15-30 minutes or until the syrup turns light yellow.
Stir in the lemon juice and let it cool.
Step 3 - Making the Filling:
Grind the mixed nuts and sugar in the food processor until they are medium to finely ground. Avoid making them too fine.
Step 4 - Layering the Phyllo Dough:
Brush the inside of the pan with clarified butter.
Place the first sheet of phyllo dough in the pan. Trim it if it's too large.
Lightly brush the top of the first sheet with clarified butter.
Continue layering and buttering the remaining phyllo sheets from the first packet.
Step 5 - Adding the Nut Filling:
Spread the nut filling over the layered phyllo sheets.
Use a plant mister to lightly sprinkle water over the filling, which helps the next layer of dough adhere better.
Cover the filling with a layer of phyllo dough from the second package.
Brush with clarified butter and repeat until you've used all the phyllo sheets.
Step 6 - Cutting and Finishing:
Trim any excess phyllo dough from the edges.
Coat the top and edges with clarified butter.
Using a sharp knife dipped in hot water, cut the dough halfway through to make 48 pieces (4 cuts lengthwise and 12 cuts crosswise).
Step 7 - Baking and Syrup Soaking:
Place the prepared baklava in the oven and bake for 30 minutes.
Lower the heat to 325°F (160°C) and bake for another 30 minutes or until the top is lightly golden.
Remove the baklava from the oven and let it cool at room temperature for ten minutes.
Recut along the lines, cutting all the way to the bottom.
Pour the prepared syrup evenly over the cut lines.
If desired, sprinkle the baklava with chopped pistachios.
Let it cool.
Step 8 - Storing and Serving:
Store the baklava in a cool, dry place for up to a week.
Serve the baklava at room temperature.
Enjoy your homemade Turkish Baklava!