The World’s Best Baklava, Turkish Pistachio Baklava Recipe

Turkish Baklava with buttery, flaky puff pastry soaked in honey and sugar with tender pistachios stuffed between layers of dough. This Baklava recipe reigns from Turkey were the best pistachios in the world are found.

Serve for Easter, Christmas or any holiday. If you love a naturally sweetened dessert with honey, you’ll love this regional baklava recipe.

This time of year, is all about baklava. I just love the bold flavors of the savory pistachios and sweet honey sugar with crispy layers of phyllo dough. The first time I made this dessert was last year with my dear Turkish friend.

This dish is pretty simple to make. The key to making this Turkish Pistachio Baklava is to use a good quality puff pastry. Of course, homemade puff pastry or phyllo dough would be wonderful, but the frozen puff pastry in today’s grocery store is pretty good and will be excellent for this recipe.


  • 1 kg wheat flour
  • 3 eggs
  • 10 gr salt
  • 50 gr starch
  • 1 kg butter
  • 500 gr pistachio inside
  • 500 gr milk
  • 50 gr semolina
  • 750 gr sugar
  • 350 gr water


1- Flour is scattered on kitchen bench in circular shapes. Scramble 3 eggs with 10 gr salt and pour some water and knead.

2- Knead is extended in the shape of wick and cut in 2 or 3 cm; knead is made thinner from its outside to towards the middle.
When its radius become 25-30 cm, scatter some starch and put pieces of dough one over another.

3- Knead is extended into 60cm width and 120-140 cm length. Cut that dough cut in the size of the Baklava tray. For the bottom and top, choose the smoothest and thinnest pieces.

4- Cover two layers with rolling pin with the dough. Do it up to 12 or 14 layers of dough. Pour the cream, which is prepared in advance, in the middle of the tray and spread it all over the tray with a knife.

5- Scatter some crunched pistachoes and cover with a dough. Cut 10-12 layers of knead for the upper part. Cut it in the shape of diamonds with a sharp knife; pour some hot butter and bake it. Move the trays in the oven constantly.

6- When it is ready, cut on the diamond shape lines. Keep it on fire for a few min- utes and start to add mixture of sugar and water.

7- 1 kg of sugar is boiled in 350 gr water and keep boiling it until it is caramalized. Finally, pour it on baklava with ladle.

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