Crunchy layers of dough, buttery aroma and sweet syrup that slowly penetrates each layer of nuts. Baklava is a dessert that you will remember immediately after the first bite. It will transport you for a while to the warmth of Turkish streets and cafes full of aromas and sweets.
This traditional dessert has its roots in Turkey and the Middle Eastwhere it has been prepared for generations during festive moments and family gatherings. Each region and family has a slightly different preparation procedure, but the base always remains the same: thin dough, a fair layer of butter, nuts and , which unites the entire dessert into one rich taste.
Baklava according to Roman Paulus will teach you how to prepare this sweet dessert that is crunchy on the surface and juicy on the inside. Watch the following video for a step-by-step guide:
Baklava recipe
Ingredients:
– 1 package of filo dough
– 200 g of butter
– 200 g of walnuts
– 200 g of pistachios
– 1 teaspoon ground cinnamon
– 150 g of sugar
– 200 ml of water
– 150 g medium
– juice of half a lemon
Procedure:
1. Coarsely chop the walnuts and mix them with cinnamon to give them a slightly spicy taste.
2. Melt the butter and prepare a baking dish, which you can lightly grease.
3. Place the first layer of filo dough on the bottom and spread it thoroughly with butter.
4. Continue with other layers, each one lightly buttered, about a third of the dough.
5. Spread half of the nut mixture and add additional layers of dough.
6. Add the rest of the nuts and finish with the last few layers of filo pastry.
7. Before baking, cut the baklava into squares or diamonds and bake at 180 °C for about 40 to 45 minutes until golden.
8. Meanwhile, boil the sugar, water, honey and lemon juice to make a thicker syrup and let it cool slightly.
9. Immediately after taking the hot baklava out of the oven, cover it evenly with the syrup and ideally let it sit for several hours, preferably overnight.
A sweet memory from Istanbul
I have one strong memory associated with baklava, which always comes to mind when I prepare it at home. My friend Javanshir Hashimzada then took me to a small cafe in Istanbul where I tasted it for the first time. We sat at a small table, surrounded by the smell of coffee and freshly baked sweets, and he said to me with a smile: “Here you will understand that baklava is not just a dessert, but a way to share joy.”
Since then, I perceive her completely differently. It is not only after a meal, but also a small ritual of patience and care. Each layer of dough, each teaspoon of syrup has its own meaning and together they create something that one immediately associates with comfort and a homely atmosphere. And now you can transfer exactly this feeling to your own kitchen.
