Baklava's historical journey, a recipe and a question: is it Turkish or Greek?

Prepare the syrup by mixing water and sugar and bringing it to a boil. Let it simmer for 30 minutes, then add lemon juice and let it cool.

Combine all dough ingredients in a bowl and knead until incorporated. Let the dough rest for half an hour, then separate into eight equal parts. Roll out each part as thinly as possible, dusting with starch, and let rest for 10-15 minutes.

Oil a baking tin and layer sheets of dough in the tin. Add crushed pistachios and top with four more layers of dough. Cut the baklava into desired shapes before baking. Melt butter and pour over the baklava.

Bake at 180°C (350°F) for about 40 minutes until golden brown. Monitor progress while baking.

Immediately pour the cooled syrup over the hot baklava and let it soak.

Equipment Needed

Dietary

Allergens