Thirty crisp layers of buttery phyllo and heaps of fragrant pistachios, combine to make an utterly delicious, light yet rich baklava that tastes like it came straight from a Turkish bakery. Plus…recipe VIDEO included!
Happy first day of Ramadan to all those who celebrate! As for everyone else…enjoy the ride!
This year I’m showering the Holy Month with 14 mouthwatering Middle Eastern and Mediterranean desserts that will make your iftar a little sweeter.
As most of you know by now, I live in Egypt, where Middle Eastern desserts are a Ramadan tradition that is as old as time. Their significance precedes their obvious sweetness and beautiful nostalgia. For many of us, its the tangible marking of the month, the symbol of that long awaited moment, the gift that guests bring to their hosts, the sweet ending that gathers family and friends, and the high five for enduring a long day of fasting.
We enjoy Middle Eastern desserts year round, but in Ramadan…they’re extra special.
First day of Ramadan is the opening ceremony of the month, traditionally celebrated with a big family gathering over the meal of iftar (breaking fast meal), which is usually an exceptional one, worthy of the day’s gloriousness. When I was scheduling the recipes I plan to share with you throughout the month, I couldn’t think of an equally magnificent recipe to parallel this first day’s significance.
This Pistachio Baklava is one remarkable ending to the most special meal, whether in Ramadan or any time of the year.
I have made baklava before in ways that stray far from tradition. One of them smothered in Nutella and the other in the form of ice cream sundaes…what can I say? I love to play with food.
But as much as food fusions will always have a special place in my heart (and tummy), it was high time I visit the timeless classics…and boy am I glad I did.
I seriously can’t think of the right adjectives that would do this recipe justice. It’s just a winner in every way, shape or form!
I’m not sure what I’m in love with more…
The 30 layers of buttery, crispy phyllo, the vibrantly green pistachios, or the orange blossom water perfumed syrup that squirts with every bite.
One common remark I keep getting from people who try this, is that it tastes like they’ve been transported to Turkey. Given that Turkey is the holy shrine of baklavas, I’m taking this as a HUGE compliment. And if that doesn’t convince you to make this recipe, I don’t know what will.
Maybe the fact that its delicately crispy, beautifully flaky, perfectly sweet, drippingly syrupy and fragrant with the most mesmerizing nutty flavors of pistachios and floral orange blossom water will get you to kitchen.
Or the fact that its packed with 3 generous cups of pistachios, and that each bite is contradictorily light in texture, yet rich in flavor. Or maybe that it will make you the the star of the crowd, or in that case, the “diamond.” Get it? Lol!
If that doesn’t talk you into making this baklava for your upcoming special occasion, I know what will; the fact that it’s SIMPLE to make, and that its actually best made a day in advance and will keep well for 10 days…that is if it lasts that long.
Let me prove it to you, because you’re only 4 ingredients away to making the best baklava of your life!
Four? Yes four! That is if you already syrup from my Big Batch Sugar Syrup lying around. Otherwise, they’re 7. Still simple enough. Basically, your list of ingredients comes to:
- Sugar Syrup: I love to lightly flavor it with orange blossom water here; really compliments the pistachio flavor. I also add a tad bit of glucose to it, to prevent crystallization, but that’s optional.
- Phyllo Dough: A LOT of it. Two packages to be exact because you’ll need 30 sheets.
- Pistachios…obvi. And check out those ridiculously green ones…I got those as a gift from Dubai, but any good quality, unsalted pistachios will work just as great. In fact, I used the mainstream ones for the video below.
- Melted Ghee, or clarified butter: I prefer to use ghee, because I’m too lazy to clarify butter.
Why does butter need to be clarified here?
Butter is made up of fat, milk and water solids. Fat, is great, its what we need here. But the milk and water solids don’t have a high smoking point, which can cause the baklava to bake unevenly and even worse, lend a burnt taste. So clarifying the butter, is basically the process of removing those milk and water solids, leaving behind the pure liquid fat, which is essentially what ghee is. Baklava coated with clarified butter (or ghee) will evenly brown, won’t burn and better yet, will keep longer without turning rancid. Here’s a great tutorial on clarifying butter.
The process of making baklava, as mentioned earlier, is pretty simple…its only a matter of assembly. So if you can stack, you can make baklava. Check it out!
You start by layering 8 sheet of phyllo dough, each sheet brushed with melted ghee (or clarified butter) then top with a cup of ground pistachios. Repeat this process, but this time around place only 6 sheets of phyllo, another cup of pistachios, 6 more phyllo, the last cup of pistachio, then top with the remaining 10 sheets of phyllo. (Make sure to always keep the phyllo you’re not working with covered with a layer of plastic wrap topped with a damp towel).
Do not brush the final layer with ghee/clarifed butter just yet, because you’re gonna want to compress the layers with your hands to release any air pockets. After that you’re gonna use a sharp knife to cut the baklavas into diamonds. Now’s the time to brush the top layer with a good amount of ghee/clarified butter. Then into the oven it goes!
Once it reaches that golden perfection, which takes around 1 1/2 hours, take it out of the oven, and immediately pour that fragrant orange blossom syrup between the cut lines and over the top. Make sure your syrup is at room temperature when you do this.
I know you’re gonna want to dig in right away…but patience my friend. Patience. Good things comes to those who wait. The baklava tastes best when left to sit at least 8 hours before serving to give the flavors a chance to bond and get happy together. Trust me…its worth the wait.
After that…go nuts! And word of the wise…try this ice cream sandwiched between it!
Enjoy my friends 🙂
Make sure that the phyllo is fully thawed before using. Leave it in the refrigerator overnight or on the countertop for four to five hours. Do NOT microwave. Always keep the phyllo you're not working with covered with a layer of plastic wrap topped with a damp towel. When assembling, use the nicest, most intact phyllo sheets for the bottom and top layers; use sheets with tears in the middle layers, where their imperfections will go unnoticed. The baklava tastes best after it has sat for 8 hours upon cooling, so plan ahead!
For Sugar Syrup: (*see note)
- 1¾ cups (350g) granulated sugar
- ¾ cup water
- 1 1/2 tablespoons (28g/ 1oz) glucose syrup (optional, but recommended)
- A squeeze of lemon
- ⅛ teaspoon table salt
- 1 tablespoons orange blossom water (more or less according to taste)
For the Nut Filling:
- 3 cups (340 g/ 12oz) shelled, raw unsalted pistachios, plus more for garnish
For the Pastry:
- 2 (500g/ 8oz each) packages phyllo dough, a total of 30 sheets thawed
- 1 1/8 cup (255g/ 9oz) melted ghee (or 1 ½ cups (340g/ 12oz) unsalted butter, clarified per instructions below, melted, and cooled slightly) (1 1/8 cup clarified)
To make the Sugar Syrup:
- In a small saucepan, combine the sugar, water, glucose syrup (if using), lemon and salt, and bring to a full boil over medium-high heat, stirring occasionally to ensure that the sugar dissolves. Once boiled, take off heat and stir in the orange blossom water.
- Transfer to a measuring cup with a spout or gravy boat and set aside to cool completely before using. (Cooled syrup can be refrigerated in an airtight container up to 4 days; bring back to room temperature before using)
To make the Pastry:
- Adjust oven rack to lower-middle position and heat oven to 150C/300F.
- Pulse pistachios in food processor until very finely chopped, about fifteen 1-second pulses; transfer to a bowl.
- Brush a 13X9-inch baking pan with ghee or clarified butter. Unwrap and unfold phyllo on a large cutting board and smooth out with hands to flatten. Using the pan as a guide, adjust the size of the phyllo by cutting off excess to fit perfectly into the pan. Cover phyllo with plastic wrap, then top with a damp kitchen towel to prevent drying.
- Place 1 sheet of phyllo in the bottom of the prepared pan and brush with the ghee or clarified butter until completely coated. Layer 7 more sheets of phyllo into the pan, brushing each sheet with more ghee/butter. You should now have a total of 8 layers of phyllo. Top with 1 cup of the ground pistachios and spread evenly.
- Layer 6 more sheets of phyllo into the pan, brushing each layer with more ghee/ clarified butter, then top with another 1 cup of pistachios. Repeat with 6 more sheets of phyllo, more ghee/butter, and the remaining cup of pistachios.
- Layer the remaining 10 sheets of phyllo into the pan using the nicest, most intact sheets, brushing each layer, except the final layer, with more ghee/ clarified butter. Working from the center outward, use the palm of your hands to compress the layers and press out any air pockets. Use a sharp knife to cut the baklava into diamonds; 5 cuts vertically and about 8 cuts diagonally. Brush the remaining ghee/clarified butter (which should be around 4 tablespoons) over the surface.
- Bake the baklava until golden and crisp, about 1 1/2 to 1 3/4 hours (I do 1 3/4 hours), rotating the pan halfway through baking.
- Immediately after removing the baklava from oven, pour the cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over the surface. Garnish center of each piece with pinch of ground pistachios.
- Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.)
To Clarify the Butter (if using instead of ghee):
- Melt the 1 1/2 cups (340g/ 12oz) butter slowly over medium low heat until the milk solids have separated from the butterfat. and collected on the bottom of the saucepan. Remove the pan from heat, let the butter settle for 10 minutes, then carefully skim the foam from the surface with a spoon. Slowly pour the clear butterfat into a bowl, leaving all the milk solids behind in the saucepan. You should end up with about 1 1/8 cup (255g/ 9oz) clarified butter.
- If you have syrup hanging around from this Big Batch Sugar Syrup recipe, you may use 1 3/4 cups of it, instead of making the recipe above.
- Glucose syrup is added to the syrup to reduce the chance of crystalizing, resulting in a baklava with a longer shelf life.
- Orange blossom water adds a subtle floral note that compliments the taste of pistachios. It is highly recommended here, but may be reduced or omitted if you're not a fan.
Recipe adapted with changes from The America's Test Kitchen Family Baking Book.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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I have been a long time follower, and I have looked forward to you posting Ramadan recipes again for a while now. I don’t celebrate it, and my circumstances at present prevent me from making any of these amazing desserts. But I am happy to see you posting again. I love your blog and I am always glad to see your recipes. <3
Hi A. Your comment has touched my heart on so many levels. The fact that you neither celebrate Ramadan nor can currently make the desserts, yet still reading along, means EVERYTHING to me. Thank you so much for your continuous interest and support, and for taking the time to write this thoughtful message.
Oooooh you making me drool!!!
This looks soooo exceptionally good??
Ramadaan Mubarak to you too?
Looking forward to all the recipes that I can make as after Taraweeh treats ?
Ramadan Mubarak to you too and your family Zaakirah! I hope you get a chance to try this recipe…it’s really good.
Greetings from Dallas TX! Pure DECADENCE, Tasbih! Looks delish!!!
Thank you so much Beth! Much love from Cairo!
Ramadan Mubarak Tasbih!!! I am so excited to try out your special Ramadan treats. Thank you so much for taking the time to put together such a remarkable blog & providing your followers step by step recipes. I am a visual learner so your videos are spot on! Keep up the good work! My special Salams to your immediate & extended family.
Thank you so much Lena! Your comment is tickling my feelings. I’m so humbled by all your kind words and appreciation. Blessed Ramadan to you and your family too!
Just wanted to ask if I can use orange extract Instead of orange blossom water can’t find in shops in Uk.
Thank you so much for this lovely recipe
Love your receipes so much and love how you easily illustrate the steps
Can you please mention the ghee and phyllo brands used?
Thank you so much Esraa! I use Sheraton ghee; its my current favorite and its available at most supermarkets. As for phyllo, I use Al Sonbula. Hope that helps!
Thank you so much for sharing this recipe! The baklava was absolutely wonderful.
Torture time!! ;). Omg Tasbih, I will have to go back to our halal store to get the dough to make this. Pistachio desserts are amazing. And I have been to Istanbul where I nearly died and went to heaven after eating their baklava. Thanks for this
Hahahaaa! I’m telling you its worth the trip Iram! Although I’m pretty sure you could find phyllo at most big supermarkets in the US; it’s usually in the Greek section.
Turkey has the best desserts ever; I can’t wait to go again.
I’ve been following your blog for a while and I just love your recipes! I’ve tried a few and they’ve all been a huge success 😀
This one looks DELICIOUS and I wanna give it a go, but I was wondering if I can substitute pistachios with chocolate and how much I would use of it. I’ve tried chocolate baklava in Istanbul and since then I’ve been trying to recreate it at home. Thank you xx
Thank you so much Maya and I’m so happy too hear that you’re having great results with my recipes! That’s always my favorite thing to hear. The chocolate baklava sounds amazing! I have a baklava recipe that uses Nutella that is just divine; here’s the link: https://cleobuttera.com/middle-eastern/nutella-hazelnut-baklava-pie/
I’m also about to post another variation of chocolate baklava in the coming few days. So hopefully that would give you some ideas.
Yes, I just checked out your latest baklava recipe and I’m drooling! 😀 For the chocolate baklava I had in mind, can I use this recipe and substitute the pistachios with the amount of Nutella you used in this recipe: https://cleobuttera.com/middle-eastern/nutella-hazelnut-baklava-pie/? And can I use melted dark/semisweet chocolate, or do you think it will burn as the baklava cooks?
Hi I Maya, I think you might need to increase the Nutella amount as this one has more surface area to be covered. I’ve actually included instructions in the Nutella baklava recipe on how to convert it to fit a rectangular pan, so you could use it as a guide. I wouldn’t recommend adding in melted chocolate, because like you said it has a high chance of burning in the oven, however grated chocolate or chocolate chips would be a better option.
Asalaamu alaykum.. this looks absolutely delicious.. i would like to know on what degree celcius do you bake your baqlava
Thank you Zaaky! It is baked at 150 degrees celsius.
My Dear Tasbih,
I just found you today here on the internet and fell in love with this your lovely Baklava recipe. I do not celebrate Ramadan as I am Irish and not of the faith, but I think you’ve made created a new religion for me to follow…your blog and the beautiful and simply mouth-watering food you create! I love everything Egyptian and actually stopped on your blog when I saw the photo of the gorgeous bib collar necklace and the turquoise wire whisk, intriguing I though and quite tongue in cheek…very witty and clever, perfect a real eye catcher! So glad I did…Baklava is my ABSOLUTE FAVORITE dessert but I have never made it thinking it was very complicated. Thank you for taking the fear out of trying to make dessert. I am going to make it and bring it to our family gathering on Memorial Day here in the U.S.! I can’t wait to see the look on my cousin’ wife’s face (she’s from Cyprus, Greece) when she sees it, she’ll love it!!! Will follow you now religiously ~ LOL! Blessings!
Oh Pamela welcome welcome! I’m so happy this Baklava recipe led you to my little space on the internet. It’s always so great to have people from all walks of life and different cultures break boundaries and come together through a common interest, which in this case is the love of baking and good food. I love learning about other cultures too and exploring their food, and I try to reflect that in the recipes I share. Thank you so much for all your kind words; I’m really humbled by them. I hope this baklava recipe becomes the hit of your gathering and gets the seal of approval from your Greek cousin’s wife. I hope you enjoy what I share here on the blog and have great success with all the recipes you try.
Hi… Just beautiful! I wanted to clarify that you need 2 packages of 500g of phyllo, so 1 kg total? The recipe above says 2 (500g /8oz) but 8 oz is 250 g? Thanks so much!
Thank you Nasimah so much for pointing this out. It’s a typo & I’ll fix it right now. The recipe calls for a total of 1 kilo of phyllo so that’s 2 (500g/ 1lb) not 8oz packages…my bad ? Sorry for the confusion.
Thank you! I actually did make it for Eid but just had to use 1 1lb (454g) box of Athens brand phyllo that’s available here in the US, and still had some sheets to spare….It was the best baklava I’ve ever made – I think I ate most of it…. thank you so much for awesome, detailed recipes!
That’s so great to hear! WOW your phyllo must have a ton of sheets. The 1lb box in Egypt contains only 15 sheets, which is why I always need to double up. It’s a lot bigger in size though, so what it lacks in count, makes up for it in size, which is eventually trimmed off anyway. Thank you for pointing this out, I’m gonna write about this in the notes section of the recipe.
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THANK YOU so much for your inspiring recipe I REALLY ENJOYED MAKING THIS DISH with my daughter for her school today for their Egyptian Projects. Mayfield Family
What a pleasure?! I’m really happy to hear that it was enjoyed. Thank you so much for your sweet comment.
Thank you so much for this fabulous recipe! I am an American recently married to an Egyptian man, and I made this baklava for my husband. He was so thrilled with it, he took it to all his friends and told them his wife makes baklava as good as you can find in pastry shops in the Middle East. They were amazed. One of his Saudi friends said he had never tasted baklava that good, even in Saudi Arabia. Thank you for sharing your talents with us – I love reading all your recipes, and I know that if you posted it, it is going to be delicious. Thanks again for letting me make my husband proud! – Amy
And thanks to you Amy for making my husband proud too! I was so touched by your comment, that I just had to read it to him…and it made his eyes light up. It’s really messages like yours that gives my blogging journey purpose, so it really makes my day to get them. Thank you so much for taking the time to write it and for sharing your gorgeous with everyone.
This is a perfect recipe of Bkalava! Easy to follow each of the steps (and detailed described) even for people who didn’t bake Bkalava before like me! The proportion of the ingredients are also accurate, I.e. the syrup and ghee are just good enough for this much phyllo and pistachio! The orange blosson water suits so well with the taste of pistachio! Thank you for sharing this recipe and it really made my day (and my friends as well!)
One only thing that I would like to point out, baking for 1 1/2 to 1 3/4 hours for 150C seems too much. I baked for 45 mins and it’s already starting harden and overbaked. I may say baking for 35-40 mins would be enough.
One more photo to show 😉
Katie WOW! Your baklava looks incredibly delicious! Thank you so much for your amazing feedback and for sharing your gorgeous photos with us ?
Hi! I’m from Dallas, Texas and want to make a batch for my sweet neighbors who celebrate Ramadan. Can I use orange flavoring instead of orange blossom? Also can I substitute corn syrup for glucose syrup? Thank you so much!
So sweet of you Allie! Sure, corn syrup would work here! As for orange flavoring, I honestly wouldn’t recommend it as it has a completely different taste profile than orange blossom water. Orange blossom is very floral, while orange is citric, which I don’t think will work nicely with the pistachios. If you can’t find orange blossom water, then you simply omit it and still end up with amazing baklava! Best of luck and enjoy ?
Hi Tasbih! Thank you so much for the amazing recipe! I wanted to ask you, if i were to make it with heavy cream (eshta) as well as pistachio would that change anything in the cooking time?
Hi Noha! Due to the large amount of phyllo layers in this recipe, it needs to bake for a long time so it can bake all the way through. If you shorten the baking time, the phyllo will be raw and chewy on the inside, instead of crispy. So to answer you question, I believe you shouldn’t decrease the amount of time as that will affect the texture of the phyllo, but I’m honestly unsure how the eshta will react during that long baking time, as it has the tendency to curdle or separate with long exposure to heat. How about filling the baklava with eshta after it comes out of the oven? Or maybe fill it with a mehalabeya-style cream filling instead of fresh? That type withstands the heat.
Love your recipes they look absolutely mouthwatering and devine and some of them are unbelievably easy
I have a quick question ..i want to make the plain classic baklava with pistachios so what would i do differently compared to the pistachio baklava recipe ?
Could u perhaps post a classic baklava recipe ? ??
I mean without ** sorry typo
You can substitute the pistachios with any nuts of your choice. I recommend 1 cup almonds, 1 cup walnuts and 1 cup pistachios (or cashews if don’t want pistachios at all). It’s a winning combo! You can add some cinnamon to mixture too for some extra flavor ?
My first attempt at baking Baklava and came out absolutely gorgeous and delicious with your recipe x
It looks stunning! So happy it came out so beautiful! Thank you so much for sharing your lovely photo with us ?
Thank you for the great content! I made this once and turned out great. I used butter. My sister and I tried the same recipe with ghee and walnuts instead of pistachio. However, this time it turned out too flaky..the pieces kept coming off ( picture attached). Do you know what we did wrong the second time? Could it be that we used walnuts..?
It’s my pleasure A! Your baklava actually looks amazing! I honestly don’t think the walnuts should have any negative effects on the texture. Have you perhaps changes the brand of phyllo from the one you used the first time around? I found that phyllo brands vary greatly and have a huge impact on how baklavas turn out.
This recipe looks great and I wanted to make it during Ramadan. However, I was wondering if I could try it with samosa pastry sheets instead of the phyllo.
Salam Zainab. Samosa sheets are too thick to be used here. You need the delicacy of phyllo to achieve those elegant, crispy layer. Unfortunately I don’t think samosa sheets would be a good substitute. You can always make homemade phyllo sheets if you can’t find it. I’ve seen many tutorials on YouTube and apparently they’re even better than the commercial kind.
Hi there. Absolutely love your recipes! Wanted to know if we can just pour the ghee on top of the baklava after cutting them into pieces rather than spreading the after each layer? I’ve seen them doing that in stores. Would that be ok?
Thank you so much Huriya! I’ve seen those Turkish and Greek videos too where they pour the ghee all at once. I’ve always been curious about this technique because it’s so much faster, but I’ve honestly been too scared to try it. It’s definitely safer to stick to the brushing method here, because this baklava has A LOT of layers, and I’d worry that the ghee might not penetrate all the sheets, especially the bottom ones, if you use the other method.
Thank you so much for the response Tasbih! Just wanted to tell you that I tried it (because I was too impatient ?) and Alhamdulillah it turned out perfect. However, I did sprinkle a little ghee every few layers to make it easier to cut as it holds the layers. Since I make the phyllo pastry, it’s soft and is cumbersome to spread out on each layer.
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This recipe looks amazing!
Could you tell me what size pan you used?
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Can I substitute honey instead of sugar?
Hi Rose! I wouldn’t recommend substituting ALL of the sugar with honey because that would make for a very runny consistency and also the strong honey flavor will overpower the taste of the pistachios. You may however, choose to substitute up to half the amount of sugar with honey. Enjoy ?
This recipe was amazing, and I will totally make it again. My grandparents especially loved it!!
Really glad to hear that it was so well received Addie!
I must say I had never before made Baklava. I have made this recipe 3 times now. Twice using walnuts and I just put one in the oven with pecans. Instead of orange blossom water, I used a mixture of cinnamon stick and cardamom in 1/4 cup hot water steeped it like tea and added 1 tablespoon of the water to my syrup for the walnut ones and used Vanilla in my Pecan syrup. We’ll see how that turns out. Thank you so very much for this recipe.
Your tweaks sound heavenly Mo! So happy you loved the baklava so much ?
What the secret of a crunchy baklava! Mine becomes soggy.
Hi Kahi! What works for me is baking them low and slow for as long as possible, until really really really deep golden brown. The syrup should be poured while it’s at room temp and the baklava piping hot. Cold or hot syrup will soften up the baklava.
Thank you for your baklava recipe!
Can i use something else instead of orange blossom water? It’s very difficult to find that in my country.
It’s my pleasure Sari! You can easily omit it & still get a pretty amazing tasting baklava. You can also add a cinnamon stick and/or cardamom pods in the syrup as it’s cooking. They go really well with pistachios.
Hi Tasbih, love your recipes.
Do you think rose water would work just as well instead of using orange blossom water?
Thank you Ali! Yes…rosewater and pistachios go wonderfully together ?
as a Turkish, your baklava is look really amazing and delicious! And your recipe is comprehensive, well explanatory. thanks for your beautiful sharing. In this Ramadan, I want to try your recipe. I hope I can succeed. 🙂
Coming from Turkish, that means EVERYTHING! I’m so happy that this recipe did Turkish baklava justice. Hope you’re having a wonderful Ramadan.
Thank you so much for the recipe! It was my first attempt of baklava so I was super nervous, especially as I made it the day before Eid! I adjusted some of the quantities slightly and topped it with pistachios, dried rose petals and desiccated coconut – aesthetics mainly. EVERYONE absolutely loved it! Thought I made too much but they’ve all finished – not complaining! Can not wait to try more recipes! Thank you again x
And Eid Mubarak to you and yours x
Really happy to hear that these made your eid a little extra special Loreiza! They look absolutely wonderful and I love the rose petals that you’ve added.
السلام عليكم dear Tasbih!
I plan on making this amazing baklava for eid which is on Saturday.
Will it be okay if I make it tomorrow (Thursday) or will it be soft by Saturday. If possible how do I store it until Saturday to retain its crispness.
Look forward to your response
South Africa x
Hello Siyaam! You sure can make it in advance. Kindly refer to step number 9 in the instructions for shelf life and storage tips. Have a wonderful Eid!
Homemade Turkish Baklava Is Being Magnificent. It is very difficult not to fall in love with this dessert that carries the traces of Ottoman cuisine ..
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
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Hi My name is Snezana. I have bin marked baklavas different recipes , and that why I m confuse of the sugar syrup amount just 3/4 cup isn’t enough?
Can any buddie answer this question for me please.
Hello Snezana! Actually the recipe calls for 1 plus 3/4 cup sugar syrup.
Hope this helps :))
This is a very good article. Thank you for sharing. I look forward to publishing more such works. There are not many such articles in this field.
I enjoy baklava made from fresh pastry. With the store-bought pastry, it doesn’t give the same taste to me.
But I loved your recipe.
hi, can i use normal butter instead of Ghee?