Cevizli Baklava (Turkish Walnut Baklava) is a traditional Turkish recipe for a classic dessert of baked layers of filo pastry and pistachios finished by soaking on lemon-flavoured syrup. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Turkish Walnut Baklava (Cevizli Baklava).
For the Syrup:
200g granulated sugar
400ml water
Juice of ½ lemon
For the Baklava:
500g frozen filo pastry defrosted overnight in the refrigerator
450g walnuts, finely chopped
400ml ghee (clarified salted butter)
50g walnuts, finely chopped
Method:
Combine the sugar and water for the syrup in a medium-sized saucepan over medium-high heat. Bring to boil then reduce to a simmer and continue cooking for 20–25 minutes until the syrup has thickened slightly and is golden in colour. Take off the heat, stir in the lemon juice then allow to cool to a warm temperature before placing in the refrigerator and allowing to cool completely until ready to use.
If making your own ghee, follow the method in the how to make ghee recipe. Finely chop the walnuts then pre-heat your oven to 180°C and brush a 22x30cm baking dish with some of the clarified butter.
Take your first sheet of filo dough to fit the baking dish, brushing with clarified butter and covering it wit ha damp kitchen towel as you assemble the dish to prevent the dough from drying out.
Continue to layer a further 8-9 filo sheets on top of the first, brushing each sheet with butter until 10 sheets of filo have been layered in the base of the baking dish. Sprinkle half of the chopped walnuts over the filo base, arranging them in an even layer.
Repeat the layering process to create another 8-10 sheet layer of filo and butter on top of the pistachios, followed by adding the remaining half of the nuts. Finish with a top layer made of the remaining filo sheets and butter. Slice the assembled baklava into 36 pieces with a sharp knife (these can be squares or diamonds); making sure to always cut through all the layers of filo and nuts.
Transfer to the centre of your pre-heated oven and bake for 55–60 minutes, until the top of the baklava is golden brown, and the bottom filo layers are baked through. Use a knife to lift up a corner of one of the rectangles to see if the bottom layers are done.
Check the baklava after 40 minutes and cover the baklava with a sheet of foil if it's getting too browned.
When the baklava is done, remove from the oven and slowly pour the cold syrup over the hot baklava. The syrup will likely bubble up and some may even overflow. Sprinkle the top of each piece of baklava with the remaining finely chopped walnuts. Add the syrup to your own preference, as much or as little as you like — you don't have to use all of it if you don't want to.
Let the baklava cool completely before serving at room temperature.
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