Friday, January 15, 2010


I think everybody loves baklavas. I don't know if you already had the chance to taste real good baklavas, not the over syrupy ones but the original baklava, the flaky nutty sweet ones we all know in many areas of the middle east. Here is a home made baklavas, they're really yummy and delicious!!

Ingredients (baking tray 13x10 in): 
1 lb package phyllo dough 
12 oz (340g) butter 
2 cups pistachios or walnuts or pine nuts 
3 tablespoons sugar 
1 teaspoon cinnamon

1 1/3 cups sugar 
1 cup water 
1 tablespoon lemon juice 
1 tablespoon rose blossom water 
1 tbsp orange blossom water

Clarify the butter: Let the butter melt in a saucepan over medium heat. Let it boil without stirring just until a layer of foam has risen to the surface and the white solids have sunk to the bottom. Remove from the heat and skim off the foam as best you can. Then carefully pour the golden liquid into another container, leaving the solids behind. Discard the solids.

Make the syrup: Place the sugar, water, lemon, and blossom water in a pan and bring to a boil so that the sugar dissolves. Let boil 10 minutes until syrupy. Set aside to cool.

Preheat the oven to 350ºF (175ºC). Place the nuts, sugar, and cinnamon in a food processor and grind until they form a coarse meal.

Brush your pan with the butter, you have to be generous here. Lay one sheet of filo pastry at a time into your baking tray and brush each sheet individually with the butter. Do this with half the phyllo sheets. Spread the nut mixture over top. Lay the remaining phyllo over the nuts brushing each one with the butter. Slowly drizzle the remaining butter over the pan so that phyllo appears evenly moistened. Using a very sharp knife, cut the phyllo in a diamond pattern.

Place in the oven and bake for 50 minutes to 1 hour, until deeply golden and crisp but not overly browned. Remove from the oven and immediately pour the cool syrup over the hot baklava. Set aside to cool and absorb completely.


Ingrédients (plaque à pâtisserie 34x27 cm): 
1 paquet de feuilles de pâte filo 
340 g de beurre 
2 tasses de pistaches, de noix ou de pignons de pin 
3 càs de sucre 
1 càc de cannelle
300 g de sucre 
1 tasse d'eau 
1 càs de jus de citron 
1 càs d'eau de rose 
1 càs d'eau de fleurs d'oranger

Clarifier le beurre: Faites fondre le beurre dans une casserole à feu doux et sans remuer. Une mousse se forme à la surface. Sous cette mousse, il y a le corps gras et au fond se déposent les lipides ou le petit lait. Hors feu, enlever en surface cette mousse. Ôter le corps gras en le versant avec délicatesse dans un autre récipient et en laissant au fond le petit lait.

Faites le sirop: Faites chauffer les 300 g de sucre, l'eau, le jus de citron, l'eau de rose et l'eau de fleurs d'oranger dans une casserole jusquà ébullition pendant environ 10 mn. Retirez du feu et laissez refroidir.

Préchauffer le four à 180ºC. Placez les noix, les 3 càs de sucre et la cannelle dans un robot culinaire et hachez-les.

Beurrez généreusement votre plaque à patisserie. Placez une pâte filo sur la plaque, badigeonnez-la avec le beurre, placez une autre pâte filo et répétez l'opération en utilisant la moitié des pâtes filo. Disposez le mélange de noix sur le dessus. Étalez les pâtes filo restantes en les badigeonnant une à une avec le beurre. Verser le beurre restant sur les filos. A l'aide d'un couteau bien aiguisé, coupez la pâte en losange.

Faites cuire au four pendant 50 minutes à 1 heure. Retirez du four dès que la surface soit toute dorée. Arrosez les baklavas chauds de sirop de sucre froid. Laissez imbiber.


  1. I love baklava, it is one of my favorite dessert. Your pictures are appetizing!

  2. Your pictures make me want to eat baklava right now, it's one of my favorites. Looks like a great, easy recipe, thanks!

  3. Yes it's really an easy recipe, try it and you will have the same result!! Enjoy :)

  4. These look scrumptious, baklavas are the best pastries one can have!!

  5. I love baklava, even when it's all syrupy and sweet. :)

    These look perfect though - light, crispy and filled with nuts. Yummmm!

  6. it's look delicious! my favorite Turkish dessert :)yummy..

  7. Chico, your baklava looks gorgeous!! Your last photo is do yummy that I can't stop thinking about making baklava myself.

  8. Thank you :)
    You have to try it Agnieszka, if you follow the recipe and make sure you clear the butter you will have the best baklavas!! Enjoy and let me know if you try them!

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  10. ta baklawa a l'air délicieuse!! avec un petit café, le bonheur!

  11. My all-time favorite dessert. Your baklavas are mouth-watering!!!!

  12. This looks amazing! I hope I can take pictures like you someday!

  13. You Baklava turned out splendidly. They really aren't that hard to make: be organized and move fast!

  14. Another great use for some phyllo!

  15. Bonsoir, je découvre ton blog en passant de blog à blog, miam miam ta baklawa est digne d'un chef, Bravo pour toi
    je reviendrai faire un tour chez toi
    Houda de la crevette enchantée

  16. HI,
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    Great project.Thanks so much !!

  21. wow!!This dish looks yummy..I am very excited to eat it.

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  23. Hello,
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