Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, October 15, 2006

Turkish Baklava


Baklava is of Turkish origin and is the world's favourite Turkish Dessert. It's extremely delicious. You can find the history of Baklava at Wikipedia.

1 1/4 cups water
1 3/4 cups sugar
1 tbsp lemon juice

454 gr (1 lb) Phyllo Pastry (~20-22 sheets)
1/2 cup (125 ml or 1 stick) + 3 tbsp unsalted butter, melted
1 1/2 cups pistachios, ground (use a mixer but do not grind finely), the measurement is after grinding
6 tbsp cream 35%

3L (13x9x2") Pyrex casserole dish

To prepare the Baklava syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

Place the block of Phyllo sheets on the counter. Cut the sheets in half (8x12 inches) (picture). Now there are two blocks of approximately 40 sheets. After cutting in half, the size of the sheets should the same as the size of the Pyrex dish. Keep the blocks separate as half the sheets will go below the Baklava filling, and the rest above.

Brush the inside of the pyrex dish with the butter. Then lay down 2 sheets. Spread more butter on top (picture), and then place two more sheets on top and butter again. Continue until you finish the first block of the phyllo sheets. Then brush on the cream evenly on top (picture).

Spread the pistachios on the cream evenly (picture). Then finish second block of the sheets the same way. Don't forget to brush the very top with butter.

Dip a big, sharp knife into hot water to cut the Baklava in rectangles. Cut 4 vertically and 6 horizontally to get 24 piece of Baklava. However, don't cut all the way down, only cut halfway until you reach the pistachio (picture). This will ensure only the top parts will rise when you bake it.

Preheat the oven to 375 F. Place the pyrex dish on the middle rack. Bake for 25 minutes. At this point turn the heat down to 325 F while the dish is still in the oven. Bake for 30 more minutes and take the Baklava out. Leave it at room temperature for 10 minutes.

Then using the same knife, re-cut the Baklava all the way down. This part may be a little bit hard but is worth it:)

With a tablespoon pour the lukewarm syrup evenly along the cut lines. Make sure not to pour it all over, only between the lines, otherwise Baklava won't turn out well (picture).

Sprinkle some pistachios on top of each Baklava. Let it rest at least 4 hours before serving. The syrup should be completely absorbed. You don't need to refrigerate it. Cover Baklava loosely with aluminum foil.

Meal Ideas:
- Sweet Pea Soup, Lamb Tandir with Vegetables and Stuffed Peppers with Olive Oil.

History of Baklava; Its name comes from Old Turk language. It means wrapped.
Source: Wikipedia

The history of baklava, like that of many other foods, is not well documented. Though it has been claimed by many ethnic groups, the best evidence is that it is of Central Asian Turkic origin, but its current form was developed in the imperial kitchens (Ottoman Empire) of the Topkapı Palace (located in Istanbul).

Other claims about its origins include: that it is of Assyrian origin, dates back to ancient Mesopotamia, and was mentioned in a Mesopotamian cookbook on walnut dishes; that al-Baghdadi describes it in his 13th-century cookbook; that it was a popular Byzantine dish; and so on. But Claudia Roden and Andrew Dalby find no evidence for it in Arab, Greek, or Byzantine sources before the Ottoman period.

Vryonis (1971) identified the ancient Greek gastris, kopte, kopton, or koptoplakous, mentioned in the Deipnosophistae, as baklava, and calls it a "Byzantine favorite". However, Perry (1994) shows that though gastris contained a filling of nuts and honey, it did not include any dough; instead, it involved a honey and ground sesame mixture.

Perry then assembles evidence to show that layered breads were created by Turks in Central Asia and argues that the "missing link" between the Central Asian folded or layered breads (which did not include nuts) and modern phyllo-based pastries like baklava is the Azerbaijani dish Bakı pakhlavası, which involves layers of dough and nuts, but not thin phyllo dough, which probably was developed in the kitchens of the Topkapı Palace. Indeed, the sultan presented trays of baklava to the Janissaries* every 15th of Ramadan in a ceremonial procession called the Baklava Alayı.

* The Janissaries comprised infantry units that formed the Ottoman sultan's household troops and bodyguard. The force originated in the 14th century; it was abolished by Sultan Mahmud II in 1826 in The Auspicious Incident. The name janissary or janizary derives from the Ottoman Turkish:"yeniçeri" meaning "new soldier".



At 10:34 AM, Anonymous Anonymous said...

Hi Binnur,

Your baklava looks amazing. i make baklava too and i was having hard time to cut them into small pieces. next time i am going to try your hot water tip


At 1:24 PM, Blogger Binnur said...

Hi Selin,
Thank you:) It is a very small tip but it works well:)

At 3:14 PM, Anonymous Anonymous said...

My daughter and I are making Baklava today. I have a recipe that I have used for years, but yours looks BETTER!! We will use your recipe. I do appreciate the tips on cutting!

At 6:44 PM, Blogger Binnur said...

Thank you:) I am very excited for your daughter trying my recipe as
well. I hope she will enjoy making it and you'll both like it:)

At 12:19 AM, Anonymous Anonymous said...

My Husband is Turkish, and we frequent Turkey often.... I have to say your recipes are amazing, This baklava WAS DELICOUS, My husband ate most of it in 2 days.... Thank You

At 4:40 PM, Blogger Binnur said...

Reading your comment really made me happy, thank you:) My husband also finishes most of it within 2 days with Kaymak:)

At 9:53 AM, Blogger jewelhenna said...

merhaba binnur! thanks for the recipe. i discovered your lovely site a few weeks ago when i did a search on "turkish recipes". your recipes are simple, straight to the point and your photos are so gorgeous (and mouth watering!). i'm currently dating a (smokin' hot. heh) turkish man and i've been trying to get a hold of some turkish recipes (cos i personally love turkish food, not just to impress him and his anne haha!). the baklava is such a gorgeous dessert, i'd love to be able to make it. anyway, keep up the good work, i've got you bookmark.

afiyet olsun! tesekkur ederim!

~jewel~ (singapore)

At 10:16 AM, Blogger Binnur said...

Hi Jewel,
Thank you for the lovely comment:) If you like you can impress with these food his "anne" and his entire family :))
We lived in Singapore 18 years ago for almost 2 years and we all fell in love about every thing in your country:) We lived near Newton Circus and my daughter went to Dover Court, my son was a baby at that time....

En icten sevgilerimle,

At 4:38 PM, Anonymous Anonymous said...

Hello Binnur,
When you say cream 35% would this be ok?
Thanks for your help and thank you for maintaining such a great site. Keep up the good work.

At 11:07 PM, Blogger Binnur said...

Thank you:) The picture shows "Whipped Cream", it should be "Whipping Cream", here is the address;

At 10:20 PM, Anonymous Anonymous said...

Hi Binnur,

I discovered your site recently, but I already tried at least 5 of your delicious and well explained recipes.
My hubby and all my guests love your baklava. Unfortunately, the pieces fall apart when placing them into a plate (especially the upper sheets above the nut layer do not really stick together). Do you have an idea how to improve that? THANKS!! Lena

At 3:00 PM, Anonymous Anonymous said...

Hi Binnur,
What a fantastic baklava recipe! I folow the recipe word by word and turned out to be the most delicious baklava ever found in Britain..The ones that are sold here are either too dry or too sweet or I am very happy as baklava is my favourite dessert.
A little tip for people from Britain: I have used Antoniou fresh filo pastry from the Tesco's.. as it is very thin, perfect for baklava.
This is the first recipe from your site, I will be trying more recipes..
A cook from Britain

At 5:10 PM, Blogger Binnur said...

Hi Lena,
It seems too dry to me. You can try to bake it a little less but that's all that comes to mind.
Take care,

At 11:02 PM, Blogger Binnur said...

Hi cook from Britain:)
Thank you for the lovely comment:)
And thank you for the great tip which will be very useful.
Take care,

At 2:27 AM, Anonymous Anonymous said...


I would like to clarify if i should brush butter on the top sheet before spreading the cream at the end of first block?


At 8:47 PM, Blogger Binnur said...

Hi Agnes,
You should brush the butter every second sheet. If the top sheet is buttered, then, yes, you should also spread the cream on it:)

At 11:59 AM, Anonymous Anonymous said...

Merhaba! I found your site today and it brings back wonderful memories of my 3 years in Turkey. I love Baklava, but I prefer it made with honey instead of the sugar syrup. Do you have a recipe that uses honey instead? Thanks so much for your site. Have a wonderful day!

At 3:35 PM, Blogger Binnur said...

Hi Laura,
Baklava is traditionally made with sugar syrup. But if you like you can use honey instead of sugar. Adjust the amount of honey how you like:)
Take care,

At 4:54 PM, Anonymous Anonymous said...

Merhaba Binnur hanim,

Bu syafanizi, iyi bir baklava tarifi ararken buldum ve vermis oldugunuz tarifin ve butun detaylarin cok guzel olmasindan dolayi, baklava tarifinizi denedim.Su anda serbeti de doktum ve yemek icin hazir olmasini bekliyorum. Bir sey soracaktim, serbeti doktukten sonra foil ile ortmemiz gerekiyormu hemen? yok sa ustu acik mi sogumasini beklememiz gerek? simdiden cevabiniz icin tesekkurler!

At 7:33 PM, Blogger Binnur said...

Baklava sica iken uzerini ortersen ustu citir degil yumusak olacaktir, onun icin tumuyle soguduktan sonra uzeri ortulu saklamak istersen foil ortulmesini tavsiye ediyorum.Afiyet olsun:)

At 10:02 PM, Anonymous Anonymous said...

Is there a baklava that is rolled instead of layered or is that another dessert? If so, is there a special technique or recipe for making it that way? Thanks!!!

At 11:34 PM, Blogger Binnur said...

There are so many recipes using very thin Turkish Yufka (Phyllo Pastry ) and they are in different shapes filled with nuts or Kaymak (Turkish Thick Cream). Yes, there is a special technique for these desserts. I am going to post more dessert recipes I hope at least one of them will be what you are looking for:)

At 10:11 PM, Anonymous Anonymous said...

Selam Binnur,

I know you posted this recipe with ready packaged phyllo dough. is ther any chance you can post a recipe on making the dough for baklava. My family won't have it any other way and I have not mastered the dough for it and have recieved a few bad recipes one from my teyze and on from my mother unfortunately. If not can you give me some advice as to how to improve the dough or technique.

At 7:53 PM, Blogger Binnur said...

Selam Leyla,
I've never made Baklava dough. I watched several times while the lady was processing the Delicious hand made Baklava with walnuts back in my country. The yufka was very thin and has perfect round shape! Other than that I have no knowledge to help you, sorry:)

At 10:17 PM, Anonymous Anonymous said...

I'm excited to try this recipe this week. The only baklava I'd tasted (US) was always very heavy and too sweat- very gooey. In college, a turkish man made some baklava that was so amazing- the first I'd ever like at all, and I loved it. That was 6 or 7 years ago, and I haven't forgotten about it. I decided to look on the internet and found this recipe! It sounds similar to the baklava he made- thanks for the recipe!

At 6:02 PM, Anonymous Anonymous said...

Binnur Hanım

I became a huge fan of your website.

Last week I tried Baklava and it was terrific!

I also would like to try Sobıyet or Sutlu Nuriye. Would it be possible for me to have some idea from you?

Thanks and regards

At 11:39 AM, Blogger Binnur said...

Loving my recipes makes me happy, thank you:) I am going to post more dessert recipes in the future:)

At 1:32 PM, Anonymous Anonymous said...

I had a question about the pistachios that are put on top at the end. Are they in addition to the 1 1/2 cups or should I separate some from the 1 1/2 to spread on the top. Thank you for a such a great site!

At 3:00 PM, Blogger Binnur said...

1 1/2 cup the pistachios are only for between the layers. You may need extra pistachios for the tops:)

At 10:49 AM, Anonymous Anonymous said...

Thank you so much for this GREAT recipe!! I am going to make some baklava tomorrow. But I do have one question: I would like to freeze some of the baklava for later use (for surprise guests); at which step would you recommend I freeze (before baking? half-way baked? after baking?) Thank you so much for all your tips and recipes!

At 8:08 PM, Blogger Binnur said...

Thank you:) I never froze baklava before. You will divide baklava if you freeze it before or half-way baked or after baking. So none of them seems good to me:) You may change the dish that you prepare in it, and also the measurement of syrup has to be adjusted.....would you consider to make baklava again for your surprise guest:)

At 7:44 AM, Blogger Midge Koh said...

Hi Binnur!

I'm a culinary student and for this semester I am doing Asian cuisine. Each of us in the class has to choose an Asian country and cook a full 4 course meal for the day. I will be the head chef this coming Monday and I just found your amazing site today with all the recipes. I was estatic because I had been searching high and low for a cuisine that is easy enough for my crew to follow and cook. I had chosen an appetizer, a soup, a lamb kebab, a chicken kebab, and this baklava recipes for the class. I am excited to do it and see the result. I am sure it will come out great. So wish me luck and let me know if you got any good tips for me for this coming Monday!

Thank you. You had helped me tremendously in a way you could not imagine.

At 12:24 PM, Blogger Binnur said...

Hi Midge,
I am so glad that my recipies can help you and your team:) Most Turkish meals begin with meze (appetizer). Then, the main course
and olive oil dishes come before dessert. Naturally, you shouldn't forget to serve soup in the beginning:) I think you should include one kind of Borek and Breakfast Buns for your meal plan. - for Borek

I would also suggest that you make Gavurdag Salad which goes very well with the Shish Kebab, here is the addres;

I wish you all the luck, I will cross my fingers:)

At 12:29 PM, Blogger Midge Koh said...

Hi! I just would like to ask if I do not have a pyrex dish can i use a metal insert instead? What would i need to do to ensure that the baklava does not stick to the insert? Thank you so much for your help.

At 12:31 PM, Blogger Midge Koh said...

Wow! Thank you so much for all the tips. I will try to incorporate all that! Will let you know how it went! :) Thanks!

At 12:49 PM, Blogger Binnur said...

Hi Midge,
Sure, traditionally it's cooked in baking tin which is metal. Just oil inside of it with unsulted butter very well:) I found a picture of Baklava tray for you, I hope it will give you some idea;
Also I used the same kind of round tepsi for Gullac;

At 4:34 PM, Blogger ZYNP said...

Merhaba Binnur hanim,

My question is about the whipping cream. I wanted to make sure that I get the right one. I have a heavy whipping cream; is that the one you suggested for baklava?
Also, just being curious :) why do you add whipping cream? Does it hold the pistachios secure?

Thank you,


At 11:43 AM, Blogger Binnur said...

Merhaba Zeynep Hanim,
Yes, 35%cream is the whipping cream. I love Gaziantep style Baklava which has pistachio and kaymak between middle of the layers. I am using heavy cream instead of kaymak because it is more light:)

At 2:48 PM, Anonymous Anonymous said...

Merhaba Binnur!

I want to say that your baklava looks wonderful! I tried to make it myself at home and it tasted just great! Thanks a lot for the recipe!:)

At 6:11 PM, Blogger Unknown said...

I made this baklava this past weekend and it was a hit! I'm pakistani and I invited some turkish friends over and they are truely impressed and amazed at how well they turned out. they thought I bought it from a restaurant!
Great recipe.

At 8:10 AM, Anonymous Anonymous said...

Hello Binnur,
I was just wondering if the is an alternative which can be used rather than the cream?

At 1:56 PM, Anonymous Anonymous said...

Hi Binnur hanim!
Your baklava looks delicious:)
i`a going to make this today & i have all ingredients but lemon juice, can i use vinegar or smth else besides lemon juice?
thank you for your answer

At 6:41 PM, Blogger Binnur said...

Hi Emin,
If you don't have it you don't have the use it:) Cream gives extra taste.

At 7:36 PM, Blogger Binnur said...

Thank you:) It has to be lemon juice:) Sugar, water and lemon juice make the syrup.

At 6:15 AM, Anonymous Anonymous said...

Thankyou binnur,
It turn out very well except top was not brown? how can i make?

At 10:56 AM, Blogger Binnur said...

Hi Emin,
Almost every oven has different settings. You may need to adjust the time or heat. A little bit longer baking time or a little bit higher heat:)

At 10:56 PM, Blogger Deniz said...

Binnur merhaba,

Kullandigin antep fistiklari tuzlu mu tuzsuz mu? Tuzsuz olmali diye dusundum ama Amerika'da yasiyorum ve sanirim burada tuzsuzunu bulamayacagim. Senin kullandigin markayi soyleyebilir misin? Ya da baska birsey kullanabilir miyim? Ceviz mesela.

Bu arada sekerpareyi denedim. Esim parmaklarini yedi:)Cok tesekkurler.

At 3:24 PM, Blogger Binnur said...

Merhaba Deniz,
Tuzsuz fistik kullaniyorum. Turk bakkaldan veya supermarketlerden acik olarak satilanlardan aliyorum. Tuzlu fistigi su icinde 1-2 dakika kaynatip, suzup, tavada biraz kurutup, makinadan gecirebilirsin. Eger ceizli baklava yapmak istersen kaymak koyma. Kaymak yalnizca sam fistikli baklava icin:)
Sekerpareyi begenmenize memnun oldum, ellerine saglik:)

At 6:07 PM, Anonymous Anonymous said...

hello. i just wana say well done thank you so much for makeing it so easy i love turkist baklava but i was not able to make it but now i read u r recipe and i made it for first time it was just perfect. i would like to ask you something well as every one knows that cuting of baklava is not so easy so i tought if we cut it and then we put it in oven will that give us the good result? thanks.

At 6:05 PM, Blogger Binnur said...

Thank you:) You should only cut Baklava halfway until you reach the pistachio, don't cut all the way down. Otherwise the tops of Baklava will be flat. I don't think you will like it:)

At 2:43 PM, Anonymous Anonymous said...

Hi ,

I wanted to make baklava and I bought "yufka" and the 500 grams is 5 sheets is there a different type that has 20-22 sheets ? I am really confused on pastry and I really want the baklava to come out well.....

thank you for help, Jana

At 2:46 PM, Blogger Binnur said...

Hi Jana,
There is yufka to make Borek and there is another type of yufka which is thinner for Baklava . I specified the main ingredient "454 gr (1 lb) Phyllo Pastry (~20-22 sheets)".
My understanding is that, what you bought is for making Borek. Please follow all the ingredients that I gave in my recipes:)

At 10:25 PM, Blogger dick said...

With the current health scare over pistachio nuts, can this be made with walnuts or pecans instead?

At 11:10 PM, Blogger Binnur said...

Hi Dick,
I think it was only one brand name and it is over:) Sure, you can use walnuts instead of pistachio but don't use cream with it. Walnuts turn to dark colour when mixed with cream or milk.

At 9:01 PM, Anonymous Anonymous said...

Thank you thank you! My husband is from Urfa and has found American baklava a big dissapointment. I recently found raw pistachios to make Turkish baklava. The next step was to find a good recipe. Now it is complete. I will make this very soon!

Also, thank you so much for your website, it will help me to be a better Turkish(American) wife! :)

At 9:41 PM, Anonymous ben said...

is there other shapes of this you can make??

At 5:36 PM, Blogger Binnur said...

Yes, there is:)

At 2:17 AM, Blogger John L. Dormido said...

For the baklava recipe, can I use ghee instead of unsalted butter?

John L. Dormido, Quezon City, Philippines

At 8:06 PM, Blogger Binnur said...

Hi John,
Clarified butter also used in Turkish cuisine includes Kunefe, Baklava, Pilaf etc.
Sure, you can use ghee instead of unsalted butter:)

At 11:40 AM, Anonymous Anonymous said...

Dear Binnur Hanim,

I salute you and thank you most sincerely for your website which I use a lot.

I am from Baghdad of Turkish ancestors and like most Baghdadis we worship proper baklawa. My Kismet is that I ended up living in Ireland where authentic baklawa is as rare as seeing stars at midday. Your recipe has saved me. I use your baklawa recipe all the time but without the cream filling so that I can store it at room temp for a few days. The texture of the pastry, the sweetness and syrup always turns out perfectly. However, I would be most grateful to you if you could please let me know how to achieve the “domed” or curved shape of each of the baklawa pieces.

Kindest regards,


At 8:16 PM, Blogger Binnur said...

Dear Lateef Hanim,
I am glad that you liked Baklava recipe that I've posted:) It is almost impossible to give a domed shape for each of the baklava pieces when cooked at home. Baklava needs to be cooked at commercial ovens with the clarified butter and handmade yufka to have this shape:)

At 1:37 AM, Blogger hasi said...

Merhaba Binnur,
I am ready to try making your baklava. Are the pistachios raw and unsalted? Thanks!

At 10:43 AM, Blogger Binnur said...

Yes, they are raw and usalted:)

At 12:55 PM, Anonymous Emine said...

I have just made the baklava for my guests, and it looks delicious. I am sure it will taste as good as it looks

At 7:14 PM, Anonymous Anonymous said...

Merhaba Binur,

I had overseas a dessert that was similar some sort of variation of a sigarra baklava. It used the shreaded phyllo dough, but instead of the teraditional nuts it had a white cheese. I have come across a recipe for Kahtief or Konafah (Arabic) but those use ricotta cheese. The dessert I had was more like Danish White Cheese in the filling. It was very delicious. Do you have any idea what it may be and can you post a recipe.



At 8:25 PM, Blogger Binnur said...

Merhaba Leyla,
I've already posted Kunefe recipe under the Dessert section. If you like you can use Danish White Cheese in it:) There is more dessert recipes with the shredded dough in Turkish cuisine. I am going to post more in the future:)

At 1:21 AM, Blogger hasi said...

Please help! After my syrup cooled it became pretty hard. I tried to rewarm it some to loosen it up and it turned white like icing. What do I do? I am going to ruin my baklava!

At 9:58 AM, Blogger Binnur said...

I think you boiled the syrup too long:( Did you add the lemon juice because lemon juice prevents the crystallization.

At 9:38 PM, Anonymous Farhana said...


I love your recipes, it has helped me lot. Im going to make the baklava but I dont seem to understand the cream part of the recipe can you elaborate it just a little bit. Do I use heavy cream or half and half or am I totally wrong?

thanks so much

At 7:33 AM, Anonymous nadia said...

merhaba binnir
i want to make this but i would like to know if i can add almonds instead of pistachios.
thanks nadia

At 10:39 AM, Blogger Binnur said...

You will use 35% cream. First spread the cream the first block of the phyllo sheets, then spread the pistachios on it:)

At 10:40 AM, Blogger Binnur said...

Hi Nadia,
Traditionally Baklava should be made with pistachio or walnuts. But if this is the way you like, give it a try.

At 2:05 PM, Anonymous Anonymous said...

Hi Binnur!
I am doing a cooking test in school soon and I chose to base my menu on a Turkish theme. I was wondering how long it takes to prepare and cook Baklava? Your help would be very much appreciated!
Keep up the good work!

Lucy, Ireland :)

At 11:15 PM, Blogger Binnur said...

Hi Lucy,
It takes close to 1 hr and 30 minutes. Good luck:)

At 12:06 AM, Anonymous Anonymous said...

Binnur hanum,

I love your recipes.would you please tell me what kind of cream you use?

Thank you.


At 3:42 PM, Blogger Binnur said...

Merhaba Nigar,
I use %35 cream which is heavy cream.

At 9:13 AM, Blogger Unknown said...

I just made this last night and people seem to appreciate it ( I haven't tried it yet). However I couldn't cut it all the way down while it was dry, but now that the syrup's settled in, it's easier to cut. Great recipe!

Greetings from a Romanian student from Germany, who loves everything Turkish :)

At 5:12 PM, Anonymous Anonymous said...

Hi Binnur,

i just made your baklava today.. haven't tried it yet.. but it looks absolutely beautiful.. i just added rose water, sugar, and semolina to the pistachios.. can't wait to taste it!!!

by the way..I am a jordanian who loves turkish dishes.. we have so much in common!!!

thanks a lot.

At 10:24 PM, Anonymous Anonymous said...

ANy chance we can have a recipe for sutlu Nuriye? It's my dad's favorite dessert and it would be wonderful to make for his birthday!

At 11:15 PM, Anonymous Anonymous said...

Hi, I'm trying to find a recipe for Sari Burma, would you have a recipe you could share? Thank you. PS love your website. LC

At 6:11 AM, Blogger AtiBex said...

Hi there Binnur,

Really enjoying making your recipes! I have always kept away from Baklava because was told its very difficult, but I want to try with your recipe as I trust you!

Just a quick question though! When you say the phylo pastry that you use for this, is it the same as the günlük yufka that you use to make sigara borek falan? I live in Istanbul so can get it easily, just dont want to use the wrong thing!

Also another Q about the Kunefe, which cheese shouldI use out here, you said Feta? What should I look for in the shops here?
Whenever I eat Kunefe (MY FAV!!) the cheese inside always seems like Kaşar peynir, which turkish cheese would you think is the best?

Thanks so much and Ellerinize Sağlık :)
xx Becky

At 10:35 PM, Blogger Binnur said...

Hi Becky ,
You should use Baklava yufka to make Baklava. You can use tuzsuz Kasar to make Kunefe at home:)

At 1:33 PM, Anonymous Anonymous said...

Hi Binnur,

I am a malaysian and has a chance trying for the baklava from my friend. I had tried making baklava previously before looking on your recipe, but my baklava after immersed in the syrup turn out to be very soft, do you know what is happening?

Thanks very much. LOW

At 7:48 PM, Blogger Binnur said...

I don't know about the other recipe. You can follow mine to have a perfect homemade Baklava:)

At 6:26 AM, Blogger dzareth said...

Hi there! After reading the positive comments above I really need to try this recipe. But I noticed that you don't use any honey or cinnamon. Care to comment on that?

At 1:47 PM, Blogger Binnur said...

Traditional Turkish Baklava doesn't have any honey or cinnamon in it:)

At 6:28 PM, Anonymous Anonymous said...

Hi Binnur!!!
I just discover your bolg and its amazing!!! Im from Peru and i have turkish boyfriend, we gonna live here so i better learn some recipes and your bog looks perfect for it! Just one question about Baklava i saw other recipes and they said you have to use clarify butter, is it true? Also can i use pecans inted of pistaccios? and the last thing i saw you can mix the nuts with sugar and then put them in the pyrex, is it better to use cream or i can handle with it?
Tks so much in advanced!!!

At 5:58 PM, Blogger Binnur said...

Hi Pamela,
You don't have to use clarify butter. We never use peacan for the baklava but if you have no choice give it a try! Please do not change a thing and follow the recipe:)

At 10:32 AM, Anonymous Anonymous said...

i made the baklava and i was hoping it will turn out like from the turkish shop we buy baklava from. however it came different. it came drier, and kind of different flavour than the shop bought. do you know if there is any difference in preparing baklava in shops rather than at home? the store bought is very sticky, and tastes a bit different.

At 7:58 PM, Blogger Binnur said...

It shouldn't be very sticky or syrupy or too soft:) I do not know how it is made in that Turkish shop. When you said the flavour is different it may not be Turkish Baklava it may be Arabic or different style that contains ingredients like rosewater or cinnamon! Shop made Baklava that you purchase may also be homemade.

At 4:04 PM, Anonymous Jazzmine said...

My husband is Turkish and has been dying to have some baklava.. I just made your recipe and it's amazing!!! He loves it!! I don't think we will have any left by tomorrow morning. Thanks for this recipe!!

At 8:18 AM, Anonymous Anonymous said...

Hi Binnur,
Absolutely love your site. I lived in Istanbul for 3 years and miss it madly but your recipes like the Pogaca and Baklava brings back lots of memories. Thank you for giving me back my Istanbul.

Tesekkur ederim.

At 4:16 PM, Anonymous Anonymous said...

I made baklava 1 time, that time I bought a french pastry dough(bcos of the lack of phillo here), I remember that I didnt brush it with butter(of course with cream neither),the nuts ( hazelnuts ) i put were burnt and I didnt like the taste of it:)Next time I will adhere to your tips and Im waiting for your recipe for sth called baklava nest.Thanks.Bye.

At 4:03 AM, Blogger harleycvsa said...

Turkish friends had made Turkish food for the graduate students & professors at university including baklava & I had fell in love with Turkish food especially baklava. When they graduated & went back to Turkey, I had such a craving for baklava that I decided to learn to make it myself. That's when I found your recipe online. I made it even though I was told it would be difficult to make but for me, it's one of the easiest things I've ever cooked. I fell in love with cooking baklava & sharing it with friends & family. I've gotten rave reviews every time I serve it & several friends have asked me to teach them to make it or to make it for special events. I love all your recipes & I am going to try to make as many as I can. çok teşekkürler ve kendine iyi bak! :)

At 10:13 AM, Blogger Binnur said...

Tesekkur ederim Harleycvsa, sen de kendine iyi bak ve ellerine saglik:)

At 2:35 PM, Anonymous Anonymous said...

I have not been able to find raw an unsalted pistachio yet. A friend suggested to soak salted ones in water. Would this work? Where does one find raw pistacios. Thank as always.

At 9:54 AM, Blogger Binnur said...

Sure, it works; Just buy the regular pistachio from you super market and soak them into the water so they will release their salt, then drain.

At 3:29 PM, Anonymous Anonymous said...

Hello Dear Binnur. I crave for green, rolled baklava I ate once (it was really green ,even the dough...). Do you possibly have a recipe for it?Take care

At 5:37 PM, Blogger Binnur said...

Yes, I do have:) The green colour comes from the Gaziantep pistachio not from dough:) I am going to post it in the future.

At 1:01 AM, Blogger Unknown said...

I tried baklava for the first time this summer in Istanbul and fell in love. I decided to make your recipe for my family back home on Canada and it was a huge hit! I was so pleased! It tasted just like it did in Istanbul! Thanks so much!
My only question is how do you store the leftover pieces overnight? I don't want them to go soggy.

At 10:41 AM, Blogger Binnur said...

Thank you:) It will get a little bit soggy:(
Try to finish it within 3 days.
Do not cover it tightly, instead place a loose piece of aluminum sheet:)

At 10:22 AM, Anonymous Anonymous said...

Merhaba Binnur abla,

Thank you sooo much for sharing with us your amazing recipes!! All of them are always a success!

I have a question regarding the filling of the baklava, I tried your pistachio's version (yummy :) but I would like to try the walnut filling version, Shall I just replace the pistachios with the exact amount of plain grounded amount or shall I add some spices to it (cinnamon, nutmeg...)?

Thank you again for your help.



At 1:37 PM, Blogger Binnur said...

Merhaba Assia, thank you:) Sure, just replace pistachios with the same amount of ground walnuts. We don't add any spices into the filling, but it is up to you:)

Take care,


At 1:39 PM, Anonymous Anonymous said...

Thank you for such a great recipe. Can we make this baklava from puff pastry sheets?

At 6:16 PM, Blogger Binnur said...


Thank you:) Baklava should be made from the Phyllo Pastry:) But I have posted the Samsa dessert recipe on October 1st, 2014 (also belongs to Ottoman kitchen) made by using the puff pastry sheets. Here is the link;

At 4:34 AM, Blogger Unknown said...

I haven't tried this before...this looks heavenly ^_^

At 4:54 PM, Anonymous Anonymous said...

Merhaba Binnur. Itried your recipie in US with 375(F)degree and it turned out perfect. However, I am in Turkey now and I am tried it with 190 Celsius and after 25 minutes it was all dried. I then tried it with 160 Celsius and it was still to high since the baklavas all dried after 20 minutes. Please tell me what I need to do. I especially put butter between the layers and the top layer. Please let me know what do I nee dot do!!!!!!!!1

At 10:26 AM, Blogger Binnur said...

The reason is that the ovens have different settings. You may need to adjust the time or heat. A little bit less baking time or less heat:) In your case, the oven seems to have a high power! So you may need to cook it with less than 160 C...and keep an eye on it all the time:)

At 9:43 AM, Anonymous gaziantep baklavası said...

Gaziantep baklavası


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