{"id":215711,"date":"2023-10-30T13:35:02","date_gmt":"2023-10-30T12:35:02","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/receta-de-baklava-el-pastel-turco-mas-representativo\/"},"modified":"2023-10-30T13:37:55","modified_gmt":"2023-10-30T12:37:55","slug":"recipe-for-baklava-the-most-representative-turkish-pastry","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/recipe-for-baklava-the-most-representative-turkish-pastry\/","title":{"rendered":"Recipe for baklava, the most representative Turkish pastry"},"content":{"rendered":"\n<p><strong>Click <a href=\"https:\/\/www.tapasmagazine.es\/receta-de-baklava-el-pastel-turco-mas-representativo\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a> to read the Spanish version.<\/strong><br>Undoubtedly, baklava is one of the sweet recipes par excellence in Turkish gastronomy (and other countries in the area), besides being the first Turkish food product to be recognized as a designation of origin by the European Commission. This crunchy and sweet nut-based cake, mainly made with pistachios -but in many areas it is also prepared with walnuts or hazelnuts- is very easy to prepare. If you feel like trying a new recipe at home, here is a step-by-step guide to Turkish Baklava.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Turkish Baklava Recipe<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 g chopped pistachios<\/li>\n\n\n\n<li>200 g ghee (a kind of butter to grease the baking pan)<\/li>\n\n\n\n<li>1 package of filo dough<\/li>\n\n\n\n<li><strong>For the syrup<\/strong>:\n<ul class=\"wp-block-list\">\n<li>40 g sugar<\/li>\n\n\n\n<li>40 g honey<\/li>\n\n\n\n<li>2 teaspoons ground cinnamon<\/li>\n\n\n\n<li>2 teaspoons lemon juice<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/receta-baklava-turco.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/receta-baklava-turco-1024x576.jpg\" alt=\"\" class=\"wp-image-215708\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/receta-baklava-turco-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/receta-baklava-turco-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/receta-baklava-turco-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/receta-baklava-turco-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/receta-baklava-turco-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/receta-baklava-turco.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat the oven to 180\u00ba C. In the meantime, grease a baking dish.<\/li>\n\n\n\n<li>In a bowl, mix the chopped pistachios with a little less than half of the ghee.<\/li>\n\n\n\n<li>Next, take 8 sheets of phyllo dough and place them in layers in the greased baking pan, while brushing each sheet with melted ghee.<\/li>\n\n\n\n<li>Then spread about half of the pistachio mixture over the phyllo dough, and cover again with a layer of dough sheets (again brushing with ghee).<\/li>\n\n\n\n<li>Repeat by adding the rest of the pistachio mixture on top and cover with the remaining phyllo dough sheets and brushing each sheet with ghee.<\/li>\n\n\n\n<li>Cut 2.5 cm diamonds in the baklava.<\/li>\n\n\n\n<li>Bake for 50 minutes (or until golden brown).<\/li>\n\n\n\n<li>While the baklava is baking, you are going to prepare the syrup.<\/li>\n\n\n\n<li>Mix the sugar, honey, cinnamon and lemon juice in a small saucepan. Bring to a boil, until the sugar is completely dissolved.<\/li>\n\n\n\n<li>Then reduce the heat for 5 more minutes. Let the resulting syrup cool to room temperature.<\/li>\n\n\n\n<li>When the baklava is baked, let it cool.<\/li>\n\n\n\n<li>Pour the warm syrup over the baklava and let it stand for about 6-8 hours to absorb the syrup well.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Click here to read the Spanish version.Undoubtedly, baklava is one of the sweet recipes par excellence in Turkish gastronomy (and other countries in the area), besides being the first Turkish food product to be recognized as a designation of origin by the European Commission. This crunchy and sweet nut-based cake, mainly made with pistachios -but [&hellip;]<\/p>\n","protected":false},"author":249,"featured_media":215707,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15965],"tags":[15858,16554,16816,18554],"class_list":["post-215711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-en","tag-dulces-en","tag-recetas-faciles-en","tag-recetas-rapidas-en","tag-recetas-turcas-en","cat-15965-id"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe for baklava, the most representative Turkish pastry - Tapas<\/title>\n<meta name=\"description\" content=\"We show you the recipe for baklava, this pistachio cake that is an emblem of Turkish pastries, and it&#039;s delicious!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tapasmagazine.es\/en\/recipe-for-baklava-the-most-representative-turkish-pastry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe for baklava, the most representative Turkish pastry - 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