The absolute best baklava recipe!
Baklava is a dessert of favorites around the world, and the most popular in Turkey, the Middle East, Greece, and the Balkans...
Even if you are not a fan of baklava, this variant is a dessert that you will not resist!
Baklava is a dessert of favorites around the world, and the most popular in Turkey, the Middle East, and the Balkans. Its history is not the best documented, and it most likely originates from the royal kitchen of the Topkapi Palace in what was then Constantinople, which was the main residence of the Ottoman sultans for almost four centuries. Every 15th day of the month of Ramadan, the sultans presented the janissaries with trays of baklava in a ceremonial parade called the Baklava procession.
It is a sweet pie that can have up to 70 very thin peels, and there are many different variants for its preparation, depending on the number of peels and the type of nuts. We present you a simple version that is so beautiful that it is named Hurrem, after the famous wife of Sultan Suleiman I and a former Ottoman slave girl from the territory of today's Ukraine.
Ingredients:
- 250 grams of walnuts
- 250 grams of roasted hazelnuts
- 250 grams of roasted almonds
- 200 grams of sugar
- 1 kg of baklava crust (ideally homemade baklava noodles)
- 250 grams of butter
- 50 milliliters of oil
For agda (topping):
- 1,200 grams of sugar
- 1 liter of water
- 3 bags of vanilla sugar
Preparation
First, prepare the syrup - put water with sugar to boil, then reduce the temperature and cook on low to medium heat for another 15 minutes. Then add the vanilla sugar and leave to cool. Stir the pre-ground nuts well, then add sugar. Then melt the butter and mix it with the oil.
Spread the first crust with a mixture of oil and butter, then put the second crust over it and arrange the mixture of nuts on it. Place in a pan previously greased with butter, then continue arranging: crust - butter and oil - nuts - crust - butter and oil - nuts... and so on until you run out of material.
Bake in the oven preheated to 180 degrees for about 40 minutes, then leave to cool. While cooling, cut into cubes or diamonds. When it cools down a bit, pour over the syrup and leave uncovered. When cool, place in the refrigerator.
