Turkish Baklava (Baklava)

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Baklava is a traditional and authentic Turkish desert. It is especially being made on religious holidays to serve the guests.

1 lb Phyllo Dough, thawed
250 gr butter, melted
1 ½ cup walnuts/pistachios (coarsely ground)
Syrup:

1 ¼ -1 1/3 cup water
1 ½ -1 ¾ cup sugar
1 tsp lemon juice

For the syrup; boil the sugar and water until the sugar is melted. Then stir in lemon juice. Simmer for about 2-3 minutes and let it cool.

Preheat oven to 375 F (190 C). Grease the bottom and sides of a 9×14 inch Pyrex dish/tray. Unroll Phyllo dough. Cover Phyllo Dough Sheets with a dampened cloth to keep from drying out as you work. Place two sheets of dough in the Pyrex dish/tray and butter their top thoroughly. Repeat this process until you have 14 layered sheets. Then sprinkle and spread evenly half of the walnuts/pistachios on top. Continue to add two sheets of dough and butter brushing as you go for another 14 sheets. Then spread the remaining nuts and layer the last 12 sheets with 2 sheets of dough at a time and buttering as you did before. At the end, butter the top.
Dip a sharp knife into hot water and cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows to make diagonal cuts.
Bake for about 25 minutes at 375 F (190 C), then turn down to 325 F (165 C) and bake for additional 30 minutes until baklava is golden and crisp.
Remove baklava from oven and again dip the knife in hot water and cut the baklava all the way down from the same cut lines. Then immediately spoon syrup evenly along the cut lines. Let it cool at least 3-4 hours before serving.
Sprinkle some pistachios or walnuts on top before serving. Leave it uncovered as it gets soggy if it is wrapped up.
ENJOY

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TURKCE
Baklava asirlardir sure gelen geleneksellesmis, otantik bir Turk tatlisidir. Ozellikle bayramlarda her evde bulunan ve gelen misafirlere ikram edilen sevilen ve vazgecilmez bir lezzettir.

½ kg Phyllo Dough, cozunmus
250 gr tereyag, eritilmis
1 ½ su bardagi ceviz/ antep fistigi (orat buyuklukte ogutulmus)
Surup:

1 ¼ -1 1/3 su bardagi su
1 ½ -1 ¾ su bardagi seker
1 tatli kasigi limon suyu

Once surubunu hazirlamak icin seker ve suyu bir tencerede kaynatin. Kaynayinca limon suyunu ilave edin ve 2-3 dakika kaynatip, sogumaya birakin.
Firini 190 C (375 F) isitin. 23×35 cm’lik bir tepsinin dibini ve kenarlarini yaglayin. Phyllo yufka rulosunu acin ve baklavayi yaparken kurumalarini onlemek icin uzerine nemli bir bez ortun. Iki tane yufka alin ve tepsinin dibine yayin. Uzerini tereyagi ile guzelce yaglayin ve bu islemi 14 tane yufka olana dek tekrarlayin. Ceviz/antep fistiginin yarisini uzerine serpin ve esit olarak dagitin. Tekrar 14 yufka icin ayni yaglama islemini tekrarlayin. Geri kalan ceviz/antep fisitigini uzerine yayin ve son 12 yufkayi da ayni sekilde yaglayarak islemi tamamlayin. En ustune geri kalan tereyagini surun.
Sonra, keskin bir bicagi sicak suya batirin ve baklavaya son seklini vermek uzere kare ya da baklava dilimleri seklinde kesin.
25 dakika 190C (375 F) de pisirin ve sonra firini 165 C (325 F) ye ayarlayip, 30 dakika daha uzeri kizarana dek pisirin.
Firindan cikarinca, tekrar ayni bicagi sicak suda bekletip kesik yerlerden bir daha kesin. Sonra zaman kaybetmeden sicak baklavanin uzerine soguk surubu dokun. Surubu baklavanin kesik yerlerinden dokmeye dikkat edin. En az 3-4 saat bekleyip surubu emmesini bekleyin.
Baklavayi servis yapmadan once uzerine ogutulmus ceviz/antepfistigi serpebilirsiniz.
Baklavanin uzerini kapatmadan saklayin, yoksa hamurlasir.
AFIYET OLSUN