Baklava Lena
Updated: Oct 20
Baklava, a rich and indulgent pastry that has its roots in Turkey, has transcended its geographical origins and found a special place in the hearts and kitchens of many cultures, including the Serbian community. In Serbia, baklava is not just a dessert; it is a cherished tradition that is often prepared for significant celebrations, particularly during the New Year's festivities and other joyous occasions. The act of making baklava is a time-honored practice that brings families together, fostering a sense of unity and shared heritage as they gather to create this delectable treat.
My mother’s traditional baklava recipe, which I have adopted and continue to use, has been passed down through generations, embodying the essence of our family's culinary legacy. Each time I prepare this baklava, I am met with a chorus of compliments from friends and family, who often marvel at its exquisite taste and flaky texture. The inquiries about the secret behind its quality are frequent, and I take great pride in sharing the details of this beloved recipe.
What sets this baklava apart from others is not just its delightful sweetness but the careful balance of flavors achieved through a moderate amount of sugar. This thoughtful adjustment enhances the overall flavor profile, allowing the richness of the nuts and the buttery layers of phyllo dough to shine through without being overwhelmingly sweet. The result is a baklava that is exceptionally delicious, with a harmonious blend of textures and tastes that dance on the palate.
I am confident that once you try this particular recipe, it will quickly become your go-to method for making baklava. The straightforward steps and the quality of the ingredients come together to create a dessert that is not only satisfying but also a source of joy for everyone who tastes it. I adhere strictly to this recipe because I have found it to be truly exceptional, yielding consistent results that never fail to impress.
Conclusion
As you embark on this baking journey, I encourage you to follow the recipe closely. Each step is designed to ensure that your baklava turns out perfectly, capturing the essence of this traditional dessert. From the careful layering of the phyllo dough to the precise baking time, every detail matters in achieving that perfect golden-brown finish. Enjoy the process, and I hope you find as much joy in making baklava as I do.
Ingredients: simple, total time: 90 min.
Filling:
4 eggs
200 g sugar
1 cup sour cream/200 ml
1 cup of 200 ml oil
1 Lemon peel grated
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Crust:
500 g Thin crust
Especially walnuts:
450-500 g ground walnuts minced finely+ baking powder 5 g
When baking is poured with syrup:
500 ml of water
350 g of sugar
And 1 lemon juice
Baklava procedure:
Begin by preparing the baklava syrup. Combine all ingredients and simmer for 15–20 minutes.
Next, assemble the filling ingredients. Mix thoroughly, then beat the eggs with sugar, incorporating the oil, sour cream, and vanilla sugar.
Grind the walnuts and combine them with the baking powder.
Place the first layer of phyllo dough in a greased large pan. Apply 3 tablespoons of filling to ensure it covers each edge of the dough. Add the second layer, spread the filling, and sprinkle with the ground walnuts using 4 tablespoons or more. Repeat this process with each subsequent layer, ensuring one layer remains for the top of the baklava, which should remain untouched.
Upon reaching the final layer, use a sharp knife to cut the baklava into cubes or triangles before baking.
Bake in the oven at 180°C, covering with aluminum foil for 30 minutes. Remove the foil and continue baking for an additional 15–20 minutes.
The baklava should achieve a golden-brown, caramel-like color.
This step is crucial for baking baklava successfully.
Once baked, immediately pour cold syrup over the hot baklava and allow it to cool. This recipe is my own creation, and it consistently yields exceptional results, producing incredibly delicious baklava.
Buon appetito!
NOTE:
This baklava is less sweet compared to others, allowing for easy consumption. Give it a try, and you'll find yourself enjoying this recipe!
Baklava can be stored in the refrigerator or at room temperature. During summer, refrigeration is recommended, while in winter, it can also be kept on the terrace.
Do you want to try something a little different?
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