Baklava with Orange topping Lena

Baklava with Orange topping Lena

Baklava is a traditional Turkish dessert that I customarily prepare before Christmas. This year, I decided to introduce a variation to the classic recipe, resulting in a particularly moist and flavorful treat. Typically, baklava is made with nuts and topped with syrup and a hint of lemon. However, for this version, I opted for a unique twist by incorporating raisins and ground walnuts, which impart a distinctive sour-sweet flavor. This dessert is particularly appealing to those who appreciate the combination of tart and sweet elements. I am confident you will find this version even more delightful. Please follow the recipe to experience the exceptional taste of this fantastic baklava.

Ingredients: cup measure 200 ml, simple, total time: 60 minutes

Filling:

Syrup:

Preparation:

Prepare all the ingredients as described above.
Grind the walnuts in a super chopper or machine and set aside.
Soak the raisins in lukewarm water and leave to stand for 15 minutes.
Wash the oranges well under warm water, you can also put them in a deep bowl with 1 tsp of baking soda and water and let them sit for 30 minutes.
Grate 1 orange and squeeze the juice from the rest of 3 nectarines, filter it and set aside.
Now prepare the rest.

First prepare syrup:

Place sugar, water, orange juice, and orange slices in a small saucepan. Cook on slightly moderate heat for about 10 minutes after boiling. Leave a syrup to cool.
Baklava with Orange topping Lena

Make Filling:

Begin by combining the eggs, sugar, and vanilla sugar, then incorporate all other ingredients, excluding the raisins and walnuts.
The resulting mixture should be both compact and slightly liquid.
The walnuts and raisins will be added later as a topping.

Processing:

Lightly oil a 33 x 43 cm baking dish with high edges, and place the first layer of pastry.
You may trim the pastry sheets to fit the dimensions of your baking dish, though I skipped this step due to time constraints.
When layering is complete, cover with the remaining mixture and use a knife to tuck the edges of the pastry sheets downwards to ensure they fit well.
Fill each pastry layer with 3-4 spoonfuls of the baklava mixture, and sprinkle every second layer with ground walnuts and raisins.
Continue this process until all ingredients are used.
Reserve 2 pastry sheets without filling.
After placing the second-to-last pastry sheet, cut it into equal-sized cubes.
Evenly pour the remaining filling over the cut cubes and gently shake the dish to distribute the filling among all the layers. Shape the pastry with a knife, then cover with the final pastry sheet. Do not cut this sheet, but lightly brush it with oil.
The top pastry sheet should remain unfilled.
Bake the baklava at 180°C for approximately 25–30 minutes.
Once baked, remove the top pastry sheet using a knife, as it serves to prevent the baklava from burning during baking.
Cut the baklava into cubes as desired and pour syrup over the hot baklava.
Allow it to cool completely at room temperature or in a cool area, such as a terrace, and cover with plastic wrap.
Let the baklava sit for 24 hours before serving.

Buon appetito!

NOTE:

This orange-infused recipe surpasses the traditional version, offering enhanced juiciness and softness with an impeccable taste.
The baklava achieves a delightful balance of softness and moisture, without being overly sweet.
Store the baklava covered in the refrigerator or in a cool location.
Remove the baklava from the refrigerator 30 minutes prior to serving.