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Dry Baklava

Updated: Feb 14

  • Baklava that lasts a long time without any creamy filling, such baklava can last for a month. It is easy to prepare and ready quickly, the filling is composed of walnuts and sugar, and the topping goes on hot baklava. This baklava is less sweet and very edible. Follow recipe.

Ingredients: baking dish 45×40 cm, brush, simple, 43 pieces
  • 500 g thin crusts


  • 1 bag baking powder/10 g

  • 200 ml mineral water

  • 150 ml oil


  • 2 bags of vanilla sugar/20 g

  • 500 g ground walnuts

  • 5 full Tablespoons of sugar


  • 500 ml water

  • 300 g of sugar

  • juice of 1 lemon

  1. First make the syrup. Mix all the ingredients, mix sugar and water beforehand until it dissolves, add lemon juice and cook for about 20 minutes. Remove from heat and allow cooling completely.

  2. When you are finished with the syrup, mix all the ingredients for the spray in a small bowl. With this spray, you will spray each bark.

  3. Measure the crusts with the baking pan beforehand and put the excess to the side.

  4. Take a baking pan and coat every part, including the edges.

  5. Separate one crust from the side to finish.

  6. Place the first crust, spray each part of the crust evenly with help of brush.

  7. Place the second crust on top of it, spray it in the same way, then add 4–5 spoons of mixed filling with walnuts. Repeat the process until you run out of material. Place the excess crust that you removed and line it up in the middle. So every other one is filling with walnuts, and spraying each crust with spray.

  8. Cover the crust that you put on the side as the final part of the cake, spray with spray and add a little more oil, spread with the help of a brush.

  9. When you have finished all that, cut it into cubes or triangles with a slit knife and let it rest for 10 minutes.

  10. Bake baklava covered with aluminum foil first 30 min on 180 °C with fan, then uncover and bake another 15 min.

  11. Pour cold syrup over hot baklava. Cover the baklava with a clean cloth and let it cool.

  12. Serve cold baklava. These baklavas are not as sweet as others, and for that reason they are very hot! Buon appetito!

NOTE: Count the crusts, count every other one for the filling and see how many spoons are right for you, that way you will best distribute the filling!

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