Legendary Turkish Baklava! Full Making Process – Turkish Cuisine

Baklava is one of Turkey's most irresistible desserts: layers of paper-thin pastry, a rich nutty filling, and a fragrant syrup that soaks into every flaky layer. In this guide I will walk you through the full making process used in traditional Turkish bakeries, share the small secrets bakers rely on, and give tips to get bakery-quality baklava at home.   

What makes Turkish baklava special

Authentic Turkish baklava is defined by three things: ultra-thin yufka or phyllo sheets, a generous but balanced nut filling (often pistachio in Gaziantep and a mix of pistachio and walnut elsewhere), and a simple syrup scented with lemon or rose water. The texture is a contrast: crisp, buttery layers on top and a syrupy, tender interior that melts in your mouth.

Ingredients

• Phyllo dough or homemade yufka (several dozen sheets)
• Unsalted butter, clarified if possible, for brushing each layer
• Finely chopped pistachios and/or walnuts (about 500–700 g for a large tray)
• Granulated sugar for the syrup
• Water for the syrup
• Fresh lemon juice and optionally a splash of rose water or orange blossom water
• Optional: a pinch of cinnamon or ground cloves in the nut mixture

Equipment

• Large baking tray (rectangular tray common in bakeries)
• Pastry brush for buttering layers
• Sharp knife for cutting
• Large saucepan for syrup
• Clean tea towel to cover phyllo while working

Step-by-step preparation

1. Prepare the syrup first. Combine equal parts sugar and water (for example 2 cups water and 2 cups sugar) in a saucepan. Bring to a boil, then simmer for 10 minutes. Add a tablespoon of lemon juice toward the end to prevent crystallization and optionally a teaspoon of rose water after removing from heat. Let the syrup cool completely before pouring over the baked pastry.
2. Chop the nuts. Finely chop pistachios, walnuts, or a mix. The texture should be coarse, not powdery. Mix in a tablespoon of sugar and a pinch of cinnamon if desired.
3. Prepare the phyllo or yufka layers. If using store-bought phyllo keep it covered with a damp cloth to prevent drying. In a large tray, brush a base of butter. Lay down the first sheet, brush with butter, then repeat several times to create a sturdy bottom layer.
4. Add the nut layer. Sprinkle a uniform layer of the nut mixture over the buttered phyllo. For bakeries that make very thin layers, they alternate single sheets and thin spreads of nuts or make rolls; for home bakers an evenly distributed single layer works beautifully.
5. Continue layering. Cover the nut layer with more buttered phyllo sheets, repeating the process until you reach the desired height. The top should be several sheets thick and well buttered to become crisp and golden.
6. Score before baking. Using a sharp knife, score the unbaked baklava into diamonds or squares. This makes it easy to serve and helps the syrup penetrate evenly.
7. Bake. Preheat the oven to around 180–190°C (350–375°F). Bake until the pastry is golden and crisp, typically 30–45 minutes depending on oven and tray size.
8. Pour syrup at the right moment. Tradition and the professionals differ on timing, but a common and reliable method is to pour cool syrup over hot baklava right after it comes out of the oven. The temperature contrast helps the syrup absorb without making the phyllo soggy on top.
9. Rest and serve. Let the baklava rest for several hours or overnight to allow the syrup to fully soak in. Garnish with extra crushed pistachios before serving.

Secrets from Turkish bakers

• Butter is everything. High-quality butter, applied liberally between layers, gives the signature crisp, golden finish. Some bakeries use clarified butter to prevent excess moisture.
• Temperature control for syrup. The classic technique is to apply hot syrup over slightly cooled pastry or cool syrup over hot pastry. Either works if the temperature difference is significant; it encourages proper absorption.
• Thinness of the pastry. The thinner the sheets, the better the texture. Professional bakeries can stretch dough paper-thin; at home use commercial phyllo and handle it gently.
• Cutting first. Scoring before baking makes neat pieces and lets syrup move through defined channels.

Variations and serving suggestions

• Pistachio baklava: traditional and prized, especially from Gaziantep.
• Walnut baklava: richer in flavor, common in home kitchens.
• Chocolate or cream-filled adaptations: modern twists that are popular in cafes.
• Serve warm or at room temperature with Turkish tea or strong coffee. A scoop of clotted cream or lightly sweetened ice cream is a delightful accompaniment.

Storage and reheating

Baklava keeps well at room temperature for several days in an airtight container. If refrigerated, return it to room temperature before serving to restore texture. To refresh crispness, warm individual pieces in a low oven for a few minutes.

Troubleshooting

• Top remains soggy: either too much syrup at once or syrup was too hot relative to pastry. Try cooling syrup slightly or pouring gradually.
• Filling too dry: sprinkle a little melted butter or a tablespoon of water into the nut mix before layering.
• Pastry burns before nuts are cooked through: reduce oven temperature and bake longer, or cover the top loosely with foil halfway through baking.

Final thoughts

Making baklava is a labor of love. The steps are straightforward, but the care in buttering, layering, and timing the syrup makes the difference between good and legendary. Take your time, respect the ingredients, and you will be rewarded with a dessert that is both elegant and deeply comforting.