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Turkish Baklava

Prep Time: 25 minutes
Cook Time: 45 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 30 minutes
Servings: 9
Calories: 393kcal


  • 200 g baklava yufka sheets or phyllo dough
  • 150 g clarified butter
  • 1 cup pistachio chopped
  • 1 cup sugar
  • ¾ cup water
  • Few drops of lemon juice
  • Ground pistachio for serving


  • Cut the Baklava Yufka sheets into the tray size you will use. Cover the Baklava Yufka sheets with a wet towel to give them just a little humidity. Set aside.
  • Grease the baking tray with melted butter. Then place one of the baklava sheets into the tray. Drizzle the melted butter on it. Place another baklava sheet on it. Repeat the process to get 13-15 layers.
  • Sprinkle the chopped pistachio on mid-layer. Then cover the mid layer with a baklava sheet, and drizzle the melted butter on it. Repeat the process until you reach 13-15 layers after the middle layer.
  • Cut the baklava into 4 cm/1.5 inches squares. Press lightly with your fingers on top from the corners of each square so a slight dome shape forms on top.
  • Pour the remaining butter on it. Rest for about 20 mins before baking.
  • Bake the baklava in a preheated oven at 170°C/340°F for about 40-45 minutes until golden brown.
  • Start preparing the sherbet halfway through the baklava is baking. To make sherbet, put the sugar, water, and a few drops of lemon juice in the small pot on medium heat. Let it boil for about 5 minutes after it reaches the boiling point. Pour the hot sherbet over the hot baklava. Rest it for at least an hour before serving.
  • Serve the baklava with ground pistachios on top.



Calories: 393kcal | Carbohydrates: 38g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 109mg | Potassium: 189mg | Fiber: 2g | Sugar: 24g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg