Julien Vilder’s Kitchen

Rolled baklava

Sarı Burma Baklava

Baklava is one of the most famous Mediterranean desserts. Several different varieties exist across the region coming in all different shapes and sizes. Sarı Burma Baklava is a type of rolled baklava from Turkey. Turkish Baklava is typically filled with pistachios where Greeks tend to use more walnuts. This recipe can be easily modified, just swap to pistachios to the nut of your choice (hazelnuts, almonds, walnuts…). You can also personalize the syrup by swapping the lemon juice for any other citrus juice.

⏰Prep Time: 20 min ⏲️Cooktime: 25 min 🍽️Servings: 32 pieces

Ingredients:

For the baklava:

• 16 Filo Sheets
• 1 1/4 cups of butter
• 1 1/2 cups of chopped pistachios
• 4 tbs of sugar

For the syrup:

• 1 cup water
• 1 cup sugar
• 1/2 lemon
• 1 tbs rose water

Directions:

1. Preheat oven to 350F (180C)
2. Make the syrup by combining water and sugar, bring to a boil then reduce the heat to medium low and add the rose water and lemon juice and cook for 15 minutes. Let it cool completely.
3. Mix chopped pistachios with 4 tbs of sugar and set aside
4. Melt down and clarify 1 1/4 cups of butter.
5. To assemble the baklava, take 1 filo sheet and brush on melted butter, then take another filo sheet and place over and brush again butter over it. Make sure to keep the filo under a damp towel to avoid drying out.
6. Fold one inch of the filo over itself then in a line pace 2-3 tbs of the pistachio mixture. Roll the baklava, cut in half if necessary and place in a 11″7″Baking tray. Repeat the steps with all the filo sheets.
7. pour the reming butter over the baklava and spread with a brush.
8. Bake the baklava at 350F (180C) for 25-30 minutes or until golden brown.
9. Once out of the oven while still hot, pour over cold syrup and let it soak for at least 2 hours.