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Baklava

Asia › Turkey
serves 8 1 hr 20 min Medium 10 versions
Meat-free Vegan Lactose-free Iftar Holiday Table Baked
Baklava tarifi
Sakaman · CC BY-SA 4.0

Cevizli Loku (Dry Walnut Baklava)

One of 10 versions of Baklava. The table below shows how their ingredients differ.

Ingredients

Servings 8 people
  • half piece matchbox-sized block of fresh yeast
  • 1 tablespoon caster sugar
  • 2 water glass (200 ml) lukewarm water
  • 5 water glass (200 ml) flour
  • half water glass (200 ml) oil
  • For the filling
  • 300 gram shelled walnuts · coarsely ground
  • 150 gram sultanas · dried
  • 4 tablespoon caster sugar

How to make it

Open in kitchen mode
  1. Make the filling: mix the coarsely ground walnuts, the raisins and 4 tablespoons of sugar in a bowl.
  2. In a bowl, work the yeast and the sugar together with 1 glass of lukewarm water.
  3. Add another 1 glass of lukewarm water.
  4. Add the flour without letting it prove and knead it to the softness of an earlobe.
  5. Divide the dough into six equal pieces and shape them into balls.
  6. Take one piece of dough and roll it out three millimetres thick, without resting it at all.
  7. Brush the rolled-out piece with sunflower oil and scatter plenty of the filling over it.
  8. Roll it up and lay it in a greased tray, or coil it round on itself.
  9. Roll out and fill each ball the same way and arrange them in the tray.
  10. Bake in an oven preheated to 220 degrees until golden.
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Baklava versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Classic base Cevizli Loku Chocolate Deve Tabanı Dry With apple With chestnut With dates With pistachios With walnuts
Ingredient Classic Cevizli Loku Chocolate Deve Tabanı Dry With apple With chestnut With dates With pistachios With walnuts
flour ✓ ✓ ✓ ✓ ✓ ✓ — — ✓ ✓
cornflour ✓ — ✓ ✓ ✓ ✓ — — ✓ ✓
egg ✓ — ✓ — ✓ ✓ — ✓ ✓ ✓
walnuts ✓ ✓ ✓ ✓ — — — ✓ — ✓
butter — — ✓ ✓ ✓ ✓ — — ✓ —
lemon juice ✓ — ✓ ✓ — — — — ✓ ✓
salt — — — — ✓ ✓ — — ✓ ✓
oil — ✓ ✓ — — — — — — ✓
lemon ✓ — — — — ✓ — — — —
margarine ✓ — ✓ — — — — — — —
olive oil ✓ — — ✓ — — — — — —
pistachios — — — — ✓ — — — ✓ —
puff pastry — — — — — — ✓ ✓ — —
yoghurt ✓ — ✓ — — — — — — —
apple — — — — — ✓ — — — —
chocolate — — ✓ — — — — — — —
cinnamon — — — — — ✓ — — — —
cocoa — — ✓ — — — — — — —
dates — — — — — — — ✓ — —
ground pistachios — — — — — — ✓ — — —
marron glace — — — — — — ✓ — — —
milk — — — — — ✓ — — — —
pistachios — — — — — ✓ — — — —
sultanas — ✓ — — — — — — — —
vinegar — — ✓ — — — — — — —
yeast — ✓ — — — — — — — —

Classic

serves 12 1 hr 45 min

Home baklava rolled from a dough made with yoghurt and olive oil. Lukewarm syrup over hot baklava.

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Chocolate

serves 12 1 hr 40 min

A baklava with cocoa worked into both the dough and the cornflour, filled with walnuts and chocolate chips.

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Deve Tabanı

serves 12 1 hr 30 min

Individual baklava rolled from an olive oil dough, filled with walnuts in the middle and gathered up. Soaked in syrup as it comes out of the oven.

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Dry

serves 12 1 hr 35 min

Pistachio baklava baked with the excess fat drained off, which gives it a drier texture.

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With apple

serves 10 1 hr 55 min

A baklava in which grated apple and cinnamon take the place of the walnuts.

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With chestnut

serves 8 45 min

A quick baklava with a marron glace wrapped inside puff pastry. The syrup goes on cold.

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With dates

serves 8 45 min

A quick baklava made with ready-made puff pastry, without rolling out any sheets. The filling is dates and walnuts.

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With pistachios

serves 12 1 hr 30 min

Pistachio baklava of 12 sheets rolled from fine baklava flour. The syrup goes on piping hot the moment it leaves the oven.

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With walnuts

serves 12 1 hr 40 min

The classic walnut baklava, with the sheets rolled out at home. The syrup goes on lukewarm and the tray is covered so that it soaks in.

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