Gaziantep Baklava
The Story
Gaziantep baklava is recognized by UNESCO and is considered the finest in the world. The secret lies in the quality of Antep pistachios, the paper-thin yufka (phyllo), and the precise ratio of syrup. True Gaziantep baklava uses clarified butter and must be made with local pistachios.
Ingredients
- Phyllo dough sheets- 500g (about 20 sheets)
- Antep pistachios, finely ground- 300g
- Clarified butter (or ghee)- 250g
- Sugar- 400g
- Water- 300ml
- Lemon juice- 1 tablespoon
- Rose water (optional)- 1 teaspoon
Instructions
Make the syrup first: Combine sugar and water in a pot, bring to boil, add lemon juice, simmer for 15 minutes. Add rose water if using. Let cool completely.
Preheat oven to 170°C (340°F).
Brush a baking pan with melted butter. Layer 10 phyllo sheets, brushing each generously with butter.
Spread the ground pistachios evenly over the phyllo layers.
Layer the remaining 10 phyllo sheets on top, again brushing each with butter.
Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through.
Bake for 45-50 minutes until the top is golden brown and crispy.
Remove from oven and immediately pour the COLD syrup evenly over the HOT baklava.
Let it sit for at least 4 hours (preferably overnight) to absorb the syrup completely.
Serving Suggestions
Serve at room temperature with Turkish coffee or tea. Garnish with extra chopped pistachios. Store at room temperature in an airtight container – never refrigerate as it will become soggy.