This is a Dry Baklava Recipe. It is much easier to prepare and much lighter than the classic baklava recipe. Baklava is a Turkish dessert, approved by the European Union in 2013. The word Baklava itself comes from Ottomans meaning binding.
This is such an easy recipe that there is almost no place to make an error with this recipe. But still I once forgot to sprinkle some sugar in the middle of the filo sheets. It had almost no taste, I think I will never forget it again.
What is Turkish baklava made of?
Baklava is made of sheets of dough filo, with butter and either pistachio, walnuts, nuts or similar. According to the shape and contents there are about 200 different varieties of baklava sold and exported daily around Turkey everyday. The most known dry baklava producer is Imam Cagdas located in Gaziantep. This recipe is a humble homemade of the dry baklava they are selling since more than 130 years.
How to make homemade dry baklava?
Here is how it goes. Spread a phyllo sheet on your working space, butter it, spread another on top, butter again.
The third layer will follow, but this time sprinkle with tahini, coarsely chopped walnuts and sugar.
Then gently roll the phyllo sheets together.
Cut to equal sized pieces and you are ready to put in the oven.
Cook until brownish on all sides. Sprinkle with caster sugar if you choose to. And the result is:
There you are ready to enjoy the crispy sound and taste of this amazing dry baklava dessert.
Dry Baklava with Tahini and Walnuts
Ingredients
- 12 sheets ready baklava phyllo sheets
- 200 grams sugar
- 50 grams butter melted
- 150 grams walnuts coarsely chopped
- 200 millilitres tahini
- 2 tablespoons caster sugar
Instructions
- Spread out a sheet of baklava phyllo.
- Sprinkle all around with melted butter.
- On top lay down the second sheet.
- Again sprinkle with melted butter.
- On top lay down the third sheet.
- This time, instead of butter, sprinkle with tahini, sugar and walnuts.
- Then gently, using the shorter side make a long cigar looking roll. It should not be too tight of loose.
- Continue till all the material is finished.
- Then cut each roll to about five centimetre long pieces.
- Then place all pieces in a tray with an oven paper. Cook in a preheated oven at 180° Celsius, until golden brown in all sides. This will take about 15-20 minutes.
- Let cool and sprinkle with caster sugar. Enjoy!