Baklava (Antep Style)

Name: Baklava (Antep Style)
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Yield: 16 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 40 yufka/phyllo sheets; 300 g clarified butter (sadeyağ); 400 g ground Antep pistachio (or walnut); sugar syrup (şerbet)

Forty-odd layers of butter-brushed yufka around vivid green Antep pistachio, baked to a glassy crisp and kissed with light syrup — in the Gaziantep idiom, the global gold standard of the Muslim world's most famous pastry.

2 hr 15 min · Serves 16 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Pastry

40 yufka/phyllo sheets, hand-rolled is the artisanal standard
300 gclarified butter (sadeyağ)

Filling

400 gground Antep pistachio (or walnut)

Finish

sugar syrup (şerbet), light syrup, not honey, in the Antep style

Method

Start cooking mode

Time: Prep 90 min · Cook 45 min · 135 min total
Difficulty: hard

1
Layer ~20 butter-brushed sheets; spread ground pistachio; layer ~20 more, brushing every sheet with clarified butter.
40 min
2
Cut into diamonds/squares BEFORE baking.
10 min
3
Bake until deep golden and crisp; pour cooled syrup over the hot baklava (never hot-on-hot) and let it drink it in.
45 min