Southeastern Anatolian (Gaziantep & Urfa)
Antep Baklava (Fıstıklı Baklava)
The benchmark against which all baklava is measured: forty-odd hand-rolled yufka layers, clarified butter, and a deep seam of vivid Antep pistachio, cut into diamonds and bathed in light syrup. Gaziantep's craft, protected by GI.
2 hr 45 min · Serves 16 · Takes some skill
16
Ingredients
Pastry
Filling
Finish
Method
Start cooking mode- Prep 120 min · Cook 45 min · 165 min total
- hard
- 1
Roll yufka by hand to near-transparency; layer ~20 sheets, brushing clarified butter between each.
- 2
Spread the ground pistachio in an even seam; layer ~20 more buttered sheets; cut into diamonds before baking.
- 3
Bake to deep golden and crisp; pour cooled syrup over the hot baklava and rest to absorb.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
