Aegean Delight – Turkish Dessert Recipe

Find the best Aegean Delight recipe for a traditional and delicious Turkish dessert experience with our step-by-step instructions and beautiful images.

🕒 Prep Time: 15 mins - Cook Time: 20-30 mins - Total Time: 35-45 mins

🍽 Servings: 4 servings

🔥 Difficulty: Intermediate

🌎 Cuisine: Turkish

Allergens

Nuts (Walnuts)

Ingredients

1. 2 cups ground walnuts 2. 4 cups water 3. 8 tablespoons sugar 4. 2 teaspoons cinnamon 5. 1/2 teaspoon cardamom 6. 1/4 teaspoon salt 7. 8 sheets phyllo dough, thawed 8. 1 cup unsalted butter, melted 9. 1 cup honey

Instructions

Preheat your oven to 350°F (180°C). In a large bowl, combine the ground walnuts, 4 tablespoons of sugar, cinnamon, cardamom, and salt. Set aside.
On a clean, dry surface, lay out one sheet of phyllo dough and lightly brush with melted butter. Place another sheet on top, again brushing with butter. Repeat this process for the remaining sheets, ensuring each is buttered and stacked atop the previous one.
Once you have a stack of 8 layered phyllo dough, carefully cut the stack in half horizontally, resulting in two equal portions.
Place the first portion of the phyllo stack on a parchment lined baking sheet and evenly spread half of the walnut mixture over it, leaving a border of about 1 inch around the edges. Sprinkle with 2 tablespoons of sugar.
Place the second portion of the phyllo stack on top of the first one, aligning the edges precisely. Brush the top layer with butter and cut the stack into 16 equal squares.
Bake for approximately 20 30 minutes until golden brown. Remove from the oven and let it cool slightly.
In a separate saucepan, combine water and remaining sugar to create a simple syrup. Bring to a boil, then simmer until sugar is dissolved. Stir in the cardamom and cinnamon.
As soon as the baklava has cooled enough to handle, gently pour the hot syrup evenly over the top. Allow it to soak for at least 30 minutes before serving.
For the Turkish coffee, mix water with sugar in a cezve or small pot and bring to a boil. Remove from heat, add finely ground coffee, and let it sit for 2 3 minutes before pouring into cups. Serve hot.

Chef’s Insight

This recipe showcases the perfect balance between sweet, spicy, and crispy elements that make up classic Turkish desserts.

Notes

Be sure to use high-quality phyllo dough for optimal flakiness and taste.

Substitutions

For a nut-free version, substitute the ground walnuts with ground almonds or pistachios.

Alternative Preparations

This dessert can be prepared ahead of time and served at room temperature or chilled.

Alternative Methods

Baklava can be baked in a large pan or individual ramekins for a unique presentation.

Best Storage Practice

Store the syrup-soaked baklava in an airtight container at room temperature for up to 1 week. Refrigerate any leftover Turkish coffee.

Shelf Life

7 days for stored baklava; coffee is best consumed within 3 days when refrigerated.

Plating Tips

Serve the Baklava on a white plate to accentuate the golden layers and syrup, garnished with a sprig of mint. Coffee should be presented in small, traditional Turkish coffee cups.

Nutrition Facts

Per serving, this dessert contains approximately 650 calories, 40g of fat, 70g of carbohydrates, and 12g of protein. The Turkish coffee has around 30 calories, 0g of fat, 7g of carbohydrates, and 1g of protein per serving.