Walnut Baklava (Raw)
The still unbaked version of the same deep rooted recipe. Layer upon layer of thin dough with coarsely crushed fresh walnuts, folded with clarified butter and sliced, arrives raw. The pleasure of baking and adding the syrup is entirely yours. You bake it in your own oven until the top turns golden, and the moment it comes out you drizzle its cold syrup over it little by little while it is still hot. The aroma of fresh baklava filling your kitchen is a bonus.
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Selected size: Small · 500 g
Walnut baklava is a classic Turkish dessert made by placing coarsely crushed walnuts between thinly rolled sheets of dough, baked in the oven and sweetened with syrup. Gaziantep has kept the mastery tradition of this dessert alive for centuries. Raw baklava brings the pleasure of baking into your home and gives you the chance to bake the freshest one on your own table.
In the traditional method the dough is rolled out into nearly forty layers as thin as tulle, clarified butter is brushed between them and coarsely crushed fresh walnuts are placed in the middle of the layers. Eight to ten sheets go on the bottom and top, and the tray is sliced before it goes into the oven. The raw baklava we prepare reaches you at exactly this stage, ready to bake.
The aroma of baklava baking in a home oven fills the kitchen, the pastry turns crisp and the walnut aroma reaches its richest state while hot. Serving the warm slices made by your own hand with a plain Turkish coffee or tea is a pleasure of its own. You adjust the amount of syrup to suit your taste.
At Antepside we send walnut baklava raw, sliced and ready to bake. Bake it in a preheated oven until the top turns golden, and the moment it comes out drizzle your cold syrup over it little by little while it is still hot. It is ready to serve after resting for a few hours.
This product contains Gluten, Milk and Tree nuts (walnut). Our products are prepared in the same facility as products containing gluten, milk, egg, tree nuts (Antep pistachio, walnut) and sesame, so cross contamination may occur.
- Gluten
- Milk
- Tree nuts (walnut)
Bake the raw walnut baklava in a preheated oven at about 170 to 180 degrees until the top turns golden. Forty five to sixty minutes is usually enough. Take care not to open the oven door for the first half hour, so the layers rise nicely.
Before baking you can store it in the refrigerator for a few days, or for longer in the freezer. The most important tip is the temperature of the syrup. When the baklava comes out of the oven hot, drizzle cold syrup over it little by little, let it rest for a few hours and serve it that way.
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