How to Make Balkan Baklava – Delicious Make at Home Recipe

Balkan Baklava

Of all the delicious foods we devour in the Balkans, Baklava is definitely the favourite. Of course, Balkan baklava can be bought across the globe, but there’s nothing better than freshly made filo pastry, nuts and spices drizzled with syrup.

The exact origins of this sweet delight is debatable. However, many believe the current form of baklava was developed in Istanbul and was presented by the Sultan during Ramadan.

There are many different variations of baklava across Europe, the Middle East and even North Africa. The Greek version, for example, is made up of 33 layers of pastry to represent the 33 years of the life of Christ.

Our favourite Balkan baklava

Perhaps the best Balkan baklava we have tried so far (there have been many) was in Dubrovnik. A small restaurant called Azur was recommended by a friend so we decided to have lunch there. Dubbed ‘Croatian-Asian fusion’ cuisine, we were certainly curious.

Tucked along a quiet lane, behind the cathedral, in Dubrovnik’s bustling old town we found a small restaurant with a relaxed vibe. We took a seat outside and browsed the simple, yet unique, menu. We must have looked confused as the owner came to our table and took the time to explain the concept and recommended some dishes for us.

The Meal

For our main meal we had a few different dishes shared between us so we could sample as much as possible. So far, the food was amazing and something really different. When it came to dessert, same idea. Of course, we ordered the baklava – the “Croasian” version. The owner told us that the baklava from Azur was slightly less sweet and a bit lighter than traditional baklava and spiced with kaffir lime leaves and lemongrass.

When it arrived, it looked so good we forgot to take any photos! Crisp on top and soft in the middle, lighter, not soggy but still sweet enough, this Balkan baklava was the best so far!

How to make your own Balkan baklava

If your mouth is watering and you’re now craving the syrupy goodness, you’re in luck! Here is what you need to make baklava from your kitchen. Many people assume it is a difficult dessert to make, but follow the instructions and you will be surprised at how easy it is.

INGREDIENTS

Simple syrup:

• 740 grams of sugar
• 900mls water
• 1 lemon (sliced)
• 1/2 teaspoon vanilla extract

Baklava:

• 140g of sugar
• 450g of walnuts (remove the shell and use 3/4 ground and 1/4 minced finely)
• 340g of unsalted butter
• 2 boxes of filo dough (36 sheets about 30 x 40cm long)

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INSTRUCTIONS

1. Make the syrup. Combine the water and sugar with lemon rounds and vanilla.
2. Combine all three ingredients and bring to a boil. Boil over medium heat for 5-7 minutes. Remove and let it cool.
3. Grind 340g of walnuts and then mince the remaining 110g. Mix the ground and minced walnuts and add the 140g sugar. Melt the butter over a low heat. Leave 3 filo sheets aside and cover with a tea towel.
4. Heat oven to 175°C. Grease the baking pan generously then layer 6 filo pieces in the pan, brushing each with butter before adding the next layer. You might need to cut the pastry to fit the pan.
5. Take around 60g of the nut mixture and sprinkle evenly over the sheets. Layer 2 sheets on top of the mixture, brushing each with butter before adding the next layer. Repeat until you run out of the mixture and phyllo sheets. (Including the bottom layer you should have a total of about 10 layers.)
6. Add the 3 filo sheets you set aside as the top layer, buttering each layer before adding the next. Wait to butter the top sheet until you cut the baklava.
7. Carefully cut baklava the into vertical strips (about 4cm each). Turn the pan 45 degrees and cut into vertical strips to create small diamond shaped baklavas. Now butter that last layer of filo and place on medium rack and bake for 15 minutes or until it blushes.
8. Reduce the temperature down to 150°C and bake for a further 90 minute. Make sure you check it frequently. If it’s browning on the top too much, cover it with foil.

Finally…

Take the pan out of the oven and pour the – now cold – syrup generously over the baklava. Make sure that the baklava is well covered but not soggy. Place the lemon rounds evenly in the pan over baklava. Cover with a kitchen towel and leave out overnight so the baklava can soak up the syrup.

Serve the next day and enjoy!

What next?

Inspired by Balkan food and drink? Take a look at our other posts HERE and try a few of the delicious recipes.

Maybe you’re thinking of a trip to the Balkans to try the real thing? Check out our Balkan FAQs page for loads of information on the area.

Have you tried this recipe at home or in the Balkans? Let us know by dropping a comment in the box. We would love to hear from you!