Dozens of paper-thin phyllo layers sandwiching a fragrant walnut filling, soaked in lemon-scented sugar syrup until golden and glistening.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: decorative tray
Garnishes: walnut halves, powdered sugar
Accompaniments: Bosnian coffee
Instructions
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1
Layer 10 sheets of phyllo in a buttered pan, brushing each with melted butter.
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2
Mix walnuts with cinnamon. Spread a thin layer of walnut mixture.
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3
Continue alternating 3-4 phyllo sheets (buttered) with walnut layers. End with 8-10 phyllo sheets on top.
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4
Cut into diamond shapes with a sharp knife before baking.
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5
Bake at 175C for 40-45 min until deeply golden.
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6
While baking, boil sugar, water, and lemon juice for 10 min. Cool. Pour cold syrup over hot baklava.
Did You Know?
Bosnian baklava uses walnuts instead of pistachios, and the syrup is lighter and lemony compared to Middle Eastern versions.
Chef's Notes
Equipment Tips
- baking pan
- pastry brush
- sharp knife
Garnishing
walnut halves, powdered sugar
Accompaniments
Bosnian coffee
The Story Behind Bosnian Baklava
Bosnian baklava descended from Ottoman court cuisine but developed its own identity with walnuts replacing pistachios and a lighter, lemon-forward syrup. During Bajram, entire neighborhoods exchange trays of baklava as an expression of community bonds.
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