Layer upon layer of buttery phyllo pastry filled with crushed walnuts and spices, baked until crisp and drenched in warm sugar syrup. Kosovo's premier festive pastry.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large tray, cut into diamonds
Garnishes: crushed walnuts on top
Accompaniments: Turkish coffee
Instructions
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1
Brush a baking tray with butter and layer eight sheets of phyllo, brushing each with melted butter.
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2
Mix walnuts with cinnamon and cloves, and spread half over the phyllo.
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3
Add four more buttered phyllo sheets, then the remaining nut mixture.
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4
Top with eight more buttered phyllo sheets, then cut into diamond shapes with a sharp knife.
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5
Bake at 175°C for forty to forty-five minutes until deep golden.
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6
While baking, make syrup by boiling sugar, water, lemon juice, and honey for ten minutes, then cool slightly and pour over the hot bakllava.
Did You Know?
In Kosovo, bakllava trays are so large they require two people to carry — making enough for the whole neighborhood.
Chef's Notes
Equipment Tips
- baking tray
- pastry brush
- saucepan
Garnishing
crushed walnuts on top
Accompaniments
Turkish coffee
The Story Behind Bakllava
Bakllava holds a position of supreme importance in Kosovar festive culture. No Bajram celebration, wedding, or circumcision ceremony is complete without trays of this layered pastry. The Kosovar version typically uses walnuts rather than pistachios and favors a thicker, more substantial construction than some Middle Eastern versions. Families take great pride in their bakllava, and the recipe is often a closely guarded secret passed from mother to daughter.
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