Turkish Baklava – A Decadent, Aromatic Dessert by Anna Olson

One of my favorite chefs to watch on Euforia is Anna Olson, whose baking tips have taught me so much, especially as I’m still learning the ropes of dessert making. This recipe is a classic from Turkish cuisine — very sweet, rich, and perfect for special occasions.

🕒 Prep & Cooking Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: Several hours (preferably overnight)
Servings: 12–16 pieces
Difficulty: Moderate

📝 Ingredients

For the Baklava:

1 package phyllo pastry sheets
250 g cashew nuts
200 g walnuts
100 g sugar
1 tsp cinnamon
1 tsp ground cardamom
1 tsp ground cloves
100 g butter, melted

For the Syrup:

350 g sugar
100 g honey
250 ml water
Juice of ½ lemon
A few whole cloves

🔪 Step-by-Step Instructions

Make the syrup:
Combine sugar, honey, water, lemon juice, and whole cloves in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
Prepare the nut filling:
Pulse cashews, walnuts, sugar, cinnamon, cardamom, and ground cloves in a food processor or coffee grinder just a few times. The nuts should be chopped but still retain some texture — not a fine powder.
Assemble the baklava layers:
Brush a phyllo sheet with melted butter. Place another sheet on top and brush again. Repeat until you have 3 layers, brushing each. Fold the layered sheets in half lengthwise, creating a sheet with 6 layers. Place this in a parchment-lined 23×33 cm baking tray.
Add filling and layers:
Sprinkle half the nut mixture evenly over the phyllo. Add another 3 buttered, folded phyllo layers, press gently, then add the remaining nuts. Finish with a final phyllo sheet. The final structure will be 3 phyllo layers alternating with 2 nut layers.
Cut and decorate:
Using a sharp cutter, slice the baklava into squares or diamonds, cutting down to the bottom layer. Insert a whole clove in the center of each piece for decoration and aroma.
Bake:
Bake at 180°C (350°F) for about 40 minutes, or until golden and crisp.
Add syrup:
Remove from oven and immediately pour the cooled syrup evenly over the hot baklava. Let it soak and cool completely, then refrigerate for several hours before serving.

💡 Tips & Variations

Use high-quality nuts for the best flavor and crunch.
Be gentle when handling phyllo — keep unused sheets covered with a damp towel to prevent drying.
For a richer flavor, you can add a splash of rose water or orange blossom water to the syrup.
Serve baklava chilled or at room temperature, optionally with a dollop of thick yogurt or cream.

🧾 Final Thoughts

This baklava recipe is a celebration of textures and warm spices, delivering sweet, nutty layers that melt in your mouth. Inspired by Anna Olson and rooted in Turkish tradition, it’s a perfect festive dessert that fills your kitchen with irresistible aromas and your table with joy.