Bosnian Baklava
A sweet, nutty pastry made of layers of filo dough filled with chopped walnuts and sweetened with a sugar syrup. This Bosnian version often features a hint of lemon and is a beloved dessert.
🧂 Ingredients
- 1 package Filo dough(thawed according to package directions (approx. 450g))
- 400 g Walnuts(finely chopped)
- 250 g Unsalted butter(melted)
- 500 g Sugar(for syrup)
- 350 ml Water(for syrup)
- 0.5 piece Lemon(juice and zest (optional))
- 1 tsp Ground cinnamon
- 0.25 tsp Ground cloves(optional)
👨🍳 Instructions
- 1
Preheat oven to 175°C (350°F). Grease a 9x13 inch baking pan.
⏱️ 5 minutes - 2
In a bowl, combine the finely chopped walnuts with cinnamon and cloves (if using).
- 3
Carefully unroll the filo dough. Keep the sheets covered with a damp cloth to prevent them from drying out.
💡 Tip: Work quickly with filo dough. - 4
Lay one sheet of filo dough in the prepared pan. Brush generously with melted butter. Repeat this process with about 8-10 sheets of filo dough, buttering each layer.
- 5
Spread half of the walnut mixture evenly over the buttered filo layers.
- 6
Layer another 8-10 sheets of filo dough on top of the nuts, buttering each layer as before.
- 7
Spread the remaining walnut mixture over the second set of filo layers.
- 8
Top with the remaining filo dough sheets, buttering each layer thoroughly. Tuck in the edges of the top layers to create a neat border.
💡 Tip: Tucking in edges prevents burning. - 9
Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom layer. This is best done before baking.
⏱️ 10 minutes💡 Tip: Cutting before baking ensures clean slices. - 10
Bake in the preheated oven for 50-60 minutes, or until golden brown and crisp.
⏱️ 60 minutes💡 Tip: Keep an eye on the baklava to prevent burning. - 11
While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, and lemon juice (if using). Bring to a boil, then reduce heat and simmer for about 10-15 minutes until slightly thickened. Let it cool slightly.
⏱️ 15 minutes💡 Tip: A slightly cooled syrup poured over hot baklava creates the best texture. - 12
Once the baklava is out of the oven, immediately and slowly pour the warm syrup over the entire surface, ensuring it seeps into the cuts.
💡 Tip: Pouring syrup over hot baklava is crucial for absorption. - 13
Let the baklava cool completely (at least 4-6 hours, or preferably overnight) at room temperature before serving. This allows the syrup to fully absorb.
⏱️ 6 hours💡 Tip: Patience is key for perfectly soaked baklava.
💡 Pro Tips
- ✓Use good quality walnuts for the best flavor.
- ✓Don't rush the cooling process; allowing the baklava to sit overnight is essential for the syrup to soak in properly.
- ✓If you don't have lovage, you can omit it, but it's a traditional ingredient in Bosnian cuisine that adds a unique savory note.
🔄 Variations
- Some variations include adding a tablespoon of rosewater or orange blossom water to the syrup for an aromatic twist.
- Pecans can be used as a substitute for walnuts, though the flavor profile will differ.