Dry Baklava Recipe: A Crisp and Delicate Turkish Delight
Dry Baklava is a lighter and crisper version of the classic Turkish baklava. While traditional baklava is soaked in syrup for a moist and sweet bite, dry baklava uses less syrup, resulting in a crisper, less sticky texture. This makes it an excellent option for those who prefer a less sweet and lighter dessert without sacrificing the rich flavors of buttery filo dough and crunchy nuts. Dry Baklava is perfect for pairing with tea or coffee and stays fresher for longer, making it ideal for gifting or storing.
What is Dry Baklava?
Dry Baklava, or “Kuru Baklava” as it’s known in Turkish, maintains the core elements of traditional baklava: thin layers of filo dough (yufka), butter, and ground nuts, but it’s only lightly drizzled with syrup. This results in a pastry that’s crisper and holds its shape without becoming overly moist. It’s a popular choice for those who enjoy the flaky texture of filo dough with a hint of sweetness, offering a more delicate and lighter bite compared to syrup-laden baklava.
Ingredients:
- For the Baklava:
- 500g filo dough (yufka)
- 300g unsalted butter, melted
- 300g ground pistachios or walnuts
- 3 tablespoons sugar
- 1 teaspoon cinnamon (optional)
- For the Syrup:
- 200g sugar
- 100ml water
- 1 tablespoon lemon juice
- 1 tablespoon honey (optional)
Instructions:
- Prepare the Syrup: Combine sugar, water, and lemon juice in a saucepan and bring the mixture to a boil. Reduce the heat and let it simmer for 8-10 minutes until slightly thickened. You can add honey for extra richness if desired. Set the syrup aside to cool completely.
- Prepare the Filo Dough (Yufka): Lay a sheet of filo dough on a flat surface and brush it generously with melted butter. Sprinkle a mixture of ground pistachios or walnuts and sugar evenly over the dough. If you like, add cinnamon for a warm, spicy flavor.
- Layer the Dough: Repeat the layering process with 5-6 more sheets of filo, brushing each with butter and sprinkling nuts between layers. After you’ve layered enough filo sheets, use a sharp knife to cut the baklava into diamond or square shapes.
- Bake the Baklava: Preheat the oven to 180°C (350°F). Place the baklava on a baking tray and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
- Drizzle with Syrup: Once the baklava is baked, remove it from the oven and immediately drizzle a small amount of cooled syrup over the pastry. The key to dry baklava is using less syrup than traditional baklava, so you just want a light coating. Let the baklava sit for a few hours to fully absorb the syrup.
- Serve: Once the syrup has been absorbed and the baklava has cooled, it’s ready to serve. Dry Baklava holds its shape well and remains crispy, making it perfect for serving at parties or as an afternoon treat with tea or coffee.
Why Try Dry Baklava?
- Crispier Texture: Unlike traditional baklava, which can be very moist and sweet due to the syrup, dry baklava retains a crisp texture that’s light and flaky.
- Longer Shelf Life: Because it uses less syrup, dry baklava stays fresh and crunchy for longer, making it a great option for storing or gifting.
- Lighter Sweetness: If you find traditional baklava too sweet, dry baklava offers a subtler sweetness that allows the flavors of the filo dough and nuts to shine.
Tips for Making Perfect Dry Baklava:
- Work Quickly with Filo Dough (Yufka): Keep the filo sheets covered with a damp cloth while working to prevent them from drying out.
- Butter Generously: Brushing each sheet with melted butter ensures that the layers bake to a perfect golden crisp.
- Allow Syrup to Cool: Use cooled syrup on hot baklava to avoid making it soggy.
Discover the Unique Flavors of Spiraled Dolama Baklava
Dry Baklava is the perfect alternative for those who enjoy the rich flavors of traditional baklava but prefer a lighter, crispier texture. With layers of flaky filo dough, a delicious nut filling, and a delicate drizzle of syrup, this dessert offers the best of both worlds. Whether you’re making it for a special occasion or just as a treat for yourself, Dry Baklava is sure to impress with its balance of sweetness, crunch, and flavor.