Baklava is a beloved sweet across the Middle East and the Mediterranean. This Egyptian-style baklava is distinguished by its rich layers of goulash (also known as phyllo) filled with a delectable nut mixture, then drenched in sweet honey syrup. The marriage of crispy and tender textures makes it a true delight and a staple at festive gatherings.
The sweet, sticky essence of baklava, combined with the crunch of nuts, is an indulgence that has enchanted palates for centuries. The history surrounding this dessert is as layered as the pastry itself, with variations cherished in Turkey, Lebanon, and Greece. Yet, its Egyptian twist provides a distinct, authentic flavor profile, making it a must-try for anyone exploring traditional Arabic desserts.
Ingredients
- 500g goulash (phyllo pastry)
- 1 cup ghee
- 2 tablespoons vegetable oil
- 1 cup peanuts
- ¼ cup hazelnuts (optional)
- ¼ cup shredded coconut (optional)
- ¼ cup raisins (optional)
- 1 cup water
- ¾ cup sugar
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- ¼ cup crushed pistachios (for garnish)
Preparation
- Preheat your oven to 180°C (356°F).
- Grease a baking tray with ghee.
- Layer half of the goulash sheets on the tray, brushing each sheet with melted ghee as you go.
- Prepare the filling by mixing peanuts, hazelnuts, coconut, and raisins.
- Spread the nut mixture evenly over the layered goulash sheets.
- Add the remaining goulash sheets on top of the filling, again brushing each sheet with ghee.
- Using a sharp knife, cut the assembled goulash into triangles or squares.
- Melt the rest of the ghee with vegetable oil and brush over the entire tray.
- Bake in the preheated oven for 25–30 minutes until golden brown.
- While baking, prepare the syrup by combining water and sugar in a saucepan. Stir until the sugar dissolves.
- Bring the syrup to a boil, then add lemon juice and vanilla extract. Let it simmer for 10 minutes.
- Once out of the oven, pour the warm syrup evenly over the hot baklava.
- Allow it to soak and cool for a perfect, tender texture.
- Garnish with crushed pistachios before serving.
Did you know?
Baklava is a staple dessert in many ancient cultures, often heralded as a symbol of wealth due to the costliness of nuts and honey. The word baklava is said to have origins in the Mongolian word “bayla,” meaning “to tie, wrap up,” and it appeared in historical records as early as the 8th century.
In Egypt, it’s common to use goulash sheets, also known as phyllo pastry, which makes achieving those distinctive, crispy layers manageable even for home cooks. Furthermore, while pistachios are a popular garnish, they’re more than just decorative; they provide a pleasant contrast in color, texture, and taste.
Interestingly, baklava is often enjoyed during Ramadan and Eid celebrations, where its delectable sweetness symbolizes the joy and festivity of the holidays. Despite its rich taste and appearance, baklava is surprisingly easy to make, especially this authentic and easy version, making it an ideal choice for anyone wanting to introduce a piece of traditional Arabic cuisine to their dessert repertoire.
Try this recipe to experience the best aspects of traditional Egyptian baklava, and share its complex layers and flavors with your loved ones, perfectly capturing the essence of sweet goulash.
