The Secret of Ghee

Baklava with Ghee

Ghee is what lets baklava’s phyllo layers separate and turn irresistibly crisp in the oven. Unlike butter, it withstands high heat without burning and never weighs the dough down.

Baklava with Ghee
Prep
40 min
Cook
45 min
Yield
1 tray (about 30 pieces)

Ingredients

  • 40 sheets ready phyllo (baklava) dough
  • 250 g İlker ghee (melted)
  • 3 cups walnuts or pistachios (ground)
  • 2 cups granulated sugar
  • 2½ cups water
  • 1 tbsp lemon juice

Method

  1. Make the syrup

    Boil the sugar and water; once boiling, add the lemon juice and boil 12–15 minutes more, then let cool. The syrup must be cold and the baklava hot.

  2. Layer the phyllo

    In a greased tray, lay half the phyllo sheets, brushing melted ghee between every layer.

  3. Add the filling

    Spread the ground nuts evenly, then cover with the remaining sheets, again brushing ghee between each layer.

  4. Cut and drizzle

    Cut the baklava into pieces and drizzle the remaining melted ghee into every corner of the tray.

  5. Bake

    Bake in a preheated 170 °C (340 °F) oven for 40–45 minutes, until golden on top.

  6. Syrup it

    As soon as it leaves the oven, pour the warm syrup evenly over the hot baklava and rest at least 4 hours.

Pro Tip

Brushing ghee generously and evenly between layers is the secret to leaves that separate and crisp up. The purer the fat, the lighter the baklava stays.