Bosnian Baklava is a traditional Bosnian recipe for a rich dessert or snack of buttered filo pastry with a walnut and sugar stuffing that's soaked in lemony sugar syrup before serving. The full recipe is presented here and I hope you enjoy this classic Bosnian version of: Bosnian Baklava.
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Traditional walnut baklava with a buttery crunch, soaked in a rich lemon syrup for the perfect bite every time.
Ingredients:
For the Simple Syrup (Agda):
1kg granulated sugar
800ml water
1 tsp vanilla extract
1 large lemon large, cut into rounds (seeds removed)
For the Filo (Jufka):
2 boxes filo pastry (about 30 sheets of store-bought, or 1kg home-made filo; each sheet should be slightly larger in size than your pan when unrolled
290g butter, melted
3.5 tbsp oil
For the Filling (Nadjev):
1kg walnuts (half coarsely chopped and half finely ground); as fresh as possible
300g granulated sugar
Method:
Begin by preparing the simple syrup (agda). Combine the water, sugar and vanilla extract in a medium-sized saucepan. Bring to a boil over high heat. Once boiling, reduce the heat to medium then add the lemon slices and cook for 5–7 minutes further. Take off the heat and set aside to cool.
Whilst the syrup is cooking, prepare the walnut filling. Process half the walnuts in a food processor until you have a flour-like consistency. Chop the remainder of the walnuts into small pieces. Combine the walnuts in a bowl then mix in the granulated sugar. Set aside.
Put the butter in a small pan over low heat. When all the butter has melted add the oil and whisk until smooth.
Unroll half the filo sheets onto your work surface and set your baking tin on top. Cut around the tin so the pastry fits its shape (use a sharp knife for this). Discard the pastry excess. Repeat with the second roll of filo pastry sheets. Set 3–4 sheets aside for the final top layer (cover with clingfilm or a clean tea towel to stop them from drying out.
Pre-heat your oven to 150°C. In the meantime, prepare the base layer of the baklava. Brush your baking tray with butter. Add one sheet of filo pastry to the bottom then brush its surface with butter. Repeat this layering and buttering process until you have layered six sheets of filo pastry, making sure that you liberally brush butter between each one.
Take a generous handful of the walnut and sugar mixture and spread it evenly over the filo using your hand. Top with two filo pastry sheets, buttering their tops as you add them. Top with another handful of the walnut mixture. Repeat the process of addin filling, then two buttered filo sheets until all the filling has been used used. Finish with the 3–4 top sheets you set aside, brushing each with butter.
You’ll end up with about 10 layers of filling in between the bottom and top layers.
Use a sharp knife to cut the baklava into long vertical strips, about 4cm wide. Then rotate the pan through 45 degrees and cut vertical strips again from this side to form diamond shapes. A ruler helps keep the cuts even.
Transfer the tin to the centre of you oven and bake for 15 minutes, or until the top turns golden. Reduce the heat to 130°C and continue baking for 90–120 minutes. Check on it occasionally.
It’s done when the baklava slightly 'moves' (shifts) in the pan when you gently shake it side to side. The top should be a nice golden brown. You can also gently lift one piece with a fork to check if the bottom is baked.
Once baked to your liking, remove the pan from of the oven and let it cool for 10 minutes. Use a ladle to slowly pour the cooled syrup over the baklava. Start from the edges and move toward the centre. Pour half first, wait a minute for it to soak in, then pour the rest. Arrange lemon slices evenly spaced on top. If you have a flat, slightly heavy object larger than the pan (like a serving tray), place it on top for 10–15 minutes. Then remove it and cover the pan with a kitchen towel.
Leave the baklava in a cool room (but not the fridge) for several hours, or overnight, so it can fully absorb the syrup.
Serve baklava at room temperature with coffee, ice cream, or a cold drink like elderflower cordial. Start with two pieces—Balkan baklava is very filling. For extra moisture, spoon 1–2 tbsp of syrup from the base of the tin over each serving.
Baklava tastes best slightly warmed. Reheat individual pieces in a low oven (120°C) for 5–10 minutes or in the microwave for 20–30 seconds. Avoid overheating, as it can dry out.
Baklava can be stored at room temperature for up to 1 week. For longer storage, refrigerate for 2–3 weeks. Keep tightly covered or in an airtight container to prevent drying.
