Shatter & Syrup and Shatter: The Baklava Masterclass

Overview

This masterclass reveals the secrets to crafting perfect homemade baklava, covering every step from making tissue-paper thin phyllo dough and preparing the pistachio filling to clarifying butter and assembling the delicate layers. Experts share crucial techniques for baking a golden crust and achieving the signature shatter by combining hot pastry with cool, citrus-laced syrup.

Ingredients

• 500 g high-protein bread flour
• 2 whole eggs
• 200 ml warm water
• 50 ml mild olive oil
• Cornstarch (for dusting)
• 300 g raw, shelled pistachios (or walnuts)
• 2 g ground cinnamon
• 350 g high-quality, unsalted European butter
• 500 g granulated sugar
• 300 ml water
• 15 ml fresh lemon juice
• 60 ml Greek honey
• 2 g vibrant, finely ground raw pistachio (for garnish)

Instructions

1. To prepare the dough (yufka), combine 500 g high-protein bread flour, 2 whole eggs, 200 ml warm water at 35 °C / 95 °F, and 50 ml mild olive oil in a bowl. Mix until a shaggy mass forms, then knead aggressively on the counter for 12 minutes until perfectly smooth. Wrap tightly and rest at 22 °C / 72 °F for 60 minutes. Finally, dust generously with cornstarch and roll 40 individual sheets out until they are tissue-paper thin.
2. For the filling, spread 300 g raw, shelled pistachios (or walnuts) on a baking sheet and toast in an oven preheated to 150 °C / 300 °F for exactly 8 minutes. Remove and let them cool completely to 20 °C / 68 °F. Place the cooled nuts into a food processor with 2 g ground cinnamon and pulse exactly 10 to 12 times to achieve a coarse, gravel-like texture.
3. To make clarified butter (sadeyağ), place 350 g high-quality, unsalted European butter in a heavy saucepan over medium-low heat at roughly 90 °C / 195 °F. Let it melt undisturbed for 15 minutes. Use a fine-mesh spoon to carefully skim off all the white foam. Decant the pure, golden liquid fat into a clean bowl, leaving the watery liquid behind.
4. Prepare the syrup (siropi) by combining 500 g granulated sugar, 300 ml water, and 15 ml fresh lemon juice in a heavy pot. Whisk gently off the heat, then place over medium-high heat and bring to a rolling boil without stirring. Once it reaches 105 °C / 221 °F on a candy thermometer, boil for exactly 10 minutes. Remove from heat and stir in 60 ml Greek honey. Let this syrup cool completely to 20 °C / 68 °F.
5. For assembly, work on a cool 20 °C / 68 °F surface. Brush a 23 by 33 cm / 9 by 13 inch metal baking pan with warm 40 °C / 104 °F clarified butter. Lay down one sheet of phyllo and brush it lightly but entirely with butter. Repeat this for 15 layers. Spread the pulsed nut mixture evenly across the 15th layer. Top with another 15 layers of phyllo, buttering each individual sheet. Press the edges down gently. Using a razor-sharp chef's knife, score the baklava into diamond shapes, cutting all the way through to the bottom of the pan; this step takes about 20 minutes.
6. To bake, preheat your oven to a steady 160 °C / 320 °F. Place the scored pan on the middle rack and bake for exactly 45 minutes. After 45 minutes, increase the oven temperature to 175 °C / 347 °F and bake for a final 15 minutes to achieve a deep, even, golden-brown crust.
7. Immediately upon taking the 175 °C / 347 °F pan out of the oven, pour your cooled 20 °C / 68 °F syrup evenly over the top. Let the baklava rest uncovered at room temperature, around 22 °C / 72 °F, for a minimum of 240 minutes (four full hours).
8. To plate, lift a diamond gently with an offset spatula. Garnish the top center with 2 g of vibrant, finely ground raw pistachio.

In this video

• The yufka dough requires aggressive kneading for 12 minutes and a 60-minute rest at 22 °C / 72 °F to properly relax the gluten.
• Phyllo dough must be rolled into 40 individual, tissue-paper thin sheets after being generously dusted with cornstarch.
• Nuts for the filling should be toasted at 150 °C / 300 °F for exactly 8 minutes and then cooled completely to 20 °C / 68 °F to prevent premature oil release.
• The nut mixture should be pulsed 10 to 12 times in a food processor to achieve a coarse, gravel-like texture, not a fine powder or paste.
• Clarified butter (sadeyağ) is essential because regular butter contains water and milk solids that would burn and ruin the delicate pastry.
• The syrup (siropi) must be made ahead and cooled completely to 20 °C / 68 °F, as hot syrup on hot pastry guarantees a soggy disaster.
• Baklava assembly involves laying 15 buttered phyllo layers, spreading the nut mixture, topping with another 15 buttered layers, and meticulously scoring into diamond shapes.
• Baking begins at 160 °C / 320 °F for 45 minutes, then the temperature increases to 175 °C / 347 °F for a final 15 minutes to achieve a deep, golden-brown crust.
• Pouring the cooled 20 °C / 68 °F syrup immediately onto the blazing-hot 175 °C / 347 °F pastry, within one minute of oven removal, is critical for achieving the magnificent crackle and shatter.
• The finished baklava needs to rest uncovered for a minimum of 240 minutes (4 full hours) at room temperature for the syrup to distribute evenly and the layers to set.

Frequently asked questions

How do you make baklava dough from scratch?

To make the yufka dough, combine 500 g high-protein bread flour, 2 whole eggs, 200 ml warm water at 35 °C / 95 °F, and 50 ml mild olive oil. Knead for 12 minutes, rest for 60 minutes, then roll into 40 tissue-paper thin sheets.

What is the secret to a crisp baklava?

The secret to achieving the signature shatter of baklava is pouring cold, 20 °C / 68 °F syrup over blazing-hot, 175 °C / 347 °F pastry immediately upon removing it from the oven. This temperature contrast is crucial for the texture.

Why is clarified butter used in baklava?

Clarified butter, or sadeyağ, is used in baklava because regular butter contains water and milk solids that would burn and create bitter black spots on the delicate phyllo dough during baking.

How long should baklava cool after the syrup is added?

After the syrup is poured, baklava must rest uncovered at room temperature, around 22 °C / 72 °F, for a minimum of 240 minutes (4 full hours). This allows the syrup to distribute evenly and the layers to properly set.

What temperature should baklava be baked at?

Baklava is first baked at 160 °C / 320 °F for 45 minutes to ensure heat penetration. Then, the oven temperature is increased to 175 °C / 347 °F for a final 15 minutes to achieve a deep, even, golden-brown crust.