Ingredients for Hazelnut Dry Baklava (Fındıklı Kuru Baklava)
- For the Dough and Layers:
- 1 package ready-made baklava yufka (thin Turkish phyllo-like dough) (about 800 g / about 1¾ lb)
- 250 g (about ½ lb) butter, melted and skimmed of foam
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil (mixed with butter for added shine)
- For the Filling:
- 2.5 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) finely crushed hazelnut kernels
- For the Syrup (a thicker consistency for a drier result):
- 2 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) granulated sugar
- 1.5 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) water
- 1 dessert spoon (about 2 tsp) lemon juice
How to Make Hazelnut Dry Baklava (Fındıklı Kuru Baklava)
For the syrup, place 2 water glasses of granulated sugar and 1.5 water glasses of water into a saucepan. Once it comes to a boil, reduce the heat and cook for about 15–20 minutes until thickened. Once done, add 1 dessert spoon of lemon juice, bring to one final boil, then set aside to cool completely. (The secret to dry baklava is a cold, thick syrup.)
In a small saucepan, melt 250 g of butter and skim off the foam using a strainer, then mix in 1 tea glass of vegetable oil. (We mix vegetable oil with the butter to give the layers a beautiful shine.)
Grease a baking tray and lay down the first sheet of baklava yufka, then brush a thin layer of the melted butter mixture over it. Repeat this process until you have 20 layers. On the 20th layer, spread all 2.5 water glasses of finely crushed hazelnuts evenly across the surface. Continue layering the remaining yufka sheets on top of the hazelnuts, brushing each layer with butter. Before brushing the very top layer with butter, cut the baklava into square portions. Pour all of the remaining butter over the cuts, then bake in a preheated oven at 170°C (340°F) (top and bottom heat setting) for about 40 minutes, until the dry baklava turns a deep golden color. Once removed from the oven, immediately drizzle the fully cooled syrup over the hot baklava. Allow the baklava to rest for at least 3–4 hours after absorbing the syrup so the flavors fully settle. Enjoy!
Pro Tip
The syrup must be very thick (close to honey consistency) and completely cold. This prevents the baklava from softening, preserving its "dry baklava" character. To achieve the texture shown in the photo, grind the hazelnuts coarsely — they should have a pleasant bite, not be as fine as flour.
Would you like a refreshing homemade lemonade recipe to serve alongside this delicious hazelnut dry baklava?
