Bosnian baklava

What makes Bosnian baklava unique? Vanja Bulut says it's all about the nuts! Unlike similar versions made with pistachios or almonds, Bosnian baklavas showcase the walnut – layered with breadcrumbs for the texture.

Credit: Jiwon Kim

• makes

  40

• prep

  30 minutes

• cook

  45 minutes

• difficulty

  Mid

Ingredients

• Spray cooking oil or vegetable oil
• 500 g ground walnuts, divided
• 1 cup fine breadcrumbs
• 18 sheets filo pastry (375 g)
• 250 g butter
• 1 litre water
• 600 g caster sugar
• 1 lemon, sliced

Makes approximately 40 pieces

Resting time: 45-75 minutes 

Instructions

1. Preheat the oven to 220˚C (200˚C fan-forced). Grease a large, deep baking tray (approximately 33 cm x 22 cm) with oil.
2. Divide the ground walnuts between two bowls by placing one third in one bowl, and the remainder in the second bowl. Add the fine breadcrumbs to the bowl with one-third walnuts and mix to combine.
3. Take one sheet of filo pastry, lay it in the greased tray, lining up one corner, and then folding any excess pastry along the bottom and sides of the tray. Repeat with two more sheets of pastry, alternating the excess pastry to make an even layer on the base.
4. Evenly spread ¾ cup of pure ground walnuts across the filo pastry. Use the same method to layer two extra sheets of filo pastry over the nuts.
5. Evenly spread ¾ cup walnut and breadcrumbs over the next layer of pastry, then layer over two sheets of filo pastry, as above. Repeat the above steps, alternating between pure ground walnuts and walnut & breadcrumb mixture, with two sheets of pastry between each layer, four more times (6 in total). Empty any remaining nut mixture on the top layer.
6. Lay the three final sheets of filo pastry as you did with the very first layer and gently press down. Take a sharp knife and gently cut the baklava into 3-4 cm diamond pieces.
7. Place the butter into a large, heatproof jug and gently microwave until fully melted. Allow the butter to stand for a few minutes, until the white sediment (or milk solids) settle to the bottom of the jug. Slowly pour the melted butter over the baklava, ensuring the butter seeps through the cut lines to reach the base of the pastry, then discard the white sediment (milk solids) at the base of the jug.
8. Place a sheet of baking paper over the baklava, then bake for 30 minutes, or until golden-brown. Reduce the oven temperature to 100˚C, then bake for a further 15 minutes.
9. While the baklava bakes, heat the water, caster sugar and sliced lemon in a large saucepan and cook for 25 minutes, or until a thick, golden syrup forms. Discard the lemon slices and let cool slightly, then transfer the warm syrup to a large jug.
10. Once the baklava has finished baking, remove from the oven and discard the baking paper. Pour the warm syrup over the hot pastry, following the cut lines to ensure the syrup sinks to the base of the baklava. Once the syrup has filled the cut lines of the baklava, allow the pastry to stand for 15 minutes to soak up all the syrup.
11. Pour the remaining syrup over the baklava and let it stand for a further 30-60 minutes, then serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.