Turkish · dessert
Baklava (Turkish)
Baklava (Turkish) reads sweetness 6.5, citrus 5.8 and nutty 5.6 on Palate's 0–10 flavor X-ray — a Turkish dessert, about 3 hr 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 1.5 / 10
- Sweet & Fruity — 6.9 / 10
- Sour & Bright — 7.4 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 7.1 / 10
- Aromatic & Spice — 0.8 / 10
The measured notes (of 18)
Sweetness 6.5 · Citrus 5.8 · Nutty 5.6 · Sourness 5.2 · Richness 5.1 · Earthy 2.0 · Bitterness 1.4 · Umami 1.4 · Fruity 1.2 · Salinity 0.8 · Floral 0.7 · Herbaceous 0.6
What's in it (6)
- 1 lb phyllo dough
- 1 cup unsalted butter, melted
- 2 cups raw pistachios, finely ground
- 1 1/2 cups sugar
- 1 cup water
- 1 tbsp lemon juice
Time & effort: about 3 hr 30 min (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 304.6 kcal, 7.5 g protein, 24.7 g fat, 39.4 g carbs
Dietary: Vegetarian — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Layer buttered phyllo sheets in a tray, adding a thick layer of ground pistachios halfway through.
- Cut into diamonds and bake at 175C until golden.
- Immediately pour cold simple syrup over hot baklava and leave to soak for several hours before serving.
Dishes with a similar flavor shape
- Panellets de Pinyons — Spanish · Catalonia
- Namoura (Semolina Cake) — Lebanese
- Torta di Nocciole delle Langhe — Italian · Piedmont
- Rétes (Hungarian Strudel) — Hungarian
- Pasta Frola — Argentine
Keep reading: what sweetness, citrus, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.