Introduction
When people search for The Secret of Persian Baklava, they’re after a reliable formula: premium thin dough, a minimalist authentic filling, and controlled baking and syruping. In our bakery, every style follows one rule: the filling is walnut & freshly ground cardamom only—no pistachio inside. Pistachio is used only as decoration on top. We finish with a rose-water syrup and, crucially, an egg-yolk wash before baking to achieve an even golden color and prevent burning. The thickness of that yolk layer changes by style so the final texture stays pleasantly soft (Persian, square) or crispy (rolled/cigar, triangle).
The Three Golden Principles of The Secret of Persian Baklava
1. First-class, ultra-thin dough
Yufka or hand-rolled dough at ~0.3–0.5 mm. Keep sheets supple (covered with a slightly damp towel) to prevent tearing and maintain crisp layers.
2. Authentic, minimalist filling
Walnut + cardamom only. This keeps the flavor clean and unmistakably Persian. (No pistachio in the filling. Pistachio appears only as a decorative topping.)
3. Scientific baking & syruping
A measured egg-yolk wash before baking to prevent scorching, a proper-density syrup, and the golden rule for absorption: cool syrup over a hot tray.
Step-by-Step Recipe (20–24 pieces)
Layers
20–25 sheets premium yufka/baklava dough
150–180 g clarified butter (or butter with a touch of ghee)
1–2 egg yolks (for the pre-bake wash)
Filling (inside every style)
250–300 g coarsely chopped fresh walnut
80–100 g fine sugar (to taste)
1–1.5 tsp freshly ground cardamom
Note: No pistachio in the filling. Pistachio is for top decoration only.
Syrup
250 g sugar + 150 ml water
1–2 Tbsp rose water
1 tsp lemon juice
1 Tbsp brewed saffron (optional)
A pinch of cinnamon (optional; in the syrup only)
Method
Make the syrup; cool completely. Boil water & sugar, skim, then simmer 6–8 min to light thread. Off heat, add rose water, lemon juice, and optional saffron/cinnamon. Cool fully.
Mix the filling. Walnut + sugar + cardamom. Keep loose—not wet or pasty.
Heat the oven to 170–180 °C (338–356 °F), center rack. Butter a 20×30 cm pan.
Bottom layering. 8–10 sheets, each brushed with a very thin film of butter.
Spread filling evenly without pressing.
Top layering. 6–8 sheets, again buttered very thinly.
Cut fully (squares/lozenges/rolls as desired).
Egg-yolk wash. Brush a measured layer of yolk: ultra-thin for crispy styles, fuller for soft styles. This gives golden sheen and prevents burning.
Bake 30–40 minutes to deep golden amber; tent loosely with foil if coloring too fast.
Syruping (temperature contrast). Pour cool syrup over hot baklava. Rest 6–8 hours for perfect absorption and shine.
Finish. Decorate the top only with crushed pistachio (optional).
Product Styles Built on The Secret of Persian Baklava
Filling for all styles: walnut & cardamom only.
Egg-yolk wash before baking protects color and prevents burning; thickness varies by style.
Rolled/Cigar — ultra-crispy
Dough: very thin yufka rolled tight
Texture: fully crispy, multi-layered snap
Yolk wash: micro-thin
Finish: pistachio sprinkle on top only
Triangle — classic, extra crunch
Dough/Shape: layered and cut into triangles
Texture: crispier than square
Yolk wash: very thin (to keep the snap)
Finish: pistachio decor on top
Persian Baklava (tray) — soft & glossy
Dough: slightly thicker and more compact
Texture: softer, thanks to fuller yolk wash and controlled moisture
Shape: usually neat squares/diamonds
Finish: pistachio decor on top
Square (layered) — soft, gift-ready
Yolk wash: full for golden gloss
Texture: soft-leaning but still layered
Finish: clean, uniform cuts; pistachio decor on top
Sesame-Top (slightly thicker dough) — golden & aromatic
Top: egg yolk + sesame seeds before baking
Texture: softer compared with crispy styles
Notes: often grooved in parallel lines; frequently docked (tiny holes) for steam release
No—the filling is walnut & cardamom only. Pistachio is used only on top for decoration.
To achieve an even golden color, a gentle shine, and—most importantly—to prevent burning. For crispy styles we keep the coat ultra-thin to preserve the snap.
Always cool syrup over a hot tray. This temperature contrast creates ideal absorption and a lacquered finish without sogginess.