If you're into poppy seeds like they're a religion then welcome. This dessert is juicy, bold, unapologetically sweet, and actually easier to make than it looks. If you can stir and layer, you’re already halfway there.
🥄 Ingredients
You’ll need:
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500 g thin phyllo dough (store-bought, because we're practical)
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250 g ground poppy seeds
For the filling:
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5 eggs
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2 cups sugar (use a 200 ml glass)
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200 ml yogurt
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200 ml oil
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1 packet baking powder
For the syrup:
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500 g sugar
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500 ml water
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1 lemon (sliced)
🔥 Let’s Bake This Beauty
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Whisk & Mix
Beat the eggs with the sugar like you're making a fluffy cloud. Add yogurt, oil, and baking powder. Stir well. Now invite the poppy seeds to the party. -
Layer Like a Pro
Grease your baking pan. Layer two sheets of phyllo, brush with oil. Spread your poppy madness over it. Repeat – layer, oil, filling – until you’re out of everything but attitude. -
Cut & Bake
Cut the baklava into diamonds or squares (your tray, your rules). Bake at 200°C (392°F) for around 20 minutes – just until it gets that golden top vibe.
🍯 The Syrup Seduction
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Boil the sugar and water. Once it bubbles, lower the heat and let it simmer for about 20 minutes. Add sliced lemon. Let the syrup cool completely.
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Pour cold syrup over hot baklava. Yes, it sizzles. Let it rest and soak like it just got back from the spa.
🖤 Serve Cold. Fall in Love. Repeat.
This is not your baba’s walnut baklava. It’s a poppy-powered version that breaks the rules and still gets applause. Perfect with black coffee, a loud Balkan!
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