To the eye, Döner Baklava looks like a mouth-watering roll of finely chopped pistachios sprinkled between very thin layers of pastry; to the palate, this is a lavish and absorbing delicacy, something that looks ravishing, even to the spectator. Interspersed with a crushed pistachio filling, and then cooked slowly on a horizontal spit. After baking, it is soaked in sweet sugar syrup, thus it is a buttery, nutty, and completely decadent delight.

It is not only the way it tastes but the impressive visual perception and “the peculiar way of cooking”. This Turkish Doner Baklava has been traditionally located in Gaziantep, the Turkish capital of Baklava, and can be called a decadent version of the traditional baklava, so it is only served on very special occasions or in exclusive dessert lounges.

About Döner Baklava

Differently from the ordinary tray-baked baklava, Baklava Doner dessert, considering that the layers of phyllo and pistachios are stacked onto a spit. It is then cooked in the oven slowly. It is golden and crispy on the outside and yet buttery pistachio-flavoured on the inside.

It is then roasted and then is cut into thick spirals and placed in a warm sugar syrup to achieve that sticky, sweet end to the pieces which blends well with the flaky pastry and crushed nuts. The plate is a harmonious combination of method, visual, and taste, and it is hence one of the most captivating and unique Turkish desserts.

Ingredients and Substitutes of Döner Baklava

• Phyllo Dough (Yufka) – The foundation of this dessert is the sheets of extremely thin pastry. Phyllo dough, canned fresh or frozen, can be used; handle the sheets carefully so it does not tear

• Pistachios (finely grounded) – The core of any baklava, buy good, unsalted pistachios that will be nutty in taste. Walnuts may be interchanged, but it will change the taste as well

• Butter (clarified or melted) – Rubbed on between layers to add richness and crispiness. High-quality butter unsalted or ghee is preferable

• Sugar – Goes in the sweet syrup that will neutralize the richness of the pastry and the nuts

• Water – It is mixed with sugar in order to prepare the syrup
  
• Lemon Juice – The addition of a few drops in the syrup should help stop crystallization as well as impart a faint tang

How to Make Döner Baklava (Home Version)?

If you have ever wondered how to make Turkish Doner Baklava at home, this simplified version will guide you.

Make the Syrup

• Prepare a mixture with 1 cup of sugar, 1/2 cup of water and a few drops of lemon juice in a saucepan
• Bring to boil, until sugar crystals dissolve and set aside to simmer for 8–10 minutes. Reserved to cool

Ready Phyllo Layers

• Put your phyllo dough on a clean counter
• Brush with melted butter on each of the sheets
• Sprinkle and place the crushed pistachios in between each 3–4 sheets
• Roll the clean bundled/stacked pages up as a tight cylinder

Bake Baklava

• Put the rolled baklava in an oven tray covered with parchment
• Butter the outside part
• Bake at 170°C for 30 minutes

Soaking in Syrup

• State boiling syrup at 107°C till it begins to thicken; immerse the cake in syrup till we see the syrup absorb into the cake, set aside a few hours before serving
• As the baklava is still hot, top it with the lukewarm sugar syrup
• Leave to cool for at least 1 hour so that it can absorb the syrup

Cutting and Serving

• Cut in thick rolls or curls
• When a bit more crushed pistachio is desired, dress with it

Serving Suggestions

• Hot Turkish tea or coffee can be served
• Tastes best, slightly warm, or at room temperature
• Keep in an airtight container, it can be good to eat for 3–4 days
• This is the best Doner Baklava recipe with pistachios for anyone looking to experience a modern yet traditional Turkish dessert

Doner Baklava is not just a dessert, it is a demonstration of the art of craftsmanship of Turkish tradition. It is so yummy with layers of richness and taste on the first bite and is a must-have for admirers of Middle Eastern and modern baklava twist sweets.