Dessert

Carrot-Slice Baklava | Triangle-Cut Pistachio Tray Baklava

Name: Carrot-Slice Baklava | Triangle-Cut Pistachio Tray Baklava
Prep time: 65 min
Cook time: 50 min
Total time: 115 min
Yield: 24 dilim
Ingredients: 600 gram baklava yufka (thin Turkish pastry sheets); 350 gram coarsely ground pistachio kernels; 300 gram butter; 800 gram granulated sugar; 650 ml water; 5 ml lemon juice

5.0 1 review 0 views

Serving24 slice

Prep + Cooking 65 min + 50 min

DifficultyRequires Skill

Cooking Temperature180°C oven

Dessert

Cuisine

Turkish cuisine

Features

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Rüya PekkanPremier Commis

08 August 2026 Last updated: 08 August 2026

Carrot-slice baklava is cut from the center of a round pan toward the edge, so each piece is thin at one end and thick at the other. It gets its name from this carrot-shaped cut. The difference from square baklava is not just the cut: the pistachio layer is spread in one thick, even layer so the syrup can reach the thick end of each piece.

Carrot-Slice Baklava | Triangle-Cut Pistachio Tray Baklava

24 slice 65 min + 50 min Requires Skill 180°C oven

Step by Step

How to make it?

Make the syrup

15 min

Bring the sugar and water to a boil and simmer over low heat for 12 minutes. Add the lemon juice just before removing the pan from the heat. The syrup is ready when the last drop falling from a spoon stretches into a thin thread. Set it aside to cool to room temperature while the tray bakes.

Prepare the pistachios and butter

5 min

Coarsely chop the pistachios with a knife; do not use a food processor, which releases their oil and makes the layer pasty. Melt the butter and let it stand for 3 minutes, then pour off the clear butterfat.

Layer the pastry

30 min

Grease a round tray and lay in half the yufka, brushing clarified butter between each sheet. Spread all the pistachios in one even layer; if you divide them among two or three layers, the thick end of each piece will not absorb the syrup. Layer the remaining yufka on top in the same way, brushing clarified butter between the sheets, and pull the top sheet taut.

Cut into triangles

10 min

First cut across the diameter of the tray, then divide each half at equal angles to make 24 triangles. Each time, press the knife down to the bottom of the tray and draw it through in one stroke; sawing back and forth tears the layers. Spoon the remaining clarified butterfat into the cuts.

Bake

50 min

Bake in an oven preheated to 180°C / 355°F, on the bottom rack for 30 minutes and then the middle rack for 20 minutes. It is done when the cuts have opened, the layers are visibly distinct, and the top is copper-colored. Rotate the tray once during the last 15 minutes.

Add the syrup

5 min

Pour the cooled syrup with a ladle over the tray straight from the oven, directing it into the cuts. Once the sizzling stops, lift one end of the tray and check the syrup pooled underneath. If more than a quarter remains at the bottom, leave the tray uncovered for another 20 minutes.

Reminder

Cut the baklava before baking, and take the knife all the way down to the bottom of the pan. Partially cut baklava puffs up as it bakes, causing the layers to separate if you try to finish cutting it afterward.

Nutritional Values · 1 serving

Values are estimates

377 kcalCalories

5 gProtein

51 gCarbohydrate

17 gFat

2 gFiber

30 gSugar

65 mgSodium

7 gSaturated Fat

Protein 5% Carbohydrate 54% Fat 41%

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Ingredients

6 ingredients · 24 slice for

24 sliceServing

For the baklava
600 g baklava yufka (thin Turkish pastry sheets)

What can I use instead?
homemade baklava pastry sheets — they are thicker, so halve the number of sheets; baking time will increase by 5 minutes
350 g coarsely ground pistachio kernels

What can I use instead?
walnut kernels — less expensive and sharper in flavor

blanched almonds — milder in flavor and lighter in color
300 g butter

What can I use instead?
clarified butter — contains no water, so the layers separate more distinctly

margarine — less expensive, but lacks the aroma of butter
For the syrup
800 g granulated sugar
650 ml water
5 ml lemon juice

What can I use instead?
apple cider vinegar — use the same amount; it prevents the syrup from crystallizing in the same way