Baklava


Total time: 55m
Preparation Time: 30m

Servings
For 32 piece


Nutritional Information

Contains 191 Kcal, 3g Protein, 23g Carbohydrates, 9g Fat


Ingredients

  • Filling
  • 150 g shelled almonds, finely chopped
  • 130 g walnut kernels, finely chopped
  • 2 tbsp sesame seeds
  • 2 tbsp sugar
  • To shape
  • 500 g strudel pastry (yufka filo pastry)
  • 100 g butter, melted, left to cool a little
  • Sugar syrup
  • 3.5 dl water
  • 350 g sugar
  • 4 tbsp lemon juice
  • 4 tbsp liquid honey
  • 1.5 tbsp rose water
  • Utensils
  • One rectangular tin

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Instructions

  • Filling

    Mix the almonds, walnuts, sesame seeds and sugar.
  • To shape

    Unfold the pastry sheets. Place 2 sheets of pastry in the tin, brush with a little butter, repeat 3 times. Spread the filling on top, place another 2 sheets of pastry on top, brush with butter, repeat until there are no pastry sheets remaining. Make diamond-shaped incisions.
  • To bake

    Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, place on a tray.
  • Sugar syrup

    Bring the water and sugar to the boil, reduce to a syrupy consistency for approx. 5 mins. Add the lemon juice, honey and rose water, cook for a further 5 mins. Pour the sugar syrup over the warm baklava, leave to cool.
  • Note:

    Instead of 500 g of yufka filo pastry, use 3 packs of strudel pastry.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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