Total time: 55m
Preparation Time: 30m

For 32 piece

Nutritional Information

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


  • 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

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home