Baklava
Paper-thin layers of phyllo pastry, packed with finely chopped nuts and drenched in a sweet, citrus-infused syrup.
- 50 min
- 137 kcal / serving
- medium
- vegetarian
- Protein
- 1.7 g
- Fat
- 9 g
- Carbs
- 12.5 g
Contains: gluten, tree nuts, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
24 servings
- 250 g phyllo pastry
- 150 g walnuts or pistachios (finely chopped)
- 125 g butter (melted)
- 150 g sugar
- 120 ml water
- 1 tbsp lemon juice
Method
- Preheat the oven to 180 °C and lightly grease a baking dish with a portion of the melted butter.
- Combine the sugar, water, and lemon juice in a pot, bring to a boil, simmer for 5 minutes, then let the syrup cool completely.
- Layer several sheets of phyllo pastry into the dish, brushing each individual layer generously with melted butter.
- Spread the finely chopped nuts evenly across the middle layer once half of the pastry sheets are used.
- Top with the remaining phyllo sheets, continuing to brush every single layer with the melted butter.
- Cut the pastry into 24 diamonds or squares using a sharp knife before baking, then bake for 30-35 minutes until golden, pouring the cold syrup over the hot pastry instantly.
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