Baklava

Paper-thin layers of pastry that crunch under the teeth, layered with roasted walnuts. The honey and cinnamon syrup soaks through every layer without making the pastry soggy.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 1005
• Protein: 15 g
• Carbs: 80 g
• Fat: 68 g

Ingredients

• 250 g Phyllo dough ( room temperature )
• 125 g Minimum butter sweet ( melted )
• 150 g Walnut kernel ( chopped )
• 50 g Almond with skin ( chopped )
• 100 g White sugar
• 75 g Honey
• 125 ml Mineral water
• 0.3 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 tsp Cinnamon powder
• 1 piece Clove
• 0.5 tbsp rose water optional
• 0.5 piece Cinnamon stick ( whole )
• 50 g Roasted salted pistachio ( shelled )

Instructions

1. Prepare the syrup

   In a saucepan, combine the water, white sugar, honey, cloves, and cinnamon stick. Bring to a boil, then simmer for 10 minutes until the syrup lightly coats the back of a spoon. Add the lemon juice and rose water at the end. Let cool completely.

2. Prepare the filling

   Coarsely chop the walnuts, almonds, and 70g of pistachios with a knife to maintain texture. Mix in a bowl with the ground cinnamon. Reserve the remaining pistachios for decoration.

3. Layer the pastry

   Melt the butter. Grease a rectangular dish. Layer 8 sheets of phyllo dough, brushing each layer with butter. Spread one-third of the nut and pistachio mixture.

4. Alternate and finish

   Add 3 buttered sheets, then a layer of the nut mixture. Repeat the process. Finish with 8 buttered phyllo sheets. The surface should be smooth and shiny with butter.

5. Cut and bake

   With a sharp knife, cut diamond shapes all the way to the bottom of the dish. Bake at 160°C for 45 to 50 minutes. The pastry should be uniformly golden and dry.

6. Soak and decorate

   Immediately out of the oven, pour the cold syrup over the hot baklava. You should hear a sizzling sound. Sprinkle the remaining finely chopped pistachios on top. Let rest for at least 4 hours before serving so the syrup is fully absorbed.

Chef's tips

• The secret is the thermal shock: cold syrup on a boiling cake.
• Use a soft-bristled brush to avoid tearing the phyllo dough.
• Never cover the baklava while it cools, or it will lose its crunch.

Storage

Store at room temperature in a dry place for up to 10 days. Do not refrigerate.