Baklava recipe. Baklava is a delicious dessert found in many restaurants and delis around the nation, yet it is still an enigma to most people.
- 150 g Hazelnuts and / or walnuts, chopped
- 100 g Almonds, ground peeled
- 75 g Pistachios, chopped
- 200 g sugar
- 1/4 tablespoon cinnamon
- 250 g butter
- 450 g Dough sheets (filo pastry)
- 125 ml honey
- 150 ml water
- 1/2 lemon
Time: 1 hour
Mix almonds, walnuts, hazelnuts and 50 g of pistachios with 4 tablespoons of sugar and cinnamon.
Melt the butter and allow to cool. Grease an oven-proof baking tin with butter and preheat the oven to 200 ° (convection 180 °).
Place all dough sheets on top of each other, then place the ovenproof baking tin upside down on the dough sheets and cut them once around the shape with a sharp knife.
Brush the cut dough sheets with butter and place them one after the other in the mold. Usually you have around 20 sheets of dough in one package. After about 5 dough leaves (can be varied) distribute 1/3 of the nut mixture on top. Put 5 pastry sheets again, then nut mixture and repeat this again. Place the remaining dough sheets on top. Using a sharp knife cut to a diamond pattern or rectangles. Brush with the remaining butter and bake in about 25 minutes (observe!) Until golden brown.
During the baking time boil 150 ml of water with the honey and the remaining sugar in about 10 minutes to a syrup. Then add a dash of lemon juice (but not too much) and leave to cool.
Remove the baklava from the oven, let stand for about 5 minutes and then pour over the syrup. Sprinkle on the remaining pistachios and let cool.