Crispy phyllo pastry with walnuts and pistachios, soaked in aromatic honey syrup.
Contains the following allergens:
Nuts
Milk
Eggs
Preparation
45 min.
Baking Time
45 min.
Servings
24
Difficulty
Hard
Instructions
1
Finely chop the walnuts and pistachios. Mix together in a bowl.
2
Layer phyllo sheets in a buttered baking dish, brushing each sheet with melted butter.
3
Sprinkle nut mixture between every 3-4 phyllo layers, continuing until all ingredients are used.
4
Using a sharp knife, cut the baklava into diamond or square shapes before baking.
5
Bake at 180°C (350°F) for 45 minutes until golden brown and crispy.
6
Combine sugar, water, honey, cinnamon stick and cloves. Bring to a boil and simmer for 10 minutes.
7
Pour hot syrup over hot baklava immediately after removing from oven. Allow to cool completely before serving.
Ingredients
24 Servings
- phyllo pastry sheets 500 g
- walnuts 300 g
- pistachios 100 g
- butter 250 g
- sugar 1
- water 300 ml
- honey 100 g
- cinnamon stick 1
- whole cloves 2
Baking Timer
The timer appears at the bottom right of the screen.
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