{"id":47067,"date":"2025-03-04T17:46:32","date_gmt":"2025-03-04T16:46:32","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=47067"},"modified":"2025-03-06T15:39:10","modified_gmt":"2025-03-06T14:39:10","slug":"puff-pastry-baklava","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/puff-pastry-baklava\/","title":{"rendered":"Puff pastry baklava"},"content":{"rendered":"\n

Puff pastry baklava<\/strong> is a good alternative to the original baklava recipe<\/a> if you don’t have any filo pastry to hand. The delicate pastry is very popular in the Levant and is made there with very thin sheets of filo pastry. And because the demand for baklava is growing, there are also more variations, such as baklava with filo pastry<\/strong>, which I wanted to try. If you would like to find out more about the origins of this crispy pastry, take a look at the article on the origins of baklava<\/a>. <\/p>\n\n\n\n

Baklava with puff pastry – ingredients for the nutty pastry<\/h2>\n\n\n\n

I know baklava<\/strong> from Lebanon<\/em>, of course. The crispy pastry shaped my childhood and even today I still love licking my fingers after popping a sticky-sweet piece into my mouth. <\/p>\n\n\n\n

The sugar syrup<\/strong> is essential to ensure that your homemade puff pastry baklava is nice and sticky. This is because sugar is neither added to the dough nor to the nut filling – it is poured generously over the finished pastry. <\/p>\n\n\n\n

You can get creative with the nut filling<\/strong>. I like to use cashews and walnuts, but other nuts or seeds also taste good. <\/p>\n\n\n\n

Here are the puff pastry baklava ingredients for this simple recipe:<\/strong><\/p>\n\n\n\n