Equipment
- Casserole dish (25 x 20 cm)
Ingredients
For the syrup
- 100 g Sugar
- 100 ml Water
- 1/2 teaspoon Rose water
For the baklava
- 18 Leaves Filo/Yufka dough
- 100 g Cashews
- 50 g Walnuts
- 60 g Ghee (or butter)
For garnishing
- ground pistachios
Zubereitung
Preparation syrup
- Dissolve sugar in a pot of water and simmer until it becomes a syrup (about 8 - 10 minutes).
- Stir in rose water and allow to cool.
Preparation baklava
- Toast nuts in a pan without fat until they start to smell. (Please be careful that they do not get too dark!).
- Chop toasted nuts with a food processor or knife and set aside.
- Preheat oven to 180°C.
- Melt ghee in a saucepan.
- Unfold filo dough and cut to fit baking dish.
- Place 1 layer of filo pastry in the mold and brush with ghee. Repeat this process 7 times so that you have 8 buttered layers.
- Spread nuts on top layer.
- Now place another layer of filo pastry on top of the nuts and brush with ghee. Repeat this process 9 times so that you have 10 buttered layers.
- Cut baklava into lozenges with a sharp knife, place in oven and bake for about 30-35 minutes until crisp.
- Remove the baklava from the oven and immediately pour the syrup over it. Depending on the sweetness, you can spread more or less on the baklava. I used about 8 - 10 tablespoons for the aforementioned mold. Each piece needs to get some syrup off.
- Top with ground pistachios or nuts to taste and let cool.
Notes
Recipe contains affiliate links.
Nährwerte
Serving: 30g | Calories: 130.8kcal | Carbohydrates: 11.7g | Protein: 2.2g