Baklava

Mayte Rueda
Baklava is a traditional dessert of Turkish origin, although it is also consumed in countries like Lebanon, Armenia, Iran, and even Greece. Baklava consists of a mixture of nuts like walnuts and pistachios, dried fruits wrapped in filo pastry with a touch of honey or syrup. Don't miss this succulent dessert recipe, full of flavor and diverse textures!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 1 cup pistachios
  • 1 cup pecans
  • 1/2 cups sugar, for the nuts
  • 1/2 cups butter, melted
  • 18 phyllo dough, sheets
  • 1 1/2 cups sugar, for the syrup
  • 1 cup water, for the syrup
  • 1/2 teaspoons cardamom, for the syrup
  • 1/2 teaspoons orange blossom essence, for the syrup
  • pistachios, chopped
Preparation
20 mins
25 mins
Low
  • Using a food processor, grind the pistachios, walnuts, and half a cup of sugar; the grind should not be too fine, some semi-processed pieces should remain for texture.
  • In a semi-deep dish or tray, arrange layers of filo pastry, brushing with melted butter between each layer, placing approximately 6 layers. Sprinkle with the nut mixture you processed and repeat the steps, you should have 3 layers of pastry and 2 layers of nuts.
  • Finish with a layer of butter and then make diamond-shaped cuts all over the tray.
  • Bake at 180°C for about 25 minutes.
  • While it bakes, make the syrup by mixing sugar, water, cardamom, and orange blossom essence in a pot. Heat for 10 minutes or until it reaches a semi-thick consistency. Let it cool to room temperature.
  • Once you remove the baklava from the oven, pour the warm syrup generously over it until all spaces are filled. The baklava should absorb all the syrup.
  • Decorate with chopped pistachios and serve on a sharing board.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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