Baklava
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,030 cal. | (49 %) | ||
| Protein | 23.04 g | (24 %) | ||
| Fat | 62.97 g | (54 %) | ||
| Carbohydrates | 96.94 g | (65 %) | ||
| Sugar added | 39.81 g | (159 %) | ||
| Roughage | 8.14 g | (27 %) |
| Vitamin A | 132.35 mg | (16,544 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin B₁ | 0.61 mg | (61 %) | ||
| Vitamin B₂ | 0.72 mg | (65 %) | ||
| Niacin | 7.03 mg | (59 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 91.56 μg | (31 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Biotin | 17.17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 2.9 mg | (3 %) | ||
| Potassium | 450.66 mg | (11 %) | ||
| Calcium | 108.78 mg | (11 %) | ||
| Magnesium | 120.69 mg | (40 %) | ||
| Iron | 5.34 mg | (36 %) | ||
| Iodine | 9.19 μg | (5 %) | ||
| Zinc | 1.96 mg | (25 %) | ||
| Saturated fatty acids | 14.72 g | |||
| Cholesterol | 40.31 mg |
Ingredients
- Ingredients
- 300 grams Filo dough (or phyllo dough)
- 100 grams Walnut
- 100 grams almonds
- 100 grams Shelled pistachio
- 2 egg whites
- 2 Tbsps honey
- ½ tsp Ground cinnamon
- 1 tsp Rose water
- 75 grams melted butter
- 125 grams sugar
- 2 Tbsps lemon juice
- 40 chopped Pistachio (to sprinkle)
Preparation steps
Pull apart the filo dough sheets and cover with a damp cloth. Ground the walnuts and almonds in the knife mill finely, and coarsely chop the pistachios.
Grease a rectangular loaf pan (about 15 x 30 cm)
(approximately 6 x 12 inches) with some butter.
Beat the egg whites until stiff, add the honey, nuts, cinnamon and rosewater, and mix well.
To prepare the baklava, alternately fill 3-4 sheets of filo dough and egg white mixture into the greased loaf pan. Brush each sheet of filo dough with butter. Finish with 3-4 filo dough sheets.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes.
Meanwhile, boil the sugar with 125 ml (approximately ½ cup) of water in a saucepan and simmer for 1 minute. Remove from heat, let cool slightly, and stir in the lemon juice.
Remove the loaf pan from the oven and while the baklava is still hot, gradually soak with the sugar syrup. Let cool and sprinkle with pistachios.
To serve, release the baklava from the loaf pan and cut into pieces.
