Baklava
Nutritional values
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 1 pkg Filo dough (about 400 grams, steam or Greek specialty shop)
- 100 grams liquid butter
- 200 grams Walnut
- 100 grams almonds
- 150 grams Pistachio
- 2 egg whites
- 4 Tbsps honey
- 1 tsp Ground cinnamon
- 1 Tbsp Rose water
- 250 grams sugar
- 4 Tbsps lemon juice
- 50 grams grated Pistachio
Preparation steps
Carefully remove dough sheets apart, trim dough sheets into size of the form and cover with a damp cloth.
Finely grind walnuts and almonds in a food mill. Also grind pistachios in food mill, but leave a little coarser. Beat egg whites until stiff. Combine honey, nuts, cinnamon and rosewater and fold in egg whites.
Grease dish liberally with butter and alternately fill with sheets of dough and nut mixture. Brush each sheet of pastry with butter. Complete with a dough sheet.
Bake in preheated oven at 200°C (approximately 400°F) on center rack for approximately 30 minutes.
Meanwhile, boil sugar with 250 ml (approximately 1 cup) of water in a pot and boil for 1 minute. Remove from heat, let cool slightly and stir in lemon juice.
Remove baklava from oven and soak gradually with the syrup. Let cool and sprinkle with grated pistachios. To serve, cut into cubes or rectangles.
