Baklava
Nutritional values
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 1 pkg Filo dough (400 grams) (approximately 14 ounces)
- 100 grams melted butter
- 200 grams Hazelnuts
- 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
Separate the filo dough sheets carefully, trim to the size of your baking dish then cover with a damp cloth.
Finely grind the hazelnuts and almonds in a food processor. Finely grind the pistachios slightly coarser. Whip the egg whites until stiff then fold in the honey, nuts, cinnamon and rosewater.
Grease the baking dish with butter and add alternating layers of filo dough and nut mixture, brushing each sheet of pastry with butter and finishing with a sheet of filo dough.
Bake in a preheated oven (200°C) (approximately 400°F) for around 30 minutes.
Meanwhile, bring the sugar and 250 ml (approximately 1 cup) water to a boil. Continue boiling for 1 minute, remove from the heat, let cool slightly then stir in the lemon juice.
Remove the baklava from the oven and, while still hot, pour the syrup over top to soak. Let cool then sprinkle with grated pistachios. To serve, cut into triangles.
