Baklava with Apricot Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 877 cal. | (42 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 42 g | (168 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the Baklava
- 250 grams Filo dough
- 100 grams Walnut
- 50 grams almonds
- 50 grams Shelled pistachio
- 1 egg white
- 2 Tbsps honey
- ½ tsp Ground cinnamon
- 1 tsp Rose water
- 50 grams melted butter
- 125 grams sugar
- 2 Tbsps lemon juice
- For the apricot compote
- 6 ripe Apricot
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 3 Tbsps dry white wine
- mint (for garnish)
Preparation steps
Separate the sheets of filo dough carefully, trim to the size of the baking pan and cover with a damp cloth. Finely grind the walnuts and almonds in a food processor and set aside. Grind the pistachios in the processor somewhat coarser than the other nuts.
Preheat the convection oven to 200°C (approximately 400°F).
Beat the egg white until stiff, then fold in the honey, nuts, cinnamon and rosewater. Brush a 25 x 25 cm baking pan with some butter, and layer the sheets of dough and nut mixture. Brush each pastry sheet with butter. Finish with 2-3 sheets of pastry.
Bake in the preheated oven for about 30 minutes. Meanwhile, boil the sugar with 125 ml (approximately 1/2 cup) of water in a saucepan, turn down the heat and simmer for 1 minute. Remove from the heat, let cool slightly and stir in the lemon juice.
Remove the finished baklava from the oven and soak with the syrup while still hot. Set aside to cool.
Blanch the apricots in boiling water, drain, peel, cut in half, remove the pits and cut into strips. Melt the butter in a frying pan, add the apricots, sprinkle with sugar and lightly caramelize. Deglaze with the wine, boil down and season with cinnamon. Remove from the heat and let cool.
Cut the baklava into pieces and serve alongside the apricots. Serve garnished with mint.
