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Ingredients
Baklava
- For the dough
- 100 grams butter
- 450 grams Filo dough (Turkish / Greek pastry)
- For the filling
- 250 grams peeled Pistachio
- 250 grams blanched almonds
- 2 Tbsps sugar
- ½ tsp cinnamon
- 1 generous pinch allspice
- For soaking
- 200 grams sugar
- lemon juice
Preheat the convection oven to 160°C. Melt the butter and brush onto a rectangular baking dish (20 x 30 cm) (approximately 8 x 12 inches). Cut the dough sheets (at least 16) in the size of the baking dish. Brush the leaves with the melted butter and lay on top of each other.
Lay 6 sheets in the baking dish. Chop the almonds along with the pistachios finely and mix with the sugar and the spices. Spread 1/3 of the mixture on the dough, place 2 sheets of dough on top, spread another 1/3 of the filling and continue in this manner until finished.
Cut with a sharp knife into diamond shapes and bake in the preheated oven for about 30 minutes. In the meantime, mix 200 ml (approximately 1 cup) of water and the sugar with a little lemon juice and heat until dissolved to make a syrup. Remove the fully baked baklava from the oven, pour the hot syrup over the top and let sit for 4 hours. Serve with tea or coffee.