Greek Nut Pastries
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
- Ingredients
- 11 ozs Yufka pastry (sheets)
- 1 cup Walnut
- ⅔ cup almonds
- ⅔ cup Pistachio (chopped)
- 2 egg whites
- 2 Tbsps honey
- ½ tsp cinnamon
- 1 tsp Rose water
- ⅓ cup melted butter
- ½ cup sugar
- 2 Tbsps lemon juice
Preparation steps
1.
Separate the pastry sheets and cover with a damp cloth. Chop the walnuts and the almonds in a blender.
2.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and grease a rectangular dish (approx. 15 x 30 cm) with butter.
3.
Beat the egg whites until stiff and fold in the honey, nuts, cinnamon and rose water. Brush each sheet of pastry with butter and then place 3-4 sheets on top of each other. Place some of the nut mixture on top and cover with another 3-4 sheets of pastry. Bake for around 30 minutes.
4.
Place the sugar in a pot with 125 ml water and bring to the boil. Simmer for 1 minute then remove from the heat. Leave to cool slightly and then stir in the lemon juice.
5.
Remove the baklava from the oven and gradually soak with the syrup while the cakes are still hot. Leave to cool and then served sliced.
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