Lebanese Style Baklava
Nutritional values
(Percentage of daily recommendation)
| Calorie | 822 cal. | (39 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 41 g |
Ingredients
- Ingredients
- 500 grams Filo dough
- 60 grams butter
- 1 tsp cornstarch
- Fat (for the baking tin)
- 2 egg whites
- 300 grams sugar
- 200 grams chopped Walnut
- 200 grams chopped almonds
- 3 Tbsps Rose water
- 1 Tbsp lemon juice
- 2 Tbsps chopped Pistachio
Preparation steps
Unfold the dough sheets and cover with a cloth. Place a second damp cloth on it, and let the dough rest for about 15 minutes.
Melt the butter. Sprinkle the working surface with the cornstarch. Place a sheet of dough on the work surface and brush with a little butter. Layer the additional dough sheets in this manner until they are all used. With a long knife cut into about 8 x 8 cm (approximately 3 x 3 inch) squares.
Brush a round baking tin (26 cm diameter) (approximately 10 inches). Preheat the convection oven to 180°C (approximately 350°F).
Beat the egg whites until stiff. Sprinkle 50 grams (approximately 2 tablespoons) of sugar over the surface and continue to beat until shiny and stiff peaks form. Fold in the chopped nuts and 1 tablespoon of rosewater. Dispense 1-2 tablespoons of filling on each dough square, turn in the corners about it and place next to each other in the tin.
Bake in the preheated oven until golden brown, 35-40 minutes.
In the meantime bring the remaining sugar with 350 ml (approximately 1 1/2 cups) water to a boil, then simmer for about 15 minutes to make a syrup. Stir in the lemon juice, and remaining rosewater and allow to cool. Remove the pastries from the oven, soak with the syrup and sprinkle with pistachios. Serve hot or cold.
