Three-Nut Honey Baklava
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,162 cal. | (151 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 168 g | (145 %) | ||
| Carbohydrates | 339 g | (226 %) | ||
| Sugar added | 147 g | (588 %) | ||
| Roughage | 28.4 g | (95 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 42.6 mg | (355 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 49.2 μg | (109 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,891 mg | (47 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 479 mg | (160 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 39.4 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 159 g |
Ingredients
- Ingredients
- 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 butter (melted)
- 125 grams sugar
- 2 Tbsps lemon juice
Preparation steps
Carefully separate filo sheets, trim to fit pan and cover with a damp cloth. In a food processor, finely grind walnuts and almonds and coarsely grind pistachios.
Preheat oven to 200°C (approximately 400°F).
For the filling, beat egg white until stiff and fold in honey, nuts, cinnamon and rose water. Grease pan with butter. Alternately layer filo sheets and filling into pan, brushing each filo sheet with butter. Top with 2-3 filo sheets.
Bake about 30 minutes. For the syrup, boil sugar with 125 ml (approximately 1/2 cup) water in a saucepan and simmer about 1 minute. Remove pan from heat, let cool slightly and stir in lemon juice.
Remove baklava from oven and, while still hot, gradually soak with syrup. Let cool and remove from pan. To serve, cut baklava into diamond shapes.
