Walnut, Almond and Pistachio Baklava
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 410 mg | (10 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 1 pkg Filo dough (400 grams) (approximately 14 ounces)
- 100 grams melted butter
- 200 grams Walnut
- 100 grams almonds
- 100 grams Pistachio
- 2 egg whites
- 4 Tbsps honey
- 1 tsp Ground cinnamon
- 1 Tbsp Rose water
- 250 grams sugar
- 4 Tbsps lemon juice
Preparation steps
Carefully separate the filo dough sheets, trim to the size of your baking dish and cover with a damp cloth.
Finely grind the walnuts and almonds in a knife mill (or food processor). Grind the pistachios a little coarser. Whisk together the egg whites, honey, nuts, cinnamon and rosewater then mix into the nuts.
Grease the baking dish with butter. Alternately layer in sheets of filo dough and nut mixture, brushing each sheet of filo dough with butter and finishing with a sheet of dough.
Bake in a preheated oven (200°C) (approximately 400°F) for around 30 minutes.
Meanwhile, bring the sugar and 250 ml (approximately 1 cup) water to a boil and cook for 1 minute. Remove from the heat, let cool slightly then stir in the lemon juice.
Remove the baklava from the oven and, while still hot, soak with the syrup. Let cool and serve cut into cubes.