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🍰 Homemade Turkish Baklava with Nuts

627 kcal · 85 min · 4 servings

Ingredients

• 150 g hazelnuts, chopped (and/or walnuts)
• 100 g almonds, ground (peeled)
• 75 g pistachios, chopped
• 200 g sugar
• 0.25 tsp cinnamon powder
• 250 g butter
• 450 g phyllo dough (from the Turkish shop)
• 125 ml honey
• 150 ml water
• 0.5 lemon(s)
• butter for the pan

Instructions

1. 1. Mix the almonds, walnuts, hazelnuts, and 50 g of pistachios in a bowl.
2. 2. Add 4 tbsp of sugar and cinnamon powder to the nut mixture and stir well.
3. 3. Melt the butter in a pot or in the microwave.
4. 4. Let the melted butter cool down slightly so it is no longer boiling hot.
5. 5. Grease an ovenproof dish generously with some butter.
6. 6. Preheat the oven to 200 °C (top/bottom heat) or 180 °C (convection).
7. 7. Stack all the pastry sheets or yufka dough sheets neatly on top of each other.
8. 8. Place the ovenproof dish upside down (base facing down) on the stacked pastry sheets.
9. 9. Cut around the edge of the dish once with a sharp knife to mark the size.
10. 10. Brush the first few pastry sheets with the prepared butter.
11. 11. Place the buttered pastry sheets one by one into the prepared dish.
12. 12. Use about 5 sheets for the first layer (the exact number may vary depending on the pack).
13. 13. Spread about one-third of the nut-sugar mixture evenly over the pastry sheets.
14. 14. Place another 5 pastry sheets on top of the nut mixture.
15. 15. Add the next portion of the nut mixture on top.
16. 16. Repeat the process with more pastry sheets and the remaining nut mixture until everything is used up.
17. 17. Cover the surface with the remaining pastry sheets.
18. 18. Cut a diamond or rectangular pattern into the dough before baking.
19. 19. Brush the entire surface of the unbaked baklava with the remaining butter.
20. 20. Bake the baklava in the hot oven for about 25 minutes until golden brown.
21. 21. Keep an eye on the baklava during baking so it does not burn.
22. 22. While baking, boil water with honey and the remaining sugar in a pot.
23. 23. Let the mixture simmer for about 10 minutes until a syrup forms.
24. 24. Stir a splash of lemon juice into the hot syrup (not too much, otherwise it will become bitter).
25. 25. Let the syrup cool down completely.
26. 26. Remove the finished baklava from the oven.
27. 27. Let the baklava rest in the dish for about 5 minutes.
28. 28. Pour the cooled syrup evenly over the warm baklava.
29. 29. Sprinkle the remaining pistachios over the baklava.
30. 30. Let the baklava cool further so it can absorb the syrup well.

Nutrition per serving

• kcal: 627
• Protein: 10 g · Fett/Fat: 40 g · Carbs: 58 g