🥮 Baklava

Name: Baklava
Total time: 90 min
Yield: 24
Cuisine: Turkey · Gaziantep
Ingredients: 500 g filo pastry; 250 g butter, melted; 200 g pistachios, chopped; 150 g walnuts, chopped; 300 g honey; 150 ml water; 1 tbsp lemon juice

Origin: Turkey · Gaziantep

210kcal

per serving · 60 g

350kcal

per 100 g

4 gProtein6 g / 100 g

12 gFat20 g / 100 g

23 gCarbs38 g / 100 g

Baklava is a pastry of many paper-thin layers of filo brushed with butter and filled with chopped pistachios and walnuts. After baking until crisp and golden it is soaked in a sweet honey syrup, so the top stays flaky while the nut layers turn sticky and rich. It is cut into diamonds or squares and served in small pieces with tea or coffee.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: honey, butter

Contains glutenbecause of: filo pastry

Contains dairybecause of: butter

Not keto38 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk ⚠ Tree nuts

What it is made of

filo pastrypistachioswalnutshoneybutter

Recipe

24 servings90 min

Ingredients

500 g filo pastry
250 g butter, melted
200 g pistachios, chopped
150 g walnuts, chopped
300 g honey
150 ml water
1 tbsp lemon juice

Method

Heat the oven to 175 °C and butter a 30 × 20 cm tin.
Layer half the filo sheets, brushing each with butter.
Scatter the pistachios and walnuts evenly, then cover with the remaining sheets, buttering each one.
Cut into diamonds and bake for 45–50 minutes until deep golden.
Warm the honey with the water and lemon juice and pour it over the hot baklava.
Leave to soak for at least 4 hours before serving.

How to make it lighter

Baklava is rich, so one small piece is usually enough with tea.
Brush the filo lightly — each tablespoon of butter is about 100 kcal.
Cut smaller diamonds when baking so a portion is naturally smaller.

History

Layered nut pastries of this kind were refined in the kitchens of the Ottoman palace in Istanbul, and their deeper origins are debated between Central Asian, Persian and Byzantine traditions. Today the Turkish city of Gaziantep is especially famous for its pistachio baklava, and close variations are made from the Balkans to the Middle East.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →