Homemade Baklava by @cuisine_by_sk

1h25

24 servings

🌾

1.5 packets

Filo pastry sheets

🥜

180 g

Pistachios

🧈

360 g

Butter

🍬

290 g

Sugar

💧

180 ml

Water

🍋

2.9 tbsp

Lemon juice

🫙

8.8

Cloves

  1. Add
    • Sugar
    • Water
    • Lemon juice

    Add sugar, water, lemon juice and cloves to a saucepan, bring to a boil and simmer until slightly thickened.

  2. Cool

    Remove the syrup from the heat and let it cool completely.

  3. Grease
    • Filo pastry sheets
    • Butter

    Grease a deep baking dish, lay down the first filo sheet and brush generously with melted butter; repeat until you have 8 buttered sheets.

  4. Spread
    • Pistachios
    • Filo pastry sheets

    Spread half of the chopped nuts evenly over the filo layers.

  5. Add
    • Filo pastry sheets
    • Butter
    • Pistachios

    Add 4 more filo sheets, brushing each sheet with melted butter, then spread the remaining chopped nuts evenly on top.

  6. Brush
    • Filo pastry sheets
    • Butter

    Repeat the layering process with 8 more filo sheets, brushing each sheet generously with melted butter.

  7. Cut

    Using a sharp knife, cut the baklava into squares or diamond shapes before baking.

  8. Preheat

    Preheat the oven to 180°C and bake for 10 minutes.

  9. Reduce

    Reduce the temperature to 150°C and bake for another 45 minutes, until golden and crisp.

  10. Pour

    Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry.

  11. Soak

    Allow the baklava to rest for 4-5 hours so the syrup can soak in.

Homemade Baklava by @cuisine_by_sk

1h25

24 servings

🌾

1.5 packets

Filo pastry sheets

🥜

180 g

Pistachios

🧈

360 g

Butter

🍬

290 g

Sugar

💧

180 ml

Water

🍋

2.9 tbsp

Lemon juice

🫙

8.8

Cloves

Preparation Steps

  1. Step 1/11

    Add sugar, water, lemon juice and cloves to a saucepan, bring to a boil and simmer until slightly thickened.

    🍬Sugar
    💧Water
    🍋Lemon juice
    🫙Cloves
    🍲Saucepan

  2. Step 2/11

    Remove the syrup from the heat and let it cool completely.

  3. Step 3/11

    Grease a deep baking dish, lay down the first filo sheet and brush generously with melted butter; repeat until you have 8 buttered sheets.

    🌾Filo pastry sheets
    🧈Butter
    🍳Baking dish
    🖌️Pastry brush

  4. Step 4/11

    Spread half of the chopped nuts evenly over the filo layers.

    🥜Pistachios

  5. Step 5/11

    Add 4 more filo sheets, brushing each sheet with melted butter, then spread the remaining chopped nuts evenly on top.

    🌾Filo pastry sheets
    🧈Butter
    🥜Pistachios
    🖌️Pastry brush

  6. Step 6/11

    Repeat the layering process with 8 more filo sheets, brushing each sheet generously with melted butter.

    🌾Filo pastry sheets
    🧈Butter
    🖌️Pastry brush

  7. Step 7/11

    Using a sharp knife, cut the baklava into squares or diamond shapes before baking.

    🔪Sharp knife

  8. Step 8/11

    Preheat the oven to 180°C and bake for 10 minutes.

  9. Step 9/11

    Reduce the temperature to 150°C and bake for another 45 minutes, until golden and crisp.

  10. Step 10/11

    Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry.

  11. Step 11/11

    Allow the baklava to rest for 4-5 hours so the syrup can soak in.

Composition

Ingredients

Types

Grains, Nuts, Dairy, Sweeteners, Liquids, Fruit, Spices

Ingredients

Filo pastry sheets, Pistachios, Butter, Sugar, Water, Lemon juice, Cloves

Notes

Pistachios (chopped, or mixed nuts), Butter (melted), Sugar (for the syrup), Water (for the syrup), Lemon juice (for the syrup), Cloves (for the syrup)

Allergens

Gluten, Tree nuts, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Sodium, soy-free

Calories

180 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 18g, Fat: 11g, Fiber: 0.8g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 70mg, Potassium: 60mg, Calcium: 15mg, Iron: 0.6mg, Magnesium: 12mg

Vitamins

Vitamin E: 1.2mg, Vitamin A: 60IU, Vitamin C: 1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

55 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Saucepan, Baking dish, Pastry brush, Sharp knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Special Occasion Dessert

Origin

Source

Platform

instagram

Original Creator

@cuisine_by_sk

Origin

Cuisine

Middle Eastern, Turkish

Geographic

to inform

Various

Aspect

Texture

Flaky, Crunchy, Sticky, Syrupy

Flavors

Sweet, Nutty, Citrus, Buttery

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2-3 days (covered or in an airtight container,away from direct sunlight and humidity), fridge : up to 1-2 weeks (in an airtight container,may slightly soften the crisp texture), freezer : up to 2-3 months (wrapped tightly in plastic wrap and foil or in an airtight container,thaw at room temperature before serving)