Baklava alle Noci
gourmet
Preparation time
35 minutiDifficulty
MediaCooking time
45 minutiServings
8Baklava alle noci, un dolce mediorientale croccante e ricco di gusto! Strati di pasta fillo dorata, ripieno di noci e mandorle profumato alla cannella, il tutto avvolto in un irresistibile sciroppo al miele. #baklava #dolcimediorientali #pastafillo #noci #dessertcroccante #ricettatradizionale
Ingredients
- Filo pastry250 g
- Walnuts200 g
- Water100 ml
- Butter100 g
- Brown sugar100 g
- Almonds50 g
- Honey2 tablespoons
- Granulated sugar2 tablespoons
- Ground cinnamon1 teaspoon
- Lemonto taste
Procedure
0. In a bowl, mix the chopped walnuts, almonds, sugar and cinnamon.
1. Brush a baking sheet with melted butter. Place a sheet of phyllo dough on top and brush it with butter. Layer 4-5 more sheets on top, brushing each layer with butter.
2. Continue alternating layers of phyllo dough and filling until you run out of ingredients, finishing with at least 5 layers of buttered phyllo dough.
3. Cut the baklava into diamonds or squares and decorate each piece with a walnut.
4. Bake in a preheated oven at 170°C for about 40-45 minutes, until the surface is golden.
5. In a small saucepan, bring the brown sugar, honey, water, and a tablespoon of lemon juice to a boil. Cook for 5-7 minutes until thickened. Add rose water if desired.
6. Pour the hot syrup over the freshly baked baklava. Let it rest for at least 4 hours before serving, so that the syrup can be absorbed.
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Creation date Feb 27, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.