Baklava with pistachios

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Let the dough rest in the package at room temperature for about 10 minutes. In the meantime grind the pistachios finely in the universal chopper. Put 2 tbsp. aside for sprinkling. Mix the rest with the sesame seeds. Melt the butter.

2. 2

   Preheat oven (electric cooker: 200°C/circulating air 175°C/gas: level 3). Spread 1 tablespoon of liquid butter on an ovenproof dish (approx. 30x30 cm).

3. 3

   Roll out the dough sheets. Place half of the dough-sheets in the mould, spreading each sheet thinly with melted butter.

4. 4

   Spread the pistachio mixture on the layered dough sheets. Place the rest of the pastry sheets on top, also individually, and brush each with melted butter. Carefully cut into rectangles (approx. 4 x 6 cm) with a sharp knife.

5. 5

   Pour the rest of the butter over it. Bake in a hot oven for 40-45 minutes until golden brown and crispy. If necessary, cover with aluminium foil after 20-25 minutes to prevent burning.

6. 6

   Meanwhile, for the syrup, heat the sugar, lemon juice and 300 ml water in a saucepan over a low heat and stir until the sugar has dissolved. Bring to the boil and stir over a low heat for about 15 minutes to form a syrup.

7. 7

   Take the baklava out of the oven and immediately pour the hot syrup evenly over it. Let it cool down. Sprinkle with the remaining pistachios before serving. Serve with a strong black mocha.

Nutrition Facts

KCAL
170 kcal

CARBS
21 g

FATS
8 g

PROTEINS
3 g