Baklava
- Vegetarian
- Low in lactose
Derived from ingredients – check the package label.
- Good for a snack
Turkish pistachio baklava of thin filo sheets brushed with clarified butter, soaked in cooled sugar syrup with lemon; 32 diamonds, a portion is 2 pieces.
16 servingsFinal yield 1,530 g
Ingredients
- 500 gPhyllo dough
- 200 gButter, Clarified butter (ghee)
- 250 gNuts, pistachio nuts, raw
- 400 gSugars, granulated
- 300 gBeverages, water, tap, drinking
- 20 gLemon juice, raw
Method
- Coarsely grind or chop the pistachios into crumbs about 2 mm in size.
- Preheat the oven to 170 °C. Brush a 30 × 40 cm tray with ghee. Lay half of the filo sheets (about 250 g), brushing each with ghee, spread the pistachios and cover with the remaining sheets, again brushing each with ghee; pour the rest of the ghee (of 200 g in total) over the top.
- With a sharp knife cut the baklava right through into 32 diamonds.
- Bake for 50 minutes at 170 °C until golden and crisp.
- Meanwhile boil 400 g sugar with 300 g water for 10 minutes, adding the lemon juice for the last 2 minutes; let the syrup cool.
- Pour the cooled syrup evenly over the hot baklava straight from the oven.
- Leave uncovered for at least 3 hours until the syrup is absorbed and serve 2 pieces per portion.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 6,247.4 kcal
- Protein
- 86 g
- Fat
- 343.3 g
- Total carbohydrate (by difference)
- 732.2 g
- Total dietary fibre (USDA)
- 36.1 g
- Saturated fatty acids
- 142.1 g
- Sodium
- 2,433.7 mg
- Salt (sodium × 2.5)
- 6.1 g
Per serving
- Energy
- 390.5 kcal
- Protein
- 5.4 g
- Fat
- 21.5 g
- Total carbohydrate (by difference)
- 45.8 g
- Total dietary fibre (USDA)
- 2.3 g
- Saturated fatty acids
- 8.9 g
- Sodium
- 152.1 mg
- Salt (sodium × 2.5)
- 0.38 g
Per 100 g of finished food
- Energy
- 408.3 kcal
- Protein
- 5.6 g
- Fat
- 22.4 g
- Total carbohydrate (by difference)
- 47.9 g
- Total dietary fibre (USDA)
- 2.4 g
- Saturated fatty acids
- 9.3 g
- Sodium
- 159.1 mg
- Salt (sodium × 2.5)
- 0.4 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Milk, Tree nuts
May contain: Soy, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal