User Manual
Cakes and small baked items, desserts and sweet dishes: 173
Baklava
[Index: ]
MCRC00901830_BO_Baklava-013_F39MCRC00914923_SE_Baklava-007MCRC00900530_NF_Baklava-008_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking
For 60 servings
Universal pan
MIXTURE:
10-12 sheets filo pastry
350 g butter
NUT MIXTURE:
150 g almonds
150 g walnuts
150 g pistachios
½ tsp ground cinnamon
1 generous pinch ground cloves
SYRUP:
675 g sugar
175 g honey
500 ml water
IN ADDITION:
Butter for the universal pan
Per serving
171 kcal, 19 g carbs, 10 g fat, 2 g protein, 1,5 BU
PREPARATION
1. Let the frozen filo pastry defrost as per the instructions on the packaging.
2. Heat the butter in a saucepan; skim the light-coloured foam little by little.
3. Chop the almonds, walnuts and pistachios very finely. Mix the almonds, walnuts and half of the
pistachios with the seasonings.
4. Cut the pastry sheets to the size of the universal pan and cover with a damp cloth. Keep four
pastry sheets for the final layer of pastry. Any remaining pastry will also be used for the layers.
5. Preheat the oven.
6. Grease the universal pan. Place a sheet of pastry into the universal pan and coat it with the melted
butter. Repeat this process three times. Sprinkle the fourth layer with approx. 80 g of the nut mixture.
7. Place a sheet of pastry onto the nut mixture, brush with butter, place the next sheet of pastry on
top, brush it with butter as well and then sprinkle the nut mixture on top. Repeat the process approx.
four times. Use any remaining pastry for this too. Finally, also brush the pastry sheets placed to one
side with butter and add them to the top.
8. Cut the baklava into strips approx. 3x5 cm long using a sharp knife, sprinkle with water and bake
as indicated.
9. For the syrup, add the sugar, honey and water to a deep saucepan and heat up while stirring. Let
the syrup simmer for approx. 20 minutes. Skim the light-coloured foam in the process. Pour the syrup
evenly over the hot baklava and sprinkle with the remaining pistachios.
10. Leave the baklava to stand for at least an hour until the syrup has soaked in. The baklava can be
kept for several days unrefrigerated.
Setting procedure:
Top/bottom heating
170 °C
Preheat
Added steam, low
Baking time: 35-40 minutes
!